customer service representative

line cook

cook

dishwasher

restaurant manager

Oreganos Pizza Bistro

Upon starting at OPB I received countless compliments on my work ethic and began being told I'd be moving up from a host to togo or to a server. My time was dedicated to oreganos and I put this job first.. but for what? management is a mess. The oreganos in Old Town Scottsdale is supposed to be a training store for managers but those there do not even lead by example so that should say something in itself. Once I realized my time was not valued at this location I no longer valued theirs. If I was scheduled outside of my availability and couldn't find anyone to cover I just wouldn't come in. I know this seems wrong but let it be said that I had a manager literally tell me to quit my other job so I would have more availability and if I did this I would get moved up to a server OR get more hours. I quit my other job and what happened at oreganos? The manager DENIED saying this to me. This same manager was the one who after my last day calling out due to a sports injury, told countless other employees how she fired me and talked TERRIBLY about me. if anyone wants to argue this I have countless screenshots to prove the childish, immature ways of the managers here. 
Now the good, yes a few of the managers need a reality check on the maturity levels and the need to be professional when you are a manager but they did a darn good job with their staff. I enjoyed going to work due to the people I worked with. They were all so friendly and made you smile. It was a mini family. obviously this family doesn't include the managers. 
This family was about team work who were all pretty good at communicating well enough to keep a good groove throughout a busy shift. 
As a busser, just a warning.. you will end a shift dripping in sweat. You are none stop and 9/10 you are working by yourself to buss off and clean 28 tables, fill 4 ice stations each requiring 3 buckets, changing and taking out trash of 8 trash cans, taking bus bins from the bar that are always OVERFLOWING and disposing of any and all broken glass and liquids from the bar. The tips are the only thing that make this worth it as you are paid 7.25 and hour but receive 2% of each servers total sales. Host receive 1% of total sales for tips and usually split this with one or two other host.

I was a server at a location in Tucson. Management expected way too much for the amount you get paid, and the tips were not worth it at this location. The amount you have to tip bussers, expos, hosts was way too much, especially when you had bussers that were lazy and didn’t do anything, and especially when the bartender did not have to make a single drink for you, and you still have to serve people at the bar. Servers and cooks don’t usually last long at Oreganos because on their test they expect you to learn over 100 menu items (with drinks) and all their ingredients, and they expect you to learn all of them in 3-5 days. If you have a life, family, kids, there’s no way you’ll have time for that. I watched so many people come and go in the time I was there.I watched 3 people get fired over one customer complaint, and it was because of the wait time for the food. Very very easy to lose your job there. I watched more people get fired here in a one month period than I’ve ever seen at any other job. A-lot of times if the kitchen screws up an order (which was quite often) your tips will suffer. They take way too long to make food that is not made from scratch at all, and because of that also your tips suffer. We constantly had complaints of wait times, customers walking out. The food isn’t all that great either. I never understood what all the hype was about, still don’t to this day. They try to instill this falsehood that we were a family and all that...you’re just a number. The 3 positive things I can say about Oreganos: free soft drinks while working, discounted 20% on meals(even though the food is way too expensive) and you can meet some awesome new friends. Other than that, not worth wasting your time.

I worked for Oreganos for a couple years at a VERY high paced location. There was zero advancement while I was there. I became a bartender out of necessity because we lost all but one of our bartenders during COVID so I stepped up. I told the GM and regional leader that I wanted to start being prepped for management as I had 12 years of leadership experience in the Army. I was asked about it that day and then NEVER talked to again about it for over a year. I started looking for another job after they started making stupid rules such as; you cant sit at the bar to eat even when off shift because the bartender could slip you a drink (you couldn't drink at your own restaurant even off shift). They would promise you breaks for working a double to help cover a call out and then NEVER give it to you. They would tell you they would cut you at a certain time because you covered a shift and then sit in the office to chat while the restaurant could have been on fire and they would not have noticed. They would close the doors to not be bothered. I got yelled at by a manager for enforcing the City and Restaurant rules regarding COVID and that's when I put in my 2 weeks. I was then told that the reason I wasn't looked at for leadership was because my performance was slacking and I never asked about it again. This was all bull. I was a top performer and even was a 8 month reigning Employee of the Month. If you love your coworkers like I did, it was a great place to work. Management is why I left 100%.

