delivery driver

shift manager

restaurant general manager

general manager

team member

Pizza Hut

I started working for Pizza Hut in March of 2015 as a cook. Since then, I have always done cook and prep. Every single cook in the kitchen has been trained by me and I have trained people on prep as well.
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A typical day at work:

I'll show up at midday. If my manager is scheduled for 10:15, she'll show up some time closer to 12 and then pretend she forgot to clock herself in. I come inside, my GM says "Hello, how are you?" like clockwork. I tell her "hey". We do this every day, and if I do not complete the ritual, she gets very upset. 

I clock in, making sure to write down my time because I don't want my manager to "fix" my hours.

I begin my shift and help complete the sauce and cheese list (pre-made pizzas before the evening rush). During this time period, if I am with the GM's sister or her friend (both are employees), they will take regular smoke breaks ranging from 20 minutes to 2 hours, often without letting me know. Because of this, the sauce and cheese rarely gets finished. 

My GM will typically FaceTime on her iPhone at her desk, use Skype, browse Facebook, gossip, and look at "memes" on her phone (I'm completely serious). She pretends to stay busy, often by moving desktop icons and typing out the manager log for periods of time that are obscenely longer than they should actually take. She does this while reminding us that we are strictly forbidden from using our phones or wasting time during our shifts. 

Once 4-5pm arrives, the rest of the cooks come. There are 3 other regular cooks, 2 of whom are pretty lazy and don't care about the quality of their work, and one of whom is a hard worker and I have a lot of respect for. He doesn't get the respect that he deserves from the GM at all. 

If it is a Friday or a Saturday, we are typically restricted to the kitchen (simply because of how busy it is - we have to deal with the rush), as we do our best to get orders out fast. During this time, the GM will stand at the Driver Dispatch station and complain about how slow we are and use a disrespectful and malevolent tone in every single question that she has to ask. When a remake is necessary due to an incorrectly made pizza, she will come back and request it with obscenities and disrespect. We say nothing because we need our jobs.

It is also important to mention that my GM does not place importance on effective planning. The goal for rushes is for Make Table to push through as many orders as humanly possible through the oven while one person manages the Cut Table. This is what we are expected to do - we have no other options. What this means is that Cut Table gets filled up with stray pizzas on top of the oven, on the oven guards, on the Salad Table, by WingStreet, and sometimes in other areas of the kitchen, becoming cold (we get complaints for this) while the cook on Cut Table struggles with 10+ offscreen orders to find each and every pizza, cut and box them, and send them out, while 2 (and sometimes 3) full oven chambers are being utilized.

This is when the General Manager's anger reaches its peak. She usually begins yelling and insulting employees and while the person on Cut Table is moving as fast as they can, she yells "LET'S GO LET'S GO LET'S GO YOU NEED TO HURRY IT UP STOP WASTING TIME" (Again, this is not an exaggeration). 

After spending an hour or so helping in the kitchen, my GM will insist that she absolutely needs to smoke. She will step outside and use her vape pen and browse her iPhone for up to an hour. After this, she washes dishes, works on the Manager's Log, vapes for another 20-30 minutes, and leaves.
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What I learned:

Titles don't mean anything if someone is a poor leader. It's their personality and methods that make the difference. 

It's also very important to cross-train. Only one of our cooks has been cross-trained. The rest of us were never taught how to answer phones (we have to walk by them when they're ringing or put someone on hold because we literally were never trained). The CSR's and Servers have never experienced working in the kitchen and have no idea how it functions, so relaying information to customers about how long their order will take, etc, is very difficult and very inaccurate. Our CSR's and Servers always have to come back and ask questions that would otherwise be very simple. 
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Management: 

There are three managers, with two in training. One of those in training is the GM's sister and one is her best friend. The GM's sister is an ineffective worker and her best friend is just not capable of leadership. This is my honest opinion. Of the two current managers, one cares a lot about work quality and gets along with the whole team well - we like him. The other manager is younger and has real-life responsibilities so she works less than full time, but when she is at work, she either drives or manages about 95% of the time. When she manages, she sits at her desk on her phone. She plays Pokemon Go, and browses Facebook, Instagram, YouTube, etc for very long periods of time. 

