server

host/hostess

cook

restaurant manager

busser

Razzoos Cajun Cafe

It was good place to start as a first job, figure out what Im good at and not, moved around both front and back. some the people were nice to talk to, meet some friends that we hanged out off of work. was able to grow and create a good work ethic. got to be able to try new foods and also got free food from time to time but unless you're looking for a temporary job to make some cash, I wouldn't recommend it, pay is below the minimum and justify it with tips, the only time you could make decent tip money is weekends but it can be hard to get that since people are fighting for those days. they only sometimes have two busser on Friday and weekends but for the rest of week, its only one person sometimes it's manageable with tables but there are times when there's too much to do and sometimes servers and host pre bus or buss tables for you if its too busy but that doesn't happen often so on the days were you're alone it can be really stressful especially since for my location in the spring area we didnt have a morning dishwasher, only for nights so the busser had to do that work, sometimes its doable on slower days but when it gets busy its difficult to manage both front and back of house. TLDR: you do more work than you get paid and no raises. Only do it if you're looking for some quick cash and you're young, looking for somewhere work for a bit.

I worked at this location for almost 4 years and during that time I did a variety of positions. The job itself was pretty easy and everyone that I worked with was awesome. The staff treats each other as family and it made going to work bearable. For the most part the pay is okay most of the time you can make decent money serving although the sections are ridiculously small on the weekend because of how many servers they schedule. Management is the worst part about this place the GM is the most condescending individual I’ve ever met. He tries to say that he “plays fair” but he is notorious for not giving the staff the support that they need. He constantly blames the employees for every problem that arises instead of taking into account all the factors. Everyone dislikes this man and because of him good employees have lost their jobs for simple mistakes and new employees often leave after a very short period of time. If you look at the turnover rate for this place you would be shocked at the numbers and it’s primarily do to the way management treats the employees. The one good manager is the only reason that people even stay, if it wasn’t for him 90% of that staff would already be gone.

What is the best part of working at the company?
The servers....at best. The other management was a complete joke.

What is the most stressful part about working at the company?
The management. Both direct and upper management.  Store leadership was clueless about how operations should work and insecure to the point of threatening any and everyone who showed any creativity or independence. Upper management was so disconnected and only took the GMs word on anything despite hard evidence and literally everyone trying to tell him otherwise. 

What is the work environment and culture like at the company?
In a word: Toxic.  The insecure, immature, and inexperienced GM actively cultivated a toxic atmosphere and environment to distract from her own incompetence.

What is a typical day like for you at the company?
As a Manager myself, I would try to bring the employees any respite from the environment they had grown accustomed to.  I spent my time providing positive reinforcement and coaching in the form of setting clear expectations and coaching.

Typically we were a very busy restaurant,especially Thursday-Sunday. I learned how to multi task very well, with so many customers to greet and seat, there was also plenty of serving needing to be done. The management was poor, our managers were very unorganized and at times completely ruined scheduling making us short staff. Working at Razzoo's was very difficult because most of the employees were high school age and got preferential treatment, including not having to do their share of the work. Most times I was stuck with doing all of the front house work because they "just didn't feel like it." The most difficult part of the job was definitely getting over scheduled because I was, and still am, a college student. I made it very clear multiple times what my schedule needed to be, even though I had a good schedule when it came to my availability. Thee most enjoyable part of the job was meeting new customers and the conversations I would have with them.

A typical day at work included me clocking in for a night shift around 4 and leaving at 12, during the day i supplied customers with outstanding customer service, maintained conversation and handled side work throughout the restaurant. Working here I learned how to communicate with many people with diverse backgrounds, remember a person's needs and want specifically, how to multi-task in an efficient way and also time management. My management and co-workers were a great team for the type of environment we worked in; they kept us up to beat and motivated to reach sales goals. There were no hard parts with this job selection,the only challenging part was leaving work at 12, and waking up for school the next day at 8 a.m. I enjoyed working with customers, and my co-workers made the job enjoyable, my favorite part about the job is getting well acquainted with guest, seeing them in public, and feeling like I've known them all my life.

The job provided an excellent opportunity to gain serving experience, which was invaluable. Although the management aspect wasn’t as developed as it is today, the positive workplace culture played a crucial role in making my experience enjoyable and fulfilling. The supportive environment and camaraderie among colleagues helped me overcome challenges and grow both personally and professionally. Despite the initial shortcomings in management, the team’s dedication and enthusiasm created a motivating atmosphere that encouraged continuous improvement and learning. This experience taught me the importance of a strong team culture and how it can significantly impact job satisfaction. The skills and knowledge I acquired during this time have been instrumental in my career progression, and I am grateful for the supportive environment that allowed me to thrive. Overall, the job was a valuable learning experience, and the positive culture made it a memorable and rewarding part of my professional journey. 

Management took their job too seriously as if they were hiring for a steakhouse or fine-dining. But when it came to employee-to-employee related-issues they always side with their longest serving employee. It was also very difficult to attain 30+ hours. Servers are poorly paid as it is... <$3/hr. Servers, under no circumstances, were allowed to go over-time. For instance, one time a co-worker of mine desperately needed to go to the hospital because her husband was seriously injured in a car accident; she communicated this to everyone that was currently not working but available. Unfortunately for her, I was the only one available; due to my hours, I had already reached my limit of work hours for the week and even after trying to negotiate with my manager, he still would not allow the exception. I thought this was extremely unfair and inconsiderate.

Working at Razzoos was the most depressing time of my life. Completely understaffed for at least the past 6 months. Everyday was the same, came in to see who has quit and how big our section was, no busboys, no server assistants, given half the restaurant to 1 server and and more than half of the guest stiff you either due to poor service, because your so busy, or just because the guest there are rude, loud, and are looking for a free meal. Always getting cussed at by tables because of understaffing or the 10,000 knats that live in the restaurant. Expect to be scheduled from open to close 6 days a week. Dont even try to request time off, because even after properly filling out request form, emailing and personally talking to all managers 2 months in advance, your gonna get scheduled a double on those days. Expect less than 10% tips. You will have $2-$3000 in sales a day and maybe make $200.

A typical day at work includes showing up Neat, cleaned, and pressed and on time. We will go through shift line up and get the team pumped for another day work and go through our goals.We work hard until the last guest leaves. Then we clean up our section and some parts of the kitchen(places that we access everyday). The management was really cool their very lenient. Co-workers for the most part were okay most didn't like to work much but that was okay, because I will often take those shifts and make extra cash. The hardest part of the job was when we get a full house and be understaffed. The most enjoyable part of the job was taking care of the guest and make sure they come back. I love seeing the smile of my guest face after they finish and have them thank me for taking care of them. Priceless!

Pot smokers seemed to flock to Razzoo's and the policy was not to serve alcoholic beverages to clients who had been smoking pot, which is understandable, but denying these people alcohol was a tough task, because there was always backlash you had to deal with. The clientele was very challenging to cope with in almost all situations. The servers were often times even more challenging than the clients. The company backed the servers and not the managers. As a manager at Razzoo's you have an immense amount of pressure to deal with and then knowing that the company would not back you added to that level of pressure. Not a good place to work, unless of course you were a server, in which case they ran the show and ran over the managers, knowing they would be fine.

Top Job Titles	Average Salary
Server 1 salary reported	$15.50 per hour
Host/hostess 76 salaries reported	$16.00 per hour
Cook 6 salaries reported	$13.00 per hour
Restaurant manager 17 salaries reported	$63,265 per year
Busser 8 salaries reported	$14.50 per hour

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