The people here are very accommodating and straightforward. Professional communication can be a little iffy in the back of the house. (Many Spanish speaking only employees) Things can get very messy when it's busy and the floor can get dangerously slippery. The line cooks seem to have no respect or appreciation for the dishwashers and will literally just throw garbage and food on the floor, etc. Management made no effort to reinforce safety or cleanliness protocols in the kitchen. They do a good enough job of making themselves available, but I got the distinct impression their hands are tied in many ways. They care more about the presentation for the customers than anything that goes on in the kitchen. I was a dishwasher and it's clear to me (especially with the add-on and outdoor seating area) that the kitchen was not designed to handle the amount of output they have to keep up with. Especially when it's busy on the weekends. It's way too small and very cramped. The amount of pots and pans and stainless steel containers you'll have to scrub are endless. I got blisters on the tips of my fingers after working there for only a week. 

In a nutshell, the ownership knows the kitchen is too small, yet doesn't mind putting that extra strain on the shoulders of their kitchen staff. You will be overworked. Very "sink or swim" attitude.

A typical work day in the morning would be to arrive at work around 9am and check the food prep list for whatever position I am assigned to that day then grab bags and the essential food and start to portion it. Around opening time the kitchen staff feeds everyone and then the doors open for business at 11am and everyone gets to work. On night shifts I arrive to work and clock in and take over the station from who was working it before me. When the nights dies down to a close it is essential that I clean up my work station completly so that it looks like it is just sitting there for show. While on the job co-workers are always nice to you to just socialize a little if the restraunt is not busy at the moment. It's, in my opinion, the most enjoyable part of the job. The only hardest part of the job is keeping up with rare extremely busy days and cleaning your station at the end of the night. But I'm always learning something new about the station I work at everyday.

All employees arrive at work before opening hours to start prep work. Work such as rolling silverware, slicing fruit, prepping drinks, and cleaning. The team would complete all the necessary “opening tasks”, and we would prepare for guests. Each shift we would have a pre-shift, a quick 15 minute meeting to go over housekeeping information, specials, and points of note. During this meeting each server would be assigned a section of tables and those tables where their responsibility to take care of throughout their shift. Serving was typically a solo and independent job. You take care of your guests needs, and rarely sought out help. Teamwork and a collaborative work space was not a top priority. Management changed often, usually with outside hires who were unfamiliar with the culture or style of service. This was unfortunate because the culture and intentions of the company where solid and had a large place in my heart.

Oregaon's Italian bistro was a excellent job, at the time i was simply unable to handle it due to personal issues. my fellow kitchen staff played hard and i took it to personally looking back. the staff work quick and efficiently and they expect that from everyone else. my managers at the time were also very understanding and would help me out by letting me take home pizzas for my family so we could eat when money was an issue. i regret my actions working with them. working as a dishwasher i was required to quickly and efficiently wash and organize plates/silverware/glasses for the kitchen staff along with sanitizing the dining area and kitchen when we closed. i would suggest this job to those with experience working hard for 6-8 hours at a time.

I felt like I stepped back into high school, everyone would just talk about how high or drunk they got, the size of each other's dicks games of grab butt

That aside was the lack of any thing clean. I worked on the pizza line and can say I was the only one in the kitchen that ever washed my hands or changed gloves after handling raw foods. 

The baker always left the pizza spatula  reset on the ground, left rags on the line, had no sanitizer buckets and didn't wear gloves when touching prepared food.

Several times I watched the dough roller take out the trash with thier gloves on and then come back inside and get right back to work without changing them.

I can only recommend this place if you like the high school mentality or if you don't care about being clean

Maintain the restaurant lobby clean and organized. Seat guest on timely manner, keep manager informed about any guest who had too much to drink seems intoxicated. Keep record of any incoming guest, such as description and amount of people per party. 

Learned how to have great communication between people having to work at a fast paced weekend job with couple hundred guest at a time.

Management was okay, not too much excitement about working there, overall good job got the job done. 

 Great, fun, young co workers! Who got along and was a pleasure to work with them. 

Hardest part was keeping track of 300 guest on weekends and being able to direct a team of host to preform the job task.

Enjoyed getting tipped out at the end of the night, after a busy night.

Where to begin? Management does not care about following food safety procedures and turn a blind eye to what’s happening in the kitchen, until corporate or a health inspector comes in, and then shame the employees rather than squashing the problem to begin with. Management and corporate does not care about the employees, only profit and bonuses. You will be taken advantage of as an employee and will see no benefit. They slack on covid protocol and only care about how they appear to customers, when you are out of sight they could care less. It’s very rare you can work a 40 hour week as they send the entire line home on a regular basis. But on the rare occasion they ask you to work a double, your break is short. Employees are constantly quitting and they are always hiring.

Top Job Titles	Average Salary
Customer service representative 197 salaries reported	$32.00 per hour
Line cook 1 salary reported	$18.50 per hour
Cook 38 salaries reported	$17.91 per hour
Dishwasher 1 salary reported	$19.00 per hour
Restaurant manager 1 salary reported	$65,000 per year

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