line cook

restaurant manager

server

dishwasher

host/hostess

Longhorn Steakhouse

Working at Longhorn Steakhouse is not a bad experience. I worked at several stores and the experience really is dependent on the management and fellow staff. The job itself is easy. Whether you have prior serving experience or not, as long as you receive decent training, you will be just fine and make solid money. The sections are typically limited to 4 or 5 tables at dinner. Lunch sections may be larger depending on your location, but lunch shift tends to be a little slower and easier to manage overall. The things that make the job frustrating usually stem from management and above. No restaurant has a perfect staff. You can expect to work with people you don’t necessarily like, both FOH and BOH. It just goes with the territory. My biggest issue is that the corporate standards of the company enable guests to be rude and treat staff poorly because they know the managers will almost always give them what they want. The culture of Longhorn does not really protect the employee the way they project it does. Obviously the guest matters, and I know personally a lot of the staff I have worked with over the years feels that way. However, it’s important to be assured that management will have our back when guests treat us unfairly or with hostility. This is rarely the case, unfortunately. A lot of stores I worked at have regular “problem” guests that come in and repeatedly treat staff with disrespect and look for any reason to get their meal discounted or bought, which results in them not tipping or tipping far less than what should be expected. Management is basically not allowed to turn away guests who exploit these tactics, which causes a lot of frustration for the staff who repeatedly have to serve them. Their is also an issue with large parties. If a party has 9 or more guests, it is required that at least 2 servers take them. This isn’t ALWAYS an issue but can become one if your serving partner hardly contributes and still gets half of the money off the table, or when the party tips poorly and you have to split it. Corporate no longer employs auto gratuity for large parties, so it’s kind of a shot in the dark at how much you’ll make off of them a lot of times. Again, this isn’t an issue every time. I personally made pretty good money overall at Longhorn. If you’re working a volume shift, expect to make a minimum of 200 to 250 dollars on a weekday, and about 300-350 on a weekend day. A dinner shift should safely yield you a minimum of 100 dollars. A lunch shift should be about the same but is typically better on Saturdays and Sundays. This, of course, is dependent on how management decides to cut you, which is also very strict due to corporate standards about labor hours. Many times you can be scheduled to work a double but be cut early on both your shifts and make less money than desired for the time you spent at the place. Overall though, the money is pretty good, and for the most part you’re just selling steak and potatoes at the end of the day. It’s easy. Just don’t expect much more than that. If you’re considering bartending at Longhorn like I did for a few years, be prepared to be responsible for a dining section, service bar, bar guests, and sometimes even togo orders. All at the same time. Bartending can be extremely overwhelming at Longhorn, especially without a partner, but the money you make with a partner is far less than what you make if you suffer through it by yourself. That’s not to say it’s “bad” money, but it typically isn’t worth doing over having your own section as a server on the floor. It’s really a “pick your poison” thing behind the bar, and I personally would look to somewhere else if you want to bartend. 

It wasn't easy walking away from this the way I did, but I knew that when I first began three years ago that I wanted to make progress within the workplace, not remain in the same position as I watched co-workers move up from runner to to-go to eventually server. It's nice they appreciated me for stepping up as a host when others hadn't, and I was glad to be loyal to them for a certain time. But life isn't as forgiving nor nice to you when it stems down to single aspect - money. 

From my perspective they never really moved me up because there weren't a lot of reliable hosts, especially near the end of my tenure working here. It usually meant that I had to pull a lot of the weight around like covering shifts last minute, making sure things were actually done correctly instead of being haphazardly strung together, and I did a lot of that mostly to cement my place into another position within the restaurant. I don't know if it's because I wasn't always mentioning every ten seconds that I wanted to move up, but I often made a clear message that I could certainly "walk the walk", which I felt was more important than claiming I could do it. 

But whatever the case might have been, I met a lot of great people there, some a bit more shady than others, but that's just the way this sort of environment is. I had a good relationship with the managing partner, and all the other managers were just fine. I also got accustomed to a lot of the regulars here, met the president of Longhorn a few times, and even when it was utterly stressful I felt like I got stronger each time.

So if you want to get a start somewhere for a first job like I had, definitely any Darden restaurant like this one will do fine, and there might even be a chance of you moving up - as long as you remind them constantly I suppose. Just be aware that the pay is random, as tips can vary depending upon how busy it is that day, and really only the hours you work are guaranteed. You probably wouldn't be able to survive on this income solely, as its at best a part-time kind of job for high school students. But overall I had a good time working there, I just needed a more solid flow of income that pays the bills.