The GM? I don't need to say anything else... I can't respect someone who acts like that.
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The hardest part of my job:

Handling my GM's attitude and disrespect is the hardest part. I don't mind 12+ hour long shifts - I do those without breaks because I'm young and need money. But it takes the patience of a saint to deal with a grown woman like my GM.
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The most enjoyable part of my job:

My GM lets me smoke whenever I want. Even then, I let the other cooks know, and I'm only gone for about 5 minutes because that's just professionalism.

I was working at pizza hut as a customer service rep, answering phones, running the front area and greeting the customers.
My General Manager was very rude and unprofessional.
She had no work ethic and was very lazy most of the day and she put all the work on me even if there were 15 other crew members in the kitchen.
On a regular day, I was supposed to be mainly responsible for answering phones and greeting customers, serving their food and dropping wings but on a regular day at THEIR kitchen I was responsible for helping the person making the pizzas (Cause no one else would help)
Putting them in the oven, cutting them, dropping wings, saucing the wings that were cooked, answering the phones and taking orders, serving food and taking orders for the Dine-In guest,  checking bathrooms and cleaning tables every hour, cleaning dishes cause no one else would during dine-in rushes and I almost never had cleaned cups, silverware, pizza spatulas or plates for the guests even if my shift just began, before leaving home, I was responsible for cleaning the entire front, both bathrooms, and folding silverware but there was someone who was there before me who did nothing so I had to clean the mess that was building up from the morning when pizza hut opened to the night when it was time for me to leave (Which was a pretty big mess).
ALSO, The GM put me through a lot there and only paid me 7.89! I was getting paid the lowest out of everyone in the kitchen but doing managers duties most of the time, I know she was paying me low because my fiance applied to the south pizza hut later on as the same position I was in the North store and immediately got paid 8.00.
The managers loved saying my draw was short but watched as almost everyone in that kitchen dipped their hands in and out of the drawer that I was responsible for.
The managers ALL accepted tips from customers that originally left the tips to me regardless of who said hi to them first, I took their orders and served their food and I was the reason they left some of the tips that they left but the managers would take the tips because apparently, I had to pay them for their help even though their already getting a salary.
The management knew my situation and that I was poor, new to Colorado and living with roommates that were taking all me and my fiances money for the rent and utilities but the managers were relentless and mean to me and never once tried to help me purchase better clothes instead saying that the next paycheck I got (I made about $200-$600 in a month, once more, all me and my fiances bills put together were about $1000) I could not spend it on new pants back then and they never tried to help me.
Bri would scream at her faculty for making even the slightest mistake instead of helping to fix the mistakes, would judge and put people in the spotlight when they messed up and would have me do things that had nothing to do with my job!
She did not like my attitude in the workplace but didn't try to ever be positive and made me feel angry and negative the entire time she was around me. (She was a definite skunk)
She also tried to say I cursed in front of a customer yet I made hundreds of friends in Colorado including elderly people (I had just moved to colorado when I got the job at pizza hut) because of how awesome I was at pizza hut. She did not let anyone give customers discounts if they didn't ask for it but if they don't know about the discounts, how will they know to ask?! When Bri saw that I gave customers $10 any pizza any size discounts and saved them a load of money, she would be upset but the whole entire goal is serving pizza with a smile and saving our customers money!
The nicest thing they ever did for me (Back then I didn't have a car so I had to wait for the bus for hours after my shift in the cold) was drive me home at night sometimes.
I was picked on, spoken about and put to shame and I never once heard an apology from any of them!
Now, I am making about 7 grand a month as an independent sales executive and I'm planning on letting everyone know just how bad the faculty at the North Main store in Longmont is and how terrible I was treated!
Now, I get to go in there and laugh in their faces because their still at pizza hut and are older then me and I'm making more money then all of them. :)

