grill cook

cashier

team member

baker

shift leader

Fuddruckers

Got a job here in summer of 2018. 

They were looking for someone for this position where you clean tables, interact with the customers, and clean the entire FOH. But the hiring manager turned around and threw me into the bakery instead. If you are hiring for a certain position, it would be wise to actually stick with what you are hiring for because when you switch things around at the last minute it can seem dishonest and misleading about what you are hiring for and a lot of people don't appreciate going in some place for a job where they are offered one position and then pushed into something else that they probably don't want to do or can't do it in the first place. 

I picked this job up as a second job hoping for just a quick and easy position and they pushed me into the bakery without me having any kind of prior bakery experience. The store I worked for was chaotic and disorganized. There was no communication between the day and the night crew. Things that the bake side needed were frequently missing and there were days spent 30 minutes or more into the shift trying to find stuff that is needed because the person closing the night before wasn't considerate enough to either leave a communicative note behind or just put the items back at the station they got it from to begin with. 

Whenever the bake side ran out of goods, they would send people over to the bake side to bake more stuff and I get it. It happens. It has to be done to keep the business run but when I get my shift done from earlier in the day and you run a check list by me to make sure I get everything done and you tell me everything looks good and I can go home, don't blame me for the mess in the bakery and tell me that I didn't stock or do anything when you know that your night crew was over there later on in the evening after my shift was long done and after they had to bake more cookies or buns, they left the station a mess after they used it and didn't bother to clean up after themselves, and didn't restock any of the items they had used. Not my problem or anybody else's problem who isn't working the bakery at night. You work in that station and use it, so clean up after yourself and restock whatever it is that you used up day or night. Don't get an attitude because your projection was way off and the bakery ended up not making enough stuff for the entire day because of it and then use that as an excuse to leave the station filthy and a mess for the day crew to take the fall for it all especially when they closed that station down and made sure it was clean and passed the check list to go home for the day. 

Also, speaking of cleaning, every day that I was there, I would go in and the entire lobby where the customers would eat and grab their toppings for their burgers was filthy. None of the tables were wiped down, the floors were not swept, and the counters still had left over food and crumbs just sitting there from the night before. They would make a day person clean it up before the store opened. First off, I would hope that at any restaurant the health department would find that unsanitary to leave the lobby and dining hall filthy with crumbs and food still left on the floor, counters, and tables because it can attract pests and rodents. 

Also, at the store I was at, I was expected to get everything baked and done within four hours when the reality behind that is, that bake side position is realistically an eight hour job to be done if one person is scheduled at the bakery station. If two people are at the bakery then it can be done in four hours. 

Expecting one person to roll out over one hundred buns and bake over one hundred cookies, stock up on the ice cream side, have the station good and clean, and baking brownies and crispy treats and getting it all done in four hours is an unrealistic expectation and goal for someone especially if they are new and they have never done it before. If someone can do all that in four hours by themselves, they are either on drugs that can make it possible to be done that fast or they have been there for a long time. 

I was not even there for three weeks and as soon as my training was up, they were expecting me to get it done every day within four hours. God forbid someone had to come back and help me roll it out. The passive aggressive bs I had to deal with out of retaliation for that was ridiculous.

They fired me through my friend because I couldn't get the bakery done in four hours even though I was brand new. They fired me because they were getting mad because they had to go back to help me for maybe an hour at my station so I could get out on time with an unrealistic labor expectation for a new person. They were trying to say it was because of my performance and I wasn't doing my job right outside of the baking. 

If I had to check in with my managers before I left and I had to walk with them through my station as they checked my work and ran the check list to make sure I did all my closing procedures, how was I not doing it right if they were checking it off as being done and telling me that everything looked good before I went home? 

What was even more messed up was the partiality that was being shown between me and other employees there that did not do their job right at all whatsoever which makes me believe they were trying to find reasons to fire me because I couldn't get their bakery done in four hours. They wanted to make a whole list to use against me to fire me just because I couldn't get that stuff done at crack head speed. 

There was another employee working with me at the bake station one day and yes she was younger and faster than me but she didn't do the job right and just rushed through it. She never cleaned up after herself, never stocked anything up before she left, and her buns were small and did not meet up with the measurement requirements and she still did not care and did not try to correct it. 

Nobody ever said anything to her about it and she would get away with it. My buns, I would try my hardest to do them as accurately and quickly as I could possibly do and the manager would grab the measurements cuffs. My buns would maybe be a half an inch off and he would gripe about it but said absolutely nothing to the other girl and her buns were nowhere as close to the measurements as mine were. 

