dishwasher

event manager

server

kitchen team member

bartender

Fogo de Chao

Absolutely the worst management I been treated throughout my time being at fogo with a lack of empathy , and  just literally everything I can say from here & on out makes me feel disrespected & felt like I was let go because a manager was out to get me since the beginning !? For a uncalled reason.. Yeah totally not worth my time. And I was just doing my job I loved it here in the beginning at fogo from meeting awesome work colleagues & the new position of being a busser everything besides the cons was laid back before this happened

So starting here at FOGO everything was going smooth from the get go. Workday never responded to my application first of all , so I had to call the restaurant myself for a interview and from their it was going smooth until on my first day training day my manager as of the name of 
“Cameron” told me “why ask? “
(In a rude matter) after I asked a simple question  in a simple nice manner when I was just a new employee, and I got a attitude feedback in response. Although it could be understandable as a employee asking question’s because I was a new hire. So of course I’m gonna to ask questions..

So yeah from the beginning I can already see their was some disgust in the way fogo treats their employees as if their little minions, and the managers are the leaders. So yeah not even exaggerating.. that how I felt like I was being treated here at FOGO in Austin TX. Only good thing was a free bite or two from the good quality food they serve & the chance you get offered benefits. So yes you get a well deserved free meal after a works done shift. 

So I can appreciate them for that but not by the way feeling as if the manager handled me differently. One day I lost my key to my lock I had in the lockers to my lock and manager had automatically fired me over a lock situation that could have absolutely been handled differently.
I reached every manager in need trying to help me in need & nobody came to my rescue. So I had to get my own contractor to break open my lock due to the managers telling me I had to look for my own help so yes indeed I did ( Having important valuables in my locker) . Not even a strike, not even a warning but just a automatic termination from the manager cameron over a situation of a lock .
 
Yeah no notice of termination or anything if I bring someone to break the lock but from the reveal from the manager that I had the “ ok “ to and just fire me like that without a notice of termination? Yeah absolutely unfair. Doesn’t make sense. The situation was handled poorly and feel that was unfair way to let go of a employee. Not even a strike or another chance was given. Only word was “ dont come back to work” just shunned as almost it felt like.

Finding out from the managers after the lock situation happened “ Your not supposed to have locks” the manager told me .
Well here I am coming to a surprised Awnser. I wasn’t notified from managers that locks are not allowed in the tour in day 1,2,3 . And well they informed me because they have cameras is what the manager had told me . But due to the inspections is the reason.

So yeah totally sad ending here at fogo de chao in Austin Tx. 



My experience at fogo was amazing at the beginning.  However, very fast it turned into a nightmare. I wasn't knew to the industry when I got the job at fogo as a server, I had already been working as a server at a senior living facility for quiet sometimes. Although I was a different type of environment from fogo which is more a faster pace place , i could find my way out and figure out quiet a lot of things at the beginning . Nevertheless, the formation i received was extremely unprofessional in my view . The management was poor. Their was no clear path to find how I was supposed to work . I was given trainers who was expecting me to be like them who spent months or years at the restaurant on my first try . Although, I was on school break and had plenty of time I was given only 3 days to memorize al the menus from wines menus , through appetizers, desserts , and the list goes on. In addition to that I was given an online training online that had about a +4 hours video to watch in addition to tests to do. Add them up and you'll easily reach +12 hours and i a was supposed to finish all of that in the spare of 3 days because on my 4 day i would get my server test . I started by blaming myself at the beginning that why I wasn't not able to perform as well as I should be and a part of that blame was the fact that I thought that my experience in the industry would help me perform better than some of the other servers who didn't even have experience as a server when they got the job. Then, I stopped blaming myself and I started looking for what I was missing. I started to realize all the unpaid time that I had contributed to the success of this journey.  From lat sleep and night reading, testing myself, doing homework and test , buying materials that was even not necessary to the job only because i thought they will help me to rise to the occasion. All the sacrifices I took . From leaving my job to pursue another one that I thought it was secured for me. And the sad part is that I didn't even apply , but God knows how , they called over the phone and told me to come for an interview. And after the interview when I got the job . I told them if they could give me even just a day to let my employer at the time know that I was leaving. Proposition that they said was unnecessary. After hearing all of that in thought that I had the job finally. I would've never thought that after hearing all these positive prospective on my 4th day juster after one test and a last chance test the same day, I would be told to back home and they will call me when they need me . After leaving my job, filling all the paperwork, and giving all of mine to make it . And they other sad part is that they were plenty other people who were given more than 5 attempts and when they failed, they were just been directed towards other positions within the company. Fogo was just a situation that helped me grow and to realize I need to be on my guard and never feel so secure.

