line cook

host/hostess

restaurant manager

cook

server

T.G.I Fridays

I was never scheduled more than 12 hours. I was told that the people who had been there for a long time get all the hours, and the new people don't get anything. Over the course of a month, 6 people either quit, got fired, or got arrested. During this time (lasting a month) I was getting over 40 hours a week, being asked to stay over and come in on my day off, which I had no problem with! Then they hired a couple more people and I went back down to 12 hours. It was humiliating and frustrating. Two weeks after I quit (was already working around 30 hours at my new serving job) I received a voicemail stating that the previous scheduling manager left and I would be given more hours.

Aside from the severe lack of hours, the clientele that ate there were verbally abusive towards the wait staff. I am unsure if it's because of the restaurant or because of the location. It was normal for people to come in daily and complain to get free food, get stiffed on tips, etc. Working late can also be very difficult, as some of the guests that come in at midnight tend not to be the best crowd.

The restaurant also was not run very well. It was very common to go on a wait when the restaurant was half empty (a wait means they stop seating people, normally due to lack of tables, or sometimes because the kitchen is so backed up). In the past 10 months at my new job, we went on a wait a couple times (holidays). But at Friday's (at least at this location), you could expect to go on a wait literally every Friday and Saturday. The guests notice that the restaurant isn't even busy and they are upset before they even sit down.

Food constantly went out with either the wrong sides, or not cooked properly. Many times my guests told me they had not ate there in years and had no intention of coming back. I would constantly tell my manager to take off their meal, but they should have been doing that without me asking them to. You can expect to comp (take off) roughly 10-30% of your sales a shift due to mistakes etc. Guests do not tip based on the original check amount, meaning you will be losing 10-30% of your tips due to the kitchen's mistakes.

Another thing that does not work very well is you have to ring in your condiments. If someone wants a side of mayonnaise, you have to ring it in, and wait for the kitchen staff to get it for you. Many times they would toss the ticket without actually getting it, leading to an argument about whether you put it in or not, meanwhile the table is still waiting on their condiment. This is the first restaurant where I had to ring in condiments, steak sauce, and dressings.

The window where the food goes out is incredibly hot. Using trays is discouraged, and you typically had one person per 2-3 plates of food. You will get scars on your hands from getting burned.

The drinks the bartenders are bit over the top if you are considering a bar position. Some drinks take almost 2 minutes to make. They look fun, but really drags out the ticket times and guests have expectations that they receive their drinks in a timely fashion.

One time they put the host on dish and made everyone tip her out as if she was hosting, paying her host minimum instead of the legal minimum wage. This made many of the servers very upset. Again, I have never seen anything like that before.

Mystery shops are a big deal at the location I worked at. Sadly, they cared more about the mystery shops then they did the actual customer experience. Failure to card the mystery shop will lead to immediate dismissal (which is understandable), but you are also expected to push gift cards, push the rewards program, get their email, get their phone number, push the seasonal drinks, etc.

Finally, no one was consistently making more than $100 a night (even weekends). The people who put in their time and were getting hours explained to me that compared to the year before, they were not making anything. Business had died dramatically over the course of a year, and many of my co-workers worked second jobs.

There are many other things wrong, but I would say the worst problems are lack of hours for new people (though this may not be a problem anymore), no one is making anything, and most of the kitchen staff is not qualified leading to many mistakes and confrontations.

