line cook

grill cook

prep cook

server

dishwasher

Logans Roadhouse

On a typical day as a server I began to make sure my area was clean, I had my order pad full and ready, I had multiple pens available, and that I had my order card attached to me. I worked mornings so I lingered around watching until I had a customer then I greeted them after they were sat and took their drink order. I then took them their drinks then took their food order, put it into the computer and waited for it to be ready. As other customers were being sat I would repeat the steps. Once a tables food was ready I take them their food, make sure they were ok then tend to other customers, going back every few minutes to refill drinks and serve anything else needed. Once a table is ready I gave them their checks then walked away giving them time to pull out money or a card, then i would give change or give a receipt and a pen if needed to be signed. I repeated this till I was off then counted my cash and tipped out, dispensed the money owed into the system and handed my receipts to my manager then clock out. 
     On a typical day as a host I would come in to work before opening and set up the front by cleaning the windows off, sweeping, putting the mats down, then putting the morning menus out. Then I would proceed to the bathroom and make sure it is clean and stocked with tissue in every stall. I stood in the front, greeted customers then sat them where they best fit with a menu. Then head back to the front and repeat. Occasionally answering the phone to answer customer questions and take To-Go orders. I would bag the To-Go orders and give them to the customers as they came to pick them up, give them their receipt, and took their money or card, then gave change or a pen if receipt needed to be signed. I repeated this as the day progressed then when my shift was over I took all the money and receipts to my manager, checked the bathrooms again, then clocked out. 
     I learned a lot of things working  like customer service skills and body language. Knowing if a customer needs something just by watching them and keeping a smile on my face no matter my mood. 
     My managers were awesome. I only needed them to change orders or when I had an issue with a customer. But when a mistake was made a particular manager would always show me where the mistake was made and then show me how I can prevent it. He would always encourage me to do my best and keep smiling no matter what.
     My co-workers were great. I made friends and used them for moments where I had to take a bathroom break, asking them to keep an eye on my table in case they needed anything and then returning the favor when they needed it. 
     The hardest part of my job is when there were parties of more than 12 people. It was not as easy as it seemed to me in the beginning but I got the hang of it. 
     The most enjoyably part of my job was hosting, getting to meet people as they enter and give them a good first impression of Logan's.

I've been at Logan's about 7 months and in that time i have served in the dining room and take out. serving in the dining room differs vastly by shift. 

AM SERVERS
AM shift (10:30am to 4:00pm)  is mostly a slower pace with a lunch rush at 3:00 and consists of the elderly, older couples, and business folk, the tips are higher since you have more time to spend with your tables. 

AM HOSTING
There are two hosts splitting the tip pool during lunch, one is to remain at the door and the other is in charge of taking and preparing call in orders, running food, and distributing change when needed. Both hosts must bus and set tables, upkeep the bathroom, and greet/ seat guests. 

PM SERVING
Pm shift (4:00pm to close) is pretty steady with a dinner rush at around 6:00pm and consists of families, and younger people. the tips depend on your table flip rate. if hosts have to bus of your tables during the rush you will probably be the only section available and most likely will get double or triple sat. in most cases dinner tips are lower due to ignorance, (young and old ratchet) there are also those table that try to complain to get free food, and tables that run you breathless. after closing server side work consist of rolling silver ware, portioning butter ramekins for rolls, table set up (full peanut bucket, a full sugar catty; six pink, six blue, six yellow, and ten white. swept section, table ads in place, table cloth a dollar in length all around the table) and depending on your section portioning sugar, flipping dressings station or other restaurant sanitation tasks. there are three servers in charge of checking your side work and signing you out. 

PM HOSTING
There are a range from two to six host dinner (receive tip pool)  not including the to go night host (doesn't receive tip pool), number one has to make and monitor the rotation ( doesn't leave the door) number two seats guests (seats then returns promptly to the door) number three and four are server assistants which means the bus and reset tables. number five fills in the slack where ever needed, and number six would be the food runner for the window out. if there are less then six these tasks are divided among the hosts.host closing side work is split up between the hosts, the list consists of stacking and cleaning the high chairs/ booster seats, stocking the bathroom, taking out the trash, switching out dinner menus for lunch menus, rolling up the welcome mats, cleaning the windows, sweeping entrance, cleaning out ashtrays, cleaning waiting area, and filling up peanut barrel. HOST ARE NOT OBLIGATED TO HELP SERVERS WITH THEIR SADE WORK BECAUSE OF TIP POOL!!

sever pay $2.13 hr
host pay $4.23 hr plus 2% tip pool from server sales 
to go server $5.00 hr
bartender $5.00 hr plus 1% tip pool from server sales
TIP POOL IS SPLIT BETWEEN HOSTS, BUSSERS, AND BARTENDERS