A typical day at Pizza Hut would consist of me clocking in and getting my area prepared for the day. Once I relieved the previous shift employee I would wash my hands and start to prep anything that was low such as, make table ingredients, proofed dough, and properly manage our number one rule of food FIFO (first in first out). I would cut veggies if needed or make more sauce. I usually worked 2nd shift so we had our 5:00 pm rush to get ready for. once the day slowed down and it became 9:pm or so i would start cleaning my area, wipe down, sweep, mop, and wrap all make table ingredients and put them in the cooler. Once i was finished, if i had a little time left in my shift i would help the other employees close down their areas as well. We (including management and all Pizza Hut employees) would all leave together as our shift leader would lock the door behind us and head home. 

I learned about proper food handling and customer service. I learned how to multitask like answering the phone and successfully inputting orders into the computer at the same time as well as making my current order and prepping for the next order at the same time as well. I also learned how to waitress and properly address customer complaints. 

Management at Pizza Hut was always a pleasure to work with. My hiring manager was a great man who was very understanding and pleasant to talk to when ever i had a problem. He later left and hired a new female manager. She was a great person as well. She was always ready for a great day and never showed any kinds of favoritism and always made sure our hard work was acknowledged. I never had a problem with management at Pizza Hut.

We went through many co-workers at Pizza Hut but i think that was mainly because they were young young adults still trying to find their way in life. young adults would come and go all the time because of college or any sort of reason like that. We had a few older adults come and go too. In my two year period of working there I was one of the few employees who was considered  working there the longest. Most would leave after a few months. I always got along with all employees and tried to maintain relationships even after I/they left. 

The hardest part of my job at Pizza Hut would have had to be rush hour. It would vary from day to day but it was usually pretty crazy. Once in a blue moon we would get one order after another just seconds apart from each other and that would go on for hours. It was hard to keep up but I knew my boss expected nothing but my best. It would get stressful because people would start coming in to pick up their orders and they hadn't even been made yet. So we would immediately have to increase pick up time, and a lot of times it wasn't always accurate because its hard to know exactly how long when you have 40 orders in front of you. But most days it was usually pretty manageable especially with such a great team I had there. 

The most enjoyable part of my job at the Hut was getting to meet all the new people who worked there, even it it wasn't very long. I made many friends and I am still to this day good friends with a few of them. Going into work was rarely a stressful feeling for me. I became close with some of the management as well. I always had great relationships with them. Something else that was kind of enjoyable was the silence of no printing tickets. Everyday I would come in around the busiest time of the day and there were always orders to be made. Every once in a while it was nice to just hear a silent ticket printer even just for a few moments. It gave me time to clean up and get ahead of the game before more tickets came rolling though. Over all Pizza Hut is a great place to work. At least the store I was at will always be a wonderful memory and I am proud to say I was apart of such a great team.

