server

host/hostess

grill cook

dishwasher

busser

Fuji Japanese Steakhouse

Don’t get me wrong food service is extremely unpleasant at times to say the least.  But fuji is a whole different level, there’s so much to say I can’t even think where to start and yes I may have only worked there a few days but that is all it took for me to leave. First the interview was super rushed and really informal which fine but could barely ask one question at the end of the interview. Then there’s the challenge of your income being based off of $2 and whatever you make in tips so slow night? Woof. As a person who has lived with a disability as long as I can remember I hadn’t run into too much issue as far as affecting work till I worked at fuji without getting into it rather than management handling the situation based off of the knowledge of my disability  they responded so cruelly and appallingly inappropriately only exasperated the problem.  The server I was training with said evening was inexcusably inappropriate and unprofessional for a grown woman who dispite her behavior was not in high school. Bullying should not happen in the workplace nor should management allow it without repercussions which fuji wouldn’t reflect.  There were few servers that were true gems but definitely not worth your mental health or the blatant abuse you may face there. I think if you are looking for a opportunity for torture fuji may be the perfect fit and have no fear even if you leave you will not be swayed to go back even if they take a month longer than they should have to give you your final check ensuring that even then it will be a absolute nightmare trying to get the money they owe for the hours you worked.  

As a grill cleaner there are days, especially on a slow day, where you are waiting for an hour and a half or more for anything to do. And, when you get in a conversation with a workmate to pass the time you are constantly reminded by the manager to do your job. 

Little pay for all the laborious back breaking work you do all day especially for double shifts which the manager assigns you every weekend. Now I realize the primary days for a restaurant to earn money are on the weekends but some consideration for burning out on a job should be made. Alternating schedules with coworkers would have been a nice change of pace. 

Stressful environment working in front of customers that don't always treat you considerately or fairly. Yes the customer is the figurative bread and butter of a restaurant business but that doesn't mean an employee should have to take downright harassment from any person and then get punished for it. 

The culture there is not conducive to long term employment, especially when you are constantly reminded that you can be replaced even if you work ethic and promotions should have given you greater job security than implied. 

It's really not a difficult job, quite simple actually but not really easy. Attention to detail and thoroughness to make sure the grill is as clean as it can possibly get is all that's needed. The most difficult part of the job is putting up with customers and coworkers throughout the day. It's rare to get a compliment from management for a job well done. Rarely a customer might tip you showing how much they appreciate your work. Those times tend to stand out as the best days or nights on the job.

 

This one has only been open for six months and they have hired 3 different managers in time and they still can't seem to keep anyone on the staff for longer than 2 months in any positions (including serving, bartending, and chefs). They have hired two first-time managers, who don't know what they are doing and that tends to make management rocky and hard to help anyone else. I'm 19, I was talked down because of this, and I was hired when they opened and I am the one more experienced wait staff there. And granted I made mistakes every now and then but whenever I make a small mistake I tend to lose opportunities with bigger parties weeks later after said mistake. They would give to someone who either one they liked better or two could not handle it. They show obvious favoritism and they tend to train people so fast and give them their own grills when they know they can't handle it. So either you got very few grills or have so many grills that you can't handle it (each grill holds anywhere from 10 to 15). Another problem is that they either tend to overstaff or understaff and this really hinder your tips as a server. Also, the scheduling is not steady at all. There would be a week where I would work full-time (I'm hired part-time) and get overtime and then the next week I would only get 15 hours that week. But some of the pros are the great co-workers and getting to work with them everyday and having a fairly easy serving job.

Mostly there are some good people here but management doesn’t hold everyone to the same standard and chefs take half of servers money on top of making salary and being able to afford months off at a time and then the chefs are allowed to treat the rest of staff like garbage if they are having a bad day. I’ve heard a lot of unsettling rumors about drug use amongst staff which may be contributing to how employees are being treated. If management could come together and create a cohesive environment where every employee is treated with respect and held accountable and everyone had to behave and perform to the same standard, this would be an awesome place to work. Unfortunately some are treated as less than while others can treat even the management team however they want with no consequences. 

