line cook

host/cashier

to-go specialist

dishwasher

restaurant manager

Quaker Steak and Lube

the training program for managers was adequate, but i could tell right away that the managers who were in charge of training did not want to train. When it became apparent later in my training that i could run shifts, the training managers would remain in the office playing on social media.

my initial review of the management environment was that there had been alot of internal promoting within which is good generally for many companies. However, with the general fear among the managers of getting fired, they were afraid of new managers hired outside of the company.

Within QSL GM have the autonomy to hire managers for their stores, which is how i got hired. I was hired to replace the bar manage who was in the building. When i completed my training they were going to fire him. However, he got word that he was going to be be replaced, and instead of firing him they transferred him to another store several weeks after i got into the building. on top of that he was in charge of acclimating me into the new store so that was lackluster.

Several months later, a new general manager came in and he did not say a word of criticism to me or otherwise. he wanted me to bring in new product which we did and we were on the right track. A month later i sat down with my GM and the Area Manager was terminated. The reason for my termination was that i used an improper tone. No specifics were given and i could not think of any incidents. I did not insult anyone or yell at anyone or use offensive or harassing or belittling language. nothing. Unbeknownst to me I used a tone which must have been really bad I could not imagine it being comparable to the barrage of foul language the Area Manager used when he came in to do reviews 

I learned shortly after i left that i was replaced by an hourly supervisor. for the sake of labor and profit, it is cheaper to pay an hourly supervisor than a salaried manager. It seems that this company was looking for warm bodies to run shifts, count money and lock the doors at the end of the night

A typical day at work included enjoying waking up and going to work. Shifts were normally 10 hours, some days they were longer and some days a little shorter. There was always something happening at the Lube and every day was different. I enjoyed working with other members of our management team. We all really worked well together. Since the company is a restaurant I was constantly meeting new people. Quaker Steak and Lube is a very high volume restaurant with many employees. As the service manager, I was in charge of overseeing all of the front of the house aspects. This included making sure to talk to every table, dealing with customers likes and dislikes, and running a full service staff. I interviewed and hired new employees and made sure to try and keep a positive and fun work environment. There were daily and weekly goals that our team strove to achieve. The work was fast-paced and enjoyable. The hardest part of the job for me was speaking up to my bosses. This was my first real management position and looking back I wish I would have fought harder for some things that I believe would have helped the whole team. Other than that, I really enjoyed working with my other managers and the rest of the employees. I learned that being a restaurant manager is something that I am good at, and that I know I can be great at. It is not a job for everyone, but it is a job for me.

I worked for this company for a year, my typical day at work included doing my job duties and many other co-workers job duties. I learned to multi-task more than ever in this environment. I have wanted to explore and try different positions to be able to expand my work experience, the management would never give me that chance. I feel that they just did not want me to excel. It's the way the management treats people that shows there is discrimination through out the company. There are some helpful, caring co-workers, but a majority of them are not team players. They leave early before their jobs are completed, and expect the closing shift to do their closing duties. The hardest days of the week to work are on bike night and all you can eat wings night. The work load is insane, and the management never has the correct amount of people working on these night, which leaves all the workers boggled down with a variety of different tasks than what they are scheduled for. I enjoyed working with some of the other employees, and that is pretty much it. I felt that the energy was very negative from each managing position.

start of the day id prep everything an make sure all ingredients needed and necissities were in proper places,handling silerware,plates,treys,utenciles for sauces and other condoments.

Things i learned from my experience at quaker steak and lube is that not everyday will be your best and learned that others who work there have no patience which make sit extremely hard to work as a team so i felt uncomfortable and misguided.One thing positive i learned from quaker steakd and lube is organization and fast pace which some days were harder than others.

The management is very poor, when you're a manager so ive seen from other experenced pupils is you have to be in control and organized yourself which only one out of three managers was actually on point and actually guided as a manager should,not putting employees down,judging, or just letting things get out of hand.

hardest part of the job for me was the low grade of training i had, they would start me on a job for a few days then id train for another, to much shifting for me to handle and most days if be very confused on the job i was given and when id show up the manager would tell me i was doing a different job than my normal.

the time i spent working there was nice enough, when i wasn't running back and forth from the kitchen to the buffet table like the place was on fire. i however, did not like the kitchen manager (whom i was under) because of his rather loud opinion of his disdain for females with any form of self modification, from dyed hair (natural shades or otherwise) to tattoos (hidden or not) and piercings (whether they were in or not) if he saw the holes/scars, he'd make a point of saying it disgusted him.i can understand and respect having dress codes to adhere to, for safety and cleanliness reasons, but i think it was unprofessional to overshare his opinion of other people's life choices. the few coworkers that weren't too busy to make conversation, were friendly, but with the break system based on a pair of rubber chickens painted different colors to distinguish from from back, you had to grab it when you saw it or you didn't get one. if someone from the front was bored and the back chicken was available, they would often steal it to socialize on their smoke break, which was prohibited, hence the two chickens.

