server

line cook

dishwasher

busser

host/hostess

Olive Garden

For starters, I have been working in the food service industry as a server for 11+ years. In all my years of experience I have NEVER seen management act in such an unkind and cruel way towards new and particular employees. During your first day of training at Olive Garden they will have you dine in with one of your managers and your trainer to have the, “full dining experience” and to try out some of their food. The management decided on specifically requesting a struggling first time server’s section to make an example out of “how not to serve a table.” In the words of the General manager at the host stand speaking in front of the hosts to my trainer pertaining to myself about the requested server he said, “You need to make sure that she knows that this is exactly how NOT to serve a table here.” As we walked away I said to my trainer, “Um that was really mean.” The host then sat us, my trainer and I and a lady “PRO”/“Key” (who would like to one day be a manager) in that server’s section. This lady, a potential future manager was sitting with a notepad and taking notes on this server and snickering/laughing at the table at her and at her service throughout the experience and proceeded to share with us this particular server’s personal performance history and how she has already had two write ups. I then asked her, “Is this information supposed to be shared with everyone in the restaurant?” She answered, “It’s talked about between all of the managers.” And so I’m thinking in my head why in the world on my first day of training would leadership/management decide to single out an employee to make a humiliating example out of her on how not to serve a table and to gossip about her and to take full enjoyment in her struggle as a first time server? This kind of behavior is completely unacceptable and completely unprofessional. I knew that if management was this comfortable to act this way in front of me that they would eventually do this to me or to any one that they felt like doing this behind their back to. After we finished eating, my trainer was going up to the lady “PRO”/“Key” to snitch/tell on 2 other employees including the one that served us. She ran the struggling server’s food to her table and the table mentioned that they never received their bread. She then ran to tell the lady “PRO” about it and the lady “PRO” said into her walkie talkie, “I need you to cut this server off of the floor.” If I honestly could sincerely apologize to that server on their behalf for their behavior, I genuinely would. This is NOT how management/leadership should be operating in a restaurant towards their employees in a workplace ever, AT ALL! I almost didn’t come back into work the next day, but we live in a world where we all need money. Anyway there’s clearly no morale, no trust, and no respect for particular or new employees. They are far from upholding to their own company’s principles and standards of respect. It’s a very unwelcoming environment, not once did any of the 3 male managers there greet me with a hello or say anything to me. I could go on and on about my almost 3 days of training wasted working there, but I think this gives more than enough information on how this place is ran. To the management and the “PRO” of the Olive Garden in the Villages, here are my partial notes of my evaluation on you. You really shouldn’t judge or laugh at other people or make examples out of those who are struggling, you have NO IDEA what others might be going through in their own personal lives. I wonder if you will also take pleasure in knowing that you drove a very hard working  individual away who is now left with no job. I refuse to work in a place like this where grown adults are acting like bullies to make others feel less than and who have no respect or empathy for everyone. Let’s hope that you at least have enough decency to pay me for the hours that I worked through my direct deposit that I set up through KrowD. God bless you and take care. 

Working at OG could be pretty tense. It was several years ago, but what I remember most about it were the brutal hours. Hours were split in between morning and night shifts. The morning shift for bussers typically began at 7am (6am on Wednesdays when the supply truck arrived), and ended at 4pm. Night shift was from 4pm - 11pm. Taking either one or the other by itself was fine, but if you were asked to work a double (morning + night shift) you'd be in for an intense 12+ hour day that was absolutely exhausting. OG is a very popular and well known restaurant, so there was never any shortage of customers. As such, clearing tables quickly was of the essence, and keeping it up for 12+ hours plus cleaning up the restaurant after hours proved to be quite taxing. 

However, doubles could also be a good thing. If you were looking for hours, there was definitely no shortage of available doubles since nobody wants to work them. And obviously, that directly translates to more pay, so you'd be getting a fat check at the end of the week. I forget whether or not management would let you surpass 40 hours a week, but I'm fairly certain they would let you go up to ten hours overtime. Another good thing about doubles is that if you took a double when you weren't originally scheduled for one, management would usually thank you by giving you food on the house. You were allowed to pick one of any menu item, excluding alcoholic beverages, since drinking on the job wasn't allowed. One time, just to test how far I could push it, I ordered a steak, and management approved. It was okay, but I much prefer the spaghetti and meatballs. And if you didn't want free food, you could always turn it down. But who doesn't want free food?

