kitchen team member

restaurant manager

busser

server

kitchen manager

Old Spaghetti Factory

A typical day at work is serving several tables at once, with urgency to turn the tables, in order to generate more sales. I pay close attention to the reason the guests are dining, in order to determine if they are on a lunch break and require faster service, or whether it is a celebration, which tends to be a little slower for their enjoyment. At work, I am always busy whether I have guests of my own or not. There is always something that needs to be done at a restaurant. On a slower night or day I walk through the whole restaurant to see if I can pull plates, get drink refills, or tend to my co-workers' guests. I run food, clean, stock the kitchen, and offer to help the other servers, with or without a full section of guests that I am serving. I have learned the duties of most restaurant positions. I have served at different types of restaurants and have dealt with different demographics and know how to interact with my guests based on that experience. The most important thing that has come out of being a waitress is that I am doing what I truly am passionate about. I love people and people take a liking to me. I have learned a lot about myself as well. I now know how capable I am of working extremely fast in high pressure situations and belong in this industry. I always respect my managers. I actually enjoy a manager that is extremely passionate about pleasing all guests and strives for good moral among the staff. I am very personable, so I fit in very quickly when I become a team member. I have never had a problem with even one co-worker. I enjoy people and am proud of my personality and performance at all places of employment. The hardest part of the job is all of the side work at the end of a double shift, but you just have to push through it. The most rewarding part of the job is knowing that my guests are happy and request me each time they dine, and it is very gratifying when my customers actually take the time to e-mail or call corporate and compliment my service, on their own, because they truly appreciate my service.

The entire management team is a complete joke whoever put them in their positions should literally be ashamed of themselves. I’m sure sales a okay for the facility but there’s no sense of team everyone is lazy, but it’s great if you’re in high school with no work experience then hey this is definitely the place for but if you even have the slightest bit of work experience in a real restaurant that truly focuses on being a “hospitality service professional” stay far away from this place. It’s full of little crybaby kids who have no clue what it means to be really busy as a server. the money and tips is the worst of any restaurant job I’ve ever worked at, there was a time where a couple hundred bucks were possible to make but that time has long past. How management plays favorites and schedules you to come in a take 1-2Parties a night and sends you home after an 1-3 hours where you’re lucky to made 60 bucks is just absolutely ridiculous. For some reason they think nit picking, rudly micro managing their employees, and wanting you to have almost a 5 day availablitly but only will schedule you 2-3times a week totaling 12-15 hours a week is running a good work program. Any manager asked to do anything or check on any tables groans and complains that they can’t just stand at the host podium or sit in the back office, the kitchen managers think they can talk to host/server anyway they want. “This place is literally a joke” I pt quotes so you know that’s actually what one of the managers said about the restaurant themselves before quitting. I do not recommend this job to anyone once again unless it’s your first job sorry for the typos ALSO THE SLOWEST BARTENDERS IN THE WORLD

A typical day at work starts at 8:30 am for the Office Secretary, and at 12:00 pm for the Banquet Coordinator.  Both positions involve a lot of dealing with customers over the phone, as well as micro managing the flow of business that day.  As a secretary, lunch shifts are basically run by you and you have a lot of people asking for your assistance.  Although the duties are not finished until the early evening, the busy-ness off the day makes it go by fairly quickly.  Management at my location has been fairly inconsistent.  However, corporate officers have always been involved in the transition phases and have helped us make our store the best it can be.  Working here has taught me incredible time-management and efficiency skills, as well as put me in the role of a manager figure and be able to have discretion through this delegation.  The hardest part of the job is making sure to have a positive attitude despite adversity.  At times it is incredibly difficult to please a particular guest, or keep a positive morale from the team members, however I believe that anyone's attitude can be changed with the right influence.  Contrarily, the most enjoyable part of this job includes customer satisfaction and the relationships that are established with co-workers and management.  Because of the nature of the secretary and banquet coordinator positions, they are served as a type of liaison between team members and management that, with proper implementation, creates a very enjoyable place to work.  

A typical day at work would consist of checking the employee board to see what station they would like you to be in that day/night. Upon learning your section I like to go out onto the floor to see if any guests have been sat in my area or if I spot anyone who looks like they are in need of assistance. Usually I won't have been sat yet so Ill go back into the kitchen to start performing my side duties, which would be stocking and cleaning. When we become busy we have to be sure we are well organized in the kitchen so none of us will fall behind when assisting our guests. This job I would say is particularly easy, I like the the constant social interaction with other people and how most things are hands on. I also love having to be constantly moving while working. It makes me feel like I am not being lazy and getting a good workout from being at my job. 

I have been a server for several years now so I believe I have almost everything down when it comes to great customer service and relations. For me the hardest part of the job is when there is a lack of communication between other servers or guests. 
You should always let your guest know what your next move is involving their dining experience and always be willing to lend a helping hand to other servers who need help catching up on their duties.

A typical day at work includes greeting guests, answering phones, seating tables, dealing with customer complaints, accommodating guests requests, and cleaning the restrooms, patio, and windows.

I have learned a lot from working at the Old Spaghetti Factory. I have gained a lot of knowledge about guest service, how to provide a great guest experience, how to communicate easily with other people, phone etiquette, and how to work efficiently in a fast paced environment.

The management was very accommodating and helpful. They gave clear instructions on how to complete the tasks at hand, but also left room for personal discovery and for us to learn on our own.

I thoroughly enjoy working with my coworkers. They are all great people with a positive outlook. Everyone is always willing to help you if you fall behind or don't know how to handle a situation. 

