server

barback

host/hostess

bartender

line cook

Yard House

The job itself was not tedious or difficult. Taking care of a front desk incorporated so much of what I had learned in my previous jobs that it came naturally. Having a steady background in customer service gave me the confidence to talk to guests and provide the best experience possible for them. Being my first service job I did learn how to better resolve situations in order to make everyone happy, even if it meant stepping out of my hostess role momentarily to provide guests with the best possible service.   
  The main issue, personally speaking, was management. They "baby" everyone in any position to the point where you can't make simple decisions without having to ask them first. I am no stranger to taking direction, but I like independence especially when I've proven time and time again that I am fully able to complete a task. This job was very repetitive with very little room for mistake and spontaneity. That being stated, the lack of confidence shown toward their employees to do what they have been trained and drilled to do was mostly unnecessary. The hardest part of this job, in my opinion, was being watched and scrutinized everyday while on the job. Although not all management was as strict, it still put a damper on my leadership personalities. I can recall being reprimanded for helping a fellow host in training a new team member within our position. 
  My co-workers were the driving force for me staying as long as I did. They were some of the best people I've ever met, making the totalitarianism bearable. There were hard workers in all positions and I admired their stories and lives, their strife for providing for their families and their overall attitude toward life. 
  The only times of real stress and frustration were during game nights or important sports matches. Not being a sports bar/restaurant came as a big shock to some of our patrons and guests. Although there are big screens and an extensive bar the focus was not around sports, it was more a distraction than anything. However, we experienced an influx of fanatics that at times even overwhelmed our management. We worked hard and diligently, like a well-oiled machine, to provide service and take care of our guests during those times. 
  Again, my co-workers were definitely the best and most enjoyable part of the job. But if I had to choose something else, it would definitely be the food. As a host we were provided with a complimentary employee meal each shift. There was a minor downside to the meal, breaks were only 10 minutes and you couldn't take leftovers home. The free food was still worth it. The kitchen team was phenomenal and above all very friendly.

I worked at Yard House for just under 3 months starting in the summer of 2021. At first my managers were very supportive and understanding. They wanted to know when I could work most effectively and offered me multiple shifts to cover so I could make some extra money. My coworkers were awesome and working didn't really feel that cumbersome. I really enjoyed the opportunities I was given and was even talking with management about moving towards serving. They encouraged me to perform at my best and I took on as many shifts as I could to show them I was serious. However, after working 7 days straight there apparently was an incident that warranted my termination. I was working as a busser that night and was clearing a table when I found a one dollar bill on a table. This isn't that uncommon cause cash tips are on a lot of tables. I picked up the dollar bill so I could clear the table. The server whose table I just bussed came up to me about 20 minutes later looking for the dollar. I pulled it out but she told me to keep it cause it was barely a tip compared to the standard 15-20%. Five minutes after that I am called into the back office by one of my managers and asked to give a verbal and written statement about how I took money off the table. I was then immediately cut and asked to go home for a few days. This was an extremely confusing turn of events that didn't make any sense to me. I asked the reason and apparently in my position I am not allowed to touch cash. However, every one of my co-workers that work the same positions as me have handled money and servers ask us to handle that money so no one takes it from the tables. I didn't think a one dollar bill would impact my night this much. Especially since 3-2 days later I was called in for a meeting before my shift. 

I was sat down and explained that because I had taken any amount of money on the table that they had no choice but to terminate me effective immediately. I was in shock and asked questions until we went in circles. I asked if there were other factors, if there was anything else I had done; my performance, my attendance, anything at all. All I got back was they got a recommendation from somewhere higher up and they had no choice but to fire me over the one incident without any other contributing factors. I wasn't given any warning or second chance. This feels like wrongful termination but I don't even know how to prove that or if it is even worth the effort. I am going to try to get into contact with HR because the "crime" feels like it doesn't fit the "punishment".