The pay was fantastic for a starter job. $10/hr, 40 hours per week + 2% tipshare translated to roughly $450 - $500/week. I really liked the tipshare system. Servers would keep track of their tips, and 2% of the total tips earned in a night were evenly distributed among the busboys. The tips were always given in cash and kept in small envelopes inside a binder, and you had the option to either collect your tipshare daily, or let it sit for a week or so. If you let it sit too long, management would force you to take it, because there was only so much room in said binder. On a slow night, you would get perhaps $30 - $40 tipshare, and on a busy night it could be upwards of $90. This system was great because I used my tipshare as my spending money and saved everything else.

Another plus is that dishes broke so often, management didn't even care because they were always ordering new ones anyways. As long as nobody got hurt, you wouldn't catch any heat for breaking plates, cups, etc.

Unfortunately, management could also be really stubborn about the dumbest things. One of the busser's duties at the end of the night was to vacuum the restaurant. Our vacuum had been broken for the longest time and wasn't very good at sucking up crumbs and the like. It broke down to the point where it was taking over an hour to vacuum the whole restaurant instead of 15 - 20 minutes. I asked management over and over again to replace the vacuum with something functioning, but they never did. I even half-jokingly offered to buy the restaurant a new vacuum myself because it was becoming such a problem and breaking down so often. This is ultimately one of the reasons why I chose to leave OG. I didn't care to work for someone who was making my job more difficult by not replacing broken equipment.

Breaks unfortunately were pretty much at the absolute legal minimum (20 minutes per eight hours), and I swear, management had a stopwatch running or something, because if you took a 21 minute break, they'd chew you out over the radio and tell you to get back to work pronto.

So in summary, it's a very high intensity workplace, but if you can keep up with it, the benefits are good.

(TL;DR at bottom)

I worked at Olive Garden as a server for only about 3.5 months and enjoyed the time I spent there. I would have come back to work there during each school break, but corporate made that a difficult process since I didn't really have enough time under my belt to hold my position via a Leave of Absence request. They also didn't have "going to school" as an official option when I was filling out that form, so expect to not be rehired if you have to leave for a while. That's just me, so others may have had a better experience.

Anyway, working at Olive Garden wasn't too bad in my opinion. I knew about half the staff from high school before starting my first shift, but I'm confident that it would have been easy to get accommodated with everyone working there within the first few shifts. They're all generally good people as long as you don't do any wrong by them. The majority of workers were high school/college students.

Lunch shifts aren't too busy, maybe 3-4 servers on at a time (except for Sundays, always bustling for some reason). Dinner shifts rake in diners and, assuming you're a good server, the money. Lunch hours are from 11:00-4:00, and dinner from 4:00-11:00. More often than not, however, when I had the lunch shifts, I was held from leaving my shift on time because my replacement for the next shift hadn't arrived yet, so they would stick me with another table. The longest I was held was until 6:00, and I was compensated accordingly, but it wasn't pleasant. 

You can expect the typical server duties, but make sure you clean up the bigger dishes off your table when your diners are done eating, and check if they need refills. Management really got on me for that even though I thought I was doing a good job at it. Don't be afraid to ask for help if you are still trying to find your tempo or got loaded with requests from diners.

Management can be pushy and on edge at times, especially during rushes, but who can blame them when the whole place is packed and everyone wants or needs a little bit of everything.

The job taught me how to keep on my toes, the timing of when to punch what into the system, and how to interact with coworkers and diners. The hardest part was figuring out the timing and not turning on autopilot after figuring it out, since you always have to stay mentally prepared for everything. I like talking to people, so the best part of it was just talking and having conversations with the people I'm working with or serving. 

Overall, it was a fun job. After a while, everything felt routine and smooth, and I started to look at it as a game, something like Papa's Pizzeria. Just make sure you find your tempo, know what is what, ask for help when needed, and be nice to your coworkers and especially to your tables. 

Eventually, it really did feel like a family working together. I remember telling my manager when I finished my shadowing that it didn't look like everyone was working. It looked like everyone was having fun but with an obligation to do. 