Working at Logan's was the most chaotic job ever as a host. First, the hiring manager forgot we were there at the orintentation and we had to wait 45 minutes after she scheduled to change the time. This caused me to miss an event that was planned out a week ahead and would of still worked if she was on time. Our training came from a waitress who was nice but however couldn't read the training manual which was all she could do because she was a waitress instead of a host. Training was just that. When we were suppose to be trained by the real host, she was doing other jobs at the same time and wasn't able to train us properly. None of your questions are answered properly from all 4 managers. There was a lot if unclear, different answers from each one. There wasn't any structure while working. You would be told to do one thing but get told to do another then yelled at when trying to do both. You were expected to bus tables, set the tables, seat guest, grab drinks and even help serve for a low pay that really depend on multiple factors. Majority of the employees were immature. Servers would get mad about having to be skipped but would complain to get seated with customers that looked like they tipped poorly. They would also play around in the kitchen in view of customers who were already waiting 40 minutes for their food. The cooks were terrible. Food always came out incorrectly or super late even on the slowest times. Managers would make excuses to customers who were right to be mad then talk bad about them when they left then turn around and tell you that you're doing something wrong. Hours were cut off early even when you really need them. Sometimes it would be easy to pick up hours because a lot of people wouldn't show up or even call in and that would be okay. No warning about how its not professional to not just show up for pitiful reasons. When that happened you were expected to work a double without a word that no one was coming to relieve you . They didn't even try to find anyone. Not that they could because most people were over worked. Pretty sure thats why they have a high turn over employee rate. It's defiently not worth working here for $4.35 + questionable tips.

A typical day at Logan's consists of stocking the line, cleaning, and organizing the line to make sure that everything is in place to ensure  quick execution of fresh food to our guests. I communicate with all of the stations in the kitchen to make sure that the guests get all of their food at the same time, and to make sure everything is hot/cold and fresh. I communicate to the server when their food is ready, also to let them know if there is a problem with their order so that they can communicate with their table to keep them happy. I keep management updated on ticket times and let them know when were getting low on products, so that they can order more or have someone pick up some products at the store if need be.

I have learned how to work as a team, and how to lead the team to keep orders flowing out to our guests in a timely manner. I also know that communication is key to getting everyone on the same page and staying productive. I have learned to be proactive instead of reactive because it saves time and energy. I am able to motivate my team by working hard right by their side, and helping them whenever possible. Keeping a positive attitude goes a long way in keeping everyone's morale up and getting through the busy hectic times in our shifts.

I have worked at Logan's for almost 12 years now, so I know the management team very well. They are like my family so we can joke around and stay productive at the same time. They listen to what you have to say, and will try to work with you as much as possible.

My co-workers and I get along because we have respect for each other, and we know each other's strengths and weaknesses. We will help each other when its needed and try to keep everyone motivated.

The hardest part of this job is the continual turnover of co-workers. Having to train new co-workers all the time who may or may not stay past the training session slows the kitchen down, which means longer ticket times and annoyed guests.

The most enjoyable part of this job is being able to have fun at work. It keeps the moral up and helps everyone to keep a positive attitude, which means more productivity.

A typical day at work as a hostess would consist of holding the door open for our guests, assisting them to their tables, sanitizing dirty tables, and to keep the restaurant clean, and looking nice. As a server, a day at work consists of greeting out tables within 30 seconds, bringing them their drinks and food, putting in their order, making sure they have refills on soft drinks, alcohol, and bread, and making sure their meal is presentable and that their steaks are cooked how they like.
I've learned how to work with some people who are just constantly unhappy with their meals. Overall I've learned how to serve tables, and how to manage stress and running around constantly, and how to really get out of my comfort zone and joke around with people. The management, and the co-workers are great people. I have never worked with a person I had problems with, and I have never had any sort of drama at work with them. They're all fun individuals that are all awesome to be around and they're all hard workers.
I'd have to say the hardest part of my job was having multiple tables all at once, and it being incredibly busy so everyone was swarming around like bees in a hive. You learn how to stop pretty quick though and move off to the side when other servers are coming by with their tables food. But it stopped becoming as challenging after the first few times when I knew what to mostly expect. The most enjoyable part of the job was definitely being able to talk with my tables and having all the people come in. I enjoy hearing about everyone's day, and whatever stories they have to offer me because it just makes my day a lot more interesting and exciting.

Management:  Next to nonexistent. They do not play the part of a leader; instead they will throw an employee under the bus whenever heat is coming down on them from corporate or the guests.  They will do whatever it takes to work as a less as possible even if it means to comp a complete ticket just so they don’t have to hear the guests complaining. 

Clientèle: Two words can describe them: Pure Trash. The two years I have been working there I have noticed a decline in the quality of the clientèle. I believe it’s due to the shopping area (Wal-Mart) and the repeated comping of meals. The main selling point of Logan’s is their “great steaks”, however the guests that come in always tend to order chicken tenders or appetizers. Why go to a steak house when you can buy a bag of chicken tenders at Wal-Mart for half the price? Some of them are professionals at eating the entire meal then complaining about it after just so they can get it for free. If there is one thing that I won’t miss that stands out from all the other things it’s definitely the clientèle.

Pay:  One thing that drove me nuts about this company is the two for $14.99 meals that are all day Monday-Wednesday and 3-6 Thursday-Sunday. When guests came in and order from this menu it was gut wrenching to know you won’t make more than $3 per ticket. That being said, servers wouldn’t take home more than $30-$40 a night! There were nights where I brought home $7!!! Ridiculous! There’s no way anybody can make ends meet off of that.

