general manager

line cook

kitchen manager

hospitality team member

dishwasher

Tender Greens

The job was nice. I like a job that keeps me busy. The energy of the business and customers was up-beat and motivating. The down side is my manger had the worst most draining energy. She was Incredibly dry and smug. Most of us didn't feel appreciated for the work we did unless we were her friends or Spanish speakers. Favoritism was a issue! 
Sometimes we would have two mangers on duty and he was the Opposite. Completely over bearing and energetic. He asked too much of someone getting paid 50 cents over minimum wage, and for a place that just serves food.
 If you called out!! it was a crime, you had to find someone to cover your shift. Excuse me??? Isn't that a Managers job?! They're your Employees. I do have to admit though, that that rule was a bit of a loose rule, it was not that heavily enforced. 
We did get free meals, snacks, and scraps from broken cookies for example, or orders made twice. We also got a small sample of new meals added to the menu, and when you are first hired Every day for about the first week you had to sample each salad(as long as you could eat the ingredients). Discounted meals were allowed when you were not  working. but poor management out weighed the good things about the job a little bit.
 I personally liked the job for the MOST part, but I am in the middle a bit on if i like the job or not. 
the employees were great. There were a few Entitled people  with big heads, but for the most part they were all sweet. If you like working hard, with lots to do to keep your mind busy, and something fun and different, free meals, then this is the job for you. But if you're wanting a job that goes off of energy and vibes, wanting to be treated like a person by your manger, and don't want them playing favorites/not appreciating you this Isn't the place for you. 

This company use to be a fun and great place to work. However, since Tender greens has been invested in by a big restaurateur recently, it went down the tubes.

The restaurants have been multiplying so fast that it just feels like everything else has been disregarded. People are "promoted" into positions that they are not equipped for yet and there is very little training going on for them. As a result, they are not set up for success and it's disheartening to see how stressed they are trying to learn along the way.

Upper management does not support you in any way. The staff is just left to fend for themselves each day and it's definitely a struggle. Standards are not being kept as a result because everyone is trying to get by and survive. The restaurant is always understaffed and always running out of food. Why? Numbers, numbers, numbers. Everything seems like it's at the expense of the employees. It's certainly very, very stressful for everyone involved. For a company that claims to support their people, it is definitely not the case.

The employees are unheard and disregarded for the most part. Any concerns that are brought to people services or upper management are ignored. The culture is terrible. Everyone hates their job and its a very toxic environment to work in day in and day out. The pay is not nearly enough for the amount of stress that a job from Tender Greens carries, regardless of the position. 

The underbelly of Tender Greens is not pretty. I will not go into details but it involves harassment, dishonesty, discrimination, and overall bad management practices. I do not recommend working here.

If you're looking to get your feet wet in the restaurant industry, TG is the place for you. Although training was a bit of a "throw you in and see if you drown" situation with no real time for the trainers to actually train you, once you get the hang of it, it is not that hard to get a hang of. 

I was hired back when TG was owned and operated by the actual chefs who started the company so the culture was just so different then it was towards the end of my career. We used to actually visit the farms where the produce would come from, go to baseball games, have huge Christmas parties, and the chefs would actually create two daily specials themselves. But, as they started to become more and more corporate, they cared less about actual cooking and employee culture. Now the dressings come in bags, and the "specials" are created by the out of touch home office. I understand that companies need to evolve in order to survive but it was a really drastic change that resulted in my eventual departure from the company. 

With all that being said, this company did teach me many many things about myself, customer service, and just about the restaurant industry and food in general that I had no idea about before and I am very thankful for that. They do provide health insurance with dental once you have worked there full time for some months and also you are allowed up to $14 of free food a day. Also, if you are someone who needs to work at a place where they will work with you as far as for flexible hours and time off, this is a great option. 

Working at Tender Greens was a great place to begin my journey into the work force. The atmosphere was pleasant and the team members were all of the same breed of person--namely, very friendly and personable and always willing to go that extra mile to help someone out. Your duties were always well defined and you were never expected to function beyond your abilities. Conversely, the management was very proactive in finding team members that were ready to receive more duties and were happy to teach and guide them through to the next level.

Since the restaurant was a bit on the higher end scale of pricing, the type of customers were generally reserved for working professionals and their families. (If you are looking to work in a place that frequently receives an influx of student-aged customers or if you are uncomfortable speaking with adults, this environment would not be for you.) However, ignoring the pricing, Tender Greens presented an open and inviting atmosphere that seamlessly melded a full scale dining establishment with a more calm and less fancy modern food line.

