fine dining server

host/hostess

line cook

sous chef

kitchen steward

Trulucks

Trulucks is a wonderful place to work. And really is a well rounded employment option. As long as you're not working as a dishwasher. I know everyone already knows its the short end of the stick when it comes to working in a restaurant. A typical day at work includes showing up to your 5 p.m. to close shift and having to do two hours worth of dishes that have been piling up because management let the opener go early to get to his other job but refuses to schedule anyone early to make up for it. Management at Trulucks realy is great i cant say enough good things about them. They really do care about their employees. However in the last year do to decisions made by uper management. Across the board Hours were cut from 40 a week plus overtime, down to 35 a week. But on average i went from working 48 hours a week to around 28. Which ended up being around a $200 a month pay cut. This was everyone not just me. Co-workers are wonderful people, always ready to put a smile on your face. Hardest part of the job was showing up and having to do 2 hours worth of piled up dishes in a 30 min time frame before we started serving customers. Most enjoyable part of the job was the people. And every now and then you got to eat some really great food for free.

The Truluck’s in Dallas has a fantastic front of house staff and everyone really likes one another and there is rarely workplace drama. Management is very understanding and will work with you about scheduling, pay-compensation, and time off. The only negative is that every employee is required to work big holidays, but management will work with you so that you can still have some time with your family. Truluck’s gives you opportunity for pay advancement as long as you have a conversation with them. My starting pay was $16 an hour and within two months of working I was already at $18 an hour. The job itself is very easy, there are usually two hostesses with one answering phones and checking in guests, and the other running the board on OpenTable and seating guests. Fine dining experience is not a requirement and as long as you are personable and well-spoken, you will get the interview.

The company has been in business for over 25 years. They have gone through numerous changes in concept and management. They are always looking to improve and advance the level of service provided. The wine and spirits program have always been top notch. The company owned fisheries for many years to ensure quality and freshness as well as availability of Florida Stone Crabs to their patrons. The company as a whole is a solid place to work with visions of expanding to a new city each year. Keep your yes open for one near you.

I can’t say enough about how wonderful it was to work for Truluck’s. The leadership is passionate and visionary. The culture is a “fail forward” mentality, and they are constantly reminding each other that they exist to make good things happen for others.

The pay is industry leading, the training is extensive, they give you goals to hit and incentives for accomplishing them. The quality of product served is unmatched.

Truluck’s helped me regain my passion for hospitality and I am a much better leader because of my experience with them.

The environment at Trulucks is very professional while also being fun and not overbearing. The pay is also very good for the amount of work expected. Family meal is served every day at 4 and is always very balanced. Usually including some kind of protein and salad and fruit. If you work hard and know how to self advocate you will be able to work up to another position. The hardest part of the job is having to deal with rude people but that comes with the service industry and it goes away when you get your check. The amount of experience gained here will definitely help me advance my career in the service industry.

I have never worked for a place where the company truly cares about the employee, where their belief system is if they take care of the two most important parts of a business (the customers and employees) the business will take care of itself. Amazing people to work for. I learned most of all I know from this place. I started as a regular cook on pantry making a meager hourly wage, in three years I advanced to working every position, learning basic management skills and duties, many raises, and a growth plan customized for me. This place is what propelled me to be able to take the offer to become an executive chef at Metro and be successful at it,

What is the best part of working at the company?
The money is good.

What is the most stressful part about working at the company?
Learning the script is close to an actual script tryout in Hollywood. So worth it. Study, and practice.

What is the work environment and culture like at the company?
Business people, celebrations, love music.

What is a typical day like for you at the company?
Prep station, polish wine glasses and silver, meet with chef and management before shift to sample special and get information about the evening and events. Then a breakdown of dining room and kitchen to end the evening.

First of all I’m a veteran and I work hard. I just had my child right after I was employed there not only is this job bad. I worked a day with 300+ reservations for that Friday and they had me working that shift by myself in the dishpit not only was I working hard but I worked two floors. I was constantly getting lied on about dishes just because the next man is jealous. The manager called me and said some quick word about a lie and hung up in my face he didn’t even ask me my side. I called to go higher up on the issue I even talked to someone from HR and they told me they will call me back and they never did. THIS PLACE IS TOXIC.

I worked there for 3 months. Then they fired me saying I was not fast enough.. I have experience in serving for 10 years!... When I came in, in August, managers were "nice" and did not want me to leave, thinking I wasn't going to make money! Well, the restaurant is in the business area of Miami and it is sloooow!!!! My lunch shift would start at 10:45 and be over at 2:30.. and dinner started at 4pm and they would cut me at 8. Meaning taking tables.. Then management started saying "Well you are good, but still.. not a good fit for the company"..

While I loved my time working at Trulucks, I was a part time worker as I am a student during the school year. When the summer hits, it's known to slow down so hours get cut drastically. I went from working all weekend to maybe 1-2 shifts per week? I drove over an hour to get to work so I started spending more on gas than I was making per shift. I still would recommend working here as the managers truly care about their workers, and all the employees seemingly get along with each other. 

Top Job Titles	Average Salary
Fine dining server 17 salaries reported	$74,118 per year
Host/hostess 12 salaries reported	$18.71 per hour
Line cook 12 salaries reported	$20.63 per hour
Sous chef 7 salaries reported	$73,214 per year
Kitchen steward 5 salaries reported	$16.30 per hour

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