server

host/hostess

restaurant manager

dishwasher

kitchen team member

Texas De Brazil

Texas de Brazil Detroit could easily be the best serving job ever IF they fixed a few things. I love my coworkers and my current managers, but there are some things you should know about this place that I wish I knew coming in, and that may cause me to leave. 
*Corporate does NOT care about you, restaurant issues, staffing, management, nothing but money. Any issues or complaints fall on deaf ears. They only come through to figure out how to make more money. You're disposable. This goes for any position up to the general manager. 
*The general manager training program must be terrible, because everytime corporate comes to town we get a new general manager. We're still waiting to get one in Detroit who can make it through more than 1 corporate visit. 
*The current store managers are great, but they don't have the power to do a lot of things that need to be done. 
*We are chronically understaffed, but there's no advertising for all the openings we have. I'm a server but I also do a ton of bussing, hosting, and regularly have double sections. You fill out and availability form when you start, but I'm regularly scheduled on days I can't work. This wasn't an issue when we had more servers. We're hiring bussers (floor attendants), servers, hosts, and carvers, but there's only an ad for carvers.
*There's no gratuity included on groups or parties. You can get a party of 28 for 3 hours that spends $2,000. You might make $500, you might make nothing. It's totally up to who's paying. I hope they tip extra if they split the bill 6 ways. 
*The tip out on credit cards is rough. Instead of paying the carvers a better wage, they get 45% of your tips, bar gets 5%, and bussers get 5% (this is laughable right now, because most days we don't have any bussers, we do it ourselves and management helps out). Everyone stays quiet about cash tips. We still make really good money. 
*At our location, a LOT of stuff is broken. Coolers, tables, water fountains, cabinets etc, there's a lot of stuff you have to find ways to make work. 
*You have to work a double every holiday including Christmas. If we have enough servers you might be able to work a single, but that's a big if. I closed New Year's Eve around 1am or later and worked a double New Year's Day starting at 10:30am. I think last year I worked the double Christmas Eve and a single Christmas Day because we had more servers then. 
*They don't fire bad servers because of the staffing issues and corporate favoritism. 
*There's seniority in the Floorplan. Certain servers get the best sections everyday. 
I know what I've shared makes it sound bad, but honestly, fully-staffed it's the best place I've ever worked, and I've been a server for a long time in a lot of places. There are currently 2 great managers there who show their appreciation and recognize good and hard work. The regional manager is really good too. It's a very easy job for a server, no menus or specials to deal with except wine. The money is excellent, even after they cut into your credit card tips. The server tips aren't pooled, so you don't lose money because someone else is bad. The servers and bartenders are people you'd hang out with, a great family (they will be your family, you will spend your nights and holidays with them) who joke and make the best of the shift. Some of the carvers are good guys too. With some additional staff, some repairs, and better treatment from corporate, this could easily be a job I'd never be willing to let go of. Oh, and you get 50% off yourself and 5 guests, and free "dinner" aka whatever meat is left at the end of the night. 

As a Gaucho, I provide a centerpiece for the business plan done at Texas de Brazil by preparing and serving fine cuts of meat to the guest. It's a job that is most demanding of time management, as you're both cooking and serving cuts of meat in a continuous dining experience and must ensure that the cooking is to the specifications required to each cut or guest. But if this is accomplished it can be a very easy and gratifying job by giving your work to a guest for their appreciation.

A typical day when not prepping skewers of meat in the early afternoon or preparing the grill to be used and starting the cuts' cooking is to come in just before service starts and making sure the last two teams have accomplished their aims. Then its a matter of finding which cut or cuts you are serving and beginning the continuous service. As the day winds down, you begin to prepare the store to close depending upon which shift you came in as.

I've learned how to grill with an open-charcoal grill for each cut to achieve the desired cooking dependent on cut variation from the distributors. I've also learned how to do basic butchery when we receive more inventory to have the desired shape of cuts. Another lesson learned is the specifics of each cut and what desirable traits they have.

The current management team was brought in to turn around the store's performance from the previous management. They have done an excellent job in creating a hard-working, but understandable environment where the employee can work with the management to have a good work-life balance and still ensure a reasonable paycheck. They have a good wage system in place for fair compensation to each employee and offer good benefits after a year of service. They are not discriminatory in their corporate culture and even offer protections for LGBT employees.

The hardest part of the job would have to be ensuring that there are sufficient amounts of meat cuts that are cooked to guest specifications, which can vary as different numbers of guests come and go. But if that is handle with proficiency, it becomes the most enjoyable part of the job in having on-demand cuts served as fast as the customer wishes.