Passive-aggressive environment.
They never tell you if you are doing something right or wrong, and then get mad at you for not following expectations that were not clear to begin with. Leaves workers confused about what to do and accuses them of miscommunication and not being a team player, when they themselves don't communicate and then alienate them at work and schedule-wise. If there is a problem, nip it in the bud and do not wait until it's accumulated to tell them. 
Expectations change when it's convenient or for others' benefit. I've had numerous instances where the rules switched up on me that for some reason didn't apply to other people. Also, bartenders are doing busser work and told to serve. 
Didn't learn anything except that a lot of grown people are still stuck with a childish mentality and engage in cliquey behavior.  Absolutely pathetic.
Not worth the argument or fight when I'm clearly not valued and instead thrown to the side, and minds are made up on who I am.
Supervisor and other staff made false accusations of things I supposedly said and did. Never happened. When confronted about other things that I DID say, they accused me of putting them on the spot when I am only trying to communicate clearly. They clearly do not know how to do this, and when someone steps up who actually knows how to directly communicate and is not afraid to address the situation head on, they don't know what to do other than get offended, spread rumors and start causing problems. Some people refused to make eye contact with me and talk to me at all, very unprofessional in what is supposed to be a team environment in a higher end restaurant.
This is not a cosmopolitan city; this is a suburban town. There is no excuse for this behavior.
Overall worst environment I've worked in. Some people made it worthwhile, but majority did not.
Stay away from this place.


I would not recommend this place at all unless you really just need money and dont care about selling yourself to this place. you are expected to work every holiday and are expected to work doubles on those days without being asked. Management is alright but there is zero sense of well-being at this place and everything is poorly run. There are some nice managers but also some very rude ones who will be very rude to you on the floor. You are expected to work like dogs, and closing takes forever (2 1/2 hours; vacuuming the entire front floors, along with a bunch of other time-consuming tasks; be prepared to leave around 12:30am if you are a closer. The actual job isn't too bad as a server, just a lot of tables you have to take care of, and it's a highly chaotic environment. You basically explain the menu which usually is an abnormally long greeting, fill water, bring sides, grab drinks. You will hate your life working here though and I do not think it is worth it at all. Also, being a trainee sucks the worst because you are doing all the server duties and have your own section while making no tips at all, and this usually lasts a week. DO NOT START DURING THE HOLIDAYS.  They WILL make you work doubles and will not let you get tipshare. Management will over-promise during interviews, so set clear schedules and boundaries so they can't use them against you. This place is a walking red flag please read all these reviews before deciding to work for this corporation. There is a reason this place has a high turnover rate, people work until they can't take it anymore and quit.

As a server, Fogo brings about a myriad of different emotions. In essence, servers are glorified bussers: you greet the table, bring them water and bread, upsell food and beverages then tend to their table until cashing out. Since Fogo is known for its full experience, most folks will settle on simply that. With some effort, you can upsell them on premium cuts of meat and wine/liquor pairings. After getting their order down, your role is to simply refill drinks and replace used plates. 

Working at Fogo is simple and could be stress-free but other factors such as management and coworkers prevent it from being such. Each manager has different standards and expectations which aren't shared thus making communication difficult when management is saying two different things. Another issue that came up is how one's work ethic affected their workload. Those that have a stronger work ethic can expect more tables. This wouldn't be an issue if the tips went exclusively to you but because they are shared, you're working twice as hard as a coworker to receive the same amount of pay at the end of the day.

In terms of hours, working at Fogo is straightforward in that there is a morning shift and evening shift with a few folks coming mid during weekends. My only gripe with it is that someone starting 15 minutes before you could mean them getting off an hour before you by the end of the night. The staggering of shift starts is poor and leaves closers exhausted. 

What I liked most about the job is the diversity in workers. Coworkers came from all over the world and different age groups, all to create the experience of the taste of Brazil. Free lunches were also a plus.

The training is trash, it really isn't a hard place to serve but people can't seem to work as a team or understand the script and how to communicate with everyone in your section. If you work individually you are only set to fail. 

It's really not fine dinning, more like a fancy buffet. People are wasteful in this restaurant, constantly Expected to be changing peoples plates that are full of food. Nobody pays any attention to the medallions, why are they even there!?!?! nobody cares
 The managers always be yelling at employees like they are their children. ( no respect) The tip share system is ridiculous and unfair. Everyone is constantly overworked, too many doubles so by the end of the night you have like 4 ppl closing and cleaning up and resetting the whole restaurant and polishing silverware and glassware! And we split tips? ha! ridiculous, the cash tips are probably pocketed by others tbh I wouldn't be surprised. Customers are entitled and rude, along with the people at corporate who come and eat and bring family and treat ppl like their servants. they come toward closing and just keep hanging out like we dont want to go home. They also take reservations LITERALLY AT CLOSING TIME. Makes no sense, the "Experience" takes more than an hour to enjoy. When you do the math, it's like making $60 in tips a day, I rather work at a job I make $200 in tips and not be overworked . Oh and they are never closed year round. so If you wanna work every holiday go ahead! The company doesn't care about anyone in the company, we are just servants to them. 

