Family friendly environment, large rap around bar, 10 42inch flat screens to enjoy all sports games, Everyday Allday drink specials, 1/2 off apps
I've worked here for 4 years and when I first started at Applebee's in Clarksville, it was up to beat always busy and always steady dinner rushes. I enjoyed working with my management and co-workers, everyone was always on the same page and everyone was taught the same way how to address any issues with your table, etc. There was hardly every an issue with our staff or anything regarding Applebee's in general except for your common issues with guest, that can and was taken care of immediately. As time went on we had gained a new staff and replaced management. Our General Manager at the time who was just such a wonderful man, so kind and would regardless of the time and issues he would always make sure his job was done for the day. He ended up getting placed at another store were later down the road he had passed away from a heart attack which was a very upsetting ordeal for the staff that was close with him. But again, as time went on we ended up with a new GM and assistant managers, including new co-workers. Some caught on quick others not so much, my personal thought but the GM that we replaced our old GM with it was his FIRST GM passion and to be honest I believe he put our name threw the floor. He ran our store for a year and ended up stepping down from his position. In his own words "it wasn't the job for him". That being said, I do believe that in his year of being employed with us as GM he by far made things better but worst. I can go on for days about my experience bu
ProsAll day everyday drink specails, 1/2 off Apps 2-6/9-CL, Able to watch all sports games, Family friendly
ConsHealthcare, Breaks, Not knowing when you are to leave, Lack of communication between managment to staff
This place is a mess and going hill from the start
As a server the certain way things have to he done often take longer than they should. We only have one credit card machine aside from the TED's which are not on every table and are often dead. We can be stuck behind a server or 2 with multiple cards for several minuets waiting onto cash out of tables who are ready to leave. To top it off the machine rarely reads our own gift cards so they have to be manually entered which requires a manager swipe.
We have 1 minute to bring out drinks after ringing it in, but because we don't use trays going into the kitchen most of the time means you have to forget abput your own tables to run someone else's food. If you are making drinks for a large group, have been double sat, or have already run food so you decide to still grab your drinks and go you will be yelled at.
We have 30 sec to buss our own tables without ising bus bins and despite the fact thay hosts get 10-20% of our tips daily some of them don't help like they are supposed to. During our cooperate review we will actually lose points if the hosts help bus our tables or it takes longer than 30 sec. We have skillets that go on wooden burn boards, when bussing those we have to walk to the back of the kitchen to drip off the skillets and back to the front to clean the boards before putting them away. It doesn't sound like much, but in a dinner rush every second counts.
Food is often expoed wrong with missing mods and sauces. Sometimes we have an expo and sometimes we do it ours
ProsSchedule, some of the managers, Co workers, customers.
ConsNo breaks, Extra work beyond side work, running out of everything, running food for everyone can keep you away from your own tables
I applied for a job at the Kent Applebee's. Two to three weeks later, I received an email from the manager stating that he'd received my resume and was very interested in interviewing me. I called to schedule an interview and was asked to come in at 11AM the next morning. I arrived promptly at 11 and waited 10-15 minutes for the manager to be available to meet with me. The interview went well and he mentioned that he was very impressed with my previous restaurant experience. He was so impressed, in fact, that he'd decided to email me to come in, after attempting to call me and finding that my number was no longer in service (I'd had to change it during the three weeks since applying). He expressed immediate interest in hiring me and asked that I come back 2 days later for orientation.
During the interview, I wore my hair styled with a headscarf, but left my hair completely exposed at orientation. The first thing the GM said to me, in fact, was a comment about my haircut at the start of orientation. This is an important detail to remember for later. Nothing further was said on the subject of my hair, and we continued with the orientation and all requisite "new hire" paperwork for about 45 mins, before another girl joined us, and then another hour after that. The orientation ended with a tour of the restaurant. It's important to mention at this point that I am pregnant. Most of my interactions I'd had with the GM were conversations while seated at a table. It was at the time
I started working at my Applebee's (Westside location) directly after Thanksgiving after leaving my last serving job.
At first, I was enjoying the experience because management was much more relaxed and not hovering over my every move, which was an issue at my last place of employment. However, after only a week it quickly became apparent that the management simply don't do their jobs much. I am a part time student and even after giving my school schedule to the managers in a public place all of them can see, I have still been scheduled during class time. When I bring this up to management I am told to get it covered - making absences, if I can't get them covered, no call no shows. Other servers have also had this issue with the schedule being changed in the middle of the week and no one being notified, leaving servers unaware they are scheduled until it's too late. I have also recently found out that one of the bartenders occasionally writes the schedule because the scheduling manager often does it wrong. I want to add here, however, that the managers are not personally unkind people; they are usually quite friendly and approachable but I do NOT enjoy working with them.
