server

restaurant manager

hospitality manager

front of house manager

line cook/prep cook

Taco Mac

This review applies to servers! Taco Mac is overall a fun place to work. However, it is a sports bar with a cheaper menu. You’re going to be absolutely slammed on game nights and the weekends, and sometimes just out of nowhere. You will either have too many tables or too little, and they favor particular employees. You must have knowledge of at the minimum basic, commonly ordered beers or you will struggle with the 100+ beers on the menu. They do not hire on bartenders, you must serve first!! Best piece of advice is make your availability the shifts you want to work from the start, otherwise you will have a struggle fixing this and they will expect you to work whatever you are scheduled for. You will have to prove yourself as a server before you earn the better shifts (2 week process). You are working late shifts, as well. As a closer on weekdays, expect to leave 1:00am-2:30am, as we close at 12. As a closer on the weekends when we close at 2am, you’re looking at 3:00am-4:00am. The GM’s are the most reliable in this company so go to them when you need things. However, in light of all this, the coworkers are typically very helpful and fun to be around. The sour ones don’t stay very long. Management will not tolerate any serious misconduct, will fire those who clearly do not care, who slack off, or who are consistently late. You will make LOTS of money here if you can deal with the schedule. This job is not an easy side serving job for somebody to have if you’re wanting to make some fast money and already work a 9 to 5! I used to work 6 days a week over summer, all night shifts, and made a around $1000 a week, Monday to Sunday. Tip out is 1% of sales every shift, or 2.5% with SA on. I have such great memories here and make good money. Just expect the sports bar environment and nothing special. The special thing lies in the big games, co-workers, and the after hours silverware rolling talks. You see lots of teenagers and big parties here. Taco Mac does not turn away parties either, only puts them on a wait if necessary. I recommend to people who have some sort of restaurant experience, they will not hire you on as a server without it, and otherwise you may struggle to get the hang of the fast-paced environment.

I began working for this company when I was 17, and quickly loved the “party” environment. It felt like just going to hang out with friends instead of going to work. I was employed by the company for four years, and over time saw a few issues arise. I was promoted to a Certified Trainer, meaning I trained all new employees who came in. I enjoyed this, but after a full year I finally looked at my paychecks and saw I was making $1 less than agreed upon by my manager. When I brought this us, he said he didn’t recall a raise being discussed, and I was too young and naive , that I trusted them to adjust my pay. I was later trained as a server, and I enjoyed the money. But was let go after not asking a 50 year old man for his ID when he requested a beer. Unfortunately this is a corporate policy that you must ID every individual, every time with no exceptions. I didn’t think I needed to ID him as gas stations and liquor stores have a policy when anyone under 40 must present ID in the state of Georgia. Considering his grey hair, glasses, and visible age I did not do so. After being let go, I began to reflect on management and realized that my general manager whom I adored was actually extremely manipulative and grooming the female servers to get his way. He would always say “oh princess you know you’re my favorite, could you close tonight?” Knowing I would be clocking out with 13-14 hours. It was always about what we could do for him, never what he could do for us. Overall, I miss my friends, but I am thankful I was let go when I was. It is also very hard to stay sober when everyone there uses drugs, and goes bar hopping after we would close. 

This was my first serious job. I learned so much from this place from  customer service skills to how to cook on a flat top grill. My position here was a host. That position was the easiest/hardest you greet and seat people to the assigned severs section. They thing is most people think you're a manager and if they hadn't been greeted in a timely manner they're coming at you full force. After awhile you build some grit, so it's not bad.
So you've been hosting awhile and you want to try out serving. If you feel ready to advance and you know the menu well enough. Within a week or too you're bumped up to the server position.A little harder work, more responsibility but more money. Within the server hierarchy there a three tiers at this place. Volume(5 hour shift) Stay Thru(Extended Stay) Closer( Cleans Ups Closes Up). With each level there is more money to be made. Longer you stay the more potential customers are going to come and that means more tips.

So from being a server you can upgrade to bar-back and then to Bartender. Most people go hybrid and bar-tend and serve until they're ready to become a full time bartender. They really good money to.

The hardest thing at the time was becoming a manager, especially if you're really good what you do. It could different now though.

You can also from front of the house position to back of the house position at will. They train you and then you're in it. 

If you know restaurant culture you know you can have bad days and good days. They people slowly become like family and family can be  dysfunctional but it's great to meet all the interesting folks that come through there.

Managers would only enforce company policy with employees they did not like and allowed others to violate company policies regularly. 

Servers make 2.13/hr plus tips, bartenders are paid twice that in an hourly wage and are tipped by every server regardless of whether alcohol is served or not. 

Server assistants are paid more than servers at approximately 1.5 times the hourly wage of a server, and servers are required to tip SAs regardless of whether or not the Server Assistant is on the clock performing duties or not.  Server assistants are authorized to sit down and enjoy meals on the clock on top of being paid more than servers.

Certain non-employees and former employees are granted access to parts of the restaurant that are normally off limits to non-employees.  Guests are treated more fairly than employees and reap greater benefits.  

Managers engage in hostile and inappropriate behavior in the workplace by engaging in verbal and physical communication that creates hostility between employees and an uncomfortable environment for others. 