Some things to note, though: some people generally felt like time passed by slowly, but personally, it felt like my shift was over in two blinks. I also never felt like I had to eat during these 4-5 hour shifts, and sometimes on doubles. I can't say the same for everyone else, but serving just kept me and my typically hungry mind occupied. Just make sure to look out for yourself and to keep hydrated since you're always on the move. 

TL;DR: decent job if you like constantly moving. Just be a nice, good person to everyone, greet everyone with a smile and friendly character,  find your groove, make sure the diners are happy, and you'll do great. Eventually, you'll be welcomed into a family. 

My experience with this place as a working environment would be in the 2/5 star range

Working as a busser at Olive Garden proved to be a challenging experience due to the poor management practices. While the restaurants atmosphere and Cousine have their merits, the lack of effective management hindered the overall work environment, making it difficult to fully enjoy my role.

One of the most significant issues I encountered was the lack of clear communication and expectation from management. Important information regarding task assignments, policy changes, and expectation. This created confusion amongst new bussers. I believed that improved communication and better management could solve these issues.

Additionally, the workload distribution was uneven and inconsistent. There were times where I felt very overwhelmed with tasks, struggling to keep up with demands of clearing tables, resetting them, and ensuring a clean and presentable environment for the guests. Other times there would be a lack of communication between pre-bussing and bussing, emptying the busser cart out, and communication through the walkie-talkies as it was unclear sometimes while speaking.  This lack of consistency and guidance made it challenging to perform my duties efficiently and ultimately affected the quality of service provided.

Another aspect that contributed to the subpar work experience was the limited support and guidance from management. There was clear favorites to managers and dislikes to them. Don’t get me wrong some managers were fine and did their job well. But most importantly the general manager of all felt the most lack of attention and willingness to help and address properly. If you were not doing things to his liking in under his expectation he would constantly be scolding you to do so and won’t do anything to help to get it done as he is constantly getting on to you. The absence of a proactive management approach hindered my ability to grow and improve my role as a busser. A more engaged management team could have provided valuable mentorship, training opportunities, and regular feedback to help me excel in my position.

It is important to note that despite the challenges I faced, my coworkers played a significant role in making the experience somewhat bearable. The camaraderie and teamwork among the staff members created a supportive environment, as well as all faced similar frustrations together. Their dedication and willingness to help one another were commendable and contributed to moments of positivity amidst the difficulties. 

In conclusion, my time as a busser at Olive Garden was marred by poor management practices, whcih significantly impacted my overall job satisfaction. The lack of clear communication, inconsistent workload distribution, and limited support from management all contributed to a less than ideal work experience. While the restaurant ambience and cuisine have their merits, these management shortcomings overshadowed the positive aspects. I wouldn’t recommend that Olive Garden prioritize addressing these concerns to create a more efficient and employee-friendly work environment.

I worked at this restaurant for two years and the first year-and-a-half I loved it. Being a hostess at Olive Garden--like being a server there--is a very high-stress job and you need to be competent when it comes to using technology because they run their entire seating process on a touch-screen system. That being said, you also need to have an incredible amount of patience and creativity because you will undoubtedly have the same very hungry and very cranky people waiting in the lobby with you for over an hour. Hostess duties include recording guest names, managing larger parties, entertaining the wait, taking drink/food orders, running food and bussing tables. depending on your restaurant, you might also be the lucky one to stay late after closing to clean the bathrooms and dust off all the wall décor and wipe down the walls. 
One of the pro's of this job is the pay; they start you off at about 9.50 an hour and every six months you get a review and a pay raise (reviews are really easy to pass so long as you fulfill minimum expectations). The dress code is fairly flexible: men wear all black, with a long sleeve dress shirt and slacks, women can wear skirts, dresses and slacks with a blouse so long as they are in all black and there is no sheer or lace material. If you're a student, scheduling is mostly flexible but don't count on getting time off unless you put in for it about a month ahead of time and you are pretty much guaranteed to work weekends. One of the cool things about working for Olive Garden though, is that all weekly schedules are posted online and can be changed using I-shift, so you don't have to call in or come in on your day off. Another bonus is all of the benefits you receive for working for a Fortune 500 company: discounts on car insurance, cell phone bills, hotel chain, amusement parks and all kinds of other things.
Now, as far as advancement, it's nearly impossible to move up from that position and unless you do a lot of crying and sucking up, you will be stuck their for the duration of your employment. At my particular location, managers liked to play favorites and would only move up those favorites, they would also give them preference when it came to scheduling and if you were in their good graces, you would only close maybe once a week. This brings me to my biggest con of working for Olive Garden, as a host, you do not go home until the last guest goes home, and if a table walks in at 9:59 and you close at 10:00, you are required to seat them and wait until they decide they are ready to go--sometimes this means you do not leave the restaurant until midnight or later. Another reason why hosting is a high stress job is that servers insist on being difficult even though Olive Garden has the most server-friendly practice in the business: servers are only allowed to have 3 tables while most places don't have a maximum on the tables you can serve simultaneously. They will hound you for triple-seating, not getting them drinks, or not giving them enough time between tables no matter how much you try to make it easier for them. Servers and hosts, at least at my location, were two different species and it's a wonder the restaurant functioned at all.