Most of the other servers, especially the ones who have been there a while said this was a usual, agreed the store was a bit of a wreck, and that they did not enjoy working there any longer but stayed because of seniority.
There is absolutely zero discipline established at this store; servers, hosts, and
Pros50% food while working, if you show up late don't expect repercussions
I worked for eight years at this location. For the first year, I was a host, and would greet guests at the door, then seat them at tables. This was more challenging than people assumed, because the host must rotate tables carefully to avoid overwhelming certain servers; a task that becomes increasingly difficult depending on where people may ask to sit. Some servers would get overwhelmed with back-to-back tables because of guest requests. Managing the host stand efficiently is crucial because it plays into server performance, which in turn plays into kitchen performance.
The years that followed were spent as a server, as the neighborhood expert for the Carside To-Go feature. I would take orders by call, which would often flood in all at once; requiring careful management of time and many simultaneous tasks. I would then ring in orders, then expo and bag them up when they were ready. Afterward, I would take them out to the car when the guest arrived. In the years I did this, I managed to build up a clientele, some of which were only satisfied with my service, and would not even order through someone else.
I learned to overcome my timid nature when dealing with people professionally, I learned to answer the phones with professional composure even in stressful situations, and generally how to manage a vast many tasks in small time frames. The hardest part of the job was the way certain guests, servers, and managers would treat me. It's unsatisfying to try your best and b
Pros$6.00 discounts on meals, great way to meet people, good job security due to my performance, but...
ConsPoor pay (5.00/hr) and poor tips (dine-in servers are tipped far better), no healthcare or other benefits, low hours, and zero advancement due to my unique specialty (I was difficult to replace)
There was no typical work day here. The closest that it came to being typical was our everyday duties depending on if you worked more than one different job there as I did. Working as a dishwasher was typical, clean dishes during the day and make sure that every station in the kitchen has the dishes that they need. As a host, it was only slightly typical, only because the duties were always the same, but the branch I worked for was either very busy or very empty. Duties as a host consisted of seating customers, and just general customer service, making sure that servers get an even amount of customers a piece, and cleaning tables once customers had left. As a food prep, all you did was make sure that the cooks are working in synchronization and getting food cooked on time with the orders as they came in. Also, food preps made sure that before food left the kitchen that it was correct and was made properly, and garnished appropriately.
I learned all about customer service by helping customers on a regular basis. Time management was a big skill that I acquired from working for this company, because if food is taking too long to cook and prepare, the whole restaurant will be slowed down, and this results in poor customer service. I learned a good deal on how to lead co-workers. My managers always had the last say, but as a food prep, you are forced to lead the kitchen, because you see how the whole restaurant is working at that point in time. You see the full order
I learned a lot working as a server at Applebees. My favorite thing about working there was the friendships I formed with other employees. I also enjoyed meeting new people. I liked that the job was fast paced which made the day go by faster.
I, personally, did not make a lot of money working at Applebees. I was not able to pay my bills with the amount of money I was bringing home. Other servers have made a career out of serving at Applebees.
A typical day at work would include coming in and being assigned a section to work in. The hostess is supposed to seat based off of a chart, rotating between servers. When a guest/family is seated in your area, you go over and pass out menu's. You will state your name and explain that you will be serving them. First thing you offer is promotional items. Whatever the sale is at the time, usually posted around the table somewhere. Grab drinks and appetizers. When they are ready to order, you will write down the order, being sure to include how they want their meat cooked, which sides they want, any items they don't want or any items they want extra, any special sauces, etc. If you don't remember to do so the first time, you will have to either return to the table to ask, or potentially have your order wrong. In my own experience, I have had the kitchen staff just put that plate on hold without telling me because they didn't know how the customer wanted it. That will make your table have to wait for a long time for their food. The
It's not a super high end restaurant so people's expectations are not too high, but the training for service is very thorough. Management will always make sure you are prepared and well trained. If you have questions, ask! You don't want to find things out the hard way and lose money for the company or send a guest running out, never to return.
Over time, you get a lot more freedom to manipulate the menu to satisfy guests. People that get "special treatment" always come back. You are responsible for service and busing your own tables. I think that's a little gross, but it gives you control over your turnover rate. You do need to bring a bank (some singles, fives, and coin). The bar will give you coin if you don't have it... but you won't get a high five and a smile. Tip out is purely based on sales (you don't tip out the bartender on how much alcohol you sell). Yes, I have worked a day where I lost money going to work, but those are fluke days like giving someone too much change back, people stiff you, etc. You purchase your own uniform and shoes. Jeans, belt, plain polo, and non-slip shoes. Absolutely NEVER skimp on the shoes... seriously!