Opening store and making sure all food and dough prep was ready for revenue for the day. When closing I was responsible for cash drawer counts, night deposit, inventory count done nightly done also. Answered phones, took customer orders entered them into the computer system correctly. I then made the customers order properly and efficiently when pizza came out of the oven I cut up the slices according to the pizza size and placed the order in a delivery bag with the correct ticket or served the customers in the dining room or counter. Supervised 5 employees on the weekends when we had more customers. (4-delivery drivers / 1 cook / 1 waiter-counter employee) My manager and area manager went out of town and left me in charge of the store for 4 days. I managed and maintained an orderly, efficient, high spirited, and genuinely content, Pizza Hut crew. I also was responsible for dishes, keeping vegetables cut/stocked and also to maintain a well stocked prep table for the cook. I was also responsible for making pizza sauce, pasta sauce, and dough proofing. The toughest part of my job at Pizza Hut was having to deal with customers and try to resolve their complaints or issues while trying to manage store operations also. I felt inadequate at times because I felt I didn't have enough time to deal with each customers issue or complaint properly. When I was scheduled to work alone during the first half of the day I felt like I was not meeting my personal standards of customer care because I was not able to meet each customers expectation of what Pizza Huts excellence in service was all about. If I could have changed anything I would have tried to get some extra hours through management to schedule another person. My core belief is that every patron should have an impressive dining, delivery, and walk-in experience! I believe that we should always provide safe, outstanding yet deliciously fresh, food and beverage products in the most efficient, positive, successful, and satisfying customer experience. I personally make it my duty to try and contend all of the customers questions, care, or concern. My goal everyday is to provide wonderful, kind, patient, and genuinely caring attitude towards each and every customer. That's what I want when I dine out and it makes me happy to know that I tried my very, very, very, best each day for each and every customer! My least favorite duties of my job at Pizza Hut was making huge tubs of sauce, which splash all over, having to cut fresh vegetables by hand each and everyday. Also I didn't like having to proof the pizza dough because you have to keep a very close eye on it or it becomes unusable and I just become very frustrated. The most favorable part of my job was when I provided the highest quality, an quantity of customer service I could possibly give and the patrons walk away satisfied, happy, and in absolute contentment with the food, beverage, and service they have received from me. That's what makes me delightfully, gratefully, joyous, and gratified!

So been with the company for 8 years and Pizza Hut its self wasn’t too much who I dealt with but the franchise I am apart of does get included in the fun and competitions they do. But I believe it’s been a great job from the beginning. Started as a driver at 19 with nothing better to do, and it was great, not as great as it is now, but it was a fun job. ALWAYS understaffed. Practically trained to deal with understaffing while being told to dream about being staffed like Chick-fil-A. As an employee it’s not bad. As long as you’re staffed. If understaffed, and on a time limit, not the job for you. Always expect to work later if you’re a good worker, and a good helper. There are always things to be done, so if you need the time stay busy and you can get your time. But if you’re part time make sure you make that known big time or you will be taken advantage of. As management you can see two different sides. Under staffed and made to do everything on one side. But on the other you can be set with a great manager who provides staff or they help themselves. All management positions are part time as well so if your store is staffed be okay in other positions, or request less ours so you only work as management. Management/drivers have all the love in the company. They are who make the company live. As a driver mainly dishes and wingstreet, but learning to do everything will and can result in UNLIMITED hours. I would work someone 24/7 if they can and were willing to do everything just to get that money. 

Now as a store management. It’s currently changing and I’ll probably re-review this if anything changes. 

As a RGM it’s been a great run. A los of fun and training provided. Recently being placed in a different area, learning their issues, and tackling them has been a challenge. But the hardest has been the lack of recognition. Which goes a long ways but with the current Covid and stimulus check the business has been out of control. On top of in the current area 3 store were permanently closed so the rest of the store are getting hit. But that’s more sales so win win. Only down fall is when I was placed in the area I was thrown through a few stores, made to take a demotion in the process, just to be put into a top and extremely loyal store, and switching the original rgm and causing their team to just stop working and causing staffing issues. Doing what we do best, hired hired hired. While dealing with the epidemic, people come and go, so we bonus from having great sales, profit, delivery numbers, and worst of all turnover. So for the rest of the year, I’m currently faced with no bonus even though my store is BOOMING and staying in the top of the area with sales and a few other matrixes but being told to stop doing what I’m doing, and cut hours even though out of the surrounding stores I have the lowest cost of labor. So basically being forced to cut hours so they will be more willing to help the surrounding suffering stores. But either way, the job is easy. Just have to worry about following your supervisors orders and making things happen. Just don’t work more then you have to. I used to assume that’s how you got promoted with district manager, but unfortunately training in multiple stores at once didn’t result in appreciation. So I refuse to work over the required hours.  

