A typical day at work is hectic. For the past two months our General Manager has given most people 13 to at most 16 hours a week. So with that said we are short handed a lot of the time. At times we will have three employees and 4 work stations which need to be filled so we all have to pick up slack of someone else not being there. The managers are suppose to run the food to the customers at the front counter or drive thru. Most the time the General Manager isn't doing that so that is more slack we have to pick up.
What I have learned is safety first, First in first out (FIFO), Clean as you go. I had to learn everything I know by myself, the GM at that time was worse then the one now. Some co-workers helped me by telling me the basics of things and the rest I had to figure out. Fry station is what I was put on for 3-4 straight months of first working there. I then was put front cash register where only one manager took the time to teach me, which was the Assistant Manager.
My current General Manager cares about the store but I strongly feel she doesn't care about her employee's. This being my reasons: I use to organize and stock the store from the truck load. I tore my muscle in my arm and told not my GM but my stock manager. He told me to tell the GM about it and the only time I could talk to her was in person because she never has time for my phone calls. I told her she said she would give me days off with no pay but workers comp would not help me at all. Which I don
ProsYour team gets a free sandwich if they all do a good job helping drive thru
ConsDoes not pay enough to live on. Dead end job. Its nearly impossible to get anywhere in that job.
Day shifts: Can be very fast paced, because this is the busier part of each day. Especially in the summertime. The more hardworking crew members are put on day-shifts. The better managers are put onto day-shifts too, so more is expected of you, however it is not bad by any means. The worst you can be asked to do is to do random cleaning jobs.
Night shifts: Typically slower paced than the day shifts. Workers do not work as hard here, and often stand around as opposed to getting much work done. That's not so much that these workers are lazy, but more the atmosphere that has been created. Everyone is very friendly with each other, they like to goof off and have a good time. Because the managers on the night shift don't care as much as the day shift, people tend to get away with a lot more. There are times we have gotten complaints for workers behaving inappropriately.
Management is decent. The bad management has been weeded out, and it has been getting much better than what it was in the past.
Turn over rates in the store are high. However, it's not common for people to get fired here. Most of the time, if someone's performance is poor, their hours are cut back first and a manager will have a discussion with that employee. There have been instances that cutting hours back alone had been enough to make one quit.
Most of the crew I work with is ok. There are a few I really dislike to work with because they do not do well at the job at all, and it creates more work for me
ProsSchedules are VERY flexible, a lot of hours given if you work hard, ability to advance
ConsGood luck getting a raise, not much offered in regards to employee benefits
This was my second fast food job and quite honestly I took it for granted. I worked for the FX4 LLC franchise and my experience at Arby’s was better than most fast food places. I worked here for about 15 months. I was a backline cook, we were responsible for night prep, making and preparing items, cleaning, mild stocking. Working on the backing was fun most days, it was usually me and one other main backline person. We’d tag team on large orders, wash dishes in between and get food out quickly. We’d have to wash sauce bottles and re-fill them daily. Baking cookies and turnovers was easy. The job was fairly simple. It took me about 6 months to perfect my speed and my routine but as soon as I got it down, I could make those classic roast beefs fly off the backline with ease and frankly all menu items. This was the easiest fast food job I ever worked at, doing prep was easy, baking cookies and pastries was easy. Making sandwiches was easy. The only thing that was rough is when people would order like 40-60 sandwiches at a time and that’s no exaggeration, that would really mess up our times. My hours were always good here I got between 30-40 hours weekly. The pay rate is higher than local wage so that was a plus.
Backline responsibilities: Cooking and preparing food, prep including meat slicing and rare veggie slicing, three slicer cleanings daily (spot cleanings in-between), portioning out Turkey, Smoked Ham, Gyro meat and Pizza portions, washing and re-filling sauce bottles,
ProsBackliners get a larger pay rate than other employees, 75% off any meal, free drinks, easy pace environment
ConsTwo faced co-workers, no healthcare or insurance
3.0
Customer Service Associate / Cashier | West Seneca, NY | Jun 17, 2015
Lifestyle of an Arby's Employee
A typical day at work for me is coming in as one of the openers. I always come in with a positive attitude and thinking, "how am I going to make everyone else's day easier?" Usually the amount of work that needs to be done requires two people, but I usually move pretty fast and can manage to get everything done by myself. The amount of work keeps adding up even when we open the store. I keep working as fast as I can and I don't stop until all my work is done, even if it takes as me until the end of my shift.
What I learn from this job is the team building skills. Having to get the customers orders out fast and accurately.
Management is all over the place. Not to make it sound bad, but each manager we have runs their shift differently. So each manager has their own pros and cons with the way they do things within the store.