The coworkers get along great, and teach each other constructive tricks and shortcuts. The language barrier with the kitchen staff is a struggle sometimes. It's like playing charades, but like any restaurant, you learn some spanish.
The hardest part of the job is INCONSISTENCY. You never know what you're going to make during a sh
ProsDon't have to leave for lunch, Flexible schedules, Cash in hand
After working there I would have to say I am appalled by how utterly pathetic their sanitation practices are. I choose to never eat there again and I would not recommend that you work there either. While working there I experienced conflict with the general manager because I expressed my concerns with the sanitation. My concerns involved numerous health risks to not only the customers but employees as well and my manager failed to correct the problems and cut my hours because I continuously expressed concerns forcing me to eventually quit. Of the many concerns to name a few, The restaurant was left dirty overnight leaving food and other contaminants for the morning shift. This also fed to the infestation of roaches. They had many and never once did they hire a professional team of bug exterminators.Not to mention there was faulty/ dangerous equipment or safety violations. While there I noticed many oil spills and other spills that no one attended to. The fire escapes always had things blocking them. One fire extinguisher and lots of flammables by the grill/ stove/ broilers. I was the prep cook yet before my shift I was made to sweep the parking lot and clean the rest-rooms without proper equipment to do so in a sanitary fashion. There was occasion that had it not been for my prior experience as a nurses assistant I could of potentially contaminated myself with various diseases because there is no reciprocal for peoples insulin needles or other needles in the rest room. When
ConsWhy would anyone want the discount.. the place is unsanitary.
Great place to start the foundation of learning customer service.
While working at Applebee's I learned some of the top time management and customer service skills. You were basically the manager and supervisor of yourself while on the floor as a server. Being that Applebee's is a corporation, there are pretty strict guidelines that are in place for turn around time, time management and customer service. Along with that, being in a position such as server and bartender, you have to have the ability to be able to multi task. This is so important because you are the main person who is in charge of each table in your section, and also the guests at the bar. The last thing you want to have to do is involve you manager in a situation that ultimately you can handle on your own. On a Friday evening during dinner, the manager is probably one of the busiest persons in the building, and letting him be able to run both the front of the house and back of the house efficiently, is of the utmost importance. At any given time, he can be called to the line to help prepare customer orders, to running the dishwasher. As a server you are the main point of contact for your customer. With that you are also the main person to be yelled at by your customer if any issue arises, so to be able to handle yourself in a composed manner is very important. Again being able to prioritize and manage your time, is very important. I definitely enjoyed working in the fast paced environment that Applebee's offers. But on the flip side, some employees came in not knowing of the
Proslearning skills to carry on to future jobs
Consnot being able to have a set schedule
Questions And Answers about Applebee's
What is the best part of working at Applebee's?
Asked Nov 26, 2019
Friendly work environment
Answered May 26, 2022
Dealing with food
Answered May 12, 2022
Why did you leave your job at Applebee's?
Asked Mar 16, 2017
Bad management and the employees talk about you behind your back as if it’s just another casual conversation.
Answered Nov 29, 2021
Didnt know what time i would leave , seen one day on my schedule it was 5-10 usually its 5-1:30 and id i didn't look no one would tell me 🤦🏾♀️Managers 🤦🏾♀️One min there nice , one min there not , wasnt trainned accurately and would get managers annoyed if i asked a question . My schedule was never changed when i asked . Now i see why i left 6years ago . Money was good but was extra things done with alot of pressure .
Answered Jul 6, 2021
What is the interview process like at Applebee's?
Asked Dec 2, 2016
Made me come in four times for interviews, did not properly secure my personal information, very disorganized and unprofessional.
Answered May 2, 2022
Friendly, peaceful and good communication and explanations of the business
Answered Feb 2, 2022
What questions did they ask during your interview at Applebee's?
Asked Nov 21, 2016
Where do I currently work?
Answered Mar 15, 2022
If i’ve ever called in and why
If i’ve ever been late and why
Answered Oct 15, 2021
Do you keep your tips or share?
Asked Aug 4, 2016
Servers have to share with hosts and cooks.
Answered Mar 26, 2021
In Oregon, servers have to tip bartenders, expos, and hosts, then a small portion of ALL your sales goes to the cooks.