server

cook

cashier

dishwasher

food service worker

Lubys

I worked for Lubys off and on about 25 years I first started at 16 my experience with Lubys company was extraordinary I had great management great co workers all hard working and dedicated Lubys is like no other company even through covid and store closures the one thing that people don’t understand about Lubys is its structure around its employees and management what I mean by this is that you are brought into Lubys as a team member but the structure is like family you are supported to learn and grow that is what the company helped me achieve and that structure stays with you that being said I will always be a part of Lubys since I loved my experiences and becoming a Lubys cook is a valuable part of my life career thats why I loved working for Lubys company I cooked for 4 locations as a cook not every employee knows or realizes how important the structure of team work even if its hard  can add the same to your personal life it is a valuable skill that you keep I feel all the other employees that work there my job was more than just hard work no complaints only gratitude and Lubys is the Best restaurant of all in my knowledge and opinion high respects for Lubys management and Lubys company I like Lubys to stay with San Antonio a hometown homegrown family restaurant  is at the heart of Lubys restaurants that is why I stayed with Lubys as a matter of fact I love the customers to have been part of their enjoyable family dining experiences has been my pleasure 

my shift always began 4 p.m. starts off busy and then it dies and slow for the next two hours then in a blink of an eye it picks up heavily but i was always prepared. During the dead two hours i prepare for the unexpected like the unexpected that always happens during the week such as clearing and cleaning all of my tables making sure all condiments are full, sugars are packed, salt and pepper shakers are clean and full and kept in dry areas. I learned to speak appropriately to customers and be patient with rude ones serving orders with accuracy and great customer service. management did not always cut out what it was supposed to be but in the end always found a solution by the customer storming out or refund ind any purchases co-workers were a bit socially segregated due to the work ethics that took place in the kitchen dish washing area. he hardest part was receiving complaints from customers and not being able to fix the problem due to bad management and the hectic work in a constant pace and clean up. The most enjoyable part of the job was receiving great tips who appreciate good service and receiving compliments of service and work ethics, and mostly the children are hilarious and fun.

Go in an Scape dirty dishes, day in day out. srape the dish and place in tray send it on rollers to the main dish washer. In between doingthe dishes i must stop and go to the public bathrooms and check toilet paper, and paper hand towels, hand soap. All day long ,
at the end of the day, I had to do up the balance of dirty dishes, clean the scape dish room walls and floor, then go and clean the garbage in the 2 bathroom, wash the counter, the toilets ,the walls around the toilets and  the floors in both men and women bathroom ., before going home.
How to clean and what not to eat at my work place. The management (Boss) has no respect for his workers. He insults his workers in front of the other workers.My Co workers was great to work with. The hardest part of this job is dealing with the Bosses remarks and insults. and cleaning everything within 45 minutes, or he would start yelling, lets go, lets go. because he wanted to go home, but would never lock the door at 8:00 pm when it was suppose to be,it would be 8:15 or 8:20 and expect us to done everything by 9:00pm . Not possible.   The most enjoyable part of the job is the co worker. they would help out when ever it was needed. they work as a team.



A typical day at work for me is first greeting my co-workers with an optimistic" Good Morning" attitude! This is very important to me because it sets the tone for my work day. I depend on these people who are Back of the House or counter personnel to make my job more efficient. I have learned that happy and satisfied customers come back more often if you give your best service and meet their expectations(word of mouth travels fast). My managers were the most influential people I have ever worked under. My associate manager mentored and groomed me for Front of the House guest relations and management personally. They were very supportive about advancing within the company. My General Manager gave full reign and trusted me with upselling ideas. I must say that I have had the privilege of learning how to build key-customer relationships from ladies who have been working for the company over 17 years. I can't say that there was anything hard about my job, I acquired a lot of patience though. The most enjoyable part of my job was knowing that I lead a team that executed every part of our mission statement.

Training problems:
Luby's is a unique type of restraunt and I was excited at first about working there. However, shortly after I joined I was given hardly any training. When I asked for training, I was instead moved to one the worst positions in the restraunt for 2 months and nearly quit but I needed the job so I persisted and finally was given my original position back. I ended up training myself.
Management problems:
Rules were enforced heavily on some workers (including myself), and others were allowed to essentially do whatever they wanted. One manager was really rude to some of the employees and ended up being the main reason people quit from the restaurant.
Good things:
We had a few company events, the big one being Christmas. The managers would work with your schedule for school. I met a few hard-working, wonderful people at the store and ultimately they were the reason I stayed for as long as I did and the experience taught me to appreciate those in the food service industry.

