server

to-go specialist

restaurant manager

line cook

kitchen team member

Uncle Julios

About 30-80% of the plates, cups, and silverware that come out of dish are dirty. One of the managers will hound you for little mistakes even if they're not your fault, but do nothing about all the dirty stuff which makes the job harder.

Bussers barely ever refill the chips and salsa so you frequently have to do it yourself, which takes even more time. It also takes extra time because the restaurant is tightly-packed to maximize the amount of tables and minimize the amount of room for the servers to move.

Bar gets backed up a lot and tickets get lost too frequently so the bar has to be reminded. But it's almost always technical difficulties.

Checks are closed on portable devices which are too few in number and run glitchy software which sometimes doesn't load or takes too long to load, and sometimes logs itself out, which destroys all of the convenience they're supposed to create.

If there are large parties and/or large carryout orders, the kitchen slows to a snail's pace. Food that can take 5 minutes can take 40+ minutes. And sometimes even if the restaurant is nearly empty, the kitchen is still slow. And they'll mess up orders and put out cold food. Food runners will miss tortillas a lot of the time with the fajitas.

And a lot of the time there aren't even enough tortillas to go around so servers have to remind people to make more tortillas and then wait for them at the expense of service for their other tables. But then managers have the audacity to complain at servers for taking 5 minutes to greet a table.

One time a well done carne asada was messed up THREE TIMES. How do you mess up a well done steak?

Because support staff doesn't do their jobs and managers don't make sure they do, servers have to put forth extra effort to catch their mistakes so they can still get tipped. And if they fail to catch mistakes that aren't their fault, they get chewed out by the wannabe drill sergeant manager.

The only way to make money is to be a closer with a large section or a bartender, but there is barely any room for that.

Turnover is extremely high, and for good reason. People end up waiting 20+ minutes for queso which literally takes a couple seconds to pour into a cup with a ladle. So servers have to deal with angry customers over stuff that isn't their fault on a regular basis.

At one point the general manager said there are no to-go boxes because the company is cheap and didn't buy any.

Managers complain about each other and the general manager.

One of the managers in particular is a wannabe drill sergeant which is annoying and hilarious. He likes to scream his head off over stupid things. He seems to think it's intimidating, but it's more funny. It's a restaurant, not a war-zone. He needs to take a chillaxative. He also likes to make people do extra rollups so it takes people even longer to leave. He is a perfect example of the quote "power corrupts, and absolute power corrupts absolutely."

He likes to act chill and buddy-buddy with people whenever he's not stressed, but no one really buys it because as soon as it gets slightly busy, he turns into a petulant scream machine.

Cuts are usually made way too late at night, sometimes people who aren't even closing get double-sat right before the restaurant closes.

They also make people work doubles without breaks, which is illegal.

Only perks are it's really easy to get a job here because people leave so much, and a lot of the staff is really nice. The latter is probably because only nice people are the ones who can put up with the above conditions.

If you want a job that's easy to get, work here. If you want to make money and work somewhere that runs properly, don't.

This place makes a good stepping stone while you’re looking for another job. There is potential to make good money but the downside is the tip out is extremely high (5% of sales) and you’re still harassed to do tasks that you tip out other people for. The hosts will walk past bussers and ask you to buss your tables. They will ask you to set up tables for parties as well rather than doing what they’re tipped out for. It becomes frustrating when you see how much money you’re tipping out only to still be held responsible for the tasks you literally pay other people to do. We tip out bartenders even if we sell no alcohol. Food runners get a portion of the tip out which is the only fair thing except on the days where there is no food runner and the tip out is still 5%. They claim to give it back to you on your check (another downside is you’re paid weekly on a paycheck rather than cash every night, which means they tax more) but there is no paper trail or solid evidence that they can provide to prove that. Management always “understands” our frustrations but takes no action to make any changes for us. They just continue to enforce rules that they know are unfair. A positive thing I can say is for the most part aside from one part time manager who is very unpleasant to not only look at, but be around and interact with as well, most the managers have very positive attitudes and are happy and willing to help when needed. They also hold your tables for long periods of times because they prioritize reservations. The kitchen also crashes often meaning sometimes you will have hour long tickets and upset guests. At times you can go over an hour without a table. They aren’t logical about cuts either. You can go an hour and a half without a table and then they will sit you another near closing time rather than sitting the people who are actually closing who have empty sections.  If you can look past and tolerate dysfunction, tipping out people whose jobs you still have to do, a kitchen that can’t keep up unless the “veterans” are there, and overall stress caused by things outside of your control you can last here. 

