line cook

prep cook

bar manager

kitchen manager

restaurant general manager

OCharleys

typical day at work- Come in and become pre-mealed, which is a server meeting with a manager to let us know the daily specials and what we are featuring for that shift.  Then you will receive your table section which is the tables you are responsible for during your entire shift.  Before leaving work, we have to complete side work, clean section, and roll silverware.

what I learned- I learned how to multi-task.  Since this restaurant is very fast-paced it makes you think about multiple tables at once, and multiple things at once.  It also makes you prioritize what needs to come before something else.  I also have learned patience.  I did already have this quality, but by working with the public and community so closely for 5 years, you develop a different sense of patience.  

Management- We have gone through a lot of managers, I would say.  Our turn over rate is high, which I think correlates with our fast-paced environment.  

Workplace culture- Everyone helps out everyone.  It is a teamwork environment, and usually everyone has each others backs and are willing to help out when they have a free minute.

Hardest part- I would say just dealing with unhappy guests.  Usually it is not my fault, its usually how long it takes for the kitchen to put out their food, or if the food was not cooked correctly.  But in those situations our managers are supposed to greet the table and fix the problem professionally, and we just continue to give them our best service for the remainder of their visit.

Enjoyable part- Just talking to our guests at our tables, usually are from areas near by and we can have conversations about things of interests.  Also meeting such great employees of all different backgrounds/races/education/interests....all of us are unique there and when you work so closely together you create bonds.

It was a steady, fast pace work environment. We were always busy, and I tend to thrive under pressure. I did my job as a server well because I stayed calm and clear minded. The most enjoyable part of that job was getting to know a lot of my regular guests. Many were from different culture groups and I loved chatting and getting to know them better. I have a passion for people; serving them, treating them, and getting a better understanding of who they are. At times it challenged my communicating skills, but I feel that job made me respect and appreciate all walks of life, as well as allow me to communicate more efficiently. As a server and a bartender, one does not just take a food order or mix up a drink. You are assigned different side jobs to be done during each shift. Sometimes this was difficult to keep up with on a busy shift, but the wonderful management staff were always willing to help and give uplifting words of encouragement. The hardest part of being a server was working with lazy employees, especially if they were assigned to my section. A lot of the times I would have to take their tables order, refill drinks, and do side work of theirs. I never let any of the guests see or hence my frustration though. I would wait until the shift died down and have a calm, professional conversation with that server and offer advice on how to be server. I am a very laid back person, but also very motivated and passionate about the work I do. I have to say all in all, my work experience at my previous work place was positive and I have no complaints.

Obviously, work pace depends on the day of the week. Mondays are super slow and you get to talk to you co-workers a lot. Wednesdays and weekends are really busy, so  just as much interaction with co-workers but in a more "business" related way. 
I learned how to better function within a team and how to fill in the gaps depending on the strengths of the people working that night. I learned how to calm customers down and keep the cooks happy and from freaking out. I learned to prioritize and ask for help. 
Management was great, most of the time. They would work with giving time off and could be really supportive, depending on the situation at the store. Also, they were willing to help you  advance, if that's what you wanted.
Workplace culture was kind of like high school. Sometimes gossip would float around and there were cliques and people would just not work with certain others. Most of the time was fun and relaxing. 
The hardest part of the job is adjusting to sudden influxes of people. You could go from 1 table every 30 minutes to being triple sat within a minute and having to figure out how to greet and take care of those 3 tables while still taking care of your other tables. 
The most enjoyable part of the job was the social interaction. I talked to coworkers, guests, and managers all day and made some great friends and had some great experiences.

I’m currently desperately trying to find a new job. Working at O’Charley’s has been like any other restaurant job I’ve had. The majority of the staff and management are all very unprofessional people. Constant swearing, trash talk, gross humor, and it’s a completely degrading atmosphere.

I’ve been a waiter for many years and I’m one of the only ones out there that genuinely really care about the costumers, has a great personality, is professional and a happy human being. Being at O’Charleys is really depressing all due to the staff and how things are conducted. There is absolutely no professionalism and many that work there are so self involved with one another that it’s just sickening.

The tips are really terrible to. I’ve never “not” made money like this in my life. I worked a Friday lunch shift and left with $22. Later that night I left with $40 with the exception of me buying myself some dinner for $5.33.

Just don’t work here. You won’t make any money and it’s a really negative place. At least at the one I’m at. It’s a huge disappointment. It amazes me the world we live in and how it’s ok to act in such a unprofessional, unpleasant, and just flat out trashy manner.

These individuals ruin it for someone like me that is doing the right thing and being upbeat, fun, and respectful of others. Please don’t put yourself through working there. Maybe other O’Charleys are better, but I’m not sure. All I know is the one I’m at is a disaster.