Overall, I would say that this isn’t really a job. I actually lost money driving there. Between the trash clientèle, the ineffective management, and the half drunk, half drugged out handful of employees that worked there, I will definitely not miss this place.

While i love my job waiting tables at this steakhouse i feel like its time for me to advance beyond what i know. I am comfortable and good at what i do because i have done it for so long but i am ready to get a more professional job. A typical day at work consists of helping customers understand our menu and all their options and accurately conveying to them what we have to offer. At the same time as taking care of our guests we have side work in the back of the store to maintain. If this work goes neglected the entire store can get out of whack, for example if your back work is to keep bread stocked on a Friday night and you fail to do it, the entire store will not have rolls. It is also our job to get food out on a timely manner and make sure the guests are satisfied with what they get. This job has for sure taught me how to multitask efficiently and how to properly interact with guests. Also how to help people around myself to get the highest degree of functionality in the work place. Everyone doing what is expected of them, mistakes will still be made. If everyone is on the same page of helping each other it makes the atmosphere all around better. Management has been very understanding in helping achieve this common goal. They have been very good to me and have always done what they can to help everyone win. The hardest part of the job is having everyone be able to manage their work load when we get busy on a wait and the most enjoyable is part is seeing all the hard work pay off when i leave with my money. I am currently a full time student wrapping up my 2 year science degree at Tarrant County College. I am in the Phi Theta Kappa Honor Society.

Logan's Roadhouse was a fun,friendly and a well respected job..From the servers on the floor to the cooks it was always someone there to keep a smile on my face..Our guests who enter Logan's was always well welcome,I have did a few of hosting and loved it...Greeting our guests was a great feeling,just knowing they were going to get excellent services they was ready to be taking care of...I really enjoy talking and meeting new people.I learned at Logan's if there's was a stressful problem with our coworkers and guests is to keep a smile no matter what,Even if you havent made an mistake and its all on the guests keep that smile,look them into there eyes and apologize.managing the front of the kitchen was okay,making sure your food fresh and hot,making sure its your order and no one's else was the key of giving good services.my co-workers was the best team i ever had,Asking to go check on your orders,running your food or just helping me with big parties because we had those almost everyday was very well handle and we did good on helping and playing a big role of being a good team memeber.My hardest part of the job was sweeping the whole restaurnat floor full of peanuts shells.My enjoyable part of the job was getting the checks from the guests right after they been check out and it says keep up the good job written on the check we will do a table call,meaning when the next time they come out to eat they will ask for me.And cant forget about out birthday yee haw"the best'!

Working at Logan's was interesting to say the least. I overall enjoyed my first six to eight months or so working at Logan's, but problems with the workplace (particularly the managers) gradually became more apparent. A manager once dropped the f-bomb on a coworker and me at the host stand; there were no guests near the stand, but this was still completely unprofessional and uncalled for – while not often sworn at, employees were routinely called out in front of others instead of pulled aside or into the office. Managers routinely played favorites and trashed employees behind their backs and were quick to throw employees under the bus. There were multiple occasions I worked double shifts and was not offered a break due to inadequate staffing/scheduling; this happened to a few coworkers as well. There were times I could not get time-off requests granted for slower business days while at the same time another host was able to get nearly every weekend night off that same month. I enjoyed handling to-go orders until I wasn't permitted to any longer; apparently I was spending too much time working on them instead of bussing tables while the host assigned to bus was rolling silverware. $4.23 an hour was not enough pay to tolerate this. Apart from all these issues the job seemed to be a bog-standard restaurant job.

I could write a 10 page essay over how badly I was mistreated as an employee at Logan's Roadhouse. I worked for this company for about 4 years, and there was never a time that I was happy or fulfilled by working at this restaurant. I was sexually harassed and bullied by someone that worked there and it was only until I complained about this person that they decided to train him to be a bartender. The kitchen staff were actually hard working people, but the kitchen was so small and the restaurant was so big that the kitchen couldn't keep up with orders. There would be two parties of 20 in the restaurant, plus about 40 tables and the bar would be full and there would be two guys on the grill.. lol. Really take that in for a second.. 

When I finally had enough of the sexual harassment at this location, I decided to transfer to another store and it was actually worse. I had to start from the bottom at this location, which meant getting a section in the back of the restaurant where most people left with $30 a night. Also, the sidework there took about an hour to do and then you had to sweep your section and roll silverware so getting out of there meant spending about 2 hours working your butt off for $2.13 an hour. That's not even legal. 

In the end, I have nothing. Nothing impressive to put on my resume for this job, no money saved, no good memories, just a bunion on my foot from improper shoes and regret for deciding to work here. Take my advice and DO ANYTHING ELSE.

Top Job Titles	Average Salary
Line cook 95 salaries reported	$14.57 per hour
Grill cook 101 salaries reported	$15.00 per hour
Prep cook 16 salaries reported	$13.69 per hour
Server 73 salaries reported	$18.62 per hour
Dishwasher 28 salaries reported	$11.82 per hour

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