cook

dishwasher

prep cook

host/hostess

busser

Pappasitos Cantina

A typical day at work consists of waiting tables, while incorporating team service. A busy day at work consists of turning tables, while incorporating team service and keeping the restaurant clean. To be honest, the management staff is not my ideal vision of what I would like it to be. There[s a lot of favoritism and the employees are aware of who gets better sections, and credibility. I find this very unfair. I believe every employee should be given the opportunity to advance if they really want to and have the potential. There is room for advancement but they only choose favorites. There's a lot of employees that have been there longer than other employees and they still don't get moved up, while the newer employees have already become bartenders, to-go servers, banquet servers, trainers, and managers. For the most part, I think I get along with all the co-workers. I've never had an issue with a co-worker. Some of them have actually become my friends, and we hang out outside of work. I would definitely say the biggest problem with my job is the management staff. That's why they have such a high turn over rate. People aren't treated fairly, and receive hardly any credibility. Only their favorites do. I would say the hardest part of the job is setting up the tables using a metal extender to build a big top for bigger parties. Only because, it can be time consuming when the restaurant is busy. The most enjoyable part of the job is being able to power walk miles and get a decent work out. I like that I can come to work and not just sit and stand all day. I enjoy the food we can have if we're working a double. I also enjoy taking care of my regulars. I like the fact that the general manager is pretty flexible with the schedules. Overall, I learned more about alcohol and how to really make my money in this type of restaurant, whether it's on a slow or busy day. Urgency is key!

I worked here basically just for the summer (not intentionally, i just couldn’t take the stress anymore). Training is intenseee. I literally felt like i was studying for a college class & there was a lot of pressure there. This was my first serving job, so maybe that’s why I couldn’t handle it, however, management didn’t care what you were comfortable with, they forced tables on you, even when you weren’t comfortable with it (ex: 10 guest table or having 4 tables at once). I 100% preferred working lunch, as it was less stressful and chaotic, however I would basically never walk out with more than $70-80 working lunch shift, which to me, really isn’t worth it. The real money is dinner/weekends, where you can definitely make more than 100$, however, the stress was not worth it to me. I started breaking out in hives due to the stress of this job & constantly dreading it. Most managers are completely rude. I literally got screamed at by the head manager. I get it, we are all stressed during dinner rush, but don’t take YOUR stress out on me. Managers are very two faced. I worked here summer of 2021 so maybe they were short staffed due to covid, or maybe that’s just how it always is. But wayy too chaotic for me. Barley any room to move through tables. Everyone running around like chickens with their heads cut off. & the tip out is ridiculous. I believe it was 3.5% they took out for tip pool. No thanks. Maybe this job would be good for a well experienced server, but it’s definitely an extremely fast paced, chaotic workplace. 

Management was completely disrespectful. I assumed when I got hired I would be serving my tables as well as helping others when I could. This was not the case. There were several times when I was extremely busy and a manager guy came and grabbed my arm and told me to look around right when I was about to place my tables order and go get my other tables food from the kitchen. He asked me what I could do for the other tables and I said I was kind of busy at the moment but I would help out later I just felt my tables order and food was important at that moment since It was MY table but he said I needed to help my buddies first so I offered to get my buddies table some refills and as I was going to do that he stopped me again and asked what else so I said I could pre buss the table so I go to now do two things and he stopped me a 3rd time and made me check again. By now my table had been waiting several minutes without their order being placed on a busy night. And to top that off he did not make a single other server do anything of anybody else especially not for someone to return the favor for me after I just had to help out the whole dining room before tending to my own tables. I am just saying that if I you want me to do everyones work for them then pay me more than 2 dollars an hour also I have to tip the bussers out of my tips for the night and I expect not to do their job and buss everyones tables. Never got moved up to 3 tables even though I rarely made mistakes and multiple guests were going and complimenting me to the managers and hostesses.

The location I am employed at was busy enough to have opportunities to make a decent amount of money however it was also slow enough to create an easy and fun learning and teaching environment. It helped me find entertaining ways to educate newer employees without the stress of having to also focus most of my attention on making sure most things are running smoothly. 
The internal guests, or my co-workers, are all very familiar with each others' personal life, which is not something i'm so sure I feel very comfortable with because it does, in fact, create some issues within the work place. Our management team as a whole doesn't seem very interested in keeping the personal issues outside of the workplace, and in fact often took sides in an argument. Dealing with issues in the workplace that pertain to guests that come in is also an issue for them to solve. I believe that having to do a manager's job as a regular employee was something I should not have to do which makes it very difficult to want to continue my employment there, however I do enjoy the environment in which I was able to ensure that the newer employees learned everything that they needed to.

