cook

assistant restaurant manager

line cook

host/hostess

dishwasher

Johnny-Carino's

Working at Johnny Carino's was undoubtedly on of the best decisions I have made with my life to date. I chose to work here in order to improve my interpersonal communication skills and got that and a lot more. On a typical day I will have anywhere from 9-14 tables depending on my section, size of the parties, and day of the week. Working in a semi fine dinning establishment opened my eyes to how much appearance truly matters to people, I don't just mean my appearance as a server but the overall appearance of the staff, management, building, and company. I realize that as a server my appearance is a building block to the foundation of the appearance of the company. While it may be another employees job to clean up a certain table or stock a certain workstation it is my duty as member of the company to make sure the establishment looks as pristine and presentable as possible. I looked at it from the point of view that if I want upscale guest to come in and dine with me then my service must be the best they.ve ever had but my surroundings must match my effort and quality. For the most part The core staff that is committed to the establishment shares this view, but of course we do have staff members who cycle in and out of the restaurant who do not share this view nor do they care enough to realize this. One thing I can say is that most all of my co-workers are very helpful each in their own way. It is very much a family environment amongst the front of house staff. The hardest part of my job is when we get extremely busy and I have 5-6 tables at a time and my mind and body are constantly on the move, but on the other hand that's the most enjoyable part of my job because the more guest you have the more money you are likely to make. But in all seriousness the most enjoyable part of my job is when I can change someone's mood or just put someone at ease with my service, or when someone recognizes that I'm working hard so that they can relax and enjoy themselves.

While working for Johnny Carino's in Denton I'd come across multiple problems I didn't expect to. When I'd applied I was told that I'd be working full-time due to the fact of me not being in any classes until the spring semester; I was not. The facility was much too overstaffed and many of the workers wouldn't be there for more than a few hours a day when the schedule had placed them on 4 to 6 hour shifts. Our busiest days were on Mondays when we'd have a "2 family platters for the price of one" deal, but when we'd look at the tip the tables left us, we'd not be getting near as much of that as we thought we would because JC has their percentages on the tip split into 3 outrageous ways. So although it may look like I was making good money with about $100 in my booklet from tips, I'd only be leaving with roughly 20 or so dollars. I was shocked many occasions when I'd need money to pay my bills and the day would go so great, but I wouldn't get paid near as much as I was needing. 
My time at Carino's was halted because it was either get money, or get kicked out. I am a Military child, I know how to manage my money and save up for things, but with the pay from there it'd be nearly impossible to be able to pay my already discounted bills as well as buy groceries and other necessities. 
I'd really like to think that this place would become a better business, but I had to make smart decisions and move to another, much more higher paying position and also get the hours I was told I'd receive in my interview.

Ps: taking shifts would also result in more pay, but since the other workers also needed money no one would ever give them away.
Also when I'd take on parties(the big money days), the tips would get split between 2 servers, a bus boy, and JC resulting in me making about $5-10 dollars more than a regular day. Harder work with lots more people for hours and still only getting chump change

It's typical restaurant work. Management will stretch you as thin as possible and pay you as little as possible. That being said I don't dread going into work, in fact I frequently look forward to it seeing as how I work alongside friends I've had for years. When you work with people you've known for a while there's already a bond in play, and what I like about this specific Carino's is everyone bonds outside of work. Whether it be parties, snowboarding trips, concerts, etc. Everyone usually chooses to hang out with one another because they like to, not because they have to. 
There are times when we do get overwhelmed, and when we do we know we got each others backs. We'll go out of our way to help one another.
We also welcome new employees with open arms and can usually tell during their first few shifts if they have what it takes to stick around for the long haul.
Management is more than willing to work with your schedule and go out of their way to see that working there doesn't clash with school, other jobs, or family issues. 
We're also offered benefits after a certain period of time such as health, dental, and life insurance which is nice.
I legitimately believe the shift meals are the only thing keeping me alive. The food is more comfort food than it is health conscious so I can eat a single Bowtie Festival and be fine all day. It's also nice that we do get free shift meals.
The only downsides that I can think of are you would sometimes have to work most of the day on your feet with very little break time.
Management does dangle raises in your face for months before they actually give it to you.
And the work isn't really worth the pay, but it's the restaurant industry so that's nothing new.

What is the best part of working at the company?
They were absolutely exceptional! And they were getting ready to train me to become the assistant manager. However, just as I got notice that they were going to train me for assistant manager, I was hit by a truck out in front of my apartment complex. Just days after I got the offer. I was T-bone at my driver side door. Needless to say, I spent a month in the hospital and had to go back to Carino‘s and say that I wasn’t gonna be able to work at all.  It took me quite a few years to recover. But I’m recovered now and I’m ready to go back to work.



What is the most stressful part about working at the company?
I didn’t find anything about it stressful. The management staff was amazing. They helped you whenever you needed it. All you had to do was ask. It killed me to have to give up that job. Because I really really enjoyed working there.

What is the work environment and culture like at the company?
All of the people were very friendly that I worked with. And your hours were flexible. At least they were at that time.

What is a typical day like for you at the company?
Like any other food service, waitress, job. You arrive ready to work do your shift.  We were given an area to work each evening. The area is changed from night tonight, giving everyone an opportunity to work at each station throughout the week. At the end of the shift, you would separate your tips, put your money in the register and at the end of your shift, you told everyone goodbye. The easiest job, as far as working with people, that I’ve ever had.

