server

manager

kitchen team member

bartender

assistant general manager

HIDEAWAY PIZZA

Originally going in for a server position I was told that I would undergo two days of training, an abbreviation test, and a table test. Those two days turned into a week of minimum wage which was NOT agreed upon. One of the shift managers had told me that I got two free shirts, and several servers confirmed that was policy, however my other manager would only allot me one shirt and tried to force me to pay almost double the actual price for a top that was to be free, before deciding not to give me one at all.

I had a different trainer everyday. Each trainer would have me serve and bus their tables for them and of course they would get the tips. The trainers were more concerned with teaching common sense and how to clean a toilet than they were training on what comes as sides to which meals and how to handle situational issues. As I have said it has been a week and they will not give my pay stub information or my workforce login information to me. I have had to take the abbreviations test three times (and passed three times.) At the end of my shift on Sunday before my first serving shift on Monday. The same manager tossed me a menu and told me that now suddenly the next day I have to take a menu test or my workforce account would be withheld from me and so would my table section.  

Upon my first shift I was told by a former trainer that table 73 was NOT in my section when it indeed was. The two customers sat without drinks or a server greeting for twenty minutes due to this fact. The same manager gave table 73 to my former trainer, then gave other servers my tables the rest of the night from 7:30-9:30 and had me sweep my section twice where as all the other servers only sweep at the end of the night. This was not the only case of bias as the other servers can wear their hair however they please, but  I'm one of the only servers who has policy length hair and yet I am forced to have my hair up. What's good for one is good for all. 

Would never recommend Hideaway Pizza as a job to anyone in my life. I wouldn't wish the treatment I've experienced on anyone. 2% pay out? Having over half of my tips taken away and gave away to Hideaway Pizza? You don't get paid minimum wage if your tips font cover your wages, you get 2.15 still? Not being permitted to make your own food, though you have a food handlers permit? A General Manager who allows issues to fester and communication to be lacking? Being told that you cannot use the restroom on the clock, have water, snacks when you have low blood sugar? Utterly ridiculous. Not someplace worth working or keeping established with.

In the beginning, shifts were fast-paced but fun. I worked BOH cooking pizzas, prepping ingredients, washing dishes, and keeping things running smoothly. Once I became an Assistant Kitchen Manager, I took on leadership responsibilities, making sure food quality and ticket times were up to standard, assigning tasks, and helping with training, opening, and closing the kitchen. I gained a ton of experience in kitchen operations, leadership, multitasking, and team coordination. I also learned how to keep a positive attitude under pressure and how to manage responsibilities even when things get chaotic. At first, management was great, very supportive, and present. They cared about their team and made an effort to train people well. But after about a year, there was a major shift. Some managers either left or became inconsistent, and we lost many employees. This led to a decline in morale and communication across the board. When I started, the culture was incredible, very positive, friendly, and team-focused. We had a fully-staffed crew that enjoyed working together, and it made a huge difference. But over time, especially after college staff left and turnover increased, things changed. We had about two mass quittings only a few months apart from each other, and what was once a high-energy, well-staffed kitchen became overwhelming and draining. 

Hideaway was a good fit for me and my needs and preferences; with flexible hours, placement, and duties. While everyone did a bit of everything, to an extent, you had a choice of what you had to do that day. With back-of-house and front-of-house positions available, I was able to work comfortably and around my enthusiastic co-workers, who, it felt, I had plenty of time to get to know while working. I didn't need to deal with customers I didn't know, and that helped optimise my work in itself. Of course, many people preferred to work with the customers, front-of-house, and not have to handle as much food, but that just isn't for me. Some people are able to work both positions, having different duties on different days, after talking with the managers.

The managers are the best part of being employed at Hideaway. They show their care for you and the job, even when things are hectic. They are very understanding of changing schedules and emergency situations and are eager to help new employees learn what to do, effectively speeding up the process where possible. They also did a great job of evenly dividing the workload, between cooking, deep-cleans, and dishes.

Dishes are easily my least favourite part of this job; With everyone doing some of everything, everyone had to face the dish pit at some point. It just comes with working back-of-house. Luckily, they never make it one person's job, but expect once every few shifts to have a full dish shift. You still get breaks, someone else handles the dishes for that, but this duty is unpleasant to say the least. 

Overall, I'd love to work for Hideaway again. The pay was great, especially considering that the worst part was just an occasional day of dishes and sometimes the game-day dinner rush. The only reason I didn't keep working there was due to burnout from work and school, but looking back, with how flexible and understanding they are, I definitely could have just discussed that with them and cut my hours down until my next break.