Overall this is a horrible place to work. If you want to actually have a life I would never suggest anyone to work here. First off management better yet this company does not care about their employees. They make thousands of dollars a night and supposedly can’t afford to pay us for the holidays. They over book the restaurant purposely stressing out their understaffed employees and then we make no money because the service is not guaranteed to be great when the whole restaurant is full and there’s only a few servers to help. It’s a mess. Our tip pool includes even the customer service yet they don’t help not roll even a single roll of silverware at night but wanna keep us there past 10:30 because the people who are hired to do this like the bussers for example stand around all day and do nothing so the closer at night has to do it. It’s so much I can complain about and not 1 coworker has said something positive about this place besides the free food and amazing coworkers.  Overall it’s a very toxic workspace and it’s depressing. They over work you and don’t make you feel appreciated at all. Management is always a mess and can’t even get your schedule correct. There’s also no room for you to grow within the company unless you wanna spend your life being in this depressing building. They say bumping you up to a server is supposed to be a promotion but tips aren’t even worth all the hard work. It’s seriously just a mess. I wouldn’t recommend working here at all. Do not fall for any of their traps. It’s an unorganized mess and you can not trust this place at ALL

I've been a server for 20 years now so I have experienced a lot.  This is by far the worst restaurant I've ever worked for.  There's places that I've even tolerated because the money was worth it but not here! 

The entire system is chaotic. We have sections but we also "take care" of all of the tables which confuses the guests thinking that their server has abandoned them. You can't walk away from your section if the server in the section next to you isn't there, but you also can't "look" like you're not busy when you are waiting for them to return so you can finally go grab items for your guests. Management will ask you to stay in your section, but then will have you pick up a table across the restaurant only for a different manager to come along asking you why you aren't in your section. IT'S CRAZY.

The tips are split with 25-30 people which leaves you with very little after your hard work. I couldn't even make $100.  The table greet is a paragraph long which  leaves you exhausted and driving home in silence. The side work was super heavy. You are also required to work all holidays are are not allowed to request any of them off.  The GM at my location was super nice but his management staff was mean and rude and abnormally strict. If I wanted to work in the military, I'd join the military. 

 PLEASE take your talents somewhere else, ANYWHERE else. You will be treated better, make more money ,with less stress and less anxiety. You can do better than this I promise you! This company should be ashamed of themselves. 

First starting as a server, you would think that you would be making insane amounts of money from a restaurant where every plate is $60 minimum, and free meals every day of nearly anything does seem great, but you will soon see that you’re being worked far harder for what it’s worth. As a server you must constantly be moving and essentially pre-bussing the entire time as the restaurant is buffer style. The tips are pooled between servers, bartenders, bussers,  hosts, and managers (making an additional percentage on top of salary) You are essentially forced to work at least two days out of Thursday through Sunday, which will most likely be doubles. Even with a small break in the center of a double, you’ll constantly be moving for 12 hours and find yourself making less than $300 and over 250 on a good night when the amount of strenuous work you’re doing should be far more. You essentially aren’t even serving but just glorified pre-bussing as you carry over 12 plates and 30+ silverware at once over your shoulder throughout the restaurant all night, running back and forth constantly. Overall good place to work at for free delicious food for a while and consistent income, but don't plan to stay long and/or expect there to be nights of coming home making $500+. Pooling tips here is split far too much and company only cares about revenue and customer satisfaction. They'll over book and jam the floor with servers, splitting that pooled tips to shreds

Typical day show up on time find out the opening bartender no showed or did little to no prep find out half an hour later that the other bartender who was ment to be here no showed close the bar with not so much as a thanks at the end of the day. 

I learned a single atoms worth of information on South American wine. 

Management swings from awesome and responsive to wildly incompetent and gaslighting. 

If you stay here for any amount of time it will be for the people working around you but that reason won’t last long with how bad the turnover is. 

Dealing with management they don’t understand how to keep people so you’ll inevitably be lied to about either pay advancement or hours or if you’re lucky all three. 

We work in this industry for two reasons one money which sucks here but two is to make people happy whether that be a guest or a fellow employee but it’s hard to do that when you get put down for going above and beyond for them. 

Top Job Titles	Average Salary
Dishwasher 4 salaries reported	$27.43 per hour
Event manager 3 salaries reported	$26.00 per hour
Server 3 salaries reported	$19.13 per hour
Kitchen team member 2 salaries reported	$17.20 per hour
Bartender 2 salaries reported	$24.11 per hour

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