Come in Open Restuant/bar. Make sure your section is clean and ready to go. Cut fruit. Stock bar. Turn on machines. Prepare beverage stations, How to carry large heavy trays. How to properly function in a hostile work environment. How to work with unruly co-workers and customers. How to give great customer service. How to prepare and serve bar drinks. How to run a bar. How to expedite food. For the most part I really enjoyed working there and my job. There were some managers who seemed to have it out for me. I felt that I was being singled out and that they played favorites. There were more managers that were professional however. And for those people I am/was grateful. I built amazing relationships with my co-workers. I worked there for almost 3 years and at times miss my "Carinos family." The back of house was awesome! Great in fact. There are many good people that still work there. Hardest part of the job was toward the end when I felt that I was treated very unprofessional. And the few disgruntle co-workers. However those people actually made me a better stronger person in the long run. I can handle more than  before and stand up tall and proud. The most enjoyable part were my co-workers and customers (regulars.) I had built strong genuine bonds with these people and hope they are well.

My job experience during my time here absolutely stressed me out. I was treated unfairly by my supposed-to-be equal coworkers. I was talked to as if I did not have a brain while working here by all front of the house staff. As I would seat families down, there would be a specific female server following me telling me not to sit them in the specific section because she had recently swept. The family had requested to sit in this section, and it was only 2 p.m. There was one incident where a male server had thought I skipped him purposely in rotation of tables. He came to my hostess station and accused me of this, I denied. Approximately 10 minutes later, the front of house manager came to my station accusing me of skipping the same male server. At a few lunch rushes, I was told to seat customers, and get drinks, and bread, and run food, and bus the tables afterwards. This was not included in my job title nor my pay, as I was only a "hostess". A typical day at work was, for the most part, quick-paced and always tense. I can handle a crowd, and I have been raised in restaurant and customer service. However, the Johnny Carino's  staff DID NOT try to help, as everyone was at each other's throats. It was as if they were all competing and there could be only one survivor. I dreaded going to work here.

Johnny Carino's was one of the best jobs I've ever had! Loved my management, co-workers and my guests! They treated their employees as individuals and accomplishments and hard work were recognized and rewarded.This company was very much about internal promotions and liked to work with the people who had worked for them loyally and put time in, Managers were always helping to drive these people up the the ladder. I received two promotions within a year and that is what encouraged me to work so hard. Seeing my efforts being recognized only made me better! The only negative thing I have to say about this job is that the business at my particular location was not where it should have been because of previous management, which eventually caused the restaurant to be shut down. Also, the company as a whole seemed to flip flop on the restaurant's concept and goals. I learned a lot about the ins and outs of the restaurant business here a and a lot about management and being a team leader. I was responsible for taking inventory and placing liquor orders and sometimes portioning food.

A typical day at work was generally very hectic. After opening the store and leading a team "pep talk", I maintained customer satisfaction throughout the rest of the day. I made sure our labor costs were maintained at the correct level. I checked kitchen and bar inventory, and ordered any food or alcohol needed. I learned how a restaurant runs, from the inside out. I also learned what it meant to be a great, effective manager. The manager above me gave me freedom with new ideas I had to increase store sales. Management was generally solid, with low turnover. My co-workers enjoyed working with me, and I gave all employees responsibilities that made them feel needed in the workplace. The hardest part of this job was balancing work with home life. I spent upwards of 50 hours a week nearly every week I worked there. What I enjoyed most was how rewarding it felt to increase sales and profits at the store, and see that I was making a difference. Also, interacting with customers daily was a great deal of fun.

Johnny Carinos has fantastic food and training of their employees is great. My experience with the company was fair at best. A lot of the employees treated this job as a mediocre place to work and didn't strive hard for excellence. the store manager was great and listened to his employees and gave direction well and handle any and all issues. the assistant manager needed more help on focusing on the customers and staff rather than her own personal beliefs. the hardest part of the job would be when the store got busy a lot of employees failed to work together to handle the volume of customers. The most enjoyable part of the job would definitely be the customers satisfaction. sometimes you would get customers that previously had a bad experience and to turn that around and make that customer happy and return asking for your service specifically was a great feeling.

A day at work usually includes lots of witty banter and spaghetti and meatballs. I learn how to read people and how to anticipate their needs in order to give the best service experience I am able to. Management is on top of things and pretty easy going so it makes for a less stressful atmosphere. Co-workers are hit and miss. The nature of this business attracts a wide variety of people. Some are young and in school, these are the motivated ambitious few who are a delight to work with, and then you have the people who are older or old and are a complete waste of space. The hardest part is trying to make someone happy who is being very rude to you for something that has nothing to do with you....just gotta breathe when they come in. The most enjoyable part is when people leave you a little note, or tell you that they had a great night and that everything was awesome....and attach a nice tip....

Top Job Titles	Average Salary
Cook 18 salaries reported	$12.61 per hour
Assistant restaurant manager 1 salary reported	$28.50 per hour
Line cook 4 salaries reported	$15.94 per hour
Host/hostess 4 salaries reported	$10.50 per hour
Dishwasher 4 salaries reported	$13.00 per hour

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