restaurant manager

general manager

dishwasher

host/hostess

cook

Hickory Tavern

Since I began my job at Hickory Tavern, we went through approximately three general managers in the span of a few months. Initially, the work environment was fun and the staff was great. I felt like I had a great, supportive group of co-workers who were always there to help me out. With that being said though, servers came and went very often because they got fed up with the horrible management. As a server here, expect a ridiculous number of hours, including days you previously requested off ahead of time, and disrespectful, immature managers who have favoritism and constantly try to cheat the system. As a high school senior, in May I had a ton of schoolwork, exams, and college preparation that quickly demanded a lot of my time. I tried to bring this to the attention of the managers, but they continued to schedule me closing shifts on week nights, about five days a week. I began sleeping through morning classes and my grades started to slip because of exhaustion and lack of time to focus on school. I tried to explain this to the managers but they made it extremely difficult to work out a fair schedule that took my academics into consideration, and eventually I just had to straight up tell them that I would go on the schedule for pick-up shifts only, but eventually they took me off the schedule entirely and denied me access to HotSchedules... Without talking with me or officially ending my employment. Later I found out that shortly after I had “quit,” both of the back of house managers quit as well, including about four other servers. Not all of the managers were horrible, in fact there was only one in particular we tried to report to corporate with no luck, but overall think very carefully before you accept a job at the Mooresville Hickory Tavern, because chances are it will be more of a frustration and pain than it is worth.

A typical day at work involved arriving on time and working 10+ hours with only a ten minute break or no break at all, while the manager who is meant to relieve you shows up late and immediately goes outside to smoke and talk on the phone. When you report it you are lectured about 'teamwork'. I learned that there is absolutely nothing special about this brand - it is another turn and burn corporate food mill with too many levels of overpaid managers who contribute nothing other than stale speeches about "making you bed". Management is a rotating group of good ol' boys preening one another or addicts, drunks and junkies. The workplace culture is to neglect all basic responsibilities as long as possible then blame the neglect on the next manager foolish enough to fall for the sales pitch. The hardest part of the job was listening to the two-faced dishonest propaganda about how down-home and genuine they are - the owner drives a pickup truck! - when you see the reality of the matter. The most enjoyable part of the job was turning in my two weeks notice. The company is so afraid of lawsuits if an hourly employee even whispers "HR" they go into panic mode and make the managers tolerate the most unbelievable verbal abuse and baseless accusations. 

Buying in is easy because they have excellent conceptual ideas. Unfortunately the follow through is usually messy and inexperienced. They talk a good talk but in practice you end up disappointed. They struggle with employee appreciation at every level. Time put into the company is far more valuable to them than work ethic, proven results, or expertise. If you are mediocre at your job and have been there 7 years you are more highly compensated and have more job security than those who have been around for a shorter time and are excellent at their job. It is hard to get your job done at the Store level because there are so many corporate hoops to jump through. They move at 2 paces. Either shooting from the hip with almost no editorial thought put into it where things have to be done and redone multiple times instead of taking the time to get them right the first time, or at a snails pace where nothing can get done in a timely fashion at all. Both make it impossible to execute at the store level.

Personally I know the location I work at is one of the better ones so I got lucky.
It started out as one of the most positive work environments I've ever worked in. 98% of the staff is super supportive of each other and we have a great sense of teamwork. You make decent enough money in the fall, winter, and spring, but as of late there have been several days we've left with less than $30 for an entire days work and it's incredibly disheartening. 
There are too many servers on the floor and not enough tables nor volume to support the amount of money we should be making. It's bad enough some of us volunteer to go home or beg to be cut just to give the others a chance to make something. 
Outside of that, there are several opportunities to move up in the company. They encourage people to try new positions or go into management and even our higher ups are all very kind people and active in the stores. The company culture is overall positive as well.
All in all I've really enjoyed being here, I just can't confidently pay my bills every month.


I've worked here for over almost two years now.  The manager turnover rate is incredibly high.  However, don't expect to get any sort of knowledge or teaching from this.  Managers will just belittle you and talk down to you instead of coaching you.  It can be cliquey at times, but the girls are the best part.  It's really slow, so don't expect to make more than $50 a shift.  Also, I'm not sure how it's possible to run out of napkins, to go boxes and more, but it seems like we are always out of something.  It's hard to function as a restaurant when you don't even have silverware.  Overall, your coworkers are great, the people/regulars that come in are great, but the management makes it unbearable.  Not to mention the money is lacking, and the managers don't do anything to change it.  If you want an easy, low paced job, go for it.

I would work, on average, 30 to 40 hours per week as a hostess. Most days I would work alone, but I work with one other person on the weekends. I learned to greatly improve my communication and people skills, which has helped me more than anything. I loved all of my co-workers, people that I am going to keep in my life after I left Hickory Tavern. The management is horrible. Too many managers, unorganized, and immature. None of the managers are ever on the same page, incompetent, and immature when things don't go their way. They pick favorites and make work horrible for the ones they don't like. The hardest part of the job was the rude customers when we were on a long wait, but the most enjoyable part was making best friends and becoming close with the "regulars" that always came in to eat.

Taking advantage of the down time to find a better job and when they reopen they wont have a staff. They treat you like garbage. Nothing but excuses and lies. Seen so many managers come and go over the same problems. They dont tell people what theyre getting into and they get out quick. They always complain about cleaning but they cut you early and send you home so what are we supposed to do prep clean and sell tickets at the same time? Equipment is old and breaks all the time but when you tell someone they act like it is your fault it broke but it was like that when you started. Managers dont care about specs unless the area manager comes around then its all blamed on you even if you didnt prep it. Theres no one in charge and if you need a manager theyre either upstairs or out the side door on their phone or smoking.

This is only my second job and I love it. This job is way more challenging then my previous job but I'm always up for a challenge. My typical day at the Tavern would be a steady pace through the week and crazy, fun on the weekends. We move around a lot and help each other out whether you're busy or not. I have learned how to become a better server because this was a huge change for me, the environment and people. I learned how to become more challenged, and do more multitasks. The workplace is very family oriented and has a ton of personality. It is very important to have a great personality and interactions because that's what makes the restaurant. The hardest part of the job would be to keep up, because when it gets busy, it gets busy! The most enjoyable part is the people and having fun while working.

You typical day at work consist of prepping cooking and cleaning. You learn a lot in the kitchen. How to properly use knives and the safety procedures. You always want to make sure the food is at proper temperature. My co-workers were awesome. Its always good to learn from and teach different skills. Everyone has a different skill. The hardest part of the job would be closing. It can be challenging when you close. You are alone so things can get busy. You also have to find a way to take control of the situation. The most enjoyable part is on sports days. You watch people have a great time. The atmosphere is great and the customers always compliment your cooking.

Management was hostile most of the time.  Myself and several other employees were frequently yelled at by the general manager for minimal reasons.  This happened on a daily basis.  When I first started working there the other servers referred to Front of House as "the lion's den."  Every shift was like partaking in an episode of high school mean girls.  If one of the servers didn't like someone; it was her mission to make her shift unbearable.  Not all days were like this; just most.  It was a very unhealthy environment and I will never recommend working in this restaurant to anyone.  This is the one located in Spartanburg.

Top Job Titles	Average Salary
Restaurant manager 21 salaries reported	$63,452 per year
General manager 3 salaries reported	$66,667 per year
Dishwasher 17 salaries reported	$15.71 per hour
Host/hostess 14 salaries reported	$14.54 per hour
Cook 1 salary reported	$14.75 per hour

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