line cook/prep cook

host/hostess

dishwasher/busser

server

dishwasher

LA PARRILLA MEXICAN RESTAURANT

Working at La Parrilla, I always walked in ready for a fast pace shift. Always staying on my toes and constantly finding a task to do to keep myself busy the times it was not slow was what I could expect to do during my shift. I have always enjoyed working independently, but am a great team player as well. Everyone, including myself, who worked in the restaurant at some point became overwhelmed; knowing that I could depend on any one of my co-workers and managers to assist me with any task was a wonderful feeling. Working as a waitress I depended on myself mostly, but management demanded respect and teamwork from everyone in order for everything to run smoothly. Our management team had its flaws like any company does, but knowing that they were always honest, helpful, and actually managed the company in a positive aspect was refreshing. My closest friends are actually my former co-workers from this establishment. We all had different personalities, and some people did not get along with others, but we were all mature enough to put aside our differences and did our jobs to the best of our abilities. The hardest part of this job was learning how to cope with angry and/or rude customers. I have always enjoyed working with people, and handling situations with unruly people has never been an issue for me; working at La Parrilla exposed me to a new side of angry customers. The saying goes "the customer is always right," and even though that is not always truly the case, we had to treat them as if they were; it was difficult for me to get used to people saying certain things were my fault and blew those situations out of perportion. I had to learn a new way of talking to these people, since my experience with customers in a rage were never angry at me; in this industry the servers are blamed for any inconvienance to the customer by the customer. It taught me a new way to handle multiple negative situations, and now I am completely confident I can handle any situation with any type of customer that comes my way. The most enjoyable part of this job was meeting new people from different parts of the world- literally. Even though Fayetteville is a small city, I met people from other countries with different cultures; some I befriended. I have always enjoyed working with and being around people, so working at a job where I am constantly meeting and talking with new people was the bonus of working at La Parrilla.

La Parrilla (a La Cosecha company) is a very greedy company. They do all they can to pay very little as much as possible. A typical day at work is people lined up at the door trying to open the door. Since it's located in an outdoor mall, it gets real busy. Most of the time, there's not enough servers and/or cooks and the restaurant gets backed up terribly. As a host, I got pressured from angry customers complaining to why is there a long wait when there are a lot of "empty" tables all around. And servers always complain either of not sitting them enough tables or sitting them with too much. Never in between. Management is very poor. The phrase "The customer is always right" is exhaustingly used here very often. Prepare to follow their rules and policies and when a customer thinks they can win, all they have to do is snap their fingers for a manager and suddenly the manager is the hero and you look like the bad guy. They used to have pagers, but since the District Manager thought it was too expensive to provide maintenance, they took out pagers and replaced them with iPads that the host are supposed to take customer's name and phone number. A lot of times, elders do not like giving out their phone numbers. The restaurant itself had a lot of potential but not anymore. The pay is ok for a high school student, but be there for 3 years and you won't get a raise or an opportunity to grow. Working there, you will get paid $8.00 an hour and you HAVE to be part time. Only one host can considered full time, and it's usually the one that's been there the longest. The most enjoyable part of the job was LEAVING. Also if you're sick, the manager forces you to come in. But let it be a server, no problem at all because there's like 10 other servers that can back them. Host? Only 2 at a time.

You get no flexibility in this job. Turnover is high for a reason. You barely make enough money during a shift because the clientele aren’t the best (just old people or trashy people). Maximum I made on shift was 100 for only nights and 200 all day. It’s not worth the pay. The people there are very toxic and talk about you! I’ve had serving jobs where people started gossip, but this place started too much drama! There is a lot of people with no motivation in life that work there. There’s too much cleaning which is not worth the pay. We used to stay 1 hr + just cleaning after we closed! And we only got paid $2 which is basically free labor for them. Find better especially if this is temporary because this place is very mentally and physically draining.

A typical day in the restaurant would start with a pre shift meeting where we all made sure we were knowledgeable in the daily specials or offers and prepared to give the best service possible. Prepared and stocked all stations to make for a smooth flowing shift and easy stress free workday. Teamwork across the whole restaurant making service fast and relaxed. The hardest part of the job would have been juggling many party tables (6+ people) at once and still ensuring prompt and attentive service, but the best part of the job was just the fun working environment. I tend to make a family everywhere I go but at La Parrilla, they make you feel right at home!

A typical day at work we make sure our hostess station is clean and presentable for the guess to walk in.  We always welcome our guess with a smile make them feel welcome and show them to there table and read them the day special. I learn that you have to have a good attitude , always work has a team, , move fast , do your job with love!! and always respect your co-workers, The hardest part of the job was co-workers not doing there job and you having to pick up after them. My management team was great I love all of them and respect them I learn a lot from them about hard work and respect for our job. The most enjoyable part of the job was hearing my managers tell me I did a good job at the end of the day.

Managers don't cut off people when they have many servers. Sometimes they do the maps without taking into account there is people from the morning shift so they put them in the closing section and servers from the afternoon shift get sections that are cut early. So some servers work ridiculous hours shift and some people of the afternoon shift get cut right away.

They ask you which hours can you work and then they mess with the schedule. Then is "your responsibility" to get your shift covered when you initially told them which days you could work and which ones you couldn't.

When I started working here the management and work ethic throughout the restaurant was great! All of the workers enjoyed coming to work, helping customers and working cohesively with coworkers. However after about a year after I began working there, the management kept switching hands and we had three different general managers within less than one year. This caused the general workplace environment to decline. A typical day of work included preparing all of the stations for the day, making tea and coffee, getting our sections organized. Each server would have 4 to 8 tables.

What is the best part of working at the company?
The employees. Best people I've had the pleasure to work with.

What is the most stressful part about working at the company?
No stress, really. Everyone helps each other out.

What is the work environment and culture like at the company?
Intense but well organized. It's also a multinational environment.

What is a typical day like for you at the company?
Come in, get the event info, load all necessary items, meet with KM and go over and check to make sure all food and Bev's are there. Load food and head out to the event.

A typical day at work includes taking exceptional care of visiting costumers, answering menu questions, making food recommendations, interacting with co-workers, and being a team player. I learned to work in a fast-paced manner while providing great costumer service. Management is great, with the exception of some miscommunication every so often. Co-workers are fun, dynamic, and helpful. The hardest part of the job would have to be dealing with upset costumers, however the most rewarding is making guests happy.

Overall La Parilla was fun to work for. Very family based between servers and kitchen staff. Management was a bit out of place at times. They required too much of certain kitchen staff. For example illegal workers underpaid and overworked. Those are the employees that make the backbone of the restaurant itself. Without them the place will fall apart. No one wants to work the excessive amount of hours without having overtime except for those who dont have an option and need the job.

Top Job Titles	Average Salary
Line cook/prep cook 23 salaries reported	$12.76 per hour
Host/hostess 26 salaries reported	$10.60 per hour
Dishwasher/busser 24 salaries reported	$10.46 per hour
Server 3 salaries reported	$883 per week
Dishwasher 2 salaries reported	$14.25 per hour

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