My daily routine usually starts by clocking in and retrieving $20 in change for customers while I am on deliveries. If there is no deliveries, I keep myself busy by doing dishes, folding boxes, or finding something to clean. When the deliveries start rolling in, I stay on and off the road for a few hours, taking orders on the phone and helping customers with transactions at the counter. 

When the rush starts, employees seem to slow down, and I am left looking for missing food items for my delivery. Employees rarely stick around long enough to master their position, so I am often stuck picking up slack which Includes dropping wings in the fryer, running to the cooler to get cookies, and breadsticks to put in the oven. This has been a normal everyday occurrence for the 2+ years i have been employed here. 

Other drivers do not seem to care about their in-store duties. There is often too many drivers, and not enough deliveries, which leads to drivers standing around and chatting while I'm trying to remain busy by doing dishes. 

After three to four hours into my shift, the manager begins to send drivers home. I am the closing driver 5 days a week, so when all drivers are gone I am left with the entire night of dishes. It is a nuisance, but it makes the night go by faster. 

The cook's make frequent trips outside to smoke while I am left inside alone. When orders come on the screen i am left preparing while the phone is ringing, leaving customers to hang up or wait until one of the cook's come back in.

When I am the final delivery driver of the night, I am left taking deliveries back to back for the remaining hours until we stop taking delivery orders a half an hour until close. I finish the dishes, sweep, mop, and clean the prep area. I cash out my credit card orders and clock out. 

....................

Management is very poor, and the company does not care about their employees. New managers from other stores come in and try to manage people their way, which throws everybody into a spiral of confusion. I've been doing my job long enough to get everything done, and I do it well. I get things done and solve problems effectively and efficiently without causing other problems in other areas of the store. I have no contempt for these other managers, but it is annoying to be "retrained" every other week. I understand their job to make improvements, but one manager in particular is cutting corners to improve the times in our system, and it is directly affecting my deliveries and wages. She will put me on a delivery that is on the edge of our delivery zone, and another on the opposite end. This results in one customer getting a late order when another driver could have taken the proper delivery to the proper area. 

The franchise recently had drivers sign a paper that said there will be recent "updates" to our milage reimbursement. The franchise is using a 3rd party company to reevaluate our reimbursement, which includes the price of gas. Gas is the lowest it has been in years due to the current pandemic, and I am sure we are getting our reimbursement lowered. I've never once been reimbursed for maintenance on my car, either. 

Overall, it really feels like the pizza hut I work at does not care about the employees, and they fail to realize that employees are their most important asset.

I worked at a dine in/carry-out Pizza Hut. We had buffet Mon- Fri from 11am-4pm, not on weekends or at night. When you come into work, and business is flowing you get sat a table, and the person who sat them usually gets their drink order, as you prepare the drinks the table ordered you give them time to look over the menu, yes its a pizza place but pizza hut also serves wings and sandwiches, pasta, salad, and we have different appetizers just like any other restaurant, so taking the drinks to the table introduce yourself by name and let the table know that you are their waitress, ask if they are ready to order or if they need some more time if they say they need more time ask if they have any questions about specials y'all may be running, and trust me there are ALWAYS specials "Tuesday kids eat free" "Wild Wing Wednesday" you get the picture. Everyone wants to save a little money so I'm sure they will appreciate that. Once they are ready take there order and put it in the computer under "dine-in" and it will pop up for the cooks to make in the back, take the food, refill the drinks, see to the tables every need, and this goes for all you're tables. You also have people calling and making to-go orders so you have to take over the phone orders as well. Waiting tables is a fast paced occupation, so you have to remember to stay focused and organized and you'll be fine, and ALWAYS be friendly. After you're off the floor which means you don't get sat tables anymore you clean your section, by that I mean sweep the floor, and wipe all your tables make sure salt&pepper shakers are filled and make sure sugar and sweet in low container is full, and depending on your shift your side work differs, but you'll have to finish it and let your shift manager okay it before you can clock out. I was lucky to have amazing managers, and amazing co-workers. I got a long with everyone I worked with.I wasn't from the area and my family didn't live up there with me so it was almost like a home away from home. I genuinely had a good time every time I went to work, and I've never had that experience at work before, or since.The hardest thing was working for tips. You could give someone the best service they've ever received, and they can still only give you a $2 tip, and while its money in your pocket making 2.13 an hour and having a bad night with your tips can just sucks. But then there are times when you can make more in one night then most people make in a week of work. Something else that really bothered me is how rude some people could be. If they were having a bad day they would take it out on me like I was responsible for it. But it did teach me to have tough skin and smile through it, and always remain professional. So I'm thankful for those people in a way. The most enjoyable part of the job also was the guests to me, the ones that come in, and get a beer and have great attitudes. I did meet a lot of "regulars" that came in and asked for me by name to be their waitress. I loved working there, and even though tips were sometimes bad, and people could be mean, and sometimes I got over-whelmed, and messed up a couple times and got chewed out by my GM that was the best job I've ever had. I'd still be working there if I didn't move back home 3 hours away from the town Pizza Hut is in. I miss it.