2nd-3rd busiest Yardhouse in the nation.  Currently because of COVID work is straining, as there are only half the seating available, meaning the restaurant has to run with half the staff.  For morning servers:  The bussers don't get in till 1pm & end up setting up the patio when they arrive, so you buss your own tables till 3pm.  Dish pit doesn't come in till 1pm so you got to set up the dishpit also.  Food runners don't come in till 1pm so you need to set-up the line, expo & run your own food the early morning.  Always have hands-out, whether it's food or drinks.  Running sidework (replacing ice, pints, rammekins, polishing plates.  Closing sidework takes about 1/2 hour-45 min.  No silverware rollers currently, so you have to roll silverware post shift 2 buckets.  8 days of intense training (large menu), focused on menu memorization & steps of service, followed by a 200-something test.  It's not for everyone, it's a super fast paced environment.  Tough love management & coworkers.  It's a shark tank.  But you also have to be super nice to your guests & be team oriented.  If you can handle, you can make alot of money.  5 table sections currently but they are working to get them down to 4 or 3 tables.  Right now work flexibility is key, so if you don't have an open schedule, ex: willing to work a variety of jobs (ex:  server, food runner, drink runner, host, etc)  a variety of times, &they probably won't hire you.  I'm sure after COVID things will run a little bit more smoothly & have more support but in the meantime, if your can't multitask, or handle being quintuple sat & not complain about it, then seek elsewhere.  But be kind too.  Yeah lots of standards, lol.  For cooks right now they are working half stations & cook managers are tough.  You gotta be able to handle alot of orders, but have super thick skin.  Just think sons of anarchy, or the mafia lol.  Dish has the hardest job of all.  Host jobs are the easiest physically, but sometimes the customers are demanding & unruly.  Managers need to be able to handle 5 people's problems at the same time, but they seem to stick around for awhile.  I'm happy overall though working here.  401K, can give up or pick up shifts on hotschedules, so it's nice to be able to kind of manipulate your schedule.

Recent change in regional management has caused a catastrophic breakdown in communication. Expectations change daily, protocols and standards change daily, staffing standards changes daily and as a result the money is wildly inconsistent. The patio used to be the best spot in the house now it’s the worst. You get worked to the bone and for appreciation you get some pizza, candy or Red Bull’s every couple weeks. There are a few really good managers who care about their employees and providing quality service to their guests, this review is not a reflection on them, but unfortunately there are a couple managers that are just shift killers by nature. They’ll refuse to cut people just so theres more help at close so they can leave 10 minutes earlier. The Fenway location has a host of managerial problems that manifest in FOH team members pay checks. From what I can tell Fenway is not an accurate representation of Yard House as a whole. The ballpark creates a unique economic environment that is difficult to predict, but under previous management, there was a much greater feeling of belonging and everyone made much better money, since management changed both those have been methodically exterminated by those new to higher management. They now compare Fenway directly to other locations that have a totally different environment, and will overstaff heavily to meet review scores on their on table computers, called ziosks. If you plan on applying to Yard House, I recommend the new Copley location. I know a few good managers will be there that truly have great passion for the industry and care about supporting team members however they can. Avoid Fenway. 

Honestly, I love this job. From the moment I had my interview, the managers were phenomenal, so nice, a month into being open, and they were not putting on a front. I say you get what you give, as many of us were hired for the grand opening, some didn’t last, however that’s solely on their decisions. The restaurant itself is extremely clean and organized. Management is really helpful, whatever you need, they’re there for you. Things were a little hectic when we first opened, but I had no doubt in the managers and their capabilities. They’ve made this place an enjoyable place to be, and a work environment I don’t dread to go into. I’ve been to YardHouse before in a different state and the service has always been exceptional, now being a server and it’s been a journey to perform the same for my customers. Make sure to be on time, in full uniform, and ready to work, management may be nice and encouraging, but don’t take them for granted. Downside is be prepared for long shifts, and eventually feeling drained, as we are open late nights. However, cliental is pretty good, and at any small inconvenience, a manager is on their way to help the situation. Menu knowledge is key, be prepared for paperwork, and be knowledgeable of what your selling. No, you don’t need to know every single beer on tap your first week in, but be prepared to describe key flavor profiles and top recommendations when a customer asks you about certain beer categories. I’ve found this to be a great place to work, money is phenomenal, would recommend!! Oh, and the food is 10/10, the cooks know exactly what they’re doing, especially the Chef and kitchen manager. They have a strong team ready to take on this new location. 

Overall a decent job, just not for me. The energetic environment made shifts exciting and go by quickly. The quality of the food was exceptional, and the addition of a complimentary meal during breaks was a welcome bonus. Most of the team of hosts was supportive as well, contributing to a positive work atmosphere.
During training, the positive aspects of this job are very apparent, but with every following shift, it was apparent that there’s just a genuine disregard for the host staff at this establishment. The scheduling process was a major hurdle. Despite having academic responsibilities, the management was rigid and difficult to negotiate with. The compensation and tips for the host role seemed disproportionate, particularly when compared to other hosts. The management style often bordered on passive-aggressive and discourteous, with a noticeable lack of effective communication and support. Securing time off, even with prior arrangement for shift coverage, was difficult. There was a clear bias towards servers, with hosts frequently being held responsible for their errors and a significant number of servers and kitchen staff displayed a lack of respect towards hosts. As a product of these biases, disciplinary actions were taken after a single error, without sufficient guidance on how to prevent future mistakes. Not the case for other positions than host. These issues ultimately influenced my decision to part ways with Yard House.