I've been with the same co-workers for quite awhile and even though they're good workers, they sometimes have their negative or bad sides to them. I try not to let them get to me if they're being negative to me or others, but if they're being negative towards other I will stick up for another employee.
There are many hard responsibilities that come with working at Arbys. The one con to being "the guy that everyone relies on" is that everyone comes to you when they need something. Not that I don't mind employee's asking me for my opinion on something, but at the same time there are other employees that can be asked to do the job. Also I am alway
Proslocation of the store, and co-workers.
Consno free meals, sometimes higher up people seem careless towards the employee's, doesnt seem like hardwork is paying off.
I have never in my life had a job taken away from me as quickly until now when a certain Arby's location in Spokane, WA recently did to me.
The reason: I accidentally failed their written test of every single sandwich, salad, wrap item, and name every ingredient on each item from their menu.
they gave me a few days to study for it and study I did.
Worst part of this whole ordeal is, they had just hired me just days earlier before Thanksgiving.
I was both grateful and thankful that I had found this job during this pandemic, & this was going to help me out a lot financially right now from covering rent to being able to get Christmas gifts for people.
On December 3, I go to take the sandwich test and despite being on the right track with ingredients, I couldn't remember everything and even wrong sandwich bun as an answer was counted against me.
Sadly my test knowledge wasn't good enough to even start my first workday with them and they took the job away from me without even a retake or a glimpse of the ones that I got correct.
The rude store GM that gave me the sandwich test told me goodbye and they were done with me.
I was basically tossed away before I even got the chance to start.
Granted I'm not always the best when it comes to knowledge testing and I've always been more of a hands on learning person and I learn much better and quicker that way compared to their written test.
despite making a good first impression by showing up early at the interview and test day, paying $
Went in at 6:30am. Got Food prepared and Setup by 7;30am. Opened at 8am. If call offs or sick employees rescheduled other empolyees to work those shifts. Handled food and business supplies ordering, Took inventory of food and supplies, Did the work scheduling, Handled payroll and employee work hours, Hired and fired employees, Conducted all paperwork: faxing, sorting, mail, copying, billing, etc. Distruibuted advertising coupons, promotions & ads. Handled corporate and health department inspections. Learned a great deal in handling, preparation and temperaturing foods as well as working with various resturant appliances and register systems. Our employees were very close and somewhat more like family. They were very reliable and dependable. Many were employees for years. The most difficult part of working here was that the owner did not like to invest in new appliances until the old ones were dead. By the time that I began managing we had been refixing some things every week and had been for over ten years. It was time for new appliances and that did happen. We actually had help from the Health Dept. with this due to the fact that food on our backline was not keeping the temps that the foods needed to be kept at due to our refrigartion and one of our fry stations was not cold enough as well. This owner did not always do as corporate expected and that caused some problems. The most enjoyable part of this job was the employees that I worked with. At times we were very busy and
A typical day at work included clocking in and reviewing the duties for the shift one is on. After reviewing the duties one must report to their register or assigned work area. Then when ones shift starts they take over from the person before them. One could be taking orders in drive through or at the counter. There are also employees that expidiate, which means bagging food or putting food on the trays. There is also employees that make and prepare the food. Everything is made to order on how a customer would like them to be made. One that is taking orders may also be required to collect money and return the change, while also preparing the customers drinks and sauces in drive through. At the end of ones shift before one clocks out, if on the front counter one must first clean the dining room and check what needs restocked in the dining room area. Then one must stock what needs to be stocked also one must clean the trays and leave them to dry for next shift. If in drive through one must stock every thing in drive through for the next shift. After one has done their duties and their shift has ended then they can clock out and must use the front door to exit the work place.
I learned what it means to work at a fast paced enjoyable environment. I believe this was a wonderful first job for myself, as I learned amazing customer service skills along with co-employer skills.
The management at the Elida Road location is wonderful and easy to explain things to someone if need be
ProsYou do receive half off of your food.
ConsYou do not receive benefits unless you are a manger.
Shift Manager had an okay time. Corporate needs to help their stores more.
A typical day at work involves serving guests according to various speed, quality, and customer service standards. Achieving these standards is not a major issue with a good staff and an inspiring manager.
The problems arise when you introduce some of the corporate elements into the mix.
Hours are determined in part by sales projections, like many jobs, but the mix of how many hours you actually get to schedule based on a certain projected dollar amount has gone down over time, again like many jobs. Labor cuts become more aggressive to allow corporate to pay for things that the store managers have no meaningful say or input over, and strange menu and business choices abound in the face of trying to do meaningful work.