They kept her around because she got things done fast but it definitely was not the right way. I get fired because I wasn't fast enough and that was because I was trying to do the job the right way like I was trained. 

Don't work for this dump. They preach a bunch of rules and are hypocrites that don't abide by them. They only care about covering themselves and they only care about the money they make in their pockets. They will leave the store in filth and a disgusting mess. They will let people get away with doing things wrong and rushing through stuff all to save on labor because they don't want to pay the employees anymore than what they have to. Even though they will tell you they want things done the right way, its a lie. If they were so worried about doing things the right way, labor wouldn't be their biggest concern. 

But again, they only want to pay people as little as possible and that's all they care about.

It was definitely an interesting first job to obtain. A typical day consisted of taking orders at the cash register, along with drying and papering the plates. On occasions, it depended on what other tasks you were to complete. Such as; help out the prep with various tasks, be the expo, change cartridges in the coke machine, and bus tables. The original environment was very strained, but overtime it became a new cash register staff that provided a very family-like environment. The work load continued to get more difficult because there were more and more people that ended up quitting due to either overworking or low pay. The pay is very poor, and raises are not given very often if ever. The management was not the best in the world. There was probably more conflict between the managers then with the employees by the time I quit. The schedules were not flexible at all, by the time i quit, it was if you can't work the days you are set, just quit.I enjoyed the people that I worked with. We all ended up getting along quite well. There is absolutely no video surveillance throughout the entire store. The cash registers ended up coming up short a couple of times. The day that I quit, I ended up having to pay $20 within the past 2 weeks then within the 5 months I worked there. The hardest part of working there would have to be when given tasks other than what we had originally applied for. The most enjoyable part, to me, was being able to get along with the people that I worked with.

I went to work for Fuddruckers because I believed in the product and the company hired me for a location about a mile from my home. I had to train at a location about 26 miles from my residence, but I was more than willing to travel for the management training. Training was decent, though I wasn't very impressed with the level of involvement from management. Then halfway through training, I was informed that they were selling the location I was hired for. I was told they would probably put me at a location about seven miles from my home. Again, no big deal. After I completed training, they kept me at my training location for another month. After that, they moved me to a location that was a similar distance from my home for about three month. After that, they moved me to a location that was approximately fifty miles from my home. The entire time I worked for them, they changed recipies and menu options like a teenage girl changes clothes. They had no clear leadership and every few days, someone in upper management was either getting fired or demoted. Overall, the product they serve is good, and cooks, cashiers, prep, bake, and dish employees are generally well treated, but I advise any prospective managers to heavily think over their ability to negotiate politics and be prepared to be dicked around.

My typical day at work I come in go over paper work, make sure sales are entered, temps are done, make sure punch ins are right, then I go and cook, either on main grill, chicken grill, or i'm on fry products, around 6:30pm we start to clean up the line with it starts slowing down, we clean grills and filter the fryers. At pm I become the manager on duty and start my counts and counting drawers.

I learned that being a manger can be challenging because your the person in charge of the whole store while your there. You need to take care of angry guests, make sure orders are going out, make sure people are doing what they should, and cleaning. 

My co-workers are really smart, most of them already know what they should be doing when they come in. 

The hardest part of my job is sometimes being the person in charge when its busy because your the one that has to make sure everything is running smoothly and making sure orders are going out on time, and that people are where they should be.
 
The most enjoyable part of my job is working with the people I work with because it is almost like we have a little family there because every one gets along and everyone is easy to talk to.

I keep really busy at Fuddrucker's.  Mostly I cashier on the first register, helping customers to create and anticipate their perfect burger.  When there are no customers coming through the doors, I usually find something to keep me busy.  Sometimes I wash dishes, prepare salads, or distribute clean dishes to their appropriate places.  I have learned to deal with complaints and compliments while maintaining a friendly and polite aura.  The expo position is the newest area I am currently training in.  Management is very understanding, both with the customers and their workers. They are strict when they need to be, but not overly strict.  My co-workers are fun to work with.  It takes me a little while to get used to new co-workers but everyone is friendly and very nice.  The part of the job that I have the most difficulty with is the physical aspect.  I sometimes work past my limitations to point of actual pain; that's when the job gets the hardest.  My favorite part of working at Fuddrucker's is being able to make so many people happy.  I always try my best to help the customers that come in to eat with us.  I'm glad that I can do that every time I work.