I worked at the Olive Garden at Challenge Way in Sacramento, CA. 
I've worked in the service industry for 5+ years and will never work for The Olive Garden of its affiliate companies every again. I'd give out zero stars if I could. 

My GM was known to be 'on something', due to his persistent post nasal drip, as well as his preference to sort dinner plates during peak business hours instead of assisting in getting hot food to the tables. Not to mention erratic behavior whereas he would be cool and collected and then blow up on us minutes later. Our sales were never good enough even if we didn't have a single customer complaint (which happens here regularly). You will also be expected to run a full service dining experience (wine sampling, food and beverage service, unlimited refills for soup/salad, dessert and artisan coffee) for your guests will being triple seated and/or taking care of large parties (20+ people, with a partner), even if their are 14 servers on the hosts/hostesses seem to share only a few brain cells and would rather fill up one section at a time instead of rotating tables and fluidly managing the shift floor

The customers at this location were the worst I have ever encountered. They are entitled, rude, crass and many will run you around during their stay only to complain to your manager to attempt to get their meal free or any number of items comped off their ticket. Customers will attempt to customize every aspect of their plate (pasta, sauce, or composition) and then complain that you have to charge them to swap out items or that they shouldn't have to pay for Alfredo sauce when all they want to do is use it as a dip for their never ending bread sticks (which they can't seem to stuff enough into their face). Oh and don't even think about a tip, many will leave you less than %5 percent on a table if they leave anything.


During the spring and summer months we had flies everywhere. In our kitchen pass through our food expediter would wield a fly-swatter and smash them in between setting up plates of food. Who knows where they ended up or what food they splattered into.If our customers were better I think maybe somebody on the staff would have cared. One time we had a customer who complained about the flies and my shift manager came out and sprayed aerosol commercial Raid out on the dining floor around the customer and her table. It is illegal to spray for bugs without using a licensed contractor and inexcusable to use it when there are customers present, afterwards people complained that their food tasted like insect spray. Yum. 

Also, just to dispel the myth of fresh and authentic Italian food in a fine dining setting -- everything is microwaved before being served and the pasta is pre-made and reheated in plastic boil bags before being combined with whatever delicious sides the customers order. 

In my experience I have worked as a Host, Busser, Server, Shift Manager and done employee training. I do not recommend working for this company, and at the very least stay clear of this location. We also had a high turnover with our server 'classes' of 6 or so, only one or two would end up lasting, I saw entire groups wash out after their first or second day or working on the floor when they were allowed to finally work by their self after training. Abandon all Hope, Ye who enter Here....

A typical day at Olive Garden varied, you could be very busy just like the restaurant, or it was a much slower pace where no one had to rush. The ladder was typically during the middle of the week, with the former being on Friday, Saturday, and Sunday. You would always meet new guests, some were much nicer than others, and some were more interesting and fun than others. You never had the same work day twice, which was interesting, I liked that.

Having Olive Garden as my 3rd restaurant, I knew exactly how important customer service and satisfaction was. This is Olive Garden's most important thing concerning the servers, they wanted our service to absolutely great, always be polite, engage in conversation, and have smile on your face. Which I enjoyed, sometimes you would get a group of guests who would be difficult to deal with, but it was still no problem treating them like you would anyone else. The thing that also made satisfying a guest much easier is the fact that everyone working around me was the same way. We would have partners, and if one of us were busy, the other would always help out, check on their tables, and team up to make the guests' happy, which was great. They very much encouraged the idea of teamwork at, so I'd say Olive Garden made my customer service skills even better.