Great work environment, excellent management team, treated with respect by all.  Good systems and quality food and service.  Very good environment overall.  Communication  good, with some micro management on a daily basis.  The SOHO culture was sound and easy to assimilate into.  A typical day was a mid or close.  Come and set up your shift, floor  plan, read manager log, count safe, read e-mails, line check and back up food and beverage check for shift.  Run shift and take cash outs then close the day after all off the clock.
Check out the cooks, secure the building and leave with another team member.  Close to open and on mid shifts set up the closing manager.  The most enjoyable part of the job was coaching and teaching the team members and interaction with the guests.  Hardest part of the job was not getting many Sundays off or being able to close on Sundays.  I have been a volunteer on the parking team at my church for 6 years and did not get to go very often.  When i did request a Sunday off or close the GM did his best to help out but with Brunch it was not always possible.  I did know this when I accepted the position.  I learned a lot about rolls and free pie Wednesday.
The most enjoyable part was working with genuine hard working managers and Ops Directors.  Great people.

Work for me is usually busy and fast paced. I tend to do more than my job title requires me to do. I generally run togo orders as well as running the alley window making sure the food gets out to tables. I assist the managers with little projects such as making gifts bags at the holidays. Being in this position has taught me to multi task very well, it has gen me greaqt experience interacting with other people and giving excelent customer service. Working with all different types of people has also taught me how to work with all different types of personalities and backgrounds. My managers nad I have always worked well together, we usually always get along. For me I do nt consider any part of my job to be hard. I take pride in all my work and I go into work everyday trying to improve anyway that I can, and making sure to give 110% of me everyday. All of my job is enjoyable, from the people I work with to the customers I get to see everyday. Most all of my shifts the people that come in I have been taking care of for close to 6 years. I love my job, however this is not where I want to make my career.

A typical day at work involved learning new plates, new drinks, upselling in completion with other servers and being rewarded for your successes.

I learned how match drinks with plates. Also I learned that upselling can be more than just more expensive plates, or top shelf drinks, but that suggestive selling the add-on items and things like that were very effective in raising the total of the over all check.

Very effective management, always giving us a pat on the back and reminding us how we were important and each unique in our selling tactics and that that was ok and even productive.

Co-workers were competitive and some time forgot that we all were on the same page, but I always helped and gain the respect and friendship of my co-workers any where I work by listening to their problems and congratulating them on their successes.

The hardest part of the job was keeping everyone on the same page and reminding them that at the end of the day we all worked towards the same goal.

The most enjoyable part of this job was the upselling, there was always a way to upsell to a guest while meeting their needs and want as well. Almost with ease because of the variety of things to offer.

I was a hostess and my responsibilities were to: Maintain bathrooms, greet customers, sit customers according to rotation, bus tables, and help anyone that needed help. My favorite part about this job was being able to greet the customers and leave a good first impression of the company. There were a lot of regular customers that would come weekly and I would engage in conversation and answer any questions. The hardest part of the job was rush hour, when busing tables and sitting people with low staff was required. The culture is "passion to serve" and follow these actions: We do our jobs enthusiastically and purposefully.
We take pride in everything we do.
Our integrity, discipline and passion for our work are contagious.
We earn our guests’ loyalty by consistently exceeding their expectations.
People want to work with us because of our values.
People stay with us because we live our values. 

I have gained better communication skills along with being used to a high-stress work environment. I am really proud to say I have made strong connections with the employees, along with the managers and customers. This was by far one of my favorite jobs I have ever had.

Worked at the O'Charley's in Smyrna, TN

Need experienced servers; they want you to learn the entire menu (the ingredients, the wine menu, and what wine to serve with the food, everything) in a few days. I was written up because I didn't have the code of conduct memorized after being employed for a week, yet a few weeks later all servers were all tested and no one else knew it either.
Co-workers were friendly and helpful. The managers were overbearing, breathing down your neck all the time, and condescending.
The hardest part of the job was honestly placing that huge tray on one shoulder and not dropping it. They demanded I carry it a certain way, even when I was not comfortable at only 120lbs. It is harder than it looks, especially if you are new to serving.
The most enjoyable part of the job was that I was working with cool people all the time. The food is amazing.
The WORST part of the job was that the managers would NEVER cut me when it was my time to leave. I worked a double once and the manager would not cut me first like I was supposed to be. I was six months pregnant, and I was the first to arrive that morning and the last to leave. On Sundays don't even think about leaving on your designated cut time. You're going to stay four hours over.

typical day at work was slow in the mornings except for a Sunday, nights were the busiest time of day very stressful when the manager doesn't have enough people staffed to run the building and that means the underpaid people have to work harder while the people the make the most money just leave everything a wreck for the the low guy to clean up.....it was a very nice place to work until the old manger got a higher paid job at a different location. something i learned was how to productive when your not really busy and to always get your manger to hand write the promise of a raise after 90 days as they say they will but never do...and then hire a new guy with no experience for 4 dollars more then your making after being there a year ...the management could be better and be people that actually care about their employees. The hardest part of the job is trying to learn to do some then without a trainer. The most enjoyable part of the job was being paid weekly. i think if management was fair and more understanding and didn't play favorites that that company wouldnt have as high of a turn over rate as they do now.

Top Job Titles	Average Salary
Line cook 60 salaries reported	$15.14 per hour
Prep cook 8 salaries reported	$14.38 per hour
Bar manager 72 salaries reported	$60,139 per year
Kitchen manager 49 salaries reported	$60,102 per year
Restaurant general manager 59 salaries reported	$72,941 per year

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