Working at yard house was fun because the server/bartender team is fun to be around. There is hardly ever drama.they very flexible w/ your schedule but if the scheduling manager gets frustrated you will barely get any shifts.

The managers and for the most part really good. They just have their ups and downs. Managers over glorify the trainers. For some reason there are like 10 server trainers which in previous restaurants that I have been in there are like 2. Basically if you’re not a server trainer you’ll only work 2-3 shifts per week while they get to work 5 days. It’s a complete unfair system.

The absolute worst part about working at yard house is the clientele. We get a lot of low income people coming in, racking up a check, and then tip 5% or less. It’s horrible. I’ve seen servers cry because of how bad the tips have been after putting in so much work. Servers there work hard and gives great service. 8/10 times people just don’t know how to appreciate good service. The restaurant has now became a hub for sports game nights. Bringing in the worse crowd. Just imagine a restaurant full of Dodger fans and Raiders fans. Those people will stay at their table for the entire game, order half yards and basic food, then won’t continue to order. So they pretty much take over your tables for 3 hours, have a very low check, will tip horribly, are rude and have zero manners. Beware of the people who order  half yards and well done ribeyes. It’s 100% a stiffing table. I would have never left this job had we had automatic gratuity or some sort of security for servers to make money.

Worked at yardhouse Desert ridge in phoenix AZ for a little over a year. I have served for 6 years and this was by far THE BEST place I've ever served at. 

Managers were great (although they do rotate quite a bit which I did and didn't like) they were organized, they communicated amongst each other and with the team. 

The energy of the team was committed and fun. A really good group of people. We were pretty much all friends, they were like my second family. 

You can really control the hours you get here, I feel like management made the schedule very fairly based on work effort and ethic. 

I liked that they have sooooo many servers because it was generally easy to get my shifts covered or to switch things up if I didnt love my schedule that week. You also can get time off in advance.

The discount was really nice. 

And I usually made around $100 every shift. There were a few times where I made $300+ but they were not often, because they only give you a 3-5 table section. 

The things I didn't like were that I only could have 3-5 tables at a time even though sometimes I definitely could have handled more. The managers do play favorites a bit, but thats every place you work, and usually it was obvious why they had their favorites (those people usually were the most competent at their job so....) And theres a lot of little rules like their late policy is super strict, their jewelry policy is really strict, or little things like you cant have a colored hair tie. But if you can get over that its a really good place to work with a lot of consistency and AWESOME people. 

A typical day at work includes upholding and maintaining responsibilities that include, but are not limited to, tour guiding guests through a seven- panel menu and over 130 beer selections, and also provide above average customer service to ensure guest return. I have learned to effectively balance a fairly light to fairly heavy workload which could very well include taking care of many guests at one time. Management for the most part tries their best to take care of their employees and to effectively run the restaurant in a smooth fashion, however sometimes things get fairly cloudy and the management team falls behind on things such as getting employee scheduling out in a timely fashion, which can make it difficult to plan around life events. The hardest part about working at the Yardhouse can be the heavy workload we incur, and also the in-cohesiveness that often occurs in the restaurant due to the attitudes of many servers that have been working there for quite some time. It can seem very "non-family" oriented. The most enjoyable part about working at the Yardhouse is the job at hand, which includes guest interaction and being able to provide excellent customer service to my guests and making them happy enough to come back and visit me. I love taking care of my guests and interacting with new people on a daily basis! 

the moment i clock in i start to stock up my station unless i have a lot of orders that come in on my screen then i cant do anything about how my station is stocked until i have a break in between orders . its really difficult to do a %100 great job and fast service if the person before me leaves with out giving me a chance to restock or have the station already stocked ,then i'm running around like a chicken with out a head , trying to get my station in order for happy hour witch starts the moment i clock in at 3 pm and continues to 6 pm and try cook and plate orders all at the same time.The head chefs are really helpful. so are the line cooks who know all the stations because they will jump in on your station and help you with orders if they see you need help.
i really loved how much fun we have on a daily bases , if you need a sick day , its no problem because there is so many employees . now the down side to that is if you take a week vacation they WILL cut your hours when you come back from your vacation or a sick leave.
sometimes its to busy and the staff cant keep up. so food is left sitting in the window getting cold and stale , and then us cooks have to recook food that should have been sent out 30-45 mins prior to us recooking it (it happens daily) .iv even seen food that sat in the window for a whole hour and them just throw it away because they couldn't find what table it belongs to ,witch makes me wonder if we are charging our customers for food they didn't get.

Top Job Titles	Average Salary
Server 45 salaries reported	$16.79 per hour
Barback 45 salaries reported	$15.44 per hour
Host/hostess 61 salaries reported	$18.35 per hour
Bartender 36 salaries reported	$15.26 per hour
Line cook 60 salaries reported	$19.17 per hour

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