cook

sous chef

food runner

server

host/hostess

Perrys Steakhouse and Grille

I have worked with this company for years and your happiness really depends on how supportive the managers are. Some locations have great management so it is not as bad, but the managers at my location were very poor and made working here mentally draining. You make a lot of money but a lot of times you will be stuck there for 2 hours after your last tables doing side work. I'm not sure why the company doesn't hire more support staff to help with silverware and polishing, but servers end up having to do a lot of pointless labor that literally takes hours. Every Friday you are forced to work a double that many times will end up being a 15-16 hour shift. Holidays like Thanksgiving, Mother's Day, Easter etc. you will have to work extended hours and most likely be stuck there at least from 9 am-10 pm. Management at my location cannot even get the next week's schedule up more than 1-2 days in advance so it is hard to make plans because you don't know your schedule, and management likes to schedule you on days you usually have off without any notice. The money is great, but honestly the management needs to get it together and realize that keeping their employees happy and having a more flexible schedule should be a top priority. Maybe then there wouldn't be such a high turnover rate. Also they need to fix the side work because nobody wants to stay there an extra 2 hours doing pointless labor after you just worked an exhausting shift. 

I worked for this company for a number of years. I'm incredibly grateful for the opportunities I was afforded and the lessons I learned about how a restaurant operates. 

My only criticism would be is that there is a certain disjointedness about the way the company is run from the top down. Decisions about protocol and operations are made on a whim, and the expectations are often not passed along from corporate to senior management to lower management in a way that guarantees their conveyance and efficacy. I often felt I was in promoted into somewhat of a spartan environment, where managers were not given all the tools necessary to succeed yet carried with them the expectation to do so by any means necessary. To be fair, protocols for learning and growth were practically nonexistent upon my promotion to management, but training programs covering the entire array of positions were being developed when I left. Hopefully, soon, the newcomer to the company will not feel as bewildered as I was as they assimilate to the standards and culture. 

A good company to work for, just expect to work very hard in a highly competitive atmosphere, with little to no praise or gratification until someone definitively tells you you've earned it.

This is one of the worst places I have ever worked.
You will not get tipped frequently, tip out is ridiculous for the amount of work the server assistants do, (oh servers pay for server assistants hourly wages, “tip out” is not their tip but their hourly). Managers are non existent at the end of the night or when a guest has a complaint because they don’t want “confrontation” mostly because they are scared to be in trouble with corporate, it’s kinda redundant that corporate holds them to a standard but also gets them in trouble when they try to hold the standard. Corporate goes ahead and gives gift cards to the person that had an issue , basically rewarding them. Managers don’t hold dress code so many people come in looking like they are at the club and smell like weed, while there is a group of business people next to them or a family. Therefore, management won’t do anything. Overall, tips are difficult, corporate knows that’s an issue with this location but they don’t care and only want guest to come back so they won’t auto grat on holidays jus on a party of 6 or more and 18%, and this is considered to be a “fine dining”.

What is the best part of working at the company?
The ambiance and professionalism.

What is the most stressful part about working at the company?
Talking to anxious guests waiting for a table at 7:30pm on the weekends. 

What is the work environment and culture like at the company?
Fancy, beautiful and luxurious.

What is a typical day like for you at the company?
Fast paced. Always on my toes. Always doing my best. Learning as I go. Greeting guests as they enter the establishment with a gorgeous smile. Guiding guests to there correct table number orchestrated by the head host. Notifying what waiter that their table has been seated. Wiping clean leather menus. Sprinkle red rose petals on such specific tables that are reserved for anniversary’s, birthday’s and romantic date celebrations. Answer phone calls with professionalism and efficient response to the customer request. Hold an open, classy demeanor and approachability so guests will feel welcomed and enjoy themselves. The guests need not feel to hesitate with requests and or needs that have yet to be met(ie directions to the bathroom).

What is the best part of working at the company?
this job was horrible the old waitress hazed the new waitress no one worked as a team the managers were constantly missing or not helpful you only had a 3 table section but the kitchen was constantly sending out under done steaks which made it impossible to turn a table there was always alot of confusion and chaos i don’t recommend working here i have been a server for 21 years and make better money at a pizza place and have peace of mind!