What used to be an amazing atmosphere and place to work at took a really quick turn for the worst. The first 5 years at Friday's the company was really good, had an amazing atmosphere and infectious environment that wanted people to keep coming back and sitting at their bar, eating their food, and having a great dining experience. Even though some days you were there for over 12 hours, up to 14 hours some days, it did not always seem like work because of the energy that was provided. It was always fast paced, you made great money, and on top of that, you had great benefits, great health, dental, and vision, plus a 401k option, and depending on how long you worked there, you had different discount options on meals, and also were awarded vacation pay. Employees there for 6 months to 3 years got 25% off meals for them and one guest at any Friday's, and for 3 years or more, you received 50% off meals for you plus one other person. You started with 1 week of paid vacation and over time accrued more for years worked and hours averaged per week. After 5 years I had worked up to 3 weeks of paid vacation.
When the company was sold from Carlson Worldwide and was taking over by Central Florida, is when some things started to change, and they were not changes in favor of the employees. Employee discounts were taken away and only your swiftly 50% off was allowed. Over time they brought back only the 25% employee discount at any participating Friday's. Although they still offered a benefits package for health, dental and vision, they changed plans to a lesser plan that cost more, and implemented taking insurance out after taxes were as before the insurance was taken out before taxes. So every two weeks you had to wait and see if you had a check, or if you had to pay for your insurance out of pocket. 
In addition to these changes, they took away vacation pay for employees, so what was an amazing perk for working at Friday's now was gone. 
Before some of these changes, Friday's was very competitive in what you made on a daily, weekly, and monthly, and when you included great benefit options on top of that, it made it a very pleasurable work environment. Not to mention, in a workplace where you take home money each day, the idea that you get paid vacation days off, so when you go away, you are still making money, it is a very nice feeling. 
TGI Friday's was a great place to work, a fast paced environment, you learned a lot about food, about drinks, about how a restaurant runs, and how to use communication to make things run smoother and more efficiently within the workplace. I always felt like if I had a concern, that my voice was heard, and you could ultimately come to some sort of agreement and understanding. Although there was always a lot expected of you, you felt like management had your back and if a problem occurred, they were always willing to help fix any issues before it became more serious. This culture changed to, as with change over and new management, I felt like management had less accountability for things that happened in their restaurant, and they liked to point fingers and blame people before trying to fix any issues. Certain managers would not like to go and talk to customers which lost good long term customers. The culture changed, and changed for the worst. 
What used to be a very fun, upbeat, exciting atmosphere to be a part of, whether you were working or not, quickly changed into a place of stress, anger, and distain. It is sad, because what used to be an amazing place, left such a sour taste that it is hard for me to even go back, and it's extremely sad to hear former regulars talk about the culture. Friday's was always a place I was so proud to work for, and a company I loved being a part of and that quickly changed, and it is just a shame.

For quite some time I believed in the values and credo of Fridays. I enjoyed coming to work and meeting new people, and even more given the opportunity to serve return guests. For the most part my co-workers always made being there fun. It was easy to lean on them especially when my interaction with a few guests would get difficult. At times I would even look forward to interacting and bonding with a few select co-workers after work. The most difficult part of working for Fridays is the constant change in management because those employees who were attempting to climb the ladder always have to explain and re explain their position and goals and most of the time start over in their progress by having to show each new manager how they have gone above and beyond for the company. After 13 new managers and new personalities in 1 year, one becomes frustrated and exhausted, and your faith begins to wither. Especially when you and your co-workers know what you have done and how hard you have worked but each new manager has their own agenda and goals and so forgets to represent the values and credo of Fridays. I have seen many great potential managers quit because they just become exhausted and begin to think that because of the constant change in management and lack of living the values exhibited by current management that their own professional growth has been stunted. As an hourly myself and other hourly employees that have been with the company for several years have valuable insight into why Fridays goes through so many managers. Unfortunately there is really no kind of forum that allows us to give feedback to our bosses and those in HR. And for that reason the cycle continues and until we are heard the likelihood of things improving in this aspect is extremely low. Many of the managers that are hired outside of the company are unsuccessful in the first 6 months and the main reason is the lack of respect received from the hourly employees. Hourly employees do not show managers hired outside of the company for just a few reasons. First, because the hourly doesn't think that the new manager understands what it is like to be in their position. Second because of lack of knowledge, whether it be about our POS program or our values and credos. This is seen as a weakness. And third, because the new manager automatically comes in with an agenda to change everything without first observing to see what is broken, if anything. Personally, my biggest issue with the management at Fridays is hippocracy. How can a manager hold me to the standards set by Fridays if they themselves are not examples of these standards, or worse they don't even know what these standards are. Also, managers are very comfortable with asking hourlies to do favors for them but offer nothing in return. I personally have stopped my progress within the company several times to help a manager fix their department, with a promise to help me advance afterward only to see that manager transferred to a different location because of a promotion. And I was left to a new manager that I had to train in running their department.