I worked at Tender Greens for nearly a year and within that time frame there was a high turn over rate, and not only that, we went through several managers (definitely a huge red flag). Management, organization, cleanliness, and professionalism overall is completely nonexistent. If you’re looking for a job to completely drain the life out of you then this is the place to go. The only positive thing I can say is that the select few people that I did bond with and get to work with were all so great, but the lack of disciplinary action towards coworkers who were lazy and did the absolute bare minimum was just far too much, and it came to the point where is wasn’t worth staying any longer. Don’t expect your station to be clean or stocked when you come in, and don’t expect any time to prep before you start your shift. Not only that but managers look for any opportunity to cut your hours, threaten you with write ups (people who actually should be written up never are) and continue to hire inexperienced people. Proper training is never enforced, so none of the new hires know anything about the menu much less how to work properly. Do yourself a favor and avoid this place.

I had a really helpful GM, but the other two managers were lazy, they did the bare minimum and it sucks to see when you’re busting your butt getting paid way less than them. One of them was getting paid a whole $10 more and didn’t do a quarter of the work the staff did. It’s unfair and discouraging to see. I started Tendergreens for salads when it was way more laborous, as you are literally prepping everything and grating a big block of cheese, making like 8 dressings in large batches with no real time, it was a pain. It’s much more calmer now and things are more pre-packaged. Coworkers were cool somedays but they think they know it all and fill the need to chime their two cents in when you’re doing your own work. Though the way people act at work is just the way people are, I wish management would’ve taken some stuff more seriously. There is favoritism most definitely. 
You do a lot of work, and even during service hours sometimes the rush can get crazy; I’m glad brunch was discontinued because it was nonstop from the time we opened til the time we left, and it would get very messy. Overall, I liked this place at first but grew to hate it. You’re underpaid, and always expected to work.  

Tender Greens, offers plenty of working hours for those who have open schedules. For part-time employees scheduling is very flexible, but expect to work weekends. Free weekends are intended for upper management and those who luckily work the opening Mon-Fri shifts. Lunch tends to be their busiest hours, depending on location a second rush for dinner is common. The guests are the priority, as this is a restaurant and their satisfaction is yours. For new team members the quick pace can be overwhelming, but multitasking becomes second nature while in the job. The more flexible you are to learning different positions the more of value you become as a team member. Workplace culture varies, despite efforts to create a uniform culture. Many team members claim to feel unheard. They preach customer service, and the farm-to-fork/local ideology. The most enjoyable part of the job is the friendships you can create with team members and regular guests. The hardest part of the job is the expectation that as your rise in the company ladder, the more you are expected to do despite your pay grade and without rebuttal.

Tender Greens (TG) is a lunch crowd restaurant for sure so expect to be swamped with customers between the hours of 12-2 pm sometimes even longer. Many customers are new to the TG experience, not to mention hungry, so much patience is required in the workplace. Depending on the location there may or may not be any down time. One should prepare to work straight through until the lunch break. I have learned much about how a clean and efficient restaurant is supposed to operated. It is required we learn our menu backwards and forwards and in doing so one learns about herbs, seasonings, and matching flavors. We even learn about how entrees are prepared. Management overall is great. My only concern is that because TG is a developing company so changes to their policies may be frequent. The hardest part of the job is dealing with the rush crowd, and to keep customers satisfied. The latter isn't really hard at all because the food is wholesome and delicious. The most enjoyable part of the job is the team. TG knows how to hire great people with good temperament.

A typical day at Tender Greens Would consist of me cleaning up & setting up dining room tables & porch tables. I learned many things at Tender Greens. In the early days of working at Tender Greens, I learned so many skills, including how to keep calm under pressure, how to stay organized. The hardest part of my job would have had to be working the line during Lunch Rush. The lunch rush was the hardest part to work because there would be a small workspace for multiple employees, so some employees would be practically working on top of each other. The Management at the particular Tender Greens I worked at was very irresponsible. They allowed many of the other employees to call out without trying to look for a replacement & many of the times they undercounted the proteins, so we would constently run out of ingredients & proteins. The most enjoyable part of my day had to be dealing with the customers. Many of the clients were returning customers & they were always very friendly

What is the best part of working at the company?
It was a good practical working experience with a professional, practical, flexible, easy to work with chef in charge environment.

What is the most stressful part about working at the company?
During rush hour, which seemed to be often, the pace was intense (pre-COVID). 

What is the work environment and culture like at the company?
Not sure how it is today. Before it was a carefully crafted restaurant experience, designed to appeal to upper mobile yuppies and the like. The staff on the floor was relatively customer service centric. The food was healthy and this was a selling point much emphasized by the staff to the customers which became experiencial, drawing lot's of return customers. 

What is a typical day like for you at the company?
Since I washed dishes, my day was almost non-stop. However, I have a AAS degree in Small Businesses and Entrepreneurship so I recognized my important role in being part of the team.

Top Job Titles	Average Salary
General manager 45 salaries reported	$77,288 per year
Line cook 192 salaries reported	$17.86 per hour
Kitchen manager 9 salaries reported	$73,300 per year
Hospitality team member 105 salaries reported	$17.95 per hour
Dishwasher 41 salaries reported	$17.90 per hour

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