cook

line cook

greeter

server

restaurant manager

Frickers

They hire managers from outside the company instead of looking within at the cooks and servers/bartenders. They will have cooks that know everything, training managers that make 2x as much as them. They will tell you that you will get a 3-month or 6-month review(for raises) then try and tell you that the standard is 1 year. You have to stay on them about raises, constantly remind them of upcoming reviews and such because they try to delay you as much as possible. Learning every station usually comes with a lot more responsibility but rarely comes with much money. I worked there 2 years, knew every recipe from prep to line to expo, I knew every step and was a Trainer. I made 13 an hour. Laughable wage when they had me constantly training new employees(including managers) and running the line by myself in the mornings. Promised me promotions many times to keep me there, lead me on thinking I had a chance for management but it never happened so after over 2 years I moved on. I did learn a lot I guess. Got my feet wet in the cooking industry.

 As an assistant manager, the hours were rough to say the least. The general manager gets to make their own schedule and the assistant managers schedule. So of course the GM gave himself Monday-Friday 9am-4/5pm, while the 2 other assistant managers picked up all the slack, working 4/5pm - 3-4am. We work all the holidays while GM has them all off, when one goes on vacation we work up to 80 hours a week. No sick days were offered, I was forced to come in with pneumonia and 104 fever.  Of course much of this is typical of the restaurant business but just know corporate will promise you a balanced schedule, but really it is up to the GM and if you get one who doesn't want to be there, you will have no work/life balance at all. I had to quit because I never saw my children, had no social life, worked all holidays and couldn't even take a sick day.  The pay just wasn't close to worth all of that at all. Other than the awful schedule, I really did enjoy my time there. I was sad to leave but I needed to get my life back

Typical day:
-Greet guest, take food and beverage orders for tables/ to go's 
- serve food and beverages to customers in a timely manner.
- bus tables, restock condiments and help other servers run food and drinks.
-do out work, help clean and close the restaurant.

Management:  
Awesome and very helpful! Always available to help and make sure the day/ night went as smoothly as possible. Very encouraging and making contact with the customers to ensure a great experience! 

Co- workers:
Always helpful, very outgoing and enjoyable to be around. Very honest and happy to see you succeed. 

Hardest Part of the job:
Getting very busy and having to really take on the pressure of staying focused and making sure everyone has a great experience and wants to come back after they leave. 

Most enjoyable part: 
All of the parties, the regulars, and the feeling of being on a great team and like you can really take on your day knowing if you need anything that someone is going to be there to help you.

So far , so good  . The management is on point and exhibit the care of team with precision of service in a individual divisions based on which manager on deck but they are all efficient and take care of the deed at hand. Food always goes out and with reasonable ticket time and minimal comped meals or customers complaints. I am from a myriad of culinary backgrounds from owning my own personal chef and catering services to running a golf clubs  menu and kitchen ,event and hospitality,to nursing care facility food services. My only complaint is not mentoring their cook staff to procedurals regarding the flow of service when cooking and short order cooking . Timing is everything and not even the best expo in history could make cohesive a chaotic flow of ticket to table regarding order of food preparation and timing .

A typical work day starts out very slow with a few customers and slowly picks up through out the night. Whenever we get stressed a manager will come over and help us out and make sure we are okay and the guests are happy. I like to make sure other tables are taken care of if I see they are unhappy because we are a team and  it's all about the customers. I have no problem helping out in the kitchen if they need it and even asked to be trained in a few positions back there so that if we are short staffed they can use me to help. My motto is "where ever my company needs me." I may have been hired for one job but that doesn't mean its the only job I need to know how to do. The best part about my job is working with people. I love people and that is why I chose a career that lets me work hands on with people.

I enjoyed working for Fricker's my mangers given me great advice and supported me. We worked well as a team and didn't allow anyone to fail. It was my first time becoming a server and I would love to be a server again at any location. Leaving there, I am going to miss my managers the most. Everyone's personality is uplifting, full of stories and new adventures. I thanked Frickers for the opportunity allowing me to work with them. The cons about Fickers was the amount of tips. Towards the end of my journey, the last few months,I wasn't able to support me and my family. I spoke to my managers about it and they supported me with any decision I decided to make. I learned how to multi-task quickly handling customers food and beverages, patience, leadership and to conduct a positive attitude at all times.

my work day usualy begins with getting to work clocking in making sure i have everything to start the day off and that the work area is clean the i begin working on orders getting food cooked and prepared woring with other individual through busy rush hrs and making sure the work area is clean and stocked. My management is fun and easy going individuals with a great work ethics and make the wor area alot of fun to work at. Co-workers are freindly and we all are able to work well togehter and get the job done. The hardest part of the job i would have to say is the rush times coming together on the line and making sure food comes out all togther. the people both employees and customers its always so much fun just working together and being around the people at work.

This is the perfect job for those looking to get paid to babysit and not have to managed to much. typical 35 - 40 hrs a week. no late night business, even though you don't close till 2:30 am. Management is there to make sure the doors are open and close. Did not notice any form of coaching or training to improve. Not a lot of driving the business to get more. Lack of communication. While there only had 2 manager meetings, so was never on the same page. Long ticket times was the norm because time was not taken to be prepared for shifts.

Typical day at Fricker's was come in make sure everything was stocked and set up ready for shift, waiting on customers usually have 8 tables but varied. Keeping customers happy with service,clean at end of shift and do check out. I learned how important team work was being a very busy fast paced enviornment. Also obtained great customer service/people skills working with co-workers and the public. The most enjoyable part of the job was the people I had the pleasure of meeting and getting regulars that would sit an wait an hour just to get your section even though other tables were available and also made great money there.

The problem is the mentality ingrained within the culture is one of backstabbing, gossiping, and jealousy.
The amount of nepotism and the incestuous nature within the upper echelons of corporate, is a close second worst problem where the disease starts at the top and seeps into the long tenured staff and regulars that then seeps into the soul of the fresh new hires. The lack of positive leadership with a combination of business mentality, guest centered mindset and support for employees is quite disheartening.
But hey, you'll make great money with very few hours worked if you're willing to hustle your butt off and can go to war with people everyday.

Top Job Titles	Average Salary
Cook 2 salaries reported	$15.00 per hour
Line cook 1 salary reported	$14.50 per hour
Greeter 1 salary reported	$14.00 per hour
Server 2 salaries reported	$15.62 per hour
Restaurant manager 2 salaries reported	$50,845 per year

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