While almost all of the staff were very friendly and kind, I was being asked to do far too much for the very little they were paying me. Pizza Hut, at least in a quiet small town, will give you as few hours as humanly possible, but the hours you work are a strain on the body and mind. You're an expendable warm body to corporate, which is expected. 

I started to have panic attacks about going to work though because I was being expected to make very few mistakes and I was making a lot because they didn't even teach me all of the things I needed to do. I had to persistently ASK to be given the paid official​ food safety and wait training courses (neither of which were comprehensive on required duties), which I wound up getting almost a full month into my employment. After that point, I still didn't know every important detail that only experienced staff could know (the pump labeled Sriracha is for marinara, the broccoli and cauliflower are mislabeled on the map for the salad bar, etc.) and I was actually yelled at for not realizing that I didn't know something that I wasn't aware of at all. Most of the managers and shift leaders were kind about correcting my mistakes, but one in particular had their patience worn thin by being overworked and occasionally wound up taking it out on inexperienced hires, as well as leaving petty passive-aggressive notes around the workplace. 

Additionally, there was mandated corporate "fun" like having to go in on your day off to participate​ in a pointless pizza-making competition when all you want to do is plug in your scheduled hours. They're obsessive about "team building" with things like raffles for who got written the most special snowflake appreciation notes, but they really can't punish you for disregarding it, since they can't legally pay you less and they aren't giving you any benefits they could take away. There's also an obsession to keep "labor" (amount paid out to staff per day, based on how many people are working for how long) low, because there's some kind of reward system, but there was no punishment for letting it be high. If not for the managers forcing it low, I would have preferred to just have the hours owed to me instead of being sent home early for the sake of labor. 

It's a livable summer job, but hire on as a cook instead of a waitress. Cooks get split tips from carry-out orders as well as being paid full minimum wage, instead of wait staff's tipped wage of something like 3.75/hr and then corporate will match minimum if you make less in tips. Which you won't be able to surpass in a small town. You need to make $20 in tips per 5 hours of tipped work (5 hrs is a typical shift) every single day just to break even.

Not really the worst job I've ever had, but it's pretty abysmal. It's difficult to put into words how a company can mess up this badly.

A typical day of work for a delivery driver involves clocking in to find the morning crew hasn't done the dishes, so the evening and closing crew have to deal with it. This wouldn't be nearly as bad if most orders weren't deliveries, but they are. Very often, you'll find that one or more drivers and other crew members have called in, so this means you have to pick up the slack. God save you if you're a closing driver and end up closing with only one other crew member, the manager.

Working as a delivery driver at Pizza Hut, I learned that competent management and a competent crew are both very essential parts of a store. Every team member is important; they're just important in different ways.