I would come in grab my check in sheet what we would put our section on, and get signed by the manager to make sure proper uniform was worn, after being checked and signed in, we then proceed to turn the slip into the hostess so that way you can now be seated! Your duties when you first get there are to check your section to make sure its clean, that tables are sanitized/ stocked , ready to go for your guests when they arrive! Then you would proceed to go and check by dish to see if there are any cups/baskets/plates/silverware need to be washed or brought up to the server station. Then you can check your side work if you have time while in between customers to stay busy during your shift! Management could have been a little better, but for the most part they were all pretty chill. The environment was slow-paced so it wasn't too hectic but they were way over-staffed. Too many servers on a shift. The hardest part was leaving with 12$ on a Friday night because of being over-staffed but the most enjoyable part was when they realized they needed to cut down servers and then I finally started to gain guests and make decent money!

What is the best part of working at the company?
Working with strong intelligent independent woman. My girls are She-bosses!  They are not catty. They will come to you straight away with issues and give you several chances to fix said issues.

What is the most stressful part about working at the company?
Mostly just wanting more!! More hours and more time with the co-workers. Every employee and boss has integrity as priority. It’s refreshing to work with people who care. Care about the company, the people who work there and each other in general. I felt welcomed from day one. 

What is the work environment and culture like at the company?
It’s cool. No other way to explain it. My expected duties are made clear from the beginning, not much ‘extra’ work. I feel respected and valued. 

What is a typical day like for you at the company?
Getting my section ready, catching up with coworkers, and serving guest a great experience. Then closing side work and walking out with a wad of cash. Always treated well and always look forward to going back in.

They will make you work as hard as you possibly can, then tell you it isn't good enough. If you work amazingly at your particular station and master that specific job, that's the job you will be doing the entire time that you work for that company. If you are great as a cook and even become an asset in the kitchen, give up on moving out to the front of the house to learn how to serve or bar tend, because there is a 98% chance that you will remain in the kitchen for your entire tenure with the company. I received almost 0 opportunities for advancement, and after working there for two years, becoming a kitchen supervisor, and also becoming a franchise trainer along with being on the team that opened new stores and trained entire teams of new employees, i was paid very little in comparison with my skills.

When Quaker Steak and Lube came to the area we were the premier spot to come and enjoy a night out. A typical consisted of cleaning, serving guest, running food, promoting the specials for the days, and entertaining the guests. My management team was awesome in the beginning. Then many began to leave, and the new team did not work well together. At first we had around 300 employees working together, and it was mass chaos. Once we weeded out and got down to the core employees, we worked well together. Some had issues with other employees, but when it came to being a work and being professional they were. The hardest part of my job was to keep guest happy. Being in a restaurant, food may come out wrong or a drink may not be made right; even though that part was out of my hands I still took full responsibility and did what I could to please the guests. The most enjoyable part of my job was being a part of the different events we had there; like Bike Nights, Wings Nights, and the Drive ins.

My typical day at work would feel like taking 10 toddlers and seven senior citizens with dementia to the zoo with no help whatsoever. I did, however, teach myself to work every station on the line and how to clean the equipment properly. Management is almost always nonexistent to BOH. When they do happen to appear, they turn into the seven senior citizens I spoke of prior. They don't care about their staff as human beings. They only care when it comes to them having to cover a shift and how that affects their day. The hardest part of the job is dealing with the nepotism amongst management and their relatives moving up within the company and not providing a fair and equal opportunity for the workers that deserve to be in those positions. The most enjoyable part of the job was the bonds I created with my fellow line cooks and the friendships I continue to have.

Top Job Titles	Average Salary
Line cook 258 salaries reported	$14.80 per hour
Host/cashier 143 salaries reported	$12.66 per hour
To-go specialist 104 salaries reported	$12.84 per hour
Dishwasher 74 salaries reported	$12.65 per hour
Restaurant manager 15 salaries reported	$55,000 per year

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