Money isn’t bad depending on your shifts but good luck getting a late wait or a non patio on a money night (fri thru sun). The bias is rampant from hourly managers to all but 2 managers. Now if you are a member of one of the families that have multiple family members working there or have the right skin you are going to bank. If you are not or have not been there since Moses was a baby then good luck to ya. No tattoos are a rule unless your are female, or one of the preordained golden children. Neck tats, hand tats, etc are ok depending on who you are. Sections can be up to 4 table but whether or not they sit the dang thing is another story. I.E. Sunday night, on a wait and 2 of my 4 tables left unseated most of the night. It the golden children were getting double sat left and right. Need time off?  Wanna take the fam on spring break?  Heck need a couple days off for spring break yourself?  Fat chance and if you decide to be sick best take yourself to a DR or you may as well find another job.  Nobody wants your shift when you ask and you at home dying guess what no call no show. Tipouts are completely  atrocious. Doesn’t matter if you had to bus your own section or sold dang near zero booze. You paying. Food runners you tipping them out as well. 600 in sales on a Friday night you gonna max tip out 42 bucks so you better upsell your butt off  and get over a grand to make some money. Averaging over 23.5% tip but after tipout can’t walk with 20%. So many good servers I have seen come and go from the bias and the bull.  Want to call HR and ask about why they can get away with it?  Don’t waste your time. You will get the maybe they are new managers and you know we have over 4500 employees, and I’m sure that it is a misunderstanding, can I have your name and the managers name and location?  Heck no you can’t, just so you can roll me in a right to work state?You looking forward to discounted food?  Well don’t expect beef, or shrimp, or small deserts, or guacamole if the season isn’t right. Love chicken then this is the place for you my friend!  Stay away. Stay very far away

Working here was not a very positive environment. This company wants its servers to pay all of their other workers so tipshare is insane. When you tipped out at the end of the night it could be upwards of $100?!?? That’s SHOCKING.  Plus you get paid once a week so they take out a TON of your money each paycheck towards “taxes”. Management has no care in the world. The server manager doesn’t care at all. Make sure when you make your availability to put all the days you can’t work as the days you can because they never listen and copy and pastes the schedule every week. When brought up to the server manager, they wouldn’t respond to the messages and would make no changes. They always denied requested time off as well.This place can’t keep employees, every time I came in another employee had quit. They threatened to fire us for helping food run. Half the time you’re doing all the work like bussing tables, running food, etc while still tipping out people for doing all their work for them. Constant complaints from tables about the food. Also they won’t let you have more than 3 tables no matter how long you have worked there. There is a lot better serving jobs out there tbh. Forced to work doubles on holidays with NO BREAK. Also manager likes to berate us in the preshift meeting and explain how we aren’t doing good enough for how high the prices are. 

I've been working since I was 16 at various positions, that I've had to acquire while moving around. My experience with this company was hilariously bad. I've never seen a management team more incompetent. Combined they had the critical thinking skills of an 8 year old.

Prepare for: So much unnecessary micro-management that you will literally be unable to perform your job. About 20 hours a week at most despite them telling guaranteeing you full-time hours.
Ridiculously high tip out for server assistants bussers and dish washers. If you make 20% in tips a day, you will walk out with 12%. Of course none of these positions actually speed up the process as a lot of the server assistants are fresh hires, usually right out of high school, who will be fired in a week, just like you.
A very very toxic work culture. Typical day involves management walking around the floor pulling fresh hires into the office to threaten with a write-up 4 or 5 times a day.
Training is inadequate, obvious employer favouritism. 
Managers will consistently inform the team that a certain employee quit, even though it was obvious they were fired because the management team didn't like them. 
Employees selling drugs and carrying weapons.