Inspire Brands has taken a troubling trend acquiring new brands in a needless hurry instead of focusing on and improving what they do right. Complaints are made about staffing restaurants properly without using the most powerful tool to acquire and keep talent: money.
The hardest part of the job is maintaining standards in the face of stick-thin labor availability and a company that doesn't want to give general managers the ability to pay people enough to care about standards across a 15 hour business day. It gets worse when coupons are distributed that actively damage sales ability and create crippling sales interruptions. (I'm looking at you, $12 Family Pack.)
The most enjoyable part of the job is, assuming you're in the right store for this, teaming up w
ProsFree Lunch for Mgrs, Great Learning/Training Opportunities, Excellent and easy to understand operating standards
ConsCorporate stranglehold on hourly workers raises, Excessive hours requirement at advanced positions
It's not a terribly busy store, but it does have its high points where people will wind up stepping on each other's toes. The main issue is the lack of people who actually want to be there, even if it is only a job. For most of them, as most people tend to be with a job, it's a paycheck, and teamwork is not a priority for most. Although, that is being worked on, gradually.
There are a few decent people there, they'll work hard at what they do, but finding them and being able to stick with them are two different things. Among the problems with crew, laziness is rampant. Jobs being left half done, not done at all, or complaining about the tasks associated with the position. Some people will put parts of their job on other people, primarily days to nights. Another issue is the faction mentality. While it is true that people would prefer to work with others they get along, and work well, with; people going out of their way to ensure that this is the case is troublesome.
Problems with management include lack of time management, disciplinary procedure, and some can be quite lazy, in general. Often, I'll see them chatting away for 15 minutes at crunch time, and leaving the crew to fend for themselves. They complain about other employees, sometimes in front of them, and create problems for other managers. Also, as far as I can tell, they do not enforce disciplinary procedure at all. Whether it's cutting hours, or writing someone up for insubordination, it's not done. There have be
A typical day at work for me would be that I would come in and greet all my coworkers and then clock in and see where I was scheduled to work for the day and then I would go to that station and see what has been done as far as stocking and cleaning that station go and then when I found out that information I would start working and go about my work day. What I learned while I was at this job was I learned how to work with many coworkers and deal with different managers and assistant managers because they would switch them to different stores every so often, and I learned how to work a cash register and how to properly handle food and keep a clean and sterilized work area and how to be respectful to customers and coworkers and also how to open and close the store when scheduled to, and also have a little experience in drive thru because when I left they had just started to train me for that position but never finished because I had to leave my job due to a family emergency. The management there was strict and punctual and very effective in making sure everything was in order and everyone's job was done and done in a timely and organized manner, and they were also very respectful and knowledgeable for any problem or question that myself or a coworker ever had if something came up or we didn't know about something. My co-workers were fun and very helpful they helped me with things I didn't know and they supported me if I struggled with something and they made sure that everyt
Prosavailable hours, good work experience
Consnone that i can think of
Questions And Answers about Arby's
What is the best part of working at Arby's?
Asked Oct 3, 2019
My customers and employees
Answered May 14, 2022
Free Drinks
Answered May 13, 2022
If you were to leave Arby's, what would be the reason?
Asked Mar 16, 2017
Y don't I want to work there. One of the managers Is racist. The gm only talks to her about treating other employees with respect even if they aren't managers.
Answered Nov 19, 2020
I consider myself to not be a dumb and I have been in a supervisor position for 25 years but not in the fast food industry but I how can anyone live on the pay for 40 hours you don't even bring home 300.00 dollars a week man that is a lot of work not to make no more than that!!!
Answered Sep 10, 2020
How long does it take to get hired from start to finish at Arby's? What are the steps along the way?
Asked Jul 25, 2016
I applied on a Friday, they reached back by Monday, scheduled an interview for Wednesday and I got the job on the spot! It all honestly depends on where you are located, the urgency/need of new employees in that establishment, and how well you present yourself during the interview.
Answered Dec 23, 2021
Very good, I say with the general manager and the meeting was GREAT
Answered Jun 19, 2021
How are the working hours at Arby's?
Asked Feb 25, 2016
50+ hours for gm! Bad work environment!
Answered Sep 22, 2020
Terrible, if you’re a manager. Team members is a little bit better, but not a lot. The store I work at in like 6 people with a set schedule and that including the GM with is mess up
Answered Jun 17, 2019
What tips or advice would you give to someone interviewing at Arby's?
Asked Aug 3, 2016
Get a good salary negotiation because raises are very hard to get and advancement is not in company , they hire outside managers and upper management .