Management at Olive Garden was awesome. I had 4 managers and all 4 were awesome. The GM was always on top of everything and was always trying to help out anyone if he wasn't currently busy with something. He very much stressed the importance of customer satisfaction, which I liked a lot. The other 3 managers were also really awesome, I would take a management staff like them any day of the week as they were all easy to talk to, willing to help if you had a problem, but also could handle a busy kitchen and busy dining room.

My co-workers were fantastic, everyone was SO helpful, especially once I started working there. The age of the people I worked with varied a lot, there were teenagers all the way to 50+, which made it diverse, but also fun. Always enjoyed small talk with the employees there. We always constantly helped each other out, which was great. You knew if you were busy, someone would always have your back.

The hardest part of the job was definitely being "in the weeds", which basically means you have too much to do right now, can't handle it all, and need help. This would normally happen during the weekends, but if it's a shift on like a Wednesday for example, there isn't as many servers as there would be on a weekend day, so if the restaurant gets busier than normal, everyone starts to slightly rush since there aren't the normal amount of employees for the type of volume they're getting. But, being rushed and trying to get out of it is definitely the hardest part, which is why the teamwork aspect was so great and important.

The most enjoyable part was doing very well with a guest or with helping an employee and getting rewarded for it by the manager with a free dinner or something, that would be like the gold at the end of the rainbow for the end of your shift.

My father in law worked for Olive Garden for over 6 years, my husband worked there for over 5 and I worked there for 3. As management changed, everything changed for the worst. In the beginning it was great, but favoritism runs EVERYTHING in that store. I came in every day, on time, did my job above and beyond, however, I took pride in doing my job correctly. My general manager’s favorites didn’t like to work at all, ( they were all buddy buddy and hung out and texted outside of work so it makes sense) so that set me apart, and you’d think it would be in a good way, instead it made me a target. I was constantly belittled, disrespected, and degraded. I was constantly passed over for raises and options to cross train that I deserved, but the people who showed up baked and had 3 too many beers, got scheduled almost full time and trained in anything they wanted. I struggled to make ends meet for my family, while teens that were still in school and posted their shifts every day, got scheduled more than I did and worked 1/4 as hard, if at all. The new people started with more money than I was making, and I was there for over 2 years at this point. They picked their schedules and the rest of us got what was left. My culinary manager had affairs with several employees in the office, and screamed at everyone.  I thankfully got a better job and when I told them I needed time off to get my schedule figured out so I could come back, I was told I could come back whenever I needed to. I came in as a guest ( still employed there to add) a couple months later after several times of telling my manager that I could be scheduled. I could hear my GM talking terribly about me in the server station as I sat and ate. They came to my table and asked if I planned on coming back, I said yes and I could be scheduled whenever, and 2 weeks later I received a letter in the mail stating if I didn’t contact my GM by the printed date, they took it as my voluntary resignation. That would have been fine, but I received the letter a week after the printed date, and I know for a fact the GM did it on purpose. I was too broke to leave the income, so I had to stay as long as I did, but I’m SO glad I’m free now.  The fact is, the management of this branch is corrupt. My husband went on personal leave, and the GM also sent him a voluntary resignation letter ( it wasn’t past the date either) and he didn’t even want to go back. My father in law dealt with being treated awfully by the culinary manager for YEARS. He was under paid and under appreciated. The people in this store are so far up the GMs butt that I’d be surprised if they didn’t know what they ate for breakfast, lunch, and dinner. Several employees over the years have experienced this and we contacted the district manager and tried to take it higher, but the GM is friends with all of them, so that went nowhere of course. Even the managers started leaving because of the GM. We had lost 2 already when I left to work somewhere else, and they’ll be losing more I’m sure. I warn everyone to run away from this company. You bust your butt to get treated like less than a human and make little to no money on top of it. It’s not worth it.


