server

line cook

host/hostess

restaurant manager

dishwasher

Outback Steakhouse

I have worked for Outback Steakhouse for five years now. In the five years I have been a part of this company I’ve learned countless skills including:

Teamwork- One of the most important skills to productively and consistently thrive in this fast paced environment. By helping others it shows commitment to the team. By being committed to the team it shows my ability to lead others in the right direction in times of need. Generally if you help others they will help you.

Multitasking- The ability to efficiently do more than one task and do it very well. At any given time more than one job needs to be done. Step consolidation can go along with this skill by making sure each trip in and out of the kitchen is the most efficient move. By taking large trays to the tables you can pre-bus multiple tables at once or even a section nearby if you have nothing on your own table. 

Prioritizing- This skill is closely related to multitasking but, this needs to be done to correctly multitask. The guests come first. I understand in a situation that a guest needs an additional item after receiving their entrée it needs to be done immediately. The guests need to know they come first and you are there for them. 

Internal timing- This skill has been developed by much practice and is very much like the pace of the dining experience. Any employee should know when their guest’s food should go out. It is important to have an internal clock so that you are able to associate the standard times and by judging where your customer is at during the meal to ensure the pace is perfect. If you notice they are taking longer to eat salads than usual then you could slow down the entrée. Send all print function should never be used unless they specifically ask you


Personality- Arguably one of the biggest factors in the service industry. The guests need to feel like you care, and by smiling and having an easy going polite attitude this can make their great meal exceed their expectations. A guest that is laughing and enjoying their meal will return every time. This can also have a snowball effect and it helps to have positive energy that can be contagious to other employees. Smile, laugh, and be respectful in any situation and it will make a difference.

Tone- As team members it is important to set the tone for the guests experience as well. This is closely related to your personality traits with a slight difference. Always be yourself but it is not good to use terms like ya’ll, you guys, or how’s it going? This is not the tone of our dining room. I have learned to use words and phrases that make them feel special or say “This is a very nice establishment, We’re coming back”. Be polite by using submissive body language and get on eye level and speak clearly. They want to hear when they sit down “Hello how are you doing this evening? My name is Trey; would you like to try our new Avion margarita?

I am now able to make critical decisions in the workplace without having to think about it. Most of these skills are second nature to me. I am not perfect and a few things I will be able to improve on would be:

Consistency- Making sure every task I complete I do it well and the same every time. It is important to set high standards and never fall below the standard. There have been times where I smile less than I should or get frustrated when I should not. Along with everything I do excel in I constantly work to stay consistent and as an employer it is important that you will be able to expect the same quality of work from me every day.

Focus- When the dining room has a low volume of customers I find it difficult to be productive. I may walk around and talk to other employees or watch a game on the television behind the bar. I am working to improve on my focus when times are slow by seeking out additional tasks that need to be completed.

Energy- Most of the days I come to work ready to be busy and ready to work hard. Every day I do not exemplify this trait. It is important to show a sense of urgency in the workplace that shows you care about what is happening. By getting the rest I need and managing time better I can get to work every day with an excess of energy that will also reflect on those around me.

There are many positive qualities to my work ethic and by evaluating myself I can improve and be a better Outback team member. I feel I show the skills I need to become a leader and make critical.

A typical work day at the Outback includes many factors. As I mainly serve now my day includes greeting tables, taking their orders, and making sure every customer is satisified to the best of my ability. I modify my service depending on the table whether it is a first date or a special occasion. Each customer is different with what their needs are and what they expect from our establishment. I try to modify accordingly and make their experience unique and special. In between caring for my tables we are all responsible for doing sidework that enables the restaurant to run smoothly. This sidework includes running food to tables, restocking glassware, refilling the bread oven, and many more small but important jobs.

There are other days were I train new staff. I enjoy training new staff. I have been with Outback for eight years and enjoy sharing my knowledge. My theory on training is that one day soon I will be working side by side with them as coworkers and I want them to be fully trained to perform the job to the best of their ability. An employee can not do their best without the proper knowledge and tools. I enjoy providing that knowledge and helping them ease into a new job.