A typical day for a server at Longhorn Steakhouse in Mobile, Alabama starts with a positive attitude and exceptional work ethic. Most restaurants work opening shifts to closing shifts, which means that the business is always ready for business. Closing duties include cleaning and set up for the first guest to arrive next business day. 

     A servers' duties evolve around taking care of all of our guests needs. One must know every detail of the menu and drinks offered by the restaurant. Also, it is just as important to place all orders accurately. One must be able to mutitask and work quickly, so that the guest feels special and cared for. This first impresssion is always with a sincere smile and welcome to all guests that arrive to eat and enjoy their time in our restaurant.

      I have a natural ability to make any customer feel relaxed, so that they can enjoy their dining experience. It is just as important for them to feel they can trust you when any suggestions about what we offer on our menu is made.
      
     I have learned so many things about working in sales and with communicating with customers. Being a good listener goes a long way. This is very important, in order to get to know each customer on an individual basis. This makes it easier for one to figure out what their needs are and what they tell you that they like. Being a team player with other mentors and associates is also key. It shows flexibility, integrity and kindness toward others. It takes everyone working together to keep a business running smoothly.

     Management at Longhorn Steakhouse is awesome! They are an excellent support system for all of the employees. They keep everything organized and keep our team motivated, while giving great advice, when needed. They have many responsibilities and oversee all operations from quality food control, to cooking and preparing the food for our guests. They care if we are happy and making money, and this is important because everyone has to support themselves and their families if they have a family. They help me to be my best self.

     The culture inside Longhorn Steakhouse is like a tight-knit family. We work in a fast paced environment with high positive energy to get the job done. It draws in families from all over the state of Alabama, including other guests from all over the country. We are a very busy and diverse restaurant, but we come together to serve our community and each other, while working together as a team.

     The hardest part about this job is keeping up my energy level, because of all the long and late hours that I worked at this restaurant. I enjoyed working with all my friends and managers. I can always go back whenever I want.

     The most important part of my job at Longhorn was seeing the guests smiles! Also, working with my friends and managers too!

Service Assistants get the harder work load, so if you have ever been one with Darden, you know EXACTLY what i mean by harder work load. Expect more labor then any other in the Front of the House. Expect $300 less a month then a server... & just like any average american restaurant expect Management too make you feel your work is not enough & to hurry up (Even if your the fastest/slowest)

A typical day was fully busing tables when the job is too pre-bus... Youl also be ordered to pick up after the lazy/clumsy servers that spill and break glasses. Its basically a typical assistants job, the hardest part of the job was NOT being recognized for my slave work and picking up after the 10+ servers/customers a day, i was basically a slave there for 7 months straight full time never missed a day & the only thanks i got was about 8 times from Management/Co-worker, & i was never given like an extra tip for going above and beyond for the servers...

You get a small percentage from tip outs but the server always walks out with AT LEAST $10-$75 ish more a day! not once did i hear a "Hey thanks you HAULED your "Tail" TODAY here's an extra $4 for a gallon of gas just to show my appreciation"... Bottom line the pay sucks for an SA with Darden. DO NOT DO IT UNLESS YOU WANT TO BE A SLAVE FOR A YEAR OF YOUR TIME, & MAYBE JUST MAYBE YOUL THEN GET SERVER... your best bet would be too go straight into server in the interview... Servers/Bar always make the bank as you should already know...

The hours werent that bad but also not very flexible, for us there were only about 6 SA's and when one eventually & which always will, quits or doesnt show, the other work load is loaded on the rest of the SA's iShift was very useful to switch or post shifts online. 

As far as the most enjoyable part of being a Service Assistant would be the same as the others got. Free hot potato, Salad, %50 off the menu on days you work. iShift as i already mentioned, Company pay was every Friday on a debit card that you can text to see your balance, BUT the hourly wage was a disgraceful $4.13 per hour!!!!!!!!!!!!!

Being a Male Service Assistant your looked upon to do the Dirtiest part of the job (BUS TABLES %75 of the time %15 greeting/seating) 

Co-workers were VERY friendly but just like every restaurant you got your bad lazy apples, that complain and ask you to do their work!.... STAY AWAY FROM BECOMING A SERVICE ASSITANT, if you dont have the experience alot of people sneak their way into being a Server without the experience, just take my advice if you apply, just do not apply for Service Assistant, you will regret it!!!