A typical day at work was stressful but good.  For example, usually I'd get there at 4pm and you would half to check and make sure there was chips and salsa, sanitized towels, chip baskets, and salsa bowls.  When the clock struck between 9pm between 10pm I would had to the back and began shutting it down, when I was a busser. No matter if I was a dish, busser or whatever I would always close.  I learned that people that had great attitudes would often be the winners or the people that stayed and continued to work for a long period of time. The managers were always very cool.  They were always business all the time. They were very adaptive to the situation. Meaning if you were doing something wrong or acting up they would pull you to the side and figure out was going on.  If it was a busy Saturday they would give you words of encouragement and try and keep everybody motivated.  When it was slow Monday they would crack jokes and mess around with you. The culture was good very few incidents, with the exception of dish washers. the hardest part of the job was of course Friday and Saturday because there were so many people and communication had to be on point.  Getting to interact with everybody was great

Working at Pappasito’s Cantina was a fast-paced and valuable experience. The restaurant is always busy, which means you learn quickly how to manage time, multitask, and stay organized under pressure. The training is thorough, and management makes sure you understand the menu, service standards, and customer expectations. This really helped me build confidence in interacting with guests and handling large sections during peak hours.

One of the best parts of working there is the team environment. Everyone relies on each other, from servers and bussers to bartenders and kitchen staff, and that teamwork is what keeps the restaurant running smoothly. You also have the chance to make good money if you stay focused and provide excellent service since tips are strong during busy shifts.

The challenges mostly come from the high volume and long hours. Nights and weekends are required, and it can be physically demanding being on your feet for an entire shift. However, if you are willing to put in the effort, it’s a great place to develop a strong work ethic and gain customer service skills that carry over into any career. Overall, I would recommend it to anyone looking for a solid serving job.


This was an overall exciting experience for me to embark on as my first real serving position. Although I learned quite quickly what the restaurant business is all about. If you're new then prepare to be treated like a slave until management moves you up. (If you don't put an application in every week they wont promote you.) 
Servers who have befriended the managers will get easy side work at the end of the night and pull out there phones during a shift without any repercussion. Many of the managers avoid responsibility altogether and will ignore requests for help during high volume times responding with "Ask someone else for help."
Floor managers cant be found sometimes during high volume nights and are instead eating food in the office.

High volume restaurant, fast paced, highly detailed, valuable experience, great scratch food

Typical Day -
As a kitchen manager, you lead 60+ employees including other managers. Your job at its simplest; maintain all aspects of restaurant through delegation and involvement, continuous staff development, ensure all aspects of food execution, and problem solve on your feet as fast as you can. serving ALOT of people 500 - 2500 guests.

Learning - 
Personal development; management training, HR training, Culinary skills, all around skills to maintain a restaurant from ordering to serving, how to develop and train staff.

Management - Like every place you have great leaders to managers. 

Co-Worker - there is typically a lot of staff like most restaurants, so you will always find your diverse cultures and personalities. 

Hardest Part - Its a kitchen; loud, late nights, always moving, lots of people, specially exhausting if you can't balance your personal life.

Most Enjoyable - The opportunities of personal development, and meeting new people.

Pappasito's Cantina in The Woodlands is a fantastic workplace due to its emphasis on fostering a supportive and dynamic environment. The restaurant cultivates a strong sense of teamwork, providing comprehensive training and growth opportunities for its employees. Notably, the management prioritizes staff development, enabling career advancement within the company.

Employees at Pappasito's receive competitive compensation packages, inclusive of fair wages and benefits, showcasing the establishment's commitment to its workforce. The restaurant also embraces diversity, ensuring an inclusive atmosphere where everyone feels valued.

The vibrant ambiance of The Woodlands location adds to the appeal of working at Pappasito's, offering an exciting and bustling setting for employees. Dedicated to delivering top-notch service and authentic Tex-Mex cuisine, team members take pride in contributing to the restaurant's exceptional reputation.

In summary, Pappasito's Cantina in The Woodlands stands out as an exceptional workplace, providing a fulfilling and rewarding experience for its staff members.

Overall, I'd recommend working as a server at the Pappasito's location in Richardson. I've worked as a server there for five months, and from day-one I've been impressed by the management at this location. Frankly, it's excellent in the day-to-day. I've had minor gripes with scheduling, but unlike a lot of server jobs, teamwork is central to this location and almost every manager has your back when it comes to mistakes. Additionally, the training is very detailed and takes place over the course of at least seven separate shifts. Advancement to management is also very possible if you have a college degree or are in the process of getting one, although the hours for management are difficult. As for money, after a few months I'd be making 90-250 on most fridays/saturdays (usually middling out at around 130 to 150) and $60-100 on most weekday shifts (average shift is from 3:45 to 10:30 or so on the weekends, and 4:45 to 9:45 or so on weekdays).

Top Job Titles	Average Salary
Cook 58 salaries reported	$18.73 per hour
Dishwasher 62 salaries reported	$14.41 per hour
Prep cook 50 salaries reported	$17.96 per hour
Host/hostess 18 salaries reported	$14.11 per hour
Busser 21 salaries reported	$15.38 per hour

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