Overall, I think this position at this location would be a wonderful fit for an experienced line cook who not only knows their way around a kitchen but also thrives in the stress of one. Anyone else - may not be for you.

Management:
Hit and miss.

I found that some management was extremely supportive, uplifting, and kind; always made me feel wanted. They handled a lot of things other jobs didn't such as being late or calling out due to sudden emergencies or events. Extreme flexibility in that sense, probably great for someone with kids who shows up late, goes home early, etc semi-frequently. 

I also found some management let us sink. This was my first time being on the line in my life and within a few days I had been left alone with just one other cook during high-volume dinner rushes. This is the main reason I'm cautioning people who have never worked in a kitchen before. It felt like they truly threw me to the wolves.

Upon me expressing feeling burnt out, they instantly offered different solutions to take weight off - incorporating prep into my schedule or lessening my hours. 

I took a day off due to burnout and was honest about it, they were extremely understanding and wanted to work with me in any way to keep me there. Overall - I really felt valued and cared for as an employee.

Pay:
Amazing. Absolutely amazing. 

Though again, the job is extremely high stress, high volume, and relies on you to perform at least good on numerous stations. Even then, I thought the pay aligned with the stress and burnout shifts gave me. 

Environment:
As mentioned prior, understaffing was a large issue during my employment with this company, and I frequently found myself working the entire line alongside only one other person. 

Friendly socialization was nearly impossible, however the kitchen's situation equated to a requirement for clear communication. 

The high turnover was some of the most extreme I've seen - it was so vast that I couldn't make any social connections. In my experience, they would be gone within a few days. 

Those who had stayed with the company for more than a few weeks were extremely helpful and kind. It takes a lot to maintain that demeanor when you are working on numerous dishes at a time, things are beeping, tickets are late, etc. When I felt like management was letting me sink, my coworker pulled me out of that water every single time. 

I cannot stress enough how important teamwork and clear communication is in this kitchen - it is truly make it or break it. 

Some things I hadn't expected prior to hire was the sensory overload of beeps, rings, crashes; the occasional outwardly expressed anger of others, and just how stressful line work is. 


It's a very tough job, but I think it would be a great position for the right kind of person. 

I genuinely loved my job at T.G.I Fridays and I miss it. It was a great place to get experience as a young server, especially since they were willing to take the time to train you if you have never served before. It was also relatively easy to "move up" from a host to a server or from a server to a bartender if you wished to do so. My coworkers were great and most of us got along very well, with the exception of a few. While this is a great place to work if you're a high school or college student looking to make some extra cash, it's not really a great place to work if you're looking to make a career out of serving. The customers (at the location I worked at) had a tendency to be cheap and rude. On any given night, there was always someone hoping to get free food comped and I don't know a single coworker who didn't get stiffed a couple of times. There was also a general disconnect between management in the kitchen and the front of house. If we were short staffed, wait times for food were exceedingly long and management would have to go behind the line and help out. This made it difficult for the servers to get food out of the expo smoothly and we never seemed to have enough runners. It also made it harder for the managers to visit tables in the dining room to make sure everything was okay because they were so busy helping out in the kitchen. The managment was nice enough, but I just wish there would have been more teamwork between all of the managers and the employees because busy dinner shifts could never seem to run smoothly and that contributed to the problem with customer dissatisfaction. 

I will say that this was a FUN place to work and I had more good times here than bad. We would occasionally do fun things like gift exchanges on Christmas and potlucks. Coworkers were always willing to help out if needed and hang out after work. Management was also willing to be flexible and work around peoples' schedules. I'm not sure what the compensation or benefits were like. I know we offered health insurance. The pay for servers was below minimum wage, but that's standard in this industry and you make up for it in tips. There is a "tip out" for bartenders, but it's only a small percentage. If hosts doubled as bussers or food runners, we'd tip them out, too, but once again, it wasn't much. The job security isn't great, but that's pretty standard for the service industry, especially in the era of Covid. Overall, I would suggest working here if you're a high school/college student or if you just want some extra cash in your pocket or if you're new to serving. If you want to make a living in the service industry or if you're a veteran server with years of experience, you're better off going to a place with higher checks and higher standards. 

