cook

kitchen team member

host/cashier

restaurant manager

carry out

Olgas Kitchen

... but once you have the experience you need, it's to move along kids. I've been working in the industry for 4 years, and it seems as if management at Olgas has never actually "managed" a kitchen before. 

While management is all smiles, very friendly and non-confrontational, it's sad to say that these are not things of a successful restaurant. Communication was definitely an issue between the cooks, management, and the servers.

Constantly overstaffed on servers, always understaffed on cooks. You'll be sure to make less in tips while your guests wait for their food for 20+ minutes. Whilst a lone cook attempts to work 4 stations at once during the rush, constantly receiving requests for Snackers, and attempting to cook for an army. Snackers are an ingenious way to use leftover bread for appetizers if you ask me, but it's poorly executed and *constantly* gets in the way of *everyones* entree (every second counts).

Food cost is always an issue when you own a restaurant. If you want your *kitchen personnel* to stay happy and functioning, give them one free meal every 4+ hour day. Three ounces of dough, a chicken breast topped with mayo eight times a week won't ruin your business, I swear. *Holds out pinky*

I haven't yet come across a restaurant that won't invest in dishes until now. Servers consistently running out of plates, soup cups and salad bowls forces yours truly to stop helping the cook make your food, to make sure there is something to serve on. Result? Longer wait times, unhappy customers, and unhappy servers because of unhappy customers.

And a thoughtful message to Olgas Kitchen.

Come on meow. Instead of opening 30+ chains around Michigan to spread your name, you should make absolutely sure that the first ten are the ones that make your name look good. Twenty minute wait times are unacceptable. You are in control, and if the cooks plan is to work alone, it's *going* to fail hard. They might be good during a rush, but they aren't that good. There has to be two people in the window and one dropping all the time. While I admire the variety of the food, the burger is totally gross. Never frozen, always fresh beef of the highest grade, along with zip sauce forged from Maggies Seasoning will make that item a top seller next to The Original.

~ Xeeven

I go in its slow I clock in sit for a few then you gotta take care of condiments cheeses to go orders, phone calls, walk-in orders, DoorDash orders Uber eats salads, soups drinks all the food that goes in the to go bags the bathroom, both bathrooms, the servers, condiments and cheeses and having to do all of that by yourself is very stressful. I learned that restaurants may just not be for me. The management I think was terrible they did not have like a defined person in charge. There were four different managers and all of them were different in their own way and some of them didn’t seem professional, and even there was one that didn’t seem professional, but at least he was nice to me the other one that wasn’t professional was very rude. I think the hardest part of the job was when the servers wouldn’t tell you that the soup ran out and then you had a to go order that had a soup and you had to wait 25 minutes for the soup to cook and there would be people waiting, waiting waiting waiting to get this food out the door to go get it to peoples houses and I couldn’t do anything about it because Nobody told me. I think the most enjoyable part was when I got to get food at the end of the shift and go home.

I highly recommend working at Olga's Kitchen! The managers were extremely involved in the day to day operations at the restaurant. To include washing dishea, cooking and even serving if we were short handed. I was treated like part of the team from the time I started. All of the employees were friendly and helpful. I was never made to look stupid by asking any questions or not knowing what I was supposed to do. There was one male manager who really didn't fit in or belong there. He was a bit rude when he got upset or when the restaurant was busy and I had to ask a question or needed his help with something. He also snapped at me one time in my first week. But the female manager let me know that he's just not good under pressure and not to take it personally. I loved how everyone worked as a team. We all pitched in if someone was falling behind. I had to relocate and I was very upset when I couldn't continue to work there. Also there isn't an Olga's Kitchen in the area where I now live so I wasn't able to transfer to another Olga's Kitchen. I love the staff at Olga's Kitchen in Dearborn Heights. I miss my co-workers.

I worked for this company for about a year and the higher ups treat their employees poorly as a whole but the management at this location is amazing. As long as youre hard working they notice and give you pretty much anything you ask for. There were a lot of things asked of the servers that I felt I shouldnt have had to do at such a low pay but overall it was a really great experience. This job is probably best for a high school student looking for a little extra cash as full time at this particular location did not pay enough to support me, but I would go back for weekends if i had the time. I truly enjoyed this job and it was great for learning. I will also say that the management at this location helped shape who i am as a person and as a worker.

My experience with working in a restaurant is fast pace.
I've learned to constantly keep myself busy.
My experience with management made it comfortable to work with others and they were very respectful.
I worked in a great environment with my fellow employee's because they were friendly, helpful, and easy to work with.
The most difficult part of my job lifting heavy items or machinery.
What I loved most about my job is I worked at my own pace and I didn't have to rely on others to help me to complete my task. I'm use to working as a team player and it challenge me to work on my own.

I absolutly loved my coworkers they were the greatest bunch of people that ive met in a long time. The managers were pretty cool with the exception that they were HORIBLE with scheduling, I have been scheduled for one day for a week and called in ecery day that i wasnt scheduled. There were also many cases where they would change the schedule and not inform the workers that It would effect and then call you and ask where you were as if you werer supposed to know that the schedule was changed. Other then that I loved my job and other then that I wouldnt mind working here for a very long time!!

I have worked at Olga's Kitchen for the past year. I was in charge of taking care of day-to-day hostess responsibilities such as managing carry out orders, seating customers, and training 3 other hosts. I was in a very enjoyable environment that was consistently busy, where there was always work to be done. The hardest part of the job was doing the most I could to please customers. On our busy days, customers get very impatient and I would help bus tables for the servers in order to be able to seat them faster. The most enjoyable part of the job was getting to interact with the customers and other workers.

A typical day at work consisted of waitressing, and cleaning. 
I learned that sometimes you can make mistakes working in a fast paced restraurant, and when customers are unhappy about what they had for lunch or dinner, I just apologized and always asked if they wanted to speak to a manager about it.
My co-workers were very helpful and all of us helped each other out if we needed it. The hardest part of the job had to be getting the silverware to roll properly exactly the way the managers would like it. 
The most enjoyable part of the job was having a break with other co-workers and being able to learn new things.

My day of work consist of helping others with their needs of satisfaction. I maintain a roll in 100% guest satisfaction catering to my customers needs and wants. I am a certified trainer I train all new incoming staff an make sure the staff currently are doing things properly. I love working with my co-workers we make the best of every day. I would say the hardest part of my job is making sure everybody else is on track of thier duties. The best part of my job is meeting new people every day. I am a people person and i love meeting new people.

very unorganized. hardly any hours. if you are the only one working a shift you have to cut your break short (even if you are eating) to take an order. constantly running out of supplies. your hours are cut significantly if someone else is hired. different employees are told different information. have to buy lunch (practically at full price) most of the time because there is no employee fridge or microwave. you have the responsibility of making smoothies, taking orders, serving tables, answering the phone, all by yourself because usually one person is scheduled at a time.

Top Job Titles	Average Salary
Cook 164 salaries reported	$15.46 per hour
Kitchen team member 48 salaries reported	$51,500 per year
Host/cashier 77 salaries reported	$14.00 per hour
Restaurant manager 1 salary reported	$43,000 per year
Carry out 15 salaries reported	$12.00 per hour

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