server

host/hostess

line cook

bartender

line cook/prep cook

JINYA Ramen Bar

I worked there at a corporate location for multiple years. I absolutely adored all my coworkers, and my last GM (3rd one in the years I worked there) was awesome. But corporate is completely out of touch with reality. They are constantly imposing new requirements, that are just not feasible. The amount of things they wanted us to advertise when approaching a table actually had people asking us to stop, it was crazy. They came in multiple times a week to watch us and make sure we were doing everything exactly as they wanted, which rarely ever worked. They tried to implement new systems all the time, and without fail every time the system would break, and make things worse, and inevitably we would end up doing the same things we were before that. The owner was almost creepy about the female uniform standards, to the extent that they put a measurement chart in the drink station (that customers could see) so our shorts weren’t too long. 
If you actually get into the job part of it, hosts are paid 10% of tips, which equals $1 cash on slow nights and up to $3 on busy, all while expected to host with nothing but a paper and a pen, and your own voice yelling across the courtyard, and buss, because the one busser is usually busy running food or restocking. When I left they were also training hosts to run food, while not changing the tipping at all.
As for the integrity of the company, they decided they needed us to sign a bunch of paperwork, primarily the usual to keep recipe secrets and all that, but then they included things like photo release forms, and other documents so we couldn’t sue them. But they didn’t give us time to read anything over, they literally cornered us during busy shifts and told us if we didn’t sign, they wouldn’t schedule us anymore (because they couldn’t legally fire us over that, but we all know what they meant).
And if we talk about rewards for promotions or things like that, as an example, we had a competition to sell the most amount of this particular ramen. The staff members who sold the most were rewarded with a beanie filled with candy, like we were children. We later found out all of our managers received $200 gift cards to amazon, despite them doing virtually none of the work. It’s a out of touch, corrupt company and I do not recommend.

Extremely boring job, especially if you plan to work AM shifts as a hostess. You’re not offered a break whatsoever for 6+ hour shifts, only if you work a DOUBLE do you get a one hour break. You are not allowed to eat anything without permission, and if you do need to eat something on your six hour shift you can only eat Jinya food that you have to pay for out of pocket with a measly 10% discount. And don’t expect to be able to eat the actual ramen, you can only eat the appetizers since you have to stand at the front while you eat it in secret making sure that no one sees you. Also you have to get permission for when you can actually eat that. When you start working you get ONE free meal even though I was told by a different assistant manager that I was going to get three. Lots of miscommunication and difference in rules depending on what superior is working that day.They’re extremely strict about their dress code but only to certain people. Expect to stand in one place for your entire shift without being allowed to sit down and make $10- 11 an hour despite being promised at least $13. The coworkers are super sweet and definitely deserve to make more because they’re all great girls but I literally couldn’t work there anymore because it’s so miserably boring. I never got an actual trainer or training period, I started working the first day and they still didn’t pay me for my actual WORK. They’re acting like they trained me whatsoever. The food is good but it’s not worth working there. No benefits at all

Overall, the work culture was good/bad depending on who was working that shift. For the most part, most people that worked FOH got along well and worked seamlessly together however some people in upper management created a hostile environment where people felt on edge. Often times they would belittle people, and speak to employees in a sarcastic, demeaning, or passive aggressive manner whenever they had an issue instead of addressing things professionally and with respect. Very immature and bully behavior. Also, I experienced and witnessed a lot of inappropriate/disgusting behavior and comments from some of the managers/team leads. I always felt uncomfortable working with certain managers/team leads. Reports of certain conduct and behavior do not get taken seriously and are just brushed off. Management also has favorites and do not treat people fairly. If they didn’t like you they would assign you the smallest section. Also the team leads/managers would always assign themselves the biggest section and make it unfair for everybody else. There was definitely a hierarchy and it felt like they’d look down upon you just because they were team leads. Overall, just an uncomfortable and unjust work environment as a whole. 

I am sharing my experience at Jinya Ramen Bar, Baton Rouge, in hopes of providing constructive feedback. Despite my initial enthusiasm, I encountered challenges during my tenure that led to my resignation.

The work environment appeared to lack inclusivity and mutual respect, creating discomfort for LGBTQ+ individuals. Instances of discriminatory behavior and troubling comments were observed, which did not align with a professional workplace.

I was particularly disheartened by the apparent lack of support from management regarding the uniform policy. It became evident that these policies disproportionately affected LGBTQ+ individuals. Workplace policies should be inclusive and considerate of diverse identities.

These concerns, coupled with perceived neglect towards employee well-being, compelled me to prioritize my mental health and leave my position. I sincerely hope that Jinya Baton Rouge takes proactive steps to address these issues and fosters a more inclusive and supportive work environment for all employees.