Uniform standards are not enforced fairly across the board.  Some female/male employees are not required to adhere to grooming and performance standards because of seniority or favoritism. 

Sexual harassment is tolerated on a level I've never experienced before.  More to say, but can't post it all on here.

I worked as a manager for 2.5 years and the GM was the absolute worst person to work with. There was a huge list of complaints from employees as well as other managing team throughout the years.There was just no accountability, nothing was done during my time there and we lost a lot of valuable employees and managers.The BOH was a nightmare to get staffed, as with most restaurants. The issue here is that starting pay is very low ($9 an hour) and they dont offer any paid time off benefits unless you've worked an average of 33 hours for the past 3 years CONSECUTIVELY. if you had a bad year, say your second year, then you have to start all over as if you were in year ONE. and thats only to get ONE week of paid time off. that's ridiculous in any industry, how can you expect to staff any kitchen if you don't offer any decent benefits to employees. Overall, the concept is great and the beer is amazing. Sauce is made in house as well as most products. Some clients are act extremely entitled(chancellors) however, the good regulars make up the difference for the bad ones.

The job itself is pretty on par for what you might expect in a concept like this. It's a fun atmosphere, and definitely a "quantity over quality" type situation as far as making money as a FOH employee goes. Where the issues come to play is in the "politics"... I'm sure this isn't necessarily an issue at all locations or locations where management has a more professional grip on their stores, but there was a LOT of gossiping, spreading of rumors, drama between coworkers (including managers), etc. Store level managers promoted a culture that was incredibly toxic and seemed entertained when hourly employees had issues with one another. Granted I did hear that the General Manager that was behind a lot of the problems has since quit, so I don't know if the "culture" may have improved since. It's not a terrible job outside of the "he said"/"she said" if you have the ability to ignore the drama without getting exhausted!

While working with the Tacomac Restaraunt Group for approximately two years, I've experienced a copious amount of new knowledge and working skills. The overall environment was very productive and at sometimes chaotic, especially on big events such as major sports games or holidays. A typical work day would include setting up the restaurant for the day, catering to the guest, and making sure exceptional food always left the kitchen. Working for such a large restaurant chain has taught me a lot about communication and responsibility. Management would schedule meetings for the entire staff regularly every few months to make sure everyone was updated with any changes or additions to our store. The hardest part about working there was probably the occasional chaos that would take place on extremely busy days, but staff would push through to make sure all guest were catered to and that all responsibilities were taken care of before the closing of the restaurant every night.

The company had gone through about 4 different concept changes over the course of my employment. I had seen many employees promoted well before me due to the relationship with the manager(s). This particular location was in Midtown Atlanta and had a certain clientele that leaves a bad impression on staff. Many times the customer would know exactly how to order a drink or entree in order for it to be comped and essentially get to dine for free. The tips were not very good and the hours were too long. During the football season (because Taco Mac is basically a sports bar with a ton of beer and wings) bartenders had to work anywhere from 3-6 on a team and pool tips. The hardest part of the job for me was honestly given a coworker money that others have worked hard for without deserving it. I use to enjoy working there and learning a lot about beer, but after too many years I became bitter and have no desire to ever return.

Taco Mac is different. I knew this was going to be the toughest serving job I’ve had from the day I walked in. The management sucks don’t get me wrong they’re trying to change things around but wow do they still cut corners. You end up carrying other peoples jobs and responsibilities due to the lack of back bone and care the managers have. The kitchen crashes all the time due to call outs and no call no show and it delays everything. We lose money, food always gets discounted, we don’t get tip correctly, food doesn’t come out on time (28 min on a apple cran salad no protein). We run our own drinks, run our own food and bust our own tables, don’t get me wrong tipping out isn’t the best but it’s more money to be made because we can flip our tables quicker. There’s no effort put in the BOH from the cooks, to managers to dish to the Togo just lazy, and the FOH is always half a**. I believe we need to shut it down for a few days and train everybody, get new hires and open that place up again and do it right, because it’s a disaster I’m telling you. 

When I come in we have a shift meeting that includes a run down of menu changes, beer selections, a.ny issues that have arrived, and future changes. I make sure my section is cleaned, help set up and prepare for the rush. I greet customers, take orders, up-sell and suggest items. I ring in food orders on computer, and ensure the customer receives quality food, and service. Management is great they all get to know the employees, the are helpful, and always available. I enjoy my co-workers there is not one person that I can say I dislike. Everyone works hard and is helpful to each other. The hardest part of the job is working late hours in the middle of the night. The most enjoyable part of my job are my customers. When I receive customer compliments, and when I am able to provide customer with exceptional service.

Top Job Titles	Average Salary
Server 4 salaries reported	$40,000 per year
Restaurant manager 11 salaries reported	$60,864 per year
Hospitality manager 2 salaries reported	$57,500 per year
Front of house manager 8 salaries reported	$55,438 per year
Line cook/prep cook 2 salaries reported	$11.00 per hour

Working at Taco Mac: Company Overview and Reviews

Taco Mac

Taco Mac Ratings

Popular jobs at Taco Mac

Salary Satisfaction

Job Seeker Tools

Employer Tools

Browse

Stay Connected