The hardest part of the job would have to be multitasking in a restricted amount of time. As a host you have to be able to find spots for all of the parties, large and small, in a specific amount of time, and be able to find an adequate amount of servers to accommodate the number of guests.

The most enjoyable part of the job is being able to meet and talk to so many new people and to expand my horizons in guest service and personal life as well.

Though this was my first job, so it had its learning curves, I can't help but share the experience, which (as you can see from the rating) was ultimately a negative one. Above all, the management was the issue there. Split four ways, signals got crossed, information got lost, directions were scattered, and staff members were blamed. In retrospect, the "training" we got was almost entirely ineffective, and everything I had to know, I learned hands-on and through mistakes that could have easily been avoided with better training. Yet, for as inclined towards gossip as they were, management was uninterested in employee preparedness or well-being. 

Though I appreciated that they were almost always engaged and on the floor helping, they were dismissive, unappreciative, and created a tense work environment. Going the extra mile got harder each time they took it for granted. Customer complaints, ranging from dirty tables (pertaining to bussers) to longer to-go wait times (pertaining to servers) resulted in a blame game that somehow always landed on the host. I would say that I'm biased, but even the bussers and servers told me that hosts were the first to get yelled at, simply because we were in the front of house. 

I'll end this before it becomes a rant, but when the very thought of having to work side-by-side with any one of your four managers puts knots in your stomach, you should probably move on.

Management turnover is ridiculous, they change the rules constantly without telling anyone and then get mad if you don’t follow them, and they regularly hire people with no experience and multiple people who were less than sober in their interviews and/or on their first day. This place used to be fun and lively, but the new management has really ruined it. They will schedule you outside of your availability, they’ll keep minors WAY past the legal time, and then will sit in the office instead of helping staff.

Now, the overall vibe of the staff is alright. There are a lot of people who are kind and who care, but then you have the less than sober people that they apparently found on the street outside of Trolley Square and it makes you wonder if our management team has more than one brain cell to pass between them. It has been brought to our District manager’s attention too and he just brushes everyone off (that guy will ruin your day if he decides to pop in). There is only one manager that has stuck around for years and she is very kind, but she can only do so much as one person.

Also, multiple people that work here have had their cars either broken into or stolen from Trolley Square. The whole place is garbage.

I wouldn’t recommend this place. Don’t subject yourself to it. It isn’t worth it.

Pros
Some staff
Cons
Management, low pay, no benefits, crackheads, unsafe location

I worked there for about two years while going to school and it was a perfect entry-level job. Although sometimes the restaurant itself got hectic, the people and the culture of the place was what made the job  fun and worth it. There was, however, a very high turnover rate, which I personally liked because I got to meet and work with new faces, but it can be annoying for training purposes (if you become a trainer). The reason I had to leave was due to the new management. The general manager refused to be flexible with not only my schedule but with most employees. They would schedule you on your off-days including days where people were at their other jobs (or for me at school) and even deny employees calling in sick just because they knew we were going to be short staffed. It wasn't until I threatened to leave, that they acknowledged my worth and decided to offer me whatever schedule I wanted. Despite all the controversy, I ended up leaving on a good note. The GM even said they would hire me back if I decided to return. Overall, great people and great place to learn basic work and social skills.

Working at OSF was an absolute nightmare. From day one, it was clear that management had no grasp on reality. They had these ridiculous expectations that no sane person could meet. They demanded we work 12-hour days without overtime pay, as if we were robots with no families or personal lives.

Communication was non-existent. We never knew what was going on, deadlines were constantly shifting, and when we asked for clarification, we were met with vague responses or outright ignored. It was like talking to a brick wall.

During the height of the pandemic, instead of supporting their employees, they cut benefits and laid off half the staff. They even had the audacity to terminate employees who had been with the company for years, including those who helped keep things running smoothly during the chaos of COVID-19.

To add insult to injury, we later found out OSF received tens of millions of dollars in PPP funds meant to keep people employed. Did they use that money to support their workers? Of course not. They pocketed it while cutting jobs left and right. And to top it off, the PPP loans were forgiven, so they essentially got free money while we struggled to make ends meet.

Do yourself a favor and stay far away from OSF. They are a perfect example of corporate greed and incompetence. Working there was a soul-sucking experience that I wouldn't wish on my worst enemy.

Originally when I first started working for Old Spaghetti Factory, I enjoyed everything about it.  I was in need of employment and they came through.  However, over the years management changed drastically, my co-workers filtered through and overall the restaurant as a whole declined.  My typical work day in a nutshell, I pick up everyone's slack and still complete all my tasks.  Management I dislike very much to say the least.  Our new GM is very lazy and a hypocrite.  My kitchen manager is just as bad as our GM, unfortunately my KM was not always like that, not until our new GM appeared.  My co-workers I am more tolerable of except for the fact they do not always complete their work or do just the bare minimum.  Although there are a few employees where that is just common.  My problem, is that I talk to these employees as well as management and nothing gets resolved.  The hardest part about my job is the laziness between everyone and the unresolved issues.  Makes my job very stressful.  The enjoyable part about my job used to be all of it, I looked forward coming to work everyday, I was content, unfortunately life happens.  Now my joy comes from just a handful of co workers that deal with the same problems I do, we vent together and if we work together at least we know everything is being done correctly.

Top Job Titles	Average Salary
Kitchen team member 27 salaries reported	$16.60 per hour
Restaurant manager 27 salaries reported	$24.41 per hour
Busser 65 salaries reported	$14.91 per hour
Server 51 salaries reported	$15.64 per hour
Kitchen manager 19 salaries reported	$63,623 per year

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