This job is so bad that they will ask you to work before they hire you to see if you'll last, the management is 100% profit driven and 0% employee supportive, i wish i had never worked here, it located at the Hollywood and highland mall, so you'll be treating with tourists all day every day, most asian tourists (which conform the majority of tourists in the area) will not speak the language and will not tip (its actually considered as a rude thing to do in asia) so don't expect more that a few bucks in your paycheck coming from there, your coworkers will have no intention to grow in the company because they can't and will stab you in the back at any given time so don't expect a teamwork environment, also no benefits, pto, or even paid breaks so say goodbye to those, management has no leadership and they will definitely not train you, it's all up to you, and don't even consider over serving anyone or you'll be given a right up by the managers because (again) they only care about their profits/bonuses. So please do yourself a favor and don't work here! You've been warned. 

Management is poor & treats their staff unfairly (is condescending, threatens to take hours away over things that are not in your control, actually will cut your hours without explanation, even if you’re a great employee). They micromanage you to death, make you feel like you could get fired at any minor inconvenience, & they NEVER believe their own staff- they never take your side as an employee & never stand up for you if customers treat you poorly. I don’t feel valued at this company & I don’t even feel valued as a human being. I have been here for a long time & it has gotten worse & worse as I’ve continued working here. I only kept this job as long as I did because the money was decent for a while. I was working at least 4-5 days a week at one point & now I only get one day, if that. If I knew I would dread working here, I would’ve never applied. 

Also, the employee discount is hardly a discount; most restaurants give you at most 50% off, we only get 25% off & the food here isn’t necessarily that cheap either.

If you value yourself as an employee AND a human being, you are better off working somewhere else.

Days are split into 2 shifts, 10:30am-5pm and 5pm-10pm (however due to closing you will not often leave before 10:45pm)

The people who work here are all amazing and specifically those who train are very good servers! You will learn allot and make great friends, the store manager is a bit annoying, and often will drag out corrections and criticisms, but I do believe at least in my experience she has good intent. The store managers besides the owners are AMAZING! great people to work under! Scheduling is flexible as long as you ask time off or change of schedule at least 1 week ahead of time. Hourly is $3/ hour but with tips generally on a slow day you will make $70 in 5 hours, on a regular/good day you will make $100-120 and  on a busy and good day you can make anywhere between $150-$225.

All in all great place to learn how to serve! And Awesome coworkers! 

You come in and set up the restaurant in the morning, right before opening at 11 a.m. You typically run into a lunch rush around noon until about 3 p.m where it is pretty rare you catch enough down time to take a break. After your shift is slated to end, you are expected to help in the turnover with co-workers who are working the night shift. Turnover usually takes 30-40 minutes, depending on how much is needed in the front-of-house. You must then wait to either be paid out (which was the protocol while I still worked there), or be told that you would receive payment upon a future date. The hardest part of the job is picking up the slack for people who are either new to the job and cannot handle the rush, or from people who are just really insufficient at multi-tasking. Management has changed recently and I would say I'm indifferent towards it. The most enjoyable part of the job is being able to work with competent employees who actually carry their weight in the job, instead of almost relying on you to be at the top of your game and helping them with their slack.

shifts begin immediately fast paced, hosts begin sitting you right away while you are setting up tables and your opening side jobs you must also take care of guests and build their intent to return making their visit a cultural one-of-a-kind experience. Management will check on your tables one in a while to see how well your services is to guests and time on the clock is well spent. Management will also ensure that all employees are moving at appropriate pace to match with rushes that are coming in and out of the restaurant. The hardest part about the job is sometimes giving the 80/20 ratio when someone on your section or nearby and is hardly keeping up, others will have to put in the extra 80% effort for you to help ensure guests satisfaction. Most people see a quick paced environments a handful but to others like myself i enjoy keeping my mind busy with multiple tasks .

Working at Jinya was a rewarding experience, especially given the competitive pay. The environment had a dynamic pace, with the restaurant regularly drawing in a crowd. This atmosphere made each shift fly by, as there was always something to do. Jinya’s focus on quality ramen dishes attracted a diverse customer base, making interactions with patrons enjoyable. Learning about Japanese ramen and its specific preparation methods added a unique aspect to the job. The team spirit was strong; coworkers were supportive, helping each other out during busy times. Management was generally responsive, making sure shifts were adequately staffed, which helped keep the workload manageable. The financial aspect was also a big plus; the compensation felt fair for the effort required, and the tips were often substantial due to the popularity of the restaurant. Overall, Jinya provided both a productive work experience and solid earnings.

Top Job Titles	Average Salary
Server 28 salaries reported	$19.89 per hour
Host/hostess 20 salaries reported	$13.43 per hour
Line cook 44 salaries reported	$15.81 per hour
Bartender 5 salaries reported	$19.69 per hour
Line cook/prep cook 3 salaries reported	$17.00 per hour

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