line cook

server

host/hostess

key account manager

food runner

Duffy's-Sports-Grill

My time at Duffy's, although shorter than most would have liked, was one of the best experiences in my professional career. I was a primary closer, so my day would typically start in the around 2-3. Upon arrival, I'd immediately make my rounds saying hello to all staff and guests. I would then head to the office to check the "roster" to see who was on shift for the evening, dive into the daily invoices that needed to be input into the computer, followed by making the evenings floor plan. Then hold pre-shift, reviewing all notes, specials for the evening/week. After a successful dinner shift, I would make appropriate cuts, handle all monies, settle all reports, lock up any and all inventory necessary (i.e. alcohol, food, office supplies) and make my final walk-thru before locking up. Management is so great with teaching new ideas and ways and is so patient while you learn. Team is always being preached and practiced. That's my style! My co-workers were excellent. Having a helping hand in running and operating a $7 million/yr establishment takes all hands willing to help, and motivating those that may not. It was great. The hardest part of the job for me was getting comfortable in one location. I was placed in 5 locations in less than a year due to my personality when working with others and overall increased production, which is huge praise, per senior management. I was offered the Climatis PM GM position and I didnt live up to my expectations, nor the companys in my opinion, within my 3 months at Clematis. As a result I was placed back in my "parent" store (PGA & U.S.1) but due to my own embarrassment, I felt it best to leave and think about my next move. The most enjoyable part of this job was my interactions with my guests. I have made friends from every location, people I still talk to and see today, as well as some follow me to whichever restaurant I am working with. I learned about food cost, responsible vending for alcohol, effective work habits such as being proactive, seek first to understand, putting first things first; all which I apply to my daily life.

arrive at work on time and have pre shift, we go over all the updates we need to know for that shift or what upcoming meetings are coming up, get on the floor and check tables, and greet and seat guests, explain the Duffys MVP card, take orders, relay messages, make sure food comes out great, drop the checks, pay the bill and clean the table for the next guests. I learn that it is important to treat your guests with respect and kindness, if you go to the table with a smile they will most likely leave with a smile. Management is great they work well with our schedules and always go to the tables to resolve any issues the customers may have. My co workers are my team. Everyone gets along well and we all help each other out. The hardest part of the job is trying to deal with customers who are not in the best moods. When something goes wrong in the kitchen with the food, the server gets the wrath of the situation. Part of the job is learning how to properly deal with customers who are not happy. The most enjoyable part of the job is having customers smile and laugh and make jokes with you. You never know what kind of people you will have sitting at your table next. It is like a waiting game. I love meeting all different types of people and being a prompt server I always do my absolute best when taking care of guests because I would want the same treatment when I go out to enjoy dinner.

My biggest issue working here was being promised that work would pick up soon and I would get better shifts and sections, but no matter how hard I worked the good shifts and sections just always went to people who had been there 2+ years. Making just barely minimum wage as a server 4 shifts a week isn't going to pay your rent, but they will waste your time by promising it'll get better (after 8 months there, it didn't).

Much of management (not all) were unprofessional and difficult to find when needed (and are needed often). On the positive end, racist and sexist customers were typically dealt with swiftly (if not as harshly as I'd like)

I will say that people who can dedicate all of their time for an extended period of time here can make a decent amount of money. If you need money now and expect fair compensation for your work right off the bat, this is not the place for you. 

The typical work day was fairly fast paced preparing tons of food. We have to run it to the appropriate tables there after. In the meantime we must stay stocked on all the dishes, utensils, and ramekins. I learned that in this type of environment that teamwork is essential to a good day at work. Everyone has to be working together whether it be one person agreeing to just focus on preparing meals while the other runs or vice versa. The servers need to continuously talk to us especially with special orders so we don't present it the wrong way to the customers. Management was excellent at Duffy's. All the managers handle things so well around the store with costumers and employees. The shift was only difficult if everyone was on a different page. This rarely happened however because the people I worked with were a good group. My co-workers were easily the most enjoyable part of the day.