A typical day of work depended on which job I was scheduled for. At this job I have worked my way through almost all of the different job codes from service assistant (hostess), to bartending and serving.
As a server my typical daily duties were to serve the guest, and keep up on specific duties such as side work ( keeping the dressing filled, or making tea) and communicating well with all team members.
I learned a lot from this job. I learned the importance of efficiency without compromise, that the guest is ALWAYS right and how to keep a smile on my face at all times. I have learned the importance of creating a maintaining an image of excellence and professionalism.
Management and the staff are almost always supportive. If someone is going through a hard time managers will try to schedule extra hours, if possible, and the staff will trade shifts and/or give up shifts to help accommodate and make these extra hours possible. Management is very capable and reliable.
The hardest part of the job is learning how to budget. On one Monday morning, you could make the equivalent to twenty dollars per hour. The next Monday morning, you could make the equivalent to five dollars per hour. And because you work strictly from tips, ( the hourly wage most often gets eaten up by taxes) you do not have a paycheck to fall back on or to count on. Therefore, your budgeting skills must be at their best. The best part of this job is the community. The fact that you can make someone's day by buying them a dessert because it is their birthday and therefore make them a regular guest and a part of your work family is very rewarding.
We work as a team/family. The team functions as we work together to provide excellent service. We succeed together and fail together, but most of all we learn together. The Family functions with the little drama that always comes from sticking twenty some odd girls together but also and more importantly through the friendship and care we have for each other. As stated above, if one of us is going through a hard time with money, other staff members will give up shifts and help that person in all possible ways because we all make mistakes. However, the term family refers to an unconditional relationship and that is the type of care, concern and love we have for each other. All of things combined have made Longhorn Steakhouse a wonderful place to work however I feel I have taken all I can from this job/ learning /teaching experience and it is time to move on.

Usually I come into work and start my day by preparing stations and other areas before open or transitioning of shifts. Then I begin to take tables and waiting on our guest every need. Some people are more needy the other , but if you treat them respect they with treat you the same . Multi tasking is a huge part of my job. Guest will usually ask you for several different items or questions at a time , and if you have more than one table it isn't to bad. I have learned a lot in my past three years. Before Longhorn I never worked in a restaurant where you lived off tips and other people generosity. This job experience has been a humbling and rewarding jobs . The rewarding moment are not just the moment where you count your money at the end of the night and made enough to pay your bills, but the moment when management rewards you for stepping up and standing out amongst  others in your team, or having guest return because you were the server who gave them the best service in what may have been years. Management could always be a little more consistent with the rules and standards that they set, but as for some of the worker and task they deal with they run a tight and well managed shifts when we need them to step up and help us the most.
As for co-workers I do not have many words to say, we could work better as a team if more people were willing to work together. There are a few of us who will jump to the aid of any of our fellow team member , but that is any working environment. The hardest part of what I do is customer service, you have so may different personalities in the world, and you never know who will be sitting at your table, where they are from, and what kind of day they are having. If you get a table having a bad day they might take it out on you and that is when your patients and kindness comes to play. My most enjoyable moments at longhorn is that I have many regulars. I know almost all of them by first and last name . Knowing that these people will come back because I am doing my job right is one of the most enjoyable aspects of my job.

At Longhorn, I learned to be a better leader. Working each day shows you how to manage your time wisely from shift to shift. A typical day as a opening manager starts at 7:30am ensuring the store is clean and ready for inspection, we call it being "TQ Ready". After that doing a daily count of certain products including beef, poultry, and seafood. After getting the prep sheets out for the team members, that's when you start cutting and prepping steaks and seafood for the day (usually start at 8:30am). Then at 10:30am start your line check to make sure the kitchen members have the product for the day on the line, then by 11am you are in the expo window ready to send out great food to the guests. After 2pm, that's when you prep any items left to do, and do any food orders that are to be done that day. 

As a mid shift manager, you typically start about 10:30am and you are managing the floor during the first half of your day, looking to make sure guests are being served and making sure servers, bartenders, and service assistants have everything they need to make sure the guests needs are being met. At about 5:30pm, you transition to expo manager making sure the kitchen team members are pushing out great food, fast.

As a closer, your day starts at 3pm. You coming do a effective line check to help the opening manager know what items you will need for the night. You get the bar bank ready for the bartender that night, and then you stay in the dining room and manage the floor doing figure 8's to ensure not only the front of the house is working well but making sure the back of the house is running smoothly. about 30 min to close, you start doing a nightly inventory to count product accurately to make sure the morning prep team, will prep the right amount of product. You ensure each team member is checked out making sure the store is "TQ Ready".

Working at the longhorn in bear was as standard as a chain restaurant gets. Management is cool as long as you're good at your job. Lunch shifts are the absolute worst. You'll get several two tops of two friends meeting to catch up. They'll sit for hours after ordering off the lunch menu, which is a scam for the servers and restaurant in general. The menu is formatted that the lunch specials and their prices are the largest thing on the menu. It's the first thing their eyes see and it's what they're gonna get. 