A typical day at work is fairly fast-paced, we always have the same regulars come in around 5:30-6:30, then new faces tend to come in later in the evening. I come in at 5:30 for my PM shifts, the first thing I do is set myself up for the shift. I like being prepared and it's less time I have to spend making mixes, cutting fruit, or getting ice when it's rush time, away from my guests. I've definitely learned how to multi-task, put a good face on to my co-workers and my guests even when I haven't had a good day before work or what have you. I've also learned patience and how to be calm and level-headed during a rush period. My management team has improved a lot in the past few years I've been there. I honestly think the team we have now is the strongest it's ever been. The only thing I struggle with with my management team is passive-aggressiveness and disrespect. I feel like, as a manager, you should conduct yourself in a professional and respectable manner. As a manager, you should treat your employees with respect. And frankly, if there is ever a problem, to just address it and give direction instead of being passive-aggressive and having an unprofessional attitude. My co-workers, for the most part, are pretty awesome to work with. There are a few bad eggs with bad attitudes and poor work ethic, as at any establishment. We tend to work well together, we understand each others' strengths and weaknesses and try to utilize them through each shift. I wouldn't say my job is hard, but if I had to pick something, it would have to be managing my time and making the most of it. For example, while I'm at service bar making the server's drink for their tables in the dining room and I have 15-20 tickets with 1-6 drinks on each... Knowing that I have to get the drinks ready to hit the table in 6 minutes or less from when the ticket was printed to me (which is our brand standard), I have to use those minutes wisely and make the most of myself in order to ensure each one of those drinks is able to be in front of the guest that ordered it in the specified time. I actually really enjoy my job as a whole, honestly. I love staying busy, working with people, and it's always a blast. Being able to connect with guests on a personal level, while still giving them great customer service, is just something I've always enjoyed doing.

i have been employed at fridays for less than a month and i am so distraught by this job, I cannot function in my personal life.

 As a new server, they will cut you first, and not seat you. As a new server, you can expect to earn an average of  $20.00 per night, and you have to accept that.  I had a shift, where I was brought in to wait on one table and be sent home. They also deducted a tip-out percentage and did not allow me to bring home the one and only tip I made that night. When I expressed it was not alright to bring me from my home and waste my gas for 1 table, I was painted as the "bad guy". I was told that because I expect to earn money in my place of employment, that also means that I only care about myself, and not the restaurant guests. So the only way I care about my job is if I agree to my time and my life being so de-valued and worthless, that I have time to go in for 1 table.

Two days later, i wasn't getting sat over 40 minutes after I arrived to the establishment, when others who got there after me were getting seated. I inquired to the host why I wasn't getting sat, well I got reamed out for that too. They said a guest overheard me saying I wasnt getting seated. Again, I was wrong to want to earn money and the management even went so far to say I came in, not ready to wait on the tables! Um, wouldn't the fact that I was requesting tables indicate the fact I was ready to wait on them?  It's as if they have no  idea what to say, so they just say senseless statements. Then two days later, the guests who "overheard" me sent a complaint, or so fridays says.  if you go to fridays.com, you can see how easy it is to fabricate a false complaint anyone can create one. And I'm fairly sure the staff there fabricated it.


this is really just a lot of senseless torture and heartache for me. I was just a mom trying to do a part time job to help provide for beautiful children.  I am so distressed from this place, I barely have a clue what I am doing when I get home.  

Please have some respect for yourself, don't apply to this job!

Typical Day at Work:
A typical day at work as a hostess involves greeting and seating guests, answering phone calls, and managing reservations. It’s a fast-paced environment, and there’s always something to do. I spend my time interacting with guests, making them feel welcome, and ensuring they have a great experience from the moment they walk in. I also work closely with the servers, bartenders, and kitchen staff to keep the flow of the restaurant smooth and organized.