I am a jack of all trades at Outback. I also manage the restaurant. When I manage I run the dining room of the restaurant. I am responsible for making sure the shift runs smoothly. I go around the restaurant table to table greeting them and asking them about their experience. This enables me to prevent any customers from leaving the restaurant unsatisfied. I also help the hosting staff seat tables in a timely manner if we are on a wait. While I manage I am responsible for all staff and customers. I balance my time between helping my staff if necessary and talking to customers. I love managing and the challenge it offers me. A smooth shift is easy to achieve if you are constantly aware of the status of your restaurant in terms of every table and staff member.

Over my eight years at Outback I have learned a lot. I have learned how to read my customers and their unspoken needs. Day after day learning more about people helps me satify my customers by going above and beyond their average expectations.As a server you also learn how to become a master at multi-tasking when many people are asking for your attention all at once.

Management at Outback and I have always gotten along well. As a part time manager myself I understand their expectations of me and perform accordingly. I am proud of being a long time employee who sets an example to others.

I have been in the restaurant business for eleven going on twelve years. The two hardest parts about this industry is dealing with difficult customers while still smiling and nodding and the inconsistency of tips.

The part I love about this business has always been the people. I have met many amazing people of the years that have become a part of my life. I love interacting with people and getting to know them whether its only once or many times over.

The nostalgia when it comes to being in an Outback Steakhouse is non the less analogous to going into one of your favorite childhood picture books, like goosebumps, the bfg, Clifford the big red dog, Charlottes Web, etc. it’s special to become a piece of that magic that had enchanted you when you were younger, i like to compare it to going to church when you’re in the Californian ghettos, it’s a fancy extravagant upper class experience in the most hard boiled and nomadic fashion. It mixes together casual bar hopping hooliganism/debauchery with the finest of fine dining eloquence, in order to create a unique experience for the guest. To be apart of it is always something that you should innately cherish, and you should manifest this towards your customers because you’re going to be a centerpiece in their experience. Casual conversation, good food, and laughs is what’s all about, be ready to engage with those that you’re serving if you’re a waiter, and take some personal time to enjoy their company as they will with you. Be respectful, remain composed, be recipient with any requests, and fulfill their orders accordingly, and depending on their openness don’t be afraid to be apart of their story. As long as you’re responsible, and attentive you’ll do just fine. As a busser get along with your fellow staff members, you’ll periodically have to shuffle to fetch some bread for people, and you could get some intriguing dialogue, be a good listener, have some quips/feedback, and you could be apart of their experience as-well. You’ll have a lot of tables to clear on busy days, and you can’t stick around as long, but listen to your guests, communicate/work with your servers/hostess and you’ll be the golden busser, the backbone of the night. As a hostess you’re the impressionist, give good first impressions, be kind and courteous especially when people have to wait, be open and available and you’ll be the initiator, much like in an fps when you have the entry fragger, you’re the one that makes these plays possible. You’re the line man that makes room for the runners, you give the qb time to make contact. And then there’ll be the squad in the back, their efforts don’t go unnoticed, they’re the ones putting that dinner on people’s plates, enough said about them. When you’re a busser/server, your right hand man, second in command will be the dishmen, don’t let them get caught in the splash, keep dishes organized/compact when you’re bringing it back to them, you don’t wanna put too much on their rack, so be sure to give them motion on the incoming waves, don’t let them get swallowed in the storm. Management should be taking tabs, they’ll be helping alongside, they know what it’s like to be in your position and they usually take part in whichever portion needs support. Management are usually goofy with their quirks, they’ll heed your requests, and they’re understanding.