Higher up management does not care about their employees. I understand working in the restaurant business that you work holidays as I have previously but they do not care at about y our happiness at all. Every year they are closed one day of the year (Christmas day) and the year of a global pandemic, they decided that they must open because of closure at the beginning of the pandemic... Absolutely pathetic of them. They scheduled all of us to work a double for EVERY HOLIDAY even if you worked it the last year before. There is no system in place for scheduling, no consideration of how much you work or how good of an employee you are, and it is unfair that they play favorites. The tip out is outrageous! Servers only keep 45% of tips after tip out. There is no guaranteed gratuity no matter how big the party size is. I have had MANY cases where I have served parties of 20+ people for 3+ hours, buss their table throughout dinner, bring drinks all night, and drop a $1,000+ check just to receive nothing. The most disheartening feeling in the world is knowing you made nothing and worked so hard. They will seat anyone past closing time and the most annoying thing in the world as a server is being stuck waiting on one last table in the restaurant and cleaning/closing by yourself even though you shouldn't even be serving them. I understand 10-15 minutes after closing is okay but 30, 40, 50 minutes after closing is unacceptable. If you are a student with a set schedule or have another job, they will try to guilt you into picking up more shifts because they say they are always "short staffed". You then show up to take about 5 tables max if it is not a Saturday night. Total waste of your time and if they are over staffed, they won't cut people until everyone arrives and then plays favorites. Not worth the stress of dealing with cheap customers who can't tip wayyyyy too often, anti maskers fighting with you at the salad bar CONSTANTLY, and management that does not understand what closing time is.

I initially interviewed to be a PT host, because I am a FT college student, but was asked to be a server due to experience. I hadn’t worked PT hours since I started. I didn’t mind b/c I was on Xmas break. After break, when business began to slow down, as normal, I requested to change my schedule to PT and was denied due to the needs of the business. This was one of many signs that management did not care about me. I was ultimately forced to drop a college class. Management gets there approx. 4 hours before the shift starts (Mon-Thurs) & they know what projected sales are supposed to be; but on slow nights, they will allow everyone to waste their gas driving to work and before 1-3 people can even clock in, they will send them back home. They did that to me 3+ times and I lived 25 minutes away. All management is very inconsiderate of the staff’s time. The team of employees there are SUPER nice and friendly but unfortunately, management makes it too much to bare. The GM is a narcissist, sexist & misogynistic. Money is okay, BUT as servers you only make 45% of your tips; cash tips you get that night & credit tips you have to wait until you get paid. & it’s very likely that you only receive cash tips 3 days out of the 10, during that pay period. They don’t offer direct deposit, so you must come pick up your check between 2-4, every other Friday, on payday. And good luck if you’re a double and need to run to the bank. Overall, just don’t waste your time. Doesn’t seem like the company cares to put these 3 men in management, that are not deserving. On top of that, I was employed there during both shootings at Penn Square Mall- one shooting was during our shift, around 7pm at night, and corporate (DFW headquarters) didn’t allow us to close until nearly 9:30- 30 mins before the store was set to close anyways. So not only is it that store, but the company overall doesn’t care about you.

A typical day at work for a hostess at Texas De Brazil consists of managing all incoming calls at the front desk, checking all messages, making reservations, pre-assigning the large parties to tables, to assure a smooth night, greeting guests, and taking them back to their tables. There is one girl on "books" and two seaters. The one on books would stay at the front desk to use Guest Bridge (the program we used for the restaurant) to seat the guests. Once the ticket printed, the seaters would then call their name or page them, greet them kindly, and then take them back to their assigned table. Most of my shifts were on "books." It takes certain skill, patience and a "think fast" attitude to work the books, as you are basically in charge of the host stand for the night. I became an asset to the restaurant and found they would not promote me to a server or any other position because of this reason. I didnt find the managers very fair for this reason.

The hardest part of the job was if we were very busy one night (around 700 people). People would become impatient if we weren't able to seat them exactly at their reservation time. To be expected, the general public can be difficult to work with. I have learned to be patient and deal with a huge and hungry crowd in front of my face. Even on the worse days, I forced myself to have a smile, and gave even the most difficult of customers personal time and effort.

When I first started, weekends were busiest and there were typically 2 hosts working, so it was manageable. I believe summer is the best time for a host to work here.

 Winter is kind of suffocating and I was working 8-hour shifts, the management on Saturdays would be so unorganized so I would typically be going insane half the time. Mid-way through, I was the only working host and trained 2 other hosts after me but received no pay increase. It gets so busy and hosts are required to do Opentable, seat, answer phone calls, and do to-go all at once. It could be sweat-inducing and incredibly fast paced.