I worked at this location for a very long time it went threw a lot of managers and employees. This job really is like a family I made life long friends and memories! Mornings are slow and you will not make much money unless you are a lead server. Nights were always pretty busy especially on weekends. I made very good money here however I did work a lot. I started off as a support person and the pay was very bad because they usually have to many support people working and they are not very good at cutting people to make good tips (because it is a tip pool that is split). As a server though it is worth the long hours for the pay! There is a lot of favoritism at this location and the favoritism effects your section/schedule, what time you get to leave and promotions. The only reason i would not recommend this location to anyone is because the managers (excluding one of them) are VERY unprofessional and lazy. None of the managers are ever on the same page so there is always new "rules" made that are just to be vendictive to each other and staff. I also would not recommend this job if you are not good at working fast paced. Other than the managers this was the best job I have ever had and it will always have a place in my heart! If you work here you will definitely make tons of friends and money and they make everyone feel welcomed!

A typical work day includes for me includes front of house duties.  The responsibilities of the job include fulfilling customer orders, seating tables, attention to details, as well as deep cleaning and regular upkeep of of the store.  I learned a great deal about interacting with people. 

The management and co-workers at Hideaway Pizza are phenomenal, all very genuine people.  The management have a great relationship with the employees as well as dealing politely with the customers.  Most of the waitstaff and the back of house workers are regular friends who spend time together outside of work almost daily.

The hardest part of the job for me is the attention to detail when dealing with five or six tables at one time as well as the physical deep cleaning, which includes scrubbing restrooms, polishing woodwork, and detailing tables and baseboards.  

The most enjoyable part of my job is the fact that when I go in to work I am happy to see the faces there and feel almost at home with the relaxed environment.  Customers are nice and love the food and service which is always a plus when they are more than just satisfied.

It's a small company with big ideas. One of its ideas is to expand throughout Oklahoma and into the neighboring states. To do this they pay their employees substandard (e.g. a manager of 10 years only makes $12/hr.) there are no benefits, and the Business Office makes regular typos on their intra-office memos and menus. The administrators and owners are not businessmen -- they simply bought the business, and it's been shaky at best since then. 

I have given this establishment 3 years of my hard work and determination, and have received very little in the way of compensation. As a server one would expect this, but it is somewhat demeaning to be treated so poorly, especially since one's education seemingly outperforms one's supervisors. There were more than enough times when my modest education outpaced the stratagems of the people running the business.

What is the best part of working at the company?
Management is willing to work with you on scheduling. They have higher pay than most other restaurants.

What is the most stressful part about working at the company?
When the customers want to eat, they all want to eat at the same time and the customers are not always patient.

What is the work environment and culture like at the company?
Relaxed mostly. Some employees become friends but all get along and work together.

What is a typical day like for you at the company?
Come in , clock in, start my work, smoke break if I need it. Continue production till completion. See assistant manager to authorize clock out to leave . Depending on job, scheduled for 4-6 hours. Then break or finish for the day or return for 3-5 hours.

I enjoyed working here for maybe 2 days. Coworkers are great & I feel like everyone gets along. Overall, it’s an extremely stressful environment. We had hosts that either didn’t know how to do their jobs or didn’t care enough to help out the servers. I was constantly being triple sat & this would result in even more stress. If you work the evening shift, it is always packed, so you will make good money as long as you are sweating from running from place to place. Fell down the flight of stairs once with dishes from trying to move too quickly. Managers were really cool at first, but things changed when they started switching them out from different locations. Certain managers is really the reason I decided to leave. 

Hideaway Pizza employees must have an initiative that many do not have. It is a very fast paced environment, with many demands. I was trained well by a team of managers who were very welcoming and supportive of my development. Every day while working, the staff finds ways to make work fun! They all just work towards getting their work done, and getting through it together as a group. The physical demands are straining. At times an employee may have to move heavy boxes or equipment, and other things such as running back and forth to grab supplies in time, and pushing yourself to the limit of how fast and focused you can be.

You will be nit picked for every mistake you make. Add three extra pepperonis? Your manager will swiftly correct you. Do it again? Your manager will scold you. Most AKM’s were chill and let you pretty much have control over how fast you made the pizzas. There’s an extremely high turnover rate which can make friendships with coworkers futile. Most people leave within three weeks after joining. However, it did feel like a small family with the ones that did stay. I enjoyed arriving at work and seeing my AKM’s and some managers and employees. I eventually left due to friends leaving.

Top Job Titles	Average Salary
Server 88 salaries reported	$20.00 per hour
Manager 90 salaries reported	$54,750 per year
Kitchen team member 80 salaries reported	$15.24 per hour
Bartender 69 salaries reported	$24.09 per hour
Assistant general manager 28 salaries reported	$65,500 per year

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