 Management prioritizes guest satisfaction and, depending how busy it is, will comp an entire check at the first whim of a complaint. The customers here are also ridiculous. In order to maintain working here you need to accept that not every day is gonna be the same in terms of volume and quality of customer. Adults can order off the children's menu, tip isn't guaranteed, some tables in the restaurant experience more noise than others, some tables are dirtier than others, table sections aren't fair, holidays get so busy and the kitchen couldn't keep up. I don't imagine that's changed. To-go won't ever be fully turned off, there were times the food times were up to 70 minutes. That doesn't include the time they waited to get the table and waited to put their food in. Poor communication at the door can put customers in a bad mood by the time they get seated. 

You'll get your stride in learning how and when to close your sidework and sections in about two months. The silverware isn't delegated at all, so whoever grabs it first, even if they came in last, it'll be theirs to role. 

There's some great people that work there. Turnover can be high because as a server you do a majority of yours and others work; pre bussing your tables, other peoples tables, running yours and others food, on top of any and all guest accommodations. 

Never made more than $320 on a great night. That's good money but that was only ever three times in two years. A good night was $200+, average night was $130-$160. 

I started as a server when they opened the location. Started off doing mornings then switched to nights. Worked 6 days a week as a closing server. Job became stressful and lacking teamwork with no communication between management and employees. If other servers don't do their work, even if you refuse to sign them and manager takes their cash out anyway, you get stuck doing your own job and theirs before you can leave. I eventually started helping them out in different positions because we were so short staffed. I would work in the kitchen, bartend, host/buss and expo when needed. I took a huge pay loss when doing so with no gratitude for it.I was also a certified trainer for server and salad fry as well as S.A. I also volunteered to go to a store in another state, an hour drive, becuase of one of their employees passing away. Was told they would pay gas for us all to get there and they did not. I was always getting great reviews and tons of request, I made great money as a server. I eventually dropped down to 5 days to spend more time at home with my kids and family. They started treating me even more horrible than when I cut my hours. I did get fired 2 months shy of 4 years. Two days before Christmas after being on suspension for 3 days. Why? Because two cooks were getting into a fight and before one of them put their hands on one another I stepped in the middle of them to separate them. And I did. During the meeting where I got fired the managing partner told me " I should have let them fight and stayed in the dining room.", that "I don't want to do this but my hands are tied". Just so every one knows...I only stepped in because the manager on duty just sat there watching and laughing about it. No one was trying to help the situation. Other than the company not giving a hoot about long time employees it was a decent place to make good money.

I honestly do not know where to begin.  First of all they violate more laws than most Mafia members.  I am speaking directly pertaining to Fair Labor Standard Laws.  A perfect example is that they have servers come in for a lunch shift under the premise that they will get a 6 hour shift.  The reality of it is that they cut employees after an hour and a half 95% of the time which means that at best you will get 20 dollars in tips.  As if this isn't bad enough they then require you to perform closing duties; which, take approximately 2 hours to complete.  They only pay employees 2.13 an hour.  By law after an employee is no longer able to perform a duty within their job classification then they should be paid minimum wage.  Their have been multiple class action law suits brought up against Darden, but they always settle before they make it to court.  I recorded multiple conversations while I worked there, and if I find out that I can't be sued then I will post all over You Tube.

Managers at Longhorns on Washington Road in Augusta specifically are uneducated and it is sickening the way that they berate employees in front of not only fellow staff, but also in front of patrons.

I have been privy to hearing a specific manager that I won't call by name, but is in line to manage the Aiken Restaurant make the worst racial slurs I have ever heard as well as make sexually explicit remarks to co-workers.

I am a former employee, and I intend to go to the Fair Labor Standards Board ASAP and I am sure that you will all be apprised of the outcome.  This is sour grapes, but every word spoken is absolutely true!!  I would put my hand on the bible and swear to this under oath.

Top Job Titles	Average Salary
Line cook 166 salaries reported	$18.26 per hour
Restaurant manager 52 salaries reported	$61,433 per year
Server 49 salaries reported	$13.32 per hour
Dishwasher 110 salaries reported	$17.40 per hour
Host/hostess 49 salaries reported	$12.41 per hour

Working at Longhorn Steakhouse: Company Overview and Reviews

Longhorn Steakhouse

Longhorn Steakhouse Ratings

Popular jobs at Longhorn Steakhouse

Salary Satisfaction

Job Seeker Tools

Employer Tools

Browse

Stay Connected