What I Learned:
I’ve learned how to manage multiple tasks simultaneously while keeping a positive attitude. The importance of communication has been key, as I regularly coordinate with different teams to ensure guest satisfaction. I’ve also developed excellent customer service skills and learned to handle challenging situations with patience and professionalism.

Management:
The management team is supportive and always ready to help. They communicate clearly about expectations and are open to feedback. There’s a sense of teamwork, and management often encourages personal growth, providing opportunities for development.

Workplace Culture:
The workplace culture is fun and friendly. The team works well together, and there’s a lot of camaraderie. It’s a great environment to make new friends, and everyone is supportive of each other, which helps create a positive atmosphere for both employees and guests.

The Hardest Part of the Job:
The hardest part of the job is managing long wait times during busy hours, especially when guests become impatient. Staying calm and positive while trying to keep everyone happy can be challenging, but it’s part of the job.

The Most Enjoyable Part of the Job:
The most enjoyable part is interacting with guests and creating a welcoming atmosphere. It’s also fun to work with a team of people who are all dedicated to providing excellent service. The fast-paced nature keeps things exciting, and it’s always satisfying to see guests leave happy.

Worked here for a few years, here's what I think. Clientelle is 50/50 they're either really friendly and talkative/easy-going, or they're just waiting for any mistake to take advantage of. There are a lot of hours to be had, seeing as plenty of people get overtime, but management often fails to communicate that you'll be working for longer than you are scheduled and they often will become disgruntled upon communicating that you must depart on time for any reason, it should also be noted that they do not follow proper California-mandated break procedures(they used to but haven't for years) so be prepared to work long shifts with no hopes of a break. Management is all over the place, they often fail to communicate with each other and protocol changes depending on who's there, as an employee dealing with multiple questions from guests; this can make it difficult to have a consistent answer to the same question. Management will also often refer you to HR so they don't have to deal with any work-related complaints, which is really discouraging when it comes to trusting them with anything. As for the co-workers, they're generally all pretty nice and helpful! Seeing as everyone generally goes through the same experiences, everyone on the floor is pretty helpful and do their best to stay positive. Overall, the staff is great, management leaves A LOT to be desired, scheduling is all over the place (for years the schedule for a week has been released 1-2 days prior to the start of the week even though many people have set availability and prefer consistent shifts) so it's extremely difficult to plan ahead for anything without requesting the day off first, and clientelle can be extrememly friendly but they can also be the exact opposite. Overall, be ready to have a lot on your plate without much appreciation.

Poor communication with staff. Management has a "Because I said so" mentality. Coworkers constantly calling in sick, causing others to have to work longer hours. They don't care about your home-life, and expect you to make family #2 priority, and job #1. I frequently found out I would have to close, after getting to work. This would add several hours to a shift. Wouldn't be an issue if I knew going in and had time to make arrangements/plans in advance. Managers had no problem yelling at staff about small things, in front of other staff.
Often suggestions or comments made by staff to management met with anger. Good people were constantly given bad or fewer shifts because they were disliked. If someone does something wrong, they are treated poorly, without retraining. They are often treated just poorly enough in the hopes they will quit, instead of fixing problems to make a better more efficient atmosphere. 
As with most corporate/chain restaurants, if you are a "favorite" you can get away with murder. If you aren't they will treat you like a dog in the hopes that you will quit on your own. 
In my case I broke/crushed a finger outside of work. I needed more time off work than my doctors note originally said, and was given the runaround when I tried to come back. I even tried to find out if I needed to go back to the Doctor to get a new one, but the GM would not respond to me, and I decided to move on. Now after 7 months, they have not contacted me, even after the GM said he would call me with the info I needed, and I am still on their employee list, and get notifications about shifts others are trying to get covered. 
After 20 years in food service, I can honestly say this particular restaurant is the most unprofessional I have worked for.

Top Job Titles	Average Salary
Line cook 37 salaries reported	$17.05 per hour
Host/hostess 31 salaries reported	$13.20 per hour
Restaurant manager 6 salaries reported	$62,833 per year
Cook 23 salaries reported	$15.26 per hour
Server 26 salaries reported	$18.71 per hour

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