Working at Outback it has taught me to come out of my shell, working there for a while you'll basically become family with your coworkers and friends with your guests. The main issue is the managment. They push managerial jobs on to anyone they can. They tend to not be very involved or care when employees come to them with reoccurring issues unless it involves money or something they themselves can get in trouble for letting happen, and then at random times, they'll be so involved they'll nit pick everything you do, even if said thing is done correctly. If you are trying to move up, even if you are a very hardworking person and a team player, unless they absolutely need to fill a position, they will basically make you beg and threaten to quit to move up, especially to move to a serving position. Though BOH is a different story, they put their main focus on them, and move them up as quickly as possible leading to many quality issues recently. This paired with supplier quality issues and price increases has been leading to a steep decline in business as years go by. A manager here tends to be very rude to their employees which lead to quite a few people quiting and multiple customers have even noticed and commented on it, yet nothing has been done to figure out a solution to this issue. It is a very strictly corporate place (minus the managerial issues, corporate doesn't seem to care about that unless they can get in legal trouble for it), they have very specific policies on attire, jewlery, eating, and even hair color. Majority of the workers here are fun and great to work with, but some of the managers have big issues that impact every workday. One specific manager should have been fired years ago but because of connections in corporate, they continue to manage here, running this place into the ground. Also it is really difficult to get any benefits as a FOH team member, after working there for many years consistently, I rarely, if ever, been able to get any benefits like paid time off, insurance, or overtime, to name a few. In order to receive benefits you must work 30( or 35?) hours a week consistently for at least 6 months and continue to do that for a long time. The main people that receive benefits are BOH and managers since it is very difficult to constantly work over 30 hours a week with the short shifts as FOH team member even if your a fulltime employee. And the managers rarely let any FOH member have overtime hours, but they schedule many people in the BOH overtime weekly. I feel like if there was a management change at my store, all these ratings would be way better.

September 12, 2020
I arrived to work my morning shift at Outback Steakhouse   Clocked in and immediately began work.  I work from 11 AM to 4:09 PM   Where are offered genuine and Tailored service to all customers in and out of outback steakhouse. I  then proceeded to go on break at 4:09 pm and would return for my PM shift that I picked up From  hot schedules from Devante to help assist my team in Outback serving functions. On my way to the back with all materials from my current table the hostess informed me that I was cut.  At 9:46 I remember telling my fellow colleagues or teammates about how we only have 15 minutes left until closing   Why if I’m a double and I still serving 15 min till closing...my manager Lindsey, at that specific moment told me that I was cut. I responded great I have already started my side work so that finishing up in a timely fashion would not be an issue. After I wipe down, sanitize the serverline, wipe down and sanitize each tray also  wipe down and sanitize the food service line and performed a line sweep in the mitts of doing this Lindsey. Announce from the dish pit side of the back of house how  there was a table at 21 and they have not been greeted .. she then proceeds to say looking my direction and told me I have to take this table,  she had already told me that I was cut being released my duties & from all opportunities to take more tables to rest of the evening 

I was a little baffled by this as to why she didn’t tell me I had a table sat At the same instance where she told me I was cut this would’ve been the proper protocol for this scenario but instead she told me I was cut and then accuse me of refusing to take a table. 
I reminded Lindsey she told me that I was cut just a few minutes ago and offered the ideal if someone else could take the table as they may have needed the funds more, at the same instance I was already in process for making the appetizer or bread for the table. There are numerous servicers still on still available to take serve tables and desperately needed the extra money

 To my understanding I was relinquish from all of my responsibilities once I heard the words of you are cut other than my side work and back of house materials

  I have shown from the beginning that I am hard-working and dedicated individual that goes above and beyond for her customers and job opportunity it was brought to my knowledge by another server that my shifts were relinquish and available for their pick up no one spoke to me or gave me the common courtesy to inform me about this decision   
I was fired and released for all of my shifts told that I refused to table a which resulted in them having to comp 50% of there bill.  

As a server you would work evenings except sometimes on Saturday and Sunday we would open for lunch. You punch in, read the daily board which informs you on the contest we would have, soups of the day, and little bits of encouragement. After reading the board proceed to check in with host stand where they would know that you are there and get you ready to have tables. Interact with customers throughout the evening tend to them throughout dining experience. After the manager has "cut you" - meaning taken you off the floor chart, you then do your cleaning duties whether it be just cleaning your tables or getting items for the following day set up.

