cook

dishwasher

server

restaurant manager

busser

Pappas Restaurants

A typical day at work consists of reviewing the special features the chef prepares daily.  On a daily basis I set goals to achieve throughout that shift.  During the shift I am always in a fast paced mode.  However, throughout the fast pace I take my time to pay attention to every detail and grant each request made by my guests.  I have learned from working at this restaurant to manage my time, to consolidate, to pay attention to detail, to work as a team.  My coworkers are some of the best people I have ever worked with.  Every person is a hard worker, a team player, and eager to assist the guests.  The hardest part of my job at the beginning of my employment was handling big parties alone.  Big parties of 18 or more would be sat in my section, and I would have to service all 18.  To make things even more difficult, sometimes the party would want all seperate checks.  That was the hardest part of my job, however, now I can handle big parties like that with ease.  The separation of checks is no problem for me anymore.  I have gotten to the point to where I assist the newer servers, and train them to perfect their skills.  The most enjoyable part of my job is working with the staff, it has become more like a family.  Another most enjoyable is taking care of the people, and then having them come back time and time again.  Builiding relationships is extremely rewarding, and lasts a lifetime.

You literally learn something new everyday. You meet brand new people on a daily basis where they could be what is known as a regular. Everyday is an exciting day of work, something new is happening all the time. I have learned to always smile, no matter what! You are guaranteed to have a better day if you smile, you never know, your smile could make someones day that much better! Co-workers are like brothers and sisters from different parents. You see them so much, you will end up hanging out sooner or later. Hardest part is not carrying a tray! It is trying to act as if you like the food/drinks that are being served at the restaurant (Not saying the food is not good because it is made fresh!). I dislike Seafood and I do not drink what so ever! But ask me a question about an item, I can almost guarantee I can make the guest think that specific item is my favorite item by giving my full unique description making the guests mouth water and have no other choice but to choose this specific item. The most enjoyable part is knowing I made someones day much better by keeping them company having a respectful conversation and knowing they left the building with confidence knowing that the next time they choose to eat/drink at this restaurant, they will be sure to request for me to be their server/bartender.

What is the best part of working at the company?
They pay, that is the best part 

What is the most stressful part about working at the company?
The fact that most of the higher ups have no idea what they are doing or who they are hiring as leaders so there is no structure to the work and just like to blame their own mistakes on why you can make things happen with their lack of competence and or ingredients then want to over work you then complain about you over working so they hound you on time that they themselves and you don't have. 

What is the work environment and culture like at the company?
My coworkers where okay my higher ups where guessing at their job and everyone can see through them they all know that their managers don't know anything but a guide line. 

What is a typical day like for you at the company?
Walk in, get into trouble for their own mistakes during the morning (I worked nights) jump on the line before even getting a assessment of what's going on or what's needed that day then wasted time during a safety meeting and taking 45 minutes from work time then going to the back to discuss how I can prevent their own mistakes wasting another 45 to an hour of work time, I then had to rush through my own duties as well as added duties for the morning because they can't get it done. Then get asked how I will "better manage my time",. That happens three days out of the week.

Controlled chaos at best. A lot of regulars who are very entitled and demanding & even disrespectful and that behavior is fostered by the recluse management. Every shift is extremely different in terms of who you’re working with, because everyone has their own way of charging guest, so if you charge a guests  tab for everything they will want nothing from you. So building your own following is hard unless you give the bar away. If you address a concern with management they will flip the script and make it seem like you’re a problem or you’re ungrateful. They will remind everyone that if they don’t like something they can be replaced. Everyday you work you will have to observe how your co workers are charging guests and pouring liquor  And make sure you match their action or your shift will be  awful. Most managers walk around miserable or detached and don’t ever go to them with a concern or you will be deemed a complainer. They don’t want to be bothered with anything, because as long as the place runs, that is all they care about. Going above and beyond means nothing to them, they wouldn’t even notice. So if you can go to work and bust your butt and tolerate anything that’s thrown at you, you’re a good fit. 

i did everything from bus tables, wash dishes catered, line cooked, every station, prepped all food in every prep station, during late-hits i managed and sometimes had to run the kitchen... we had multiple managers but thanks to the every day required pre-shift meetings we as employees of the company were still able to develop a good and healthy business relationship with those who were advised to supervise, and like many days in the fast-paced food service industry you always have good and bad days more good then bad. the hardest part in this job like most in industry is the breaking down or end of shift and having to clean the bombed restaurant from everything imaginable...my sense of urgency, customer relations/service, and consolidation skills are what i weaned from this amazing company!

I worked there for three years during college. This is a very fast paced environment that requires a lot energy. I started as a cashier at the To-Go station/ server. After a year I was promoted to bartender/ Headwait. Since the location is in the airport there is a lot of opportunity to make a lot of money. Most employees were hard working and friendly. Management treated you fairly if you respected their continuous changing policies and guidelines. Again there is a lot of money to be made if you provide your customers with great customer service.

Those with one month Experience
Server $100 minimum/ shift (7-8hrs)
Bartender $150 minimum shift (7-8hrs)

This exceptional company has been a privilege and an honor to work for. Pappas Restaurants has always had an encouraging family atmosphere that has made for an exceptionally strong corporate culture. This culture has made for a very strong graphic design team with an emphasis on teamwork. I have had the opportunity to learn a variety of skills during my employment and have completely enjoyed my time there. I will miss working there in more ways than I can count. 

They were quite generous with my departure, including a perfect reference.

The only reason I'm no longer working there is strictly due to COVID-19 

I would usually work the busiest days of the week and I would be in charge of opening and closing the restaurant. 
To start I would clean and maintain the entry way and make sure everything is suitable for guest interaction, i.e. sanitation, cleaning, daily chores, and organization 
Once we are open I will accordingly strategize a plan for sitting all servers and guests, and make accurate hit sheets and positioning of the host to assure no guest is left unattended
My co-workers are there to help if I am unstaffed or low on hosts or items needed promptly by guests, very helpful staff and work environment.
Hardest part of the job is the want for more. I definitely am looking towards a higher pay and greater responsibility

You get a hang of it when you get more practice and experience. I love the job but management is horrible they don’t care about anyone but themselves with money. Unless you are a student then perfect. If not then good luck. Coworkers complain a lot sum they just there to work. Hardest part is walking back and fort no breaks unless you are actually taking your break. The whole workplace is negative and a lot of drama, as in them talking bad about each other and rumors. If you work night shift you won’t really get your full hours since you get 6.50 or 7 hours depending. which means if you are a full time you probably aren’t going to get your PTO/Vacation time if you complete your 1 year with them. Which is not cool. Insurance is expensive. Not worth wasting your time if you try to do long term.

Everyone's experience is different, and  every job has an ideal personality type, but this is definitely a good company. They place a lot of emphasis on training and constant review of standards to ensure the guest receive the best experience possible. There is plenty of opportunities to grow in the company, and several benefits are offered to most of their employees. Their is a strong sense of pride from all those in the management team of the company. They do their best to provide employee incentives to keep morale high and help maintain positive attitudes in their employees because that gets passed onto the guests and makes the guests' experience even better.

Top Job Titles	Average Salary
Cook 63 salaries reported	$16.67 per hour
Dishwasher 18 salaries reported	$14.44 per hour
Server 4 salaries reported	$1,700 per month
Restaurant manager 61 salaries reported	$61,916 per year
Busser 6 salaries reported	$15.00 per hour

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