What is the most stressful part about working at the company?
the management and staff did not work as a team I had to tip out a great amount to bus boys but then had to clear my own dished and restock all the side stations my self

What is the work environment and culture like at the company?
The work environment was stressful you could not bring your own food nor buy food from this company during shift. There were never enough clean glasses and the old employees just stood around complaining while the new employees ran around trying to give the guests good service

Overall, this is probably the worst serving job I ever had. I was threatened by other coworkers, management didn't care. I made decent money, but on a Saturday you'd be doing sidework until 2 am when the restaurant closes at 11 pm. You'd also be coming in early, around 3. So easily 12 hour shifts with no doubles. Management has extremely high turnover, so do other employees. In just two months there, my training class went from 7 servers to 2, and I was one of the two left. It was very cliquey, and other servers do not care about helping you out for the most part. I would sooner work at Olive Garden again before I worked here, no matter how well the pay was. Also, zero respect for availability. I'm in school and was told "this is why we don't hire people in school or who have two jobs, we need this to be your priority" when I told them I couldn't work outside my four shift a week availability. In the end, do not recommend at all. 

Not a clean working environment and not nearly fair when it come to number of guests per server. The management team plays favorites and the finer clientele have left years ago. Customers feel it is acceptable to leave less than 10% even when you are tipping out 4.5% without proper support staff. I do not recommend this for anyone that has been in the industry in fine dining restaurants. The corporate policies make it very hard to focus on customer service...they only care about the money coming into the building and not individual experiences. They do not care about the server's lives or livelihood either. Just as long as money is constantly being made for the company, you will be subjected to a whole lot of extra work for empty promises.  With all their discounts, specials and deals...you will feel like you are working more at an Applebee's than a steak house. 

I strongly advise you work somewhere else. Working at Perry’s was definitely an eye opening experience but also the worst experience of my life. Management to say the least is horrible, very unprofessional and can never take accountability for their actions. Managers never preach what they sow, instead you will get fired and written up multiple times. For such a fine dining restaurant, the cleanliness, morals, and poor management does not add up for their so called “standards.” To add to why I do not suggest applying here they are always over staffed, favoritism always shown by management, unfairness, tip out being 1/3 of your tips while still having to run food and bus all your tables, the poor clientele due to management picking and choosing when they want to follow their stores rules and requirements, over worked while still getting yelled at when trying to have a drink, eat a snack, use the bathroom etc. No Pros when working here. 

Worked here for about 3.5 years, started as a food runner and moved up to server after one year. By the end of my time I was a lead server. Learned a ton of new things about food, wine, spirits, and hospitality. Worked with some great people while I was there - servers, chefs, managers, support staff - it really felt like a close knit group. Everyone was willing to help me out when I was starting, and I returned the favor later on when new people approached me with questions. Hardest part of the job was busy, stressful nights when we were overbooked and understaffed. Only major downside was inconsistency in slower months and very little flexibility around holidays, but that's to be expected working in a restaurant. Most enjoyable part of my job was the people I worked with, and the skills and knowledge I learned during my time here. 

Working at Perry's started out fine, as the Expo and food runner. As time went on though i felt less and less like it was a team trying to achieve one goal, great customer service. The front of the house, servers, were clearly a separate entity from the expedition/food running team as well as the back of the house, cooks. The other main issue I had was the constant yelling, hollering, and cursing that the Head Chef displayed daily towards any and every employee. Not only did this abruptly run many good, short-time employees away from the business leaving the rest of us to pick up much slack, it also had an adverse effect on those of us who remained in the job. Being cursed at by your boss as you are busting your tail trying to have a successful service, over a time, has a negative effect on employees and their drive to be successful and to work hard for the employer.

Top Job Titles	Average Salary
Cook 20 salaries reported	$19.85 per hour
Sous chef 66 salaries reported	$64,783 per year
Food runner 19 salaries reported	$14.25 per hour
Server 9 salaries reported	$10.67 per hour
Host/hostess 11 salaries reported	$13.51 per hour

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