Personally, I enjoy doing my work under my own conditions. We would reach 300+ on Saturdays and I did excellent managing the tables and timing them perfectly until one of the managers started intervening. They made work chaotic, miserable, and stressful. Manager wouldn't even let me do my own job, was crazy passive aggressive, and treated everyone like they were stupid. It was one of the reasons I left. I really enjoyed it until the management just went downhill.

Although, I did enjoy one of the 3 managers, as he treated everyone as a friend and shown he cared. You got free meats at the end as well. Usually the guests were always friendly and I felt like it was a great summer job. If you work in winter, it will be miserable as a host.

This place is a joke. Managers are in a constant ego contest and will write you up for not folding a napkin or not using a tray.  I have never worked in a place where every single employee is so miserable.  Your tip out is 55%, average check is ~$120 so with a 20% tip you only made $10 on a table that’s been there for 2+ hours. We are paid biweekly, that includes all tips. You do not leave with ANY money at the end of the night, it all goes on your paycheck which is handed to you, they’re too cheap to afford Direct Deposit.  
If you’re working a double forget it, it is over a 12 hour shift with only a 10 minute break.  The rules are absolutely laughable, i’ve been sent home before from CHECKING my phone.  They over staff every shift so when you walk in, your manager is forcing people to go home or will check if you have every tool and if you don’t, you’re sent home.  Just because you’re scheduled does not mean you’ll be working.  The clientele is trash, servers are constantly being stiffed, if you aren’t fluent in Spanish you’re the laughing stock of the restaurant and you’re sat the worst tables.  Managers pick favorites and becomes a very degrading job if you aren’t a favorite.  
There’s no consideration for any employee and the pay sucks.  Do not work here. I was here for over a year and have been written up 10+ times for pointless things.  You will leave angry every shift.

I learned a lot at this job, and actually enjoyed it. That said, as a meat carver, you are in charge of preparing, cooking, and serving the food, while the actual servers are in charge of up-selling.... wine. Despite this, meat carvers make 45% of credit card tips, and no cash tips....

Meaning, if the customer pays cash, the meat carver did almost all of the work serving the table, but makes nothing on it. It creates a certain level of, resentment, towards the wait staff. Which can make the work environment a little toxic. The real kicker here is that Meat Carvers don't make minimum wage while serving, they get paid as if they're servers.

The real value in the Meat Carver position is how it looks on paper, after you've spent at least a year or two getting screwed. It's a great opportunity if you're cool with sacrificing self respect.

Furthermore, middle management is constantly on your back micro-managing, and the kind of customers who come to this place at night are just downright terrible. A typical Weekend night here is more like a night at Medieval Times than a fine dining establishment. The kind of place a man takes a Tinder date when he wants to look good, but eat like a caveman.

At first I really enjoyed working at this company, it’s really is an easy serving job but you have to train for 10 days and test out. It’s considered upper scale/fine dining so you learn different skills to make it easier for yourself but as time goes on you end up having no work life balance and the parking is absolutely ridiculous and sometimes you have to pay out of pocket. The part that made me want to leave a review is the tip out. It’s 55% that YOU tip out, so you only get paid 45% of your tips and it’s on a check every two weeks. Holidays are MANDATORY and it’s complete garbage that a multi billion dollar company cares more about making money than it cares about its employees getting to spend those days with their families. If they would just pay the carvers a decent wage, then it would be a much better company to work for and worth it but it hurts to see how much money you make on a night knowing you’re only getting a portion of that. 

The restaurant itself is a great concept and can be nice as a part time serving job , but management tends to pick and choose when they feel like running the place. The negativity and lack of interest in maintaining a nice restaurant makes working there feel toxic. As a server I felt at a disadvantage because many products guests wanted were constantly out of stock especially with wines and ingredients for cocktails. Texas de Brazil uses a lot of discounts to lure people into eating there more , so you often risk losing money when people tip off the discount amount , you also split 45% of the tips with the carvers and 10% to bartenders and bussers. So you only take get 40% of what people tip you . Also the managers tend to take a lot of smoke breaks and guests get confused when it takes forever to get them their check if something needed comped off , military discount , etc. I would only work here if you have a really thick skin and don’t mind working in an environment where things only get fixed when they become the absolute worst.

Top Job Titles	Average Salary
Server 66 salaries reported	$19.38 per hour
Host/hostess 59 salaries reported	$15.14 per hour
Restaurant manager 72 salaries reported	$62,266 per year
Dishwasher 47 salaries reported	$15.49 per hour
Kitchen team member 32 salaries reported	$15.53 per hour

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