I gained a lot working at Outback Steakhouse-
Interaction with a variety of people
Ability to access a problem and handle it
Work under pressure in a accurate way
Multitasking
Communication with other employees

Management is excellent they understand what the company needs, and help staff obtain the goals we seek. They encourage all employees, and assist when falling behind. Managers are the ones to go to if there is a problem at the table, they know how to resolve situations before they escalate. Managers also know every position within the restaurant so if we get to busy they can jump back behind the bar and assist or carry food out.

Co-workers are fun group of people, with a strive to work hard. They understand when times get busy they can still give a helping hand so customers can receive their food quicker, or have their drinks brought to them in a timely manner.

The hardest part about the job is reading the customer- knowing if they like to be left alone, or if they enjoy conversation. Customers often won't say there is a problem with their meal, but if you learn how to read them by facial expression or by how much food is left on the plate you can access the problem and inform a manager and we will get them a new meal, or whatever meets their needs.

The most enjoyable part of the job for me was the interaction with such a variety of people. You can build a relationship with a customer that will last, The customers appreciate that you pay attention to details whether it be no cheese on their salad they like that you listen. If you listen a pay attention to detail that can be a customer that comes back to the restaurant and wants to eat with you again. Repeat customers just have to build that relationship.

Awful restaurant. Poor management that didn't support or encourage team members, which invited a lot of miscommunication and arguments, creating a very toxic environment. Very clique-like environment. A lot of drug and alcohol use from employees before, during, and after the shift which negatively affected your shift because you work as a team.

Takeaway employees make $7-9 an hour plus tips and split with other employees depending on hours worked in the day. Didn't seem fair when you worked with people who didn't put in the same amount of effort. Could make anywhere from $15-20 an hour. A ghost kitchen was added, along with DoorDash and UberEats, so you have three additional third-party systems you collect more orders from and do not receive any extra compensation. Most days these would be the majority of the orders, back up the kitchen, and delay your own orders which meant lower tips and angry customers. Expect to deal with upset customers in addition to upset third-party drivers. Didn't seem like people really understood the amount of work a togo worker does and how much is out of their control. 

Job included prepping sauces, stocking area, cleaning, taking orders over the phone and in person, completing payment transactions, bagging food to standards. Most days would have a 30-40 minute wait for no good reason, most weekends were well over 60-90 minute wait for food. Employees are expected to act as managers and deal with more than they should. Line was gross and constantly a mess; line cooks/servers/management never wore gloves, always touched food with barehands, dropped food on floor and still served it, never washed hands, never cleaned properly. I could excuse the long wait times if the restaurant would push good, unsoiled food and not fight with you at every corner, but that never happened. Higher up management didn't seem to care about anything that happened as long as customers didn't complain. JVP rarely interacted with employees thoughtfully and kindly; I never once felt appreciated or supported in the company. 

 I would not recommend this job to my worst enemy. I would also never eat here and you shouldn't either. 

I worked here for a few months, and at first i loved it. i loved what i did so much because i really felt like it was a good pace for me and my energy, and i loved the people there. i was always so excited to go to work. but then we got a new proprietor and new managers and things just went downhill from there. he (our new proprietor) cut our pay which made work less and less enjoyable because you could work a double and still only make $25 or less in tips, and it was so disappointing. he also started making us do extra tasks which was never in the job description when i first got the job, and he didn’t tell us how to do said tasks, and we never got proper training.  management is never really around, and most of the managers seem to just give attitude when you are asking simple questions, and they didn’t seem to care about your well-being until you say you’re quitting and start to walk out the door. the managers are also horrible with making sure their employees are getting off at the time they are supposed to be, which is extremely frustrating because then when you ask to leave they get mad. they also are very biased and have obvious favorites when it comes to the employees, and they treat their favorites the best, which is unfair. they always praise their favorite employees and look the other way when they are doing something they shouldn’t do, whereas they never praise the other employees and yell at them the few times that they make mistakes (which isn’t our fault because we were never properly trained). they also talk badly behind their employees backs. also almost everyone working there is very two-faced and think they they are better than everyone. i got super close with my coworkers and i loved them, and then they started talking about me and other coworkers behind their backs and making fun of them and telling them that they are bad at their jobs and pointing out every flaw in their work. and it’s so upsetting because these people are supposed to be your friends and here they are telling you that you suck at your job. theres so much more i could say about this place but honestly it’s not even worth it. so, the point of this is, DO NOT WORK HERE. this place is horrible for your mental health and unless you want to work at a place that will make you cry in the bathroom 5 times every shift, it’s not worth working here. pay is bad, the people are bad, the managers are bad, etc etc.

