server

host/hostess

line cook

dishwasher

bartender

Seasons 52

I worked at the Fort Lauderdale Seasons for a few years and it was an okay experience. Though I have nothing too terrible to say about the store, there are a lot of improvements that need to be made and a lot of disappointments.
-The staff/management turnover in this store is high. There was a whole new FOH staff every year. It is hard to build rapport with management because they will be fired or transferred to another store the next year.
-Favoritism was always a huge problem. It is always the same people getting the best shifts and sections. If the management doesn't like you, good luck making any money, it won't matter how good of an employee you are. It is very difficult to get promoted up in this store.
-The company is always changing the concept of the restaurant. There is always new menus to learn, new steps of service, new rules... nothing is consistent. The menu changes every season and you are required to take a written test for every new menu, very annoying.
-The money was okay. There is a very slow summer season and then a decent winter season. This is not the busiest restaurant in town and the clientele gets cheaper and cheaper.
-There is A LOT of teamwork throughout a shift. This would be a good thing if employees were actually held accountable for there duties. It was always the same people picking up after the slack of others. The side work system needs to be completely abolished and redesigned... there are no bussers, bar backs, or service assistants so the load of side work is HEFTY.
-The bar is gross and on it's last legs. It is a very old bar and in desperate need of a redo. A lot of things are broken and there are a lot of leaks. Mold builds up on everything so quickly and you will spend a lot of time cleaning it....gross.
-If you are just getting into serving or trying to transfer out of casual dining, Seasons is a nice transition. If you are a seasoned server looking to make money in the FTL area, I would recommend looking elsewhere.




The training is great, people are generally really helpful if you need help or are struggling during your shift/are a new employee. Generally pretty laid back managers, just do your job and you'll be fine they aren't super on your back about taking breaks or talking as long as your tables are cared for and you get your side work done.

That being said, there is no support for when a table is really bad/rude and/or you get a large party and they leave no tip. They DO NOT have mandatory gratuity for large parties, so if you get stuck with a large party that takes up 2-3 hours of your time they don't have to leave a tip if they choose not to and there is no limit on how many times they can split the check. I once had to split a big party in the private dining rooms 30 times and I was the only there, people were lining up trying to pay because it was taking so long, spent my whole evening with this large party and they left me and the other server $40 tip total. This will take up a lot of your time there depending on what section you are assigned. It will happen to you enough times that it's not really worth it. I wouldn't come back to work here just for this reason, the better you are at your job the more they put you on these tables and you miss out on a lot of tips. They save the pre-paid events where gratuity is ensured for those that have been working there the longest. 

You have to pay for food, they are supposed to do family style dinners a lot but most of the time they don't get to it. Your break starts as soon as you arrive on shift so then you spend the rest of your 6-8 hrs working.

Avoid at all costs. Just left this place recently since finally I got a job in the area for Deloitte in my field since I finally graduated , and although personally I didn't had any troubles after working here a good amount of time , I hope might help you , that's what I notticed:       1. You will be "just another Nr " but Not a person , within an army of waiters and bartenders with college degrees ....... 2. The managers care about the Nr only Period !!  "The Nr"= the reports issued by the mystery shoppers and boy there's plenty per month ! Why work in a place with so much pressure if the tips are average for the area anyway ?! 3. Servers do all sidework , clean , vacuum ...wipe the dustt... and plenty more to eat up a lot of your time after the shift and in between. 3. wait staff sneaking around trying to pass sidework to the others , and it happens always therefore arguments are so common. 4. Some veterans -wait staff are cool and you'll be cool with them too , help each other , since the remaining of the staff will be like ...: ignoring , no eye contact whatsoever, only when they need something will remember you )).... Good luck with that if they wanna keep the job there since these mystery shoppers are so experienced and notice every detail , and will chop off the scores on the reports . 5. A Loooot of employee turnover , especially since this place is big, the ignorance prevails people come and go and don't care. 6. Major in a good field so you don't have to be stuck in this place , or simply work in another restaurant without the pressure this place provides, money wise is the same anyways.

(Seasons52 at a location close to Washington DC. ).    $$ good in the weekend. Weekdays ...not so good. Management always helpful (most of).    Tons of sidework since this place doesn't have bussers / helpers, just servers . Since this place is very big - there's a lot of sidework to do. Servers always argue about who did-not what sidework- (1-2 h per day of sidework). The Ridiculous : secret shoppers (lots of em" ) per month , their rating calls for Perfection !! which is obviously impossible. There's like..30 steps of service and if you missed one  -or you were late ( for example: must great guests  in less than 60 sec. -regardless that you might be seated another table but you are taking the orders for another-  some other steps on the secret shopper report are even more Ridiculous -  so you're below the score of 95 and now "you re not a good server/bartender anymore" -thats how you will be seen. Risk of being fired if you score low. (Eventually you will- or will get rid of u).  /Some managers are very nice and helpful / coworkers very ignorant -wont greet each other or Make eye contact. Weird, because in  the DC /va/md area everybody is super nice generally, warm too. // Huge employee turnover / Also the new employees although some were very nice and helpful, quickly get transformed by the ignorant attitude/ atmosphere" that prevails (too bad). There"s good things too. convenient location,The food is good, floxible shifts-managers are very helpful on that, the design is nice, $$ only on the weekend. /there is place for promotions/ Overall, a very stressful place to work !! 

