Good for first jobs and just to make a little extra money, not a living.
Working here was alright.. It's a good job if your in high school, dont have any prior experience and are looking for your first job. You get paid 3.50 plus Tip share which they'll tell you you can pick up the next day but they never have it ready that quickly so I'd suggest just picking it up every thursday (they wont let you ask for it on fridays and weekends)
The job on weekdays isn't that bad and you normally have about 3 other hosts on with you but the weekends get a little crazy. Get ready to ALWAYS have 4 menus and 4 silverware sets in hand at all times or get ready to be yelled at. Also, get ready to ALWAYS be walking around.. they dont like it when you stand up by the host stand or against the wall behind the host stand. You'll hear "dont stand up here, walk around, give me a table check" about 100 times during your shift. Even when the restaurant is completely full and you know for a fact that nothing has changed because no ones walked out the only door which is right in front of you!
On weekends when you have a main "board control" person the job is really mindless. The "Board control" person will basically just yell out "party of __, pager number __, to table __" and you just take them to that table and then come back up to see anyone else needs to be sat and if not, just start walking around and checking and letting the "board controller" know which tables have to-go boxes, which tables are eating, which tables are on buss (dirty) and which tables are ope
Overall, the pay for the industry in general was fine, but definitely not worth the hoops they made you jump through.
Initially when the place opened, I felt a sense of optimism; That perhaps there was potential in a place that actually lived by their mottos. They had a week long training procedure, that in retrospect, now seems like a seminar and a show where they preached the things the company stands for, such as a scratch kitchen and a sense of camaraderie and mutual respect, which all sounded great.
As soon as that week was over, it was a completely different atmosphere. One reminiscent of a junior high school, where the managers acted as authority figures, and regardless of your talents, insight, or genuine efforts to push things forward, treated their employees as juvenile children who needed constant supervision, to the point where even towels are locked up and permission to get them must be granted before cleaning... Getting the attention of one of these manages could take more time than necessary, thus resulting in a waste of energy and resources.
This attitude towards the employees led me to believe that it caused a certain type of vicious cycle, where because they were treated like children, they behaved like children, to the point that grown men were throwing punches over an argument about a baked potato. I don't blame that behavior entirely on management, but the attitude, the lack of breaks, especially among a large group of smokers with bad attitudes, and t
Prosa clean kitchen
Consno breaks, often will treat major injuries as a joke, sexual harassment towards servers, no pride in work produced, hours are sporadic and given to those who play into their politics
Stressful place to work, with lazy and irresponsible managers
I worked here for several weeks as the first actual restaurant I've ever worked at, I was never told how tipping worked, who received tips, or anything of that matter. During my workday as a busser I found most of my fellow employees to be very lazy and exceptionally rude, especially the management, tables were rarely cleaned properly, and most people treated every member of the cleaning like a lesser person. I had several workers talking about me behind my back while I was the only one properly cleaning the tables and seats (which is disgusting that nobody would clean the tables in their entirety, would leave the seats wet and covered in crumbs, and would leave food and other trash on the floor), most of the time because I didn't have every table clean immediately after guests stood up. Back in the kitchen I never once saw the floors or the grill cleaned, and it seemed as though they cooked every item on the grill in a small puddle of grease. Countless times I saw dirty silverware be used to serve guests, which is absolutely disgusting and completely unprofessional, and a few of those times a manager actually took dirty silverware out to serve a guest. At times when taking trash out to the dumpster (which is inside a locked area in the back of the building, with no ac) I would be left back there unable to get back inside for about a half hour to an hour at a time, and any attempt for me to contact management over the communicator (to be let back in) was directly ignored, exc
This is a HORRIBLE company, that cares NOTHING about its employees or guests, only the bottom line. I had a senior manager working under me who was SERIOUSLY INJURED while washing dishes at night as our 29 year old area director, son of the VP, would only allow us to have one dishwasher 5 nights a week as our business didn't warrant more than that according to him! Well, $70,000we did a minimum of $60,000 a week, usually closer to $80,000 with a $12. 59 per person average in a "Scratch Kitchen". So, we as managers were there until as late as 4am (we close at 10pm! on those 5 days!) with our "1" dishwasher! Well, this manager slipped on a flooded floor from a drain that was in need of replacement for the last 6 months plus, but the area director didn't want to lose his bonus so we didn't fix it. We it became apparent he was seriously injured (we watched the tapes and 2 people had to carry him to the front where his wife was waiting to take him to the hospital) The AD was here EVERY DAY badgering me to call the injured manager and get him to turn his keys in! The man couldn't walk or drive, but we kept on him for 3 weeks until he had somebody with a van bring him up there on his crutches. The AD was in the building sitting 3 tables away and not only made no attempt to talk to or check on the manager, he sent an hourly shift leader to collect the keys! Well, as soon as his keys were in he was terminated (marked as resigned) and the "DISABILITY INSURANCE" they brag about giving
A day at work would start by clocking in, seeing what sidework task you are assigned for the day, and monitoring the section of tables that is given to you. As customers come up you greet them and ask what drinks they would like. You make the drinks and hand them out to the customers and ask them if they are ready to order, if so you take their order and type it into the computer and soon after you deliver their food. Soon after you ask them how everything is and if they need anything. While this is going on you walk by and monitor if they need refills or to see if they need you. At the same time you are catering to other tables and having to keep up a good attitude. Also you are expected to keep up with your sidework task as well. After closing it is your job to clean you table section, finish an assigned task, and end your day with meeting with a manager to give them receipts, the receipt that has all of your sales on it, and the money the restaurant made. The leftovers are the tips you made.
The things I learned in this experience are how to multitask, handle the fast paced stress, and how working with others does make an impact of the quality of service.
Management here can be your biggest allies within the craziness of a workday. They are helpful in answering any questions you have and can help you out with pretty much anything you need. They are professional yet compassionate and understanding at the same time. Management here really does their best to ensure ever
Great job for teens with no bills or adults with minimum
Working here had its ups and downs. MANAGEMENT IS UNORGANIZED. I only keep coming back everyday for the other employees. All employees(servers/host/busters/dishwasher) are nice and supