kitchen manager

restaurant manager

line cook

bartender

executive chef

Rainforest Cafe

What is the best part of working at the company?
The best part about working at the rainforest cafe in my experience was understanding the work that goes into putting on the show. It's like Disney you're watching the magic happen, it's fast paced, and alot of work but seeing the magic that happens when you put your best out there for the customer and making the magic of the experience of the rainforest happen for them is rewarding in and of itself.

What is the most stressful part about working at the company?
It reminds me of the sweatshops we learned about in school. The employers don't care about you and they will tell you they don't care about you. It shows throughout the day when youre working there, theyll ignore you, treat you as though youre a child. They have superiority complexes that they let get to their head which is why they treat you in that manner. In training they tell you over and over that you are easily replaceable "bye-bye, we'll just call the next list of people who applied. If you don't like it there's the door."

What is the work environment and culture like at the company?
Fast paced, Uncaring, Unorganized.

What is a typical day like for you at the company?
Walk in ,change into your uniform ,because you're advised to not be outside with your uniform on because there have been several instances of employees being targeted and robbed because of their uniform. Go to the clock-in room,attempt to find a Manager to clock you in. Most of the time a manager isn't there or is "too busy". They will straight up ignore you. So you'll wait, and wait unless you run around the establishment or find someone with an earpiece to locate a Manager to clock you in.  IF, big if, you do manage to get clocked in , within that time you will have witnessed some drama between another employee and the manager Or overhear the latest drama on someone's business. The whole time you're thinking to yourself shaking your head
 " I'm just trying to get clocked In." 
Lets say you manage to get clocked in, depending on the position you're working at the establishment, you go to that designated area. Servers will be assigned to certain tables based upon their performance. There are slow floors, there are fast floors, there are slow tables and there are fast tables. If you're a server of course you wanna get assigned to a great placement table. There is definitely favoritism and they'll tell you to your face there is favoritism. They say it creates a competitive workplace but it really just seems to create a toxic workplace that puts you up against your coworker. The best coworkers are the ones who aren't trying to prove they're better than you to the boss and are just focused on doing their best and trying to create the actual environment the customers came for without acting like they got something to prove, or spewing the famous line of "it ain't my job" if you ask for help. Goodluck because those coworkers are far and few in between, unless of course they're acting extra friendly to impress the boss or because the bosses hired new hires and are threatening your current teams positions ,by saying theyre going to be taken by the new hires "why do you think they're here". Best thing you can do is just mind your business and do your job , your best interactions are with the customers (which you're not allowed to call them customers) they come in for an experience and your best interaction is giving them the magic of the experience you're giving them. Honestly it puts you through the day to see them happy and doing the best you can to find new ways to provide something out of the ordinary for them. Focus on those experiences and you'll get through the day in no time. You're on your feet the entire day running up and down stairs to and fro so you better have the most comfortable foot insoles or youre gonna feel it. They like to say "Welcome to the free rainforest cafe gym membership." 
When you leave you have to ask permission to leave from your designated manager based on your position. Lots of people call in all the time so be prepared to be working continuous shifts. When you clock out , you face the same problem you did clocking in , gotta find a manager to clock you out, if they're not too busy and ignoring you. you're sitting in that room overhearing all the drama etc etc. Finnaly you clock out , the day is over. Take off your uniform before you leave. Most likely have work the next day as you maybe get one day off during the week.

Through my 2.75 years at Rainforest Cafe I learned a lot, grew a lot but ultimately decided that I needed to find an employer who valued my personal time as much as my time at work. Typical work day included a minimum of 10 hour work day, if you opened you would set the day up for success (ensure proper staffing levels and sections assigned for servers, help bartender open, check with kitchen for low inventory items or items we were out of), run the shift which included making sure food was out on time, servers weren't over worked, flow into the restaurant was appropriate, driving sales, verifying restrooms/restaurant were clean. Closing would include the same in addition to many closing reports and verifying cash drops to be accurate. Daily you would also have to visit tables to speak with guests, both for positive and negative reasons, provide coaching to staff, praise and reward good behavior etc.
My relationship with my direct manager was a difficult one as he was inconsistent in his expectations and feedback. Having to work with someone who at first was a challenge for me to read and learning how to manage that myself was a pretty great accomplishment.
My coworkers were great. Even though I have left, I still maintain great relationships with all of them. We worked really well together and helped in our learning and growth within the Landry's corp.
The hardest part of the job was having no life outside the walls of the restaurant. It was rare that I actually worked only 10 hours on any given day, most were 12 - and in fact towards the end of my time there many days were 14 hour or longer.
The most enjoyable part of the job was having a day where the staff left happy, the restaurant remained full, labor percentage was down and the sales were up.

A typical day at work consists of making sure the bar is properly stocked upon arrival, then making both alcoholic and non-alcoholic drinks for waiters & waitresses by reading the ticket correctly. At some point during my shift I complete a pour test; as well as, complete my checklist of the conditions of the bar.
      I've learned a few drinks other than the Rainforest Cafe's specialty drinks. I have learned to use both hands while pouring multi ingredient drinks to increase speed. I've learned that being over prepared by stocking bar fully with essentials is the best way to be prepared.
      My management has been patient with me learning the basics of being a bartender. The management has been very flexible, and could answer all my questions with bartending. I was surprised the knowledge they had. They are very kind and smart.
        My co-workers have the best personality which made the rainforest a better place. I enjoy working with this staff who is so friendly to me. The management is not the only people who have taught me valuable information about bartending.
        The hardest job is not getting flustered during busy weekend & holiday shifts. Waitresses can announce their presence aggressively when it's busy. It can get intense, and focusing on the task on hand can be difficult.
        The most enjoyable part of my job is gaining experience in my job while working with a friendly and warm staff. I enjoy making drinks, and seeing the customers ask for another round. It shows that I am doing my job well.

They will not work with your family life, even if you have kids. Getting days off is nearly impossible. Vacation is a joke as half the year is blocked out so you wind up losing vacation every year to managements  butt buddies. Kitchen is disgusting, always water on the floor giving the feeling like you are working in sewage. There is no A/C in the kitchen and on the line where temperatures can stay 155*F plus, endangering your health and possibly worse. There is no effort from managers to bring water to the line so yes cook have thrown up and servers passed out from the excessive heat. Management is more concerned about which girl they are going to hook up with and get pregnant than the actual job itself. If you need help they are never there and if you have a family emergency, legit, on a holiday, they will threaten your job and a write up just for trying to call out and attend to your child’s and family matter. Offer no insurance other than the marketplace. So if you like a filthy kitchen, where they microwave steaks and everything else and ready to hurt you health with the mold, roaches, and excessive heat, this place is for you.

My typical day of working there would be to come in the morning and help open the place. I clock in but my day really does not start until the customer leaves. My managers pretty much wanted me in some cases to show up later or work without clocking in when it was a slow day. The customers were fun to talk to while I was cleaning tables, my co workers were straight hilarious to be around. On my break, I was able to eat the food half off. I mainly got paid in my tips but there were times where my supervisors would not give me my tips because it was not on their time or they were busy. There were times where my family actually needed the money and I told my supervisors I needed it, but they really didn't care. I worked hard everyday, always stayed busy, and never gave them a hard time. The hardest part of the day was leaving work without all my money when my family needed it. The most enjoyable part was pretty much being there for my co workers and getting discounts or free food.

I am not saying that all Rainforest Cafes are like this but this one in particular was bad in management

Upon Arrival, had to have a pre-shift meeting to discuss what's been going on and talk about the seasonal specials. Learn ways to sign guests up for Laundry's Select Club. Let host know we are on the floor and start working. First thing I would do is set up the place for success for the night shift by restocking and re-icing everything. Introduce myself to table and give them a tour of the menu with suggestions. Had running side work to ensure a smooth shift. I learned some managers have a hard time multi-tasking in turn hurt my tables. managers would get easily flustered. The hardest part of the job was communicating with guests that do not speak English. The most enjoyable part of the job was to see how much fun the kids had watching the animals. I was entrusted to close every night because I have high standards for cleanliness. Plus I didn't let anyone leave until all their side work was finished.

On a typical day at work I expect multiple personalities from many different people who come in throughout the day and that normally keeps me on my toes because working in retail isn't easy if you expect the same kind of person every time someone walks in. Not only do you have to pay attention to the personalities of the customers, you must do the same with your co-workers and management, which isn't as difficult as focusing on just the customers but you must stay alert with them as well. 
The hardest part of the job is maintaining a good mood when a customer is upset with you, but it is easy not to show that, they will only be there for a few minutes so its easy to let their bad mood NOT affect you. The most enjoyable part of the job is making friends with co-workers and having good relationships with them, not having good relationships with them means dreading coming to work and having to face them! Keep a smile on your face and be nice to everyone who is in your store.

One of the worst places I ever worked. You have to fight for shifts based upon a point system that they don’t tell you about until Orientation. Management acts like they care about you as an employee but they don’t. It’s all about sales and making the company money they can care less about their employees. They over hire and then  pick at new employees to get rid of them. The job is extremely stressful and they will literally write you up or fire you for the pettiest things. There is no grace or room for error! I call it server boot camp and the worst mistake I could have ever made leaving my job to go work there! Out of about 10-11 managers only 3-4 are decent humans. The tip out is %5 of your sales, so they take a good portion of what you make. The money is only good for shift leads who have sections with multiple gratuity tables. So if your new expect to struggle for at least a 6-12 months before you start to see any real money. This place sucks (Animal Kingdom Location) in Lake Buena Vista, FL.

Definitely a lot of favoritism here. I don't even understand how the managers in this place even became managers in the first place. There's definitely a lot of disagreements between management on how to run the business. Retail is just terrible. The managers don't help when help is needed. The managers lock you out of the stock room when you need to get items to restock the floor and don't open up until they feel like letting you come in. The general manager doesn't listen to employees and "avoids conflict" so he just lets the employees have at it between each other while he just watches the whole thing happen. Definitely don't recommend this job. The team leads and manager in retail spend about 80% of their time just gossiping in the back even though they should be helping out on the floor because only they have certain keys and register access needed to be successful at work and be able to check out guests in a timely manner. I think the only good thing about this job is the pay, it's pretty fair.

When its busy there its BUSY. 
Double sat, triple sat, whether you can handle it or not, its coming. I do mean that it comes regardless because even if you ask to stop being sat, they will still sit you. 

For the slower days or days where it is busy but the kitchen is behind it is not uncommon to be used as a food runner/server. A.K.A. they wont seat you more than a table or two then expect you to food run in your downtime. 
While this is great for the restaurant it is terrible for the server because not only will you not be paid additionally for this service, you will be losing money on potential tables/tips. 

The tips? Bad. Seriously its downright atrocious. There are many people from many countries there where tipping is not customary. Sometimes you will walk away from a shift making 30 dollars. 

Its stressful, BUSY, hard work. It takes a special person to really be successful here. They are out there though. 
If you decided to work here take all the advice you can get from the more seasoned servers here. 

Top Job Titles	Average Salary
Kitchen manager 4 salaries reported	$70,500 per year
Restaurant manager 5 salaries reported	$65,400 per year
Line cook 1 salary reported	$20.00 per hour
Bartender 2 salaries reported	$11.38 per hour
Executive chef 1 salary reported	$90,000 per year

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