Waiting tables in itself isn’t  a bad job, especially when the management supports all its staff and the job has clearly defined roles. As a hibachi server, I was expected to take orders, refill drinks, bus plates, and cash out guests. I also split my tips with the chef, which is fair since they put in the show at the grill. However, the manager at this store pools all the tips from every server collectively and will often short change servers in favor of chefs when it’s supposed to be split 50/50. The manager often blamed servers for issues not under our control (appetizer running out in the middle of a dinner rush and having new guests attempt to order it, drink coming out late from the bar and guest complained, etc.) and punished them by taking more from their tips because they decided the best way to fix it was offering more food at the server’s expense. I often left with less money than I came in with because of that.

I worked for Fuji for almost three years. 
In that time, I worked under several different managers, all of which were varying degrees of awful, unprofessional, and often times inappropriate towards their employees. 
The owners don't know how to run a business. They pay their chefs under the table, taking money out of the servers tips to pay them. Most of the people, management and owners aside were great. 
I thoroughly enjoyed working with the servers and most of the kitchen staff. 
The money isn't terrible, but its not worth the stress you're going to face on a daily basis. There are zero benefits/compensation offered at any position at this restaurant. And unless you're willing to work 60hrs a week for a salaried position, there's no chance for promotion or pay increase.

If not for my fellow servers/supervisors I would have quit this place my first week. The manager is terrible and doesn't care about her workers, literally telling me how "replaceable" I was. She only cares about the hibachi chefs and nobody else. If you call out once she will take you off the schedule for a whole week. She says the tips are 50/50 but I know that isn't true and she gives the hibachi chefs more tips (when she also gives them a whole house to stay in). Honestly, I don't know how this place hasn't been shut down for its numerous health code violations. I worked here for months and have never seen a single glove worn by anyone in the kitchen. Hibachi chefs handle meat and noodles right after each other with their bare hands and not washing them. This place is terrible, move on elsewhere.

Typical work day starts off by coming in at 10:30 in the morning and doing just about nothing for the next 4 hours to earn about 20-40 in tips and then at clock out, you'll give 50% away. Would more often than not walk out with less than 20 in tips and they do not adjust the checks to make it minimum wage. Asked for more evening shifts to actually make money or if they could adjust the check like they're legally supposed to and was flat out ignored. Would not recommend working here as you will not even make minimum wage at this place. The management is also unwilling to fix the issue or even work with their employees to resolve issues. If you were thinking about working here there's plenty of other options.

The head manager was a wild card who could snap any minute and often caused most of the stress. What he said went, which would lead to most issues. All the different server managers decided if your shift would go smoothly or not as promotions to manager status were based on favoritism. You could never depend on the head manager or some server managers to have your back when issues came up or customers created issues. Additionally, the host stand and managers had a group of gossiping girls that could make work worse if you disagreed with them or didn't fit in with them. However, coworkers will have your back and the environment can be a lot of fun!

I clean the restaurant in the morning, and serve guests throughout the day. The menu is fairly different from most restaurants, so the food experience has been interesting. I've learned a new style of waiting tables being a Hibachi server versus being a dining room server. The management is reliable, but sometimes hard to understand policies. As far as workplace culture, as long as everyone is doing their duties, everyone gets along fairly well. The hardest part of this job would be the language barrier, due to the high number of Japanese and Indonesian employees, but usually conflicts are easily resolved. The most enjoyable part of my job would be interacting with guests.

Top Job Titles	Average Salary
Server 41 salaries reported	$19.05 per hour
Host/hostess 12 salaries reported	$12.13 per hour
Grill cook 19 salaries reported	$13.43 per hour
Dishwasher 8 salaries reported	$12.04 per hour
Busser 11 salaries reported	$12.75 per hour

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