A typical day working as a Curbside Carry-Out Server starts off with prepping the potato toppings to last you the entire shift, as well as butter balls for the bread. We then check to make sure we have enough plasticware to last us and then wait for the orders to come in. Once we have our first order, we get the bag together, lay out the bread loaf and toppings and plasticware and wait for the food to be boxed and pushed forward. We then make sure that everything is in the box that the customer ordered before putting it in the bag and completing the order. We wait for the guest to arrive and take their payments. In between orders, we clean our work area, eat a little something if we have some free time, and simply wait for other orders. We also help roll the silverware for the restaurant if the hosts are busy and don't have time. At the end of the night, we count our drawers, pull our tips, take our drawers to the head waiter to double check our math and clock out.

What I learned from this job was to be very careful with money and to identify mistakes very quickly. I also learned order accuracy and to ask the question questions if I am unsure of something they said.

The management there was touch and go. They had their good days and their bad days just like all of us. It would typically be a situation where if we were getting our butts handed to us and they were stressed out, steer clear of them but if we were slow or moderately busy, they were cool and laid back. 

My co-workers were a melting pot of different crazies. It made for interesting shifts every day. You had your hot-heads and your quiet ones, outgoing ones and introverted ones. But we all became a oddball family and that made for a fun and entertaining work environment.

The hardest part of my job was when I was incredibly busy with no help. If the restaurant is busy and you suddenly have the entire city of Dublin wanting carry-out, you're on your own. Co-workers will try to help you as much as they can but thats hard when they were just double sat and feuding with another server.

The most enjoyable part about the job is the people you meet. Working carry-out is much different than working as a standard server because these people feel more comfortable in their cars and will oddly open up to you more than if they are sitting at your table. Definitely keeps things fresh.

The staff and management are friendly and hard work is rewarded well. The work environment is usually pretty enjoyable, and everyone gets along pretty well. The management is supportive and helpful for the most part, despite some inconsistencies with scheduling, training, and overall discipline. 

At times during busy nights, things can feel a tad disorganized and ill prepared for a high volume of customers. At times scheduling for busy weekends would be inadequate, causing shifts to be short staffed, resulting in the servers having to take more tables at a faster pace, limiting their ability to assist with other duties such as running food and restocking. The kitchen faced this issue as well on occasion, resulting in longer ticket times and quality. Fairly often the restaurant would run out of certain menu items either due to poor inventory management and under ordering goods, or failure to prep a sufficient amount of food prior to the shift. Luckily, these issues are fairly infrequent, and most of the times shifts are run smoothly without many hiccups, however, it does still happen enough that it is worth noting. If you’ve had ample experience in the industry, it’s not any worse than most other restaurants.

If you want to make good money here, you’ll need to work a lot. This restaurant isn’t the busiest out there, and you’ll need to put it long hours to make up for slow days. There are advancement opportunities for hard working employees that can help in this regard, such as bartending and part time management, but even so, slow times of the year can hurt earnings. Luckily if you don’t mind the hours, you’ll have no issues being scheduled as such. Management is good at honoring availability and time off requests as well. There are certain days you aren’t allowed to request off, such as holidays or heavy traffic weekends, but this is a common expectation in the industry.

Overall my time here was enjoyable. Outback is a pretty good place to work, and I’d recommend it especially for younger individuals looking to earn some cash for college or whatever else. If you’re a career server with years of experience, however, you’ll likely make more money at a busier, more upscale restaurant than you would here.



Top Job Titles	Average Salary
Server 121 salaries reported	$20.92 per hour
Line cook 112 salaries reported	$16.76 per hour
Host/hostess 92 salaries reported	$14.82 per hour
Restaurant manager 14 salaries reported	$63,624 per year
Dishwasher 55 salaries reported	$15.55 per hour

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