Worked with the company for an extended period of time and was not impress with the way things were ran. Management relied way too heavily on the best employees to pick up the slack of others who happened to be on cell phones and doing pretty much everything other than working. The General Manager was very bipolar at times and yelled at people whenever things weren't going his way. The assistant managers were pretty nice but even they pushed the good employees hard.

On top of that, they hardly ever offered advancement or trained existing employees on positions that needed to be filled. Instead, they would just hire some new people to fill them. The worst part is that even with prior experience, it felt like the GM was trying to cut costs in the pay rate area to save money. It should only be a last resort for employment as it seems that money is more important than keeping the employees happy and willing to work

applying there i was at first, apprehensive. the reviews though may be true but the workers you work with are quite awesome.  If you enjoy your job you never have to work a day in your life! this is the general feeling I got while there and boy was it a perfect place to work.
In general it a good company to work at if you are trying to return to work again. they are always short of staff and in needs of more. 
The location i was at was very fast pace during the holidays. we had a crew of 5 dishwashers which i suggested to management after i was hired and 2 weeks later they added 2 more.  Not too often are my recommendations are accepted when suggested in any work i have done. This was a shocker! the 7 we had helped through the thanksgiving holidays as we never had dishes or pots and pans stacked and not done.
the first 4 years were great as we had a great upper management team and leaders to support us all.  Received raises on anniversary and a 2nd rught after my 4th.. HOWEVER,, toward my 5 year at location it went in the dump quick as the replacement manager never realize he was a manager!

I've been with this company for years, love the food, my coworkers and even the owners but the management could use lessons on how to treat employees like people and not just tools to be used and abused. Since this new management change work life balance has been at an all time low. You are guilted into staying later then scheduled or scheduled at times and days previously discussed as off limits. Because business needs come before anything else your personal life has no weight  (if you are a regular employee). So you have to work open to close to cover while management leaves early daily. The newest boss hardly even shows but when they do its all about team work and we are all in this together. What a joke! I hope things change even though I'm on my way out my friends deserve better. This company deserves better. Don't let bad management run off all of your best employees. Those of us who care the most and try the hardest are burning out and being told we don’t do enough. I hope hr reads these. 

I was hired as a lead baker, but quickly welcomed more responsibilities such as: all of the ordering, monthly physical inventory, scheduling and menu development. After the first year, I went to the director and let him know that I should start phasing myself into catering, and train someone in the bakery, because too many details were slipping through the cracks.

  I love the challenges of an extremely busy catering day-from menu planning to scheduling, ordering all of the products, setting up the display, serving the food, interacting with the clients and cleaning up when an event is finished.  My director and myself have become the faces of our company to everyone we serve.  

   I have learned more about the psychological aspect of managing.  How to use it in your favor to get what you need done. 

Getting to work at 8 am and working until 11 pm with only an hour for lunch is ridiculous, especially when you work like that for 5+ days per week and never have 2 days off in a row. Pay was decent, $10/hr starting, no benefits aside from 50% off meals (not even free break meals, only 50% off IF you're working). Management is terrible, always yelling at workers to clean everything a thousand times, even while we are busy cooking food for customers. We either are never out of something because management had us make the wrong amount, or we never have enough because management had us make the wrong amount, no in between. Hardest part of the job was dealing with terrible management, coworkers who are just as fed up as you are, and customers who just don't understand when they're no longer a customer and have become a nuisance (ie, constantly complaining about a perfectly cooked burger, fries, etc). Most enjoyable part of the job was payday and being able to clock out.

Top Job Titles	Average Salary
Server 2 salaries reported	$10.75 per hour
Cook 7 salaries reported	$12.50 per hour
Cashier 8 salaries reported	$11.69 per hour
Dishwasher 5 salaries reported	$11.05 per hour
Food service worker 8 salaries reported	$11.69 per hour

Working at Luby's: Company Overview and Reviews

Luby's

Luby's Ratings

Popular jobs at Luby's

Salary Satisfaction

Job Seeker Tools

Employer Tools

Browse

Stay Connected