While I worked here there were about 15 servers with new ones being hired and fired each day, and two employees who had worked there longer than 4 months

There are better restaurant jobs out there - and you should go find them. I started at the company in its early days of expansion and watched the culture and care for employees decrease significantly. A place that wants you to believe "we're a family!" so they can guilt you into working overtime, without breaks, and against your availability. Incredibly high turnover. I once counted the number of different managers in my time there (4 years at 1 location) - it was well over 80. Constantly cheapening the food quality and raising the menu prices - difficult to deal with when you have a lot of return customers coming in. Small sections for servers. Poor management of all FOH positions. Disgusting employee bathroom (Just the one bathroom for anywhere from 20-60 people - You can imagine how well that works out)They will accommodate any ridiculous guest requests despite their own standards because they are desperate for money and good reviews. I enjoyed working for this company at one point, but in the end only stayed because I'd worked my way up to good positions and shifts so it was easy for me to make money. They let go 90% of the staff in 2020 and for me it was a blessing in disguise! Find another restaurant job, but definitely stop in for a margarita- they're really good!

A typical workplace at Uncle Julio's includes having a four table section, having to run food, pre-bus tables/stage tables, restocking materials such as chips, salsa, bowls, chip baskets, lemons, straws, cups, tea, coffee, utensils.  There are busboys, but on busy nights they're too busy making guacamole to help servers do the above-listed duties. Uncle Julio's provides poor management because they don't equip servers with enough supplies to succeed on the floor.  For example, managers for whatever reason refuse to buy more bowls (for salsa), trays, cups, utensils, etc. So on busy nights tables are having to wait an embarrassing amount of time for something as simple as salsa and drinks, because the dishes are having to be continuously washed due to a small supply. Managers are friendly and easy going but tend to play favorites.  If you are not on the right side of management, you're overlooked no matter if you're a hardworking employee.  As far as staff, they're very welcoming and open to helping out when you need it although making money there can be very competitive at times.

This was the worst experience I’ve ever had with management in my entire career in this industry. The GM is unprofessional and disrespectful and does not even follow the guidelines that he tries to enforce. My first day on the job all of the servers warned me to leave while I had the chance. They told me how the GM does not respect your availability when making the schedule, is unresponsive to messages in the system, and will overwork you because they are grossly understaffed. In the short time I was there, none of the servers seemed happy or excited to be there. One server quit and others said they were on their way out the door. If you need time off, noone is available to cover your shifts because the few servers they do have are already working doubles most days they are there. In all my years, I haven’t seen such a high turnover rate, but it was  clear that people are leaving because of management. The staff is friendly and fun to work with, but overall employee morale is very low which makes the shifts unbearable. Noone wants to work in a place where the employees are unhappy and don’t feel valued or respected. My advice: Great company, choose a different location to work at. 

Uncle Julio's is a great place to work. A typical shift starts with doing opening duties and then preparing to take tables. While waiting tables you must run food and maintain your section as well as customer satisfaction. Here I learned how to upsell products and how to really reach my full potential as a server. The management was great and constantly encouraging and helpful. They made the restaurant a great place to work. The staff there was also great and made the experience even better. I made several friends who I still manage to keep in touch with today. The hardest but most fulfilling part of this job was the busy dinner rush. The restaurant was constantly packed most nights of the week which means I constantly had a full section, this was difficult but it taught me how to multitask, and at the end of the night it was very satisfying to know that I gave so many people a great experience. The most enjoyable part of the job was honestly the job itself. I loved every minute of my time there from the busy dinners to the slower lunches. The staff and management made this a constantly enjoyable place to work.

Very poor management! Most of the managers are not very friendly. Some are too strict , and others don't care about anything. They all play favoritism's. Unless you are one of their favorites, you won't get a good section, and won't make much money. One particular manager, will write people up for every little mistake they make, and is LITERALLY looking for excuses to do so. Training managers are on power trips and talk down to servers who aren't their buddies. They are way over staffed and will schedule 16 servers on a night. The turn over on servers is very high there. They are firing people every week, and hiring people every week. They have these electronic check books, which are cool, but at the end it asks guests to take a survey, asking about the overall experience, which they will blame on server if its less then perfect. Even though many things contribute to guests experience, other than their server. And the place is dirty.

Top Job Titles	Average Salary
Server 30 salaries reported	$24.48 per hour
To-go specialist 37 salaries reported	$15.90 per hour
Restaurant manager 38 salaries reported	$60,855 per year
Line cook 97 salaries reported	$18.51 per hour
Kitchen team member 2 salaries reported	$17.50 per hour

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