host/hostess

restaurant manager

dishwasher

line cook

assistant restaurant manager

Roosters Wings

I used to cook and prepare food here. On the cooking end of things, people would be assigned a station, and those people would have that station as their responsibility for the shift. You were required to clean and stock your assigned station before you clocked out.

I learned quite a lot in terms of how to use a fryer, a grill, pizza and sub ovens, and various slicers used in food preparation. I discovered my strengths in how I learned to do new things, such as learning visually, and from making mistakes. This job helped me realize that it was okay to make mistakes and to learn from those mistakes to better myself for the future.

Management was very nice and supportive of anything that I needed to do. In terms of how the business was run, a lot of issues came from the communication differences between the kitchen and the dining room. Certain situations became too complicated because of the fast paced environment, which led to numerous mistakes to customer orders.

The culture of this job was very laid back. Too laid back to where it caused a lot of issues in the kitchen in terms of keeping stocked on items, scheduling mistakes, and overall kitchen cleanliness. Due to the laziness of the kitchen management, the kitchen would become extremely dirty, and arguments which almost led to fights would break out often.

The hardest part of this job would definitely be the pacing. This is a place that receives a lot of business. So much so that it becomes incredibly stressful to deal with within a short period of time. Becoming patient with co-workers and business when it got busy was something that took a good deal of time to learn, and get used to for me.

As with my current job, the most enjoyable part about this job was the social interactions with others that I worked with. I have a lot of fond memories working with some very dedicated people to the restaurant industry, that helped me realize more about the industry that I would not have known otherwise.

A typical day at work is most likely stressful, when put in stressful situations management and coworkers do not work well together. Some days are easier and slow-paced than others, including non-game days and non-special days. I learned how to work in fast-paced environments, I learned how to treat people and customers in stressful sitations to make sure they have a good experience. I learned how to work well with customers and create a friendly environment when welcomed in the restuarant. i learned how to deal with unexpected situations and how to take care of these situations. The management is overall good in the way they treat their workers but tend to take advantage of the people who they know are going to be there. They tend to hire incapable workers and leave the hard jobs on people who have been there the longest and are dependable. The workplace culture is overrall exciting, you're always doing something. The people are mostly friendly and i never dread coming into work. The hardest part of the job is dealing with customers complaints and treatment towards you when they can't have something their way. The most enjoyable part of the job is being able to work with good people who do their job well.

When I started this job I was really young and didn’t really understand what it took to run a restaurant and what all it entailed. The further along I was working for this company I realized that my particular location was an absolute mess. The overturn from management was ridiculous. A lot of favoritism and seniority took place when it came to the schedule and sections. Management almost never had your back and allowed rude customers to treat us with utmost disrespect. The schedule only came out a week in advance and due to the turn over of management it was a constant hassle to get a schedule that was not only done correct, according to availability but one that wasn’t changing so much it had you worrying about money security. There were absolutely no benefits unless you were anywhere from a part time to full time manager. No free meals. Training was thrown upon you and didn’t receive any type of bonus or meal compensation for doing so. We also hire people with little to no experience which makes it difficult because a lot of people struggle and aren’t properly taught their job. A lot of stuff and cleaning was required that wasn’t mentioned while hiring.

Roosters was the job that started my career as a server. It seemed like a casual, fun place to work, which is what Roosters prides itself on. I began working full time right away, working doubles (12+ hour shifts) four or five times a week. I began noticing right away that management favored certain employees over others, and often delegated more work to the employees that they favored the least and allowed the ones that they liked more get away with doing almost nothing during their shift. I also disliked the policy that with tips, Roosters required employees to claim a certain percentage of their cash sales in tips even if the employees did not make that much in tips. If servers refused to do this, they were threatened with write ups or termination. In doing this, Roosters gets away with not making up the difference to get an employee to minimum wage if tips aren’t covering it. Essentially, they are saving themselves money and forcing employees to pay taxes on money that they aren’t actually receiving. Overall an incredibly crooked company that takes advantage of employees.