The workplace culture is lacking in professionalism in both the good and bad ways. This aspect of working at Pizza Hut is actually very difficult to accurately describe. It somehow manages to be simultaneously laid-back and highly stressful. There are high sales volumes, so there's that stress, but there's also lots of personal drama that gets dragged into work, where it doesn't belong. At the same time, because it's laid-back, there are many opportunities for camaraderie among coworkers. I made many friends and enemies working at Pizza Hut, and at times before my store manager was let go, I felt like I had a family in Pizza Hut. Then again, because of this laid-back nature, many people with poor work ethic and attitude are hired.

The hardest part of being a delivery driver at Pizza Hut is dealing with how replaceable you feel and how replaceable your job feels. You go to work every day to a corporation pays you minimum wage to put wear on your car and expects the customer to cover the difference of a living wage and auto repairs. Meanwhile, you'll probably be working few hours because the company wants to stretch labor to its extent and pay its employees as little as possible.

The most enjoyable part of the job was the interactions I had with some of my coworkers and some customers as well as the experience of delivering food to people. There's just something mystical and satisfying about the pizza delivery driver position. If Pizza Hut could retain a laid-back atmosphere, hire quality people, fix the management (upper, middle, and lower) problem, and actually fairly compensate its employees, it would be a great job and even career, but after working there for almost three years, I don't see any improvement in the works.

● Work-life balance
Work-life balance at Pizza Hut was a strain because of the constant, less than 24 hour,  change in work scheduling.

● Pay & benefits
My pay and benefits at Pizza Hut were not what I was hoping for the amount of self motviated work, pride, and effort I put into this store. On many occasions I would take it upon myself to do most of what the store would need to take 3-4 in-store employees to be doing to keep the store running at a decent rate.

● Job security and advancement
In terms of job security at Pizza Hut, I think they were willing to hire everyone and anyone. Because of the constant turn around rate they are not picky about their applied candidates. Unfortunately the new hires I encountered during my employment took advantage of the laid back work culture and became just as unenthused about the quality of work they performed as the rest of the employees. I saw this store lose the best performing, dedicated, and reliable employees because of the growing rate of unprofessional, uncaring, and lazy employees and management. You can work here, sit in the back of the office and do just about nothing until you absolutely have to (until closing) and keep your job.

● Management
In general, managers at Pizza Hut were slothful. They cared very little about the quality of presentation of customers orders, cleanliness of the store, equality of work/tasks distributed amongst workers, proper training, and upholding Pizza Huts' ethics and policies.

● Culture
Collaboration with my colleagues at Pizza Hut is tedious. It's like pulling teeth and nails to get anyone to work productively. With no support, from an also unmotivated management, asking for more effort to do right for the success of the store, just leaves you outcasted and looked at as an overachiever to your fellow employees. There was multiple instances where political views were discussed and argued about; rude, slander, unprofessional, disrespectful, sarcastic, and bullying conversations were held between employees, to and from management, along with loud and obnoxious complaints about customers. Sometimes in front of other customers or within an ears distance.

● Overall
My experience working at Pizza Hut was disappointing. I have worked in the fast-food business before and this store is a mess. The turn around rate is a swiveling door. You are improperly trained and thrown in to meet their high expectations that no one, including management, even holds themselves up to. Cleanliness at the front counter, dine in, restrooms, back of store, drains, dishes, equipment, work stations, storage containers, down to employees washing their hands is non existent to bare minimum. Management turns a blind eye to all of this and when held accountable to lack of enforcement, blames everyone else.

Top Job Titles	Average Salary
Delivery driver 1420 salaries reported	$15.84 per hour
Shift manager 1930 salaries reported	$15.93 per hour
Restaurant general manager 715 salaries reported	$52,975 per year
General manager 918 salaries reported	$56,778 per year
Team member 770 salaries reported	$13.55 per hour

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