Morning shift -
Wipe tables down, have utensils rolled and set at the table

During the morning, it is important to set the pace for the day

Most enjoyable part of the job is engaging with customers, duffy's provide an eccentric work atmosphere 

What I've learned is that the FOH/BOH rely on each order, one being that the order is entered in correctly and secondly that the order was prepped right. It is important too develop or have work relationship with both staffs.

Typical day -
Either busy morning/lunch/dinner shifts, multiple rushes throughout the day, it is very important to adjust to the pressure
Promoting Duffy's MVP membership to customers
Pre shifts- meetings with managers and FOH for today mission objective or talk about the direction the company wants to shifts too

Usually have some special or new dish on holidays or events

Duffy is all about money and not about their employees, they don’t care if you get a break or no on a double shift. They tell and encourage you to build regulars, and when I did have a regular that came in twice a day for 3 days every week and was building up rewards they fired me thinking my regular wasn’t real and thought I was taking the rewards. My managers vouched for me and proved to corporate that the regular I had was a real person and came in that much, and that I never did anything wrong, corporate didn’t care. They didn’t even call the phone number that was hooked up to the card. They would ask me to always come in when someone called out, knowing I’m a caregiver and couldn’t. And when I didn’t agree to come in when they ASKED they’d take my bar shifts away. They’d work me 60+ hours, and if I gave them a month notice of a day I needed off they’d never approve it but approve someone else that gave a 3 day notice.

I worked at this location for 6 months as a server assistant, and after 2 months of being employed I was asked to become a server. From thus forward I got mixed answers about my promotion. Managers sit on the computer all day looking at videos and iguana clothing. They sit outside half the day talking at their trucks. There is no support staff. Servers are not reprimanded for breaking rules or disrespect. More than half of the servers can not even stack plates in the proper stacks in the dish pit. The kitchen is a boys club who is great until they get flustered, once that happens everyone begins to argue and bicker. Working in the kitchen is stressful. Employees who go to management for help are told "so what" "what would you like me to do" This place runs off favoritism. The Duffys company is wonderful but do not ever work at the Melbourne location.

They have a very good rewards program for guests that encourages continual business and helps bring in new customers.  The one downfall to our high standards in customer service is that guests have figured out how to work the system and abuse our policies in order to benefit their wallets. Not only does this harm a team player's salary by receiving lower tip wages, I feel it is also harmful towards financial growth in the company. Select restaurants are located in lower-income areas and the customers feel they deserve everything free or they will demand  to speak with a manager to complain in order to get discount or their bill taken care of. I have experienced high turnover rates i employees because these toxic guests ruin the whole experience that Duffy's was once build up on.

Speaking on the location I worked at (not other locations) it was not a good experience. The co workers and staff made the job fun however management was horrible the place couldn’t hold a gm for more than a few months. Nothing within the job was being fixed normally things were made worse. Extremely long hours, you have no life and (most of the time) for very little money. It’s a good job for people looking for something temporarily with fast money but not a good job long term. The company doesn’t care about its employees what so ever, favoritism is huge, and the managers are a joke. Anyone is replaceable bad vibes bad energy. Better off enjoying the 2 for 1 drinks as a customer and working anywhere else. Grateful for the friends I did gain from working here. 

Working at Duffy’s was kind of like working st a high school. Sometimes it is so slow that everyone has no choice but to gossip. For he most part the servers you work with are great people there are the few that have no problem spitting their racist, homophobic, & political beliefs at you. Management was kind of shaken when I worked there. They are big on team/family spirit. 2/3 managers I worked with were actually personable & seemed like they cared.  The 1/3 got fired because of his aggressive attitude. In turn he was replaced with an overly giddy drew berry more knockoff who’s main key to driving her employees was overly bubbly passive aggression. It was just time to go. The money wasn’t worth the drama & they refuse to do anything about their loud mouth employees.

Top Job Titles	Average Salary
Line cook 91 salaries reported	$17.56 per hour
Server 21 salaries reported	$22.43 per hour
Host/hostess 15 salaries reported	$17.63 per hour
Key account manager 12 salaries reported	$21.58 per hour
Food runner 13 salaries reported	$17.31 per hour

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