A typical day involves you and the rest of the kitchen getting absolutely slammed with constant nagging and complaining from FOH management. 

I learned nothing.

Management is irresponsible, lazy and disrespectful. The lower level managers do most of the actual managing.

Coworkers are fun, mostly a lot of goofy stoners and grown men stuck in high school, so petty drama is to be expected.

The hardest part is being disrespected, lied too and treated horribly by the GM (atleast where I worked) even though they are barely capable of doing anything.

The most enjoyable part of the job was taking a break outside.

I would personally avoid working at roosters. Corporate complains about labor costs (not a real issue, just greed), the GM at my location is a karen, and the pay is just not that well. A years worth of full time MIGHT get you 5 days pto if you're lucky. Calling off is nearly impossible.

They also don't let their dishwashers wear earbuds, even though they literally don't need to hear anything.

A typical day at work at roosters was getting there on time ,stocking up all the food items, and maintaining great ticket times,and maintaining a clean and safe work enviroment!What i learned about roosters was it was a fun place to work but under paid as well very fast paced enviroment, The management there was actually pretty good and they always were pretty fair about things!The co-workers were okay for the most part i got along with everyone, but it's a place where you can't depend on other people too show you the right way of doing things, you kinda had to just had to learn for your-self! The hardest part about the job was the volume and the late hours! also never having a set schedule! The most enjoyable part of the job was the food, and the atmosphere, it was nice getting off work and being able to get a beer and some wings if i wanted too!

Rooster’s was the first job to make me feel like I had a second home and a second family. Everyone helped everyone, the energy was bouncing and it felt fun to come to work. After the shutdown, we started getting a new general manager, one after the other, and everything started falling apart.
People would stop coming to work, and when we were short on servers they’d pull underage hosts to serve & even work with alcohol. Sometimes there’s be no management in the building or they’d be very late by hours without communication. There’d be no staff in the kitchen because they saw it as freewill to be late or not come in from the carelessness of management not doing anything when there were no call no shows  or anything worthy of getting a write up or fired. A couple years ago, they fired one girl for not ringing in a water, yet now other employees can vape in the office and not show up for work, and it’s okay.

What is the best part of working at the company?
All the employees give a helping hand and are very nice and it more than employee/employer it’s like family.

What is the most stressful part about working at the company?
When your super busy and running running running “your stuck in the weeds” so to speak. All the managers are very helpful so it not like other place I have worked. I loved it there. 

What is the work environment and culture like at the company?
Sports,Beer,&wings

What is a typical day like for you at the company?
Come into work early to eat with your friends.Clock in. Make sure your section is neat and clean and your tables have everything the guest need. Talk to a lot of the customers because there are a lot of regulars and they like to talk but sometimes you have to force yourself away or you’ll never get no work done. Run food also run coworkers food,and drinks ext.

Well you can always enjoy going to work if your employed at Roosters!
A very open , friendly sports bar .  A typical day would be going in setting up and prepping for the entire day . You can always expect a rush people love their chicken and drinks . I've learned a lot about food temperatures the danger zones , how to handle a busy day , but most importantly not to panic. My co-workers are the best they make up ROOSTERS . We are allowed to have fun as long as we do the job correct . The hardest part of the job would be the 3-4 hour long rushes . I enjoy them but cant say the same for everyone .The most enjoyable part most definetley would be learning new things , meeting new customers , and my coworkers .

The job itself was not hard but other things made it difficult. The kitchen was super small and couldn’t or could barley have two people across from each other, and when you needed more chicken you would have to carry a big tub of chicken through another part of the kitchen that was also really small and always had a puddle on the floor so you had to bed extremely cautious when walking through it. The tempo is really fast on the weekends and the kitchen was always super hot

Top Job Titles	Average Salary
Host/hostess 3 salaries reported	$14.00 per hour
Restaurant manager 20 salaries reported	$45,000 per year
Dishwasher 30 salaries reported	$12.15 per hour
Line cook 28 salaries reported	$12.34 per hour
Assistant restaurant manager 1 salary reported	$45,000 per year

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