As I mentioned earlier in my review, I was given the option to shave my beard or resign AFTER being hired with Seaons 52. I had completed orientation and a few training sessions before a manager called to let me know he had "forgot" to tell me my beard had to be under a half inch- which it far exceeds. Had this been addressed during the interview or orientation, I would have simply declined. It was a full time/part time offering. Training shifts can run anywhere from 5-15 shifts where you make minimum wage which was horrible considering the bartenders are making $250 and you're making $8 an hour. The environment was incredibly corporate and rule filled. The clientele seemed to fit the part being middle/upper class and entitled. Decent amount of side work but also had food runners which was nice. Overall I'm very happy my time there was short and feel blessed that my beard helped me dodge a bullet. 

There were some nice benefits if you could stomach the culture. My particular managing partner was great as well. Although she couldn't help the beard situation she was very helpful in trying to relocate me to another Darden brand if I wanted. 

My overall thoughts are as follows: If you can stomach the corporate clientele and culture you might do okay at Seasons 52 but if not then I would steer clear. You could easily make this money at a good neighborhood bar and have more freedom.

I truly enjoyed working at seasons 52. I met soooo many new friends that I’m still close with and everyone gets along really well. I gained A LOT of experience at Seasons in the 3 years that I worked there because I was able to move around and try different positions. Like any place there were a few things here and there that I did not like which is why I gave 4 stars instead of 5, but overall it was a wonderful place to work. It is a big restaurant and things do get hectic during the busy season, but if everyone works together it’s totally manageable. Management is pretty cool, and if you get to know the line cooks and dishwashers, they are cool too. You are required to work holidays and that’s non negotiable unless you have spoken with a manager and it’s not a busy holiday like Thanksgiving. The job is not hard at all. The hardest part is probably the menu test and validation (if you’re a server for validation). You must know the whole menu and be able to write out every ingredient in each item and what wine it pairs well with. They give you about a week of training where you learn about the food, taste it, and work on the line with the food runners to familiarize yourself with menu items. All in all I miss working there, it was quite an enjoyable experience and such a beautiful view because the restaurant is on the water. 

Coworkers are trained to work as a team and generally get along very well. I genuinely believe that almost every server at Seasons 52 is a good server. The seasonality of the menu keeps it interesting. Menu training is extensive, almost a full month from date of hire to validation. Management at my location is incredible!! Hardest part of the job is that some guests sincerely just are not enthusiastic about (or thankful for) their experience, even if you and your managers did everything perfectly or corrected any mistakes. You just can't take everything too personally. Also, there are several "steps of service" which you must follow closely to be considered a good server (i.e must present dessert to every table and explain it very specifically). It can be difficult to advance, but at my location the turnover rate is extremely low. Most of my coworkers have been there for 2-5 years, more for managers. Tips are very good compared to most serving jobs. Most enjoyable part of the job is when guests ask for you to be their server again or when guests walk out truly happy with their meal/experience.

Day of server work is 3-4 table section with minimal side work. Down time talk among other co-workers and polish silverware. Unless you are a "veteran" server or a buddy to a manger, you will not get the shifts desired. Management puts all staff within a year working on lunch shifts, limiting growth. The position is "sales performance" and holds high check averages, yet will schedule servers with low performance to good shifts. (Night time, or banquets) Not an opinion, this is statistical as they have written data showing these numbers. Chefs, also known as kitchen managers have minimal respect for servers, and are very close knit to management. Chefs get angry every day at someone who makes a mistake, male line kitchen workers are disgusting, inappropriate towards female staff, and women kitchen workers are rude, ghetto and trashy. Servers are cliquey, phony and fake. Management is discriminatory to women, calling them "girl" or "lady". This also goes for male trainers who have been with the company for 5 + years. This place is just sad. Not a high end restaurant, but a Darden chain. Sadly, employees act the same way guests do. Terrible attitudes, and the food is frozen, never FRESH.

I have worked at Seasons 52 as a bartender and server for the past three years. I am thankful for my job and feel that Seasons 52 has helped me develop professional skills that will be useful throughout my career. Working a front of the house position will challenge you to use you communication, customer service, and problem-solving skills. Compared to serving at other restaurants--the money you make is fair to the work load you perform. While you still depend on business demand as a tipped employee, there is no excessive side work or cleaning tasks outside the time you are making tips. The training program for servers will ensure you are successful on the floor ready to handle anything that comes your way on a busy shift. The management at my location has been nothing but supportive, understanding, and eager to teach me new skills. I would highly recommend a job at my location to anyone looking to develop their customer service and sales skills with a background working front of the house in restaurants! 

Managers are money hungry and don't care who they have to step on to get it. They also have very prominent favorites when it comes to employees. Scheduling is abysmal and requesting time off is a pain. We received schedules as early as two days before the next work week. The service team has some really great people who put in hard work, but there are some who are lazy and/or have no maturity or know how to behave as adults. Arguments are common and will disrupt shifts. Glasses and dishware are not given a whole lot of effort when it comes to cleaning them. This is because the managers don't want to step in and make a change. Sidework is a constant battle between people refusing to do their share and people being stuck with the remainder at the end of the night. This is usually around 11:00-12:00 on a given day (2-3 hours after closing time). Then they would schedule too many people on service and money would be difficult to make. 

Top Job Titles	Average Salary
Server 25 salaries reported	$1,064 per week
Host/hostess 27 salaries reported	$18.13 per hour
Line cook 27 salaries reported	$19.22 per hour
Dishwasher 27 salaries reported	$17.62 per hour
Bartender 7 salaries reported	$12.79 per hour

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