It was fast paced, I like fast paced. I learned to carry the huge trays stacked with plates and surprisingly never dropped it. The management was great until they put one woman in charge and she didn't follow the policy or rules whatsoever. She actually made me wait on a table I had asked not to (I have a restraining order on the lady for doing damage to my car at my job at Miller's lil Cowbell) (Manager) told me to make the best of it and it wasn't even my section that day. I did what she told me too and they did exactly what I told her they would do they complained the whole time. I went above and beyond she docked my pay for their meal and also downgraded me to a busser or a hostess I had a choice. So I chose hostess. Even then she would schedule 9 people to come in when she only needed two people for the afternoon shift.Told me if I wanted more hours I would need to change my school hours to nights and when I did she still didnt schedule me for 3 wks. So due to that I went in to talk to her because she wouldnt take my calls and she said she didnt know that I had switched my schedule for college. So then she had me switch back to days so that I could get night hours and when I did she said she would let me know when she needed me. Two more weeks went by I contacted another manager who was head of kitchen and she scheduled me to come in and do prep cooking and floor manager saw me and sent me home said she didnt need me whatsoever. So my overall review is that if they hadnt had put her in charge of the floor and the front of restaurant they wouldnt have had such a big turnover during that time I was employed there. Thirteen people quit in the first two weeks. My co-workers were actually pretty awesome due to we all helped each other that way we werent stressed during the rush on our shifts. Hardest part of the job was actually getting hours. The most enjoyable part of the job was the co-workers were more like family. We all worked together to make our work experience smoother and more relaxed. That way noone walked out. Tried to make it where the guests had a pleasant experience and were pretty much guaranteed to come back. But even that day that I had to wait on that table I had two other tables that were nearby asking for a manager and telling him that my table was talking about complaining and how they could make me lose my job and I actually didnt know those other two tables and they werent my tables either. So they were informed and still degraded me in front of customers and she actually yelled at me and made me apologize to them when in actual reality I didnt do anything wrong the other two tables who were upset as to the way she treated me walked out. It wasnt a good work experience. I actually made really good tips, highest tip was $115 on a table due to them staying for about 2 hours and the fact that I handled it all by myself because had another coworker have a heart attack in the kitchen.

Work is very demanding, and you may not feel like you're getting the most pay equivalent to the level of stress that running soup and salads back and forth will cause you, they may initially start you off with two tables, then up you to serving three tables at a time. The level of demand from those tables has a lot of factors, but I've noticed it generally comes down to what the guests order, how busy the day is (Saturday dinner rushes and Sunday lunch rushes have the highest volume of guests coming in), and whose the head host for the day, some hosts do their job well, but others will seat you non stop and make you feel like you can never catch up on orders. As for the guests, usually they are actually very nice, but again, depending on what they order you may find the job excessively demanding, we get a very large church crowd, hence the busy Sunday mornings, and with that, we see most people primarily order the soup and salad, which is the most infuriating order as you'll constantly be having to check up on guests and refilling their soup and salads, normally not an issue but when juggling upwards of two four tops and a six top, it can make you feel beyond overwhelmed, not to mention that given that its a job based primarily on tips, it goes without saying that as the soup and salads are unlimited and the cheapest, that you'll not only see those orders the most (especially if you choose to work lunch shifts, primarily on the weekdays), but your tips will also be impacted, 20% won't matter much when the bill only comes out to about $10, and it's not like you'll be able to serve them quickly when they'll be coming around for seconds and thirds on the soup (also as an aside, most people order the Toscana soup, which so happens to also be the runniest soup, so good luck juggling upwards of 4 slippery soups on your tray), I've especially heard that in terms of stress and pay other places are far better off, however the pay isn't terrible either if you can shoot for exclusively weekend dinner shifts, however the only real reason I haven't quit in six months is the ease of scheduling, the solid management and the great work environment. Everyone at work feels like a friend and given enough time I've made a great deal of personal friends there, and the managers are super nice, and super accommodating when it comes to getting the hours you want generally, if you need work quick, the application process usually guarantees you an interview and from there they will easily hire you onboard, so if you need a quick short term job and you play your hours right its not a bad place, and you'll meet some nice people, but overall for well paying jobs, and especially for less hectic and stressful jobs, I'd look elsewhere, as I am currently at the time of writing this (also due to the state of the world, it seems as though they are currently trying to cut down on peoples hours, I've been given less and less shifts, though since this isn't the average I wouldn't let it impact my review)

Top Job Titles	Average Salary
Server 378 salaries reported	$16.39 per hour
Line cook 352 salaries reported	$18.02 per hour
Dishwasher 362 salaries reported	$17.29 per hour
Busser 224 salaries reported	$14.12 per hour
Host/hostess 312 salaries reported	$16.96 per hour

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