A typical shift at fuddruckers would consist of your daily tasks as well as your everyday responsibilities, which were all reasonable and easy to accomplish. working here, I've improved in my ability to cooperate and work in a team environment, even when some members do not necessarily get along outside of the workplace. Management, to say the least, could use some improvements in scheduling and temperament when it comes to handling situations. On any given day of the week, the atmosphere of Fuddruckers is fairly light hearted but can be tense at times. The hardest part of this job would likely be staying busy when it becomes slow. The management, like other businesses, prefers that all employees stay on task and keep busy throughout their shifts. However, at this establishment, we encounter frequent "dead" hours in which we receive very few customers and it becomes difficult to continue busying yourself. Overall, Fuddruckers is not a bad business to work for, it could just use some improvements to become a better and more enjoyable work environment.

worked as manager in dallas tx. worked for three years for franchise here. the owners brother was the director of operations which was a joke. he has not experience in restaurant operations prior to this job. he would come in and complain about little things. owner when economy started going down laid off five managers. instead of concentrating on customer service he has all stores cut hours and the customers ended up being short changed in the customer service area. when you are paying an excess of ten dollars for burger fries and drink and people are worried about their jobs maybe if they concentrated on quality and customer service then evidentially sales will go up. glad am not there any more fuddruckers is a dying brand.
corporate fuddruckers went under four years ago and lubys bought them. the managers that they kept they took away one week vacation so if you have been there less than eight years you only received one week vacation because they didn't have anyone to cover. they can't seem to keep managers there managers are always quitting.

A typical day at work would be opening every morning, re-cleaning the prep and cashier table before starting. I would then receive a sheet of paper following the quantity of produce I would need to make to last all day. I would cut all the produce, make dressings and salads. After, finishing all my duties I would then sanitize the area I was working at, making sure everything was in place and labeled.
Working at Fuddruckers I learned many things including how to talk with guest, solving issues if any. Good customer service, safety handling, measuring and cooking.
Management was pretty decent, very friendly and organized. My co-workers were my favorite part of working at the restaurant, always very helpful in anything I needed, everyone helped each other out making our jobs easier on each other.
I feel there was no hard part in the job, your days and job are what you make of it. If you stay positive and always willing to learn anything difficult it will make everything much easier for yourself. The most enjoyable part of the job was talking and greeting our guests.

Fuddruckers Restaurant was my first official job, and it is truly one of the best places to start in you career life.
It is very fast paced and you have to learn quickly, which I personally feel is the best way to learn. 
The team is great, and everyone is there to help you if you need it! While I was there I had the best team anyone could ask for, and it helped me in my growing and learning process. 
The hardest part of the job is, like I said previously, it is very very fast paced during rushes. Some people can not handle that. 
The best parts of the job were the customers, my co-workers, and the chance to advance. 
If you show promise, you WILL be promoted. They are always looking for new people who work hard to promote within the company. One of my co-workers actually ended up getting offered his own store to run after being there for only 4 years! 
After 6 months of hard work, I was promoted to manager, where I had a great opportunity to learn and grow. And when I look for a job I always make sure there is room to grow. 
My time there was great. I really recommend working at this company if you want to learn.

It's hard to complain about working at Fuddrucker's.  The hours are flexible.  However, sometimes your schedule will be changed without a heads up.  This sometimes causes me to worry that I am losing the hours.  Perhaps more clear communication could be utilized.  I once lost almost three shifts in a week.  Apparently it was a temporary thing to train a new person at the time, but I was not told that I would get those shifts back later.  It created a misunderstanding when I was overheard saying I might need an additional job that made me seem ungrateful.  I am always grateful for the hours that I receive, but I thought I would have to seek an additional job because I thought I lost some of the hours I had permanently.  I was not told that it was just a temporary setup.  Most of my coworkers are good to work with.  I am sometimes nervous to make a mistake because some of my coworkers have little to no patience.  However, most of the time, Fuddrucker's is a friendly environment, and is so far the best job I have worked at.

Top Job Titles	Average Salary
Grill cook 10 salaries reported	$12.00 per hour
Cashier 15 salaries reported	$11.73 per hour
Team member 9 salaries reported	$11.56 per hour
Baker 12 salaries reported	$12.25 per hour
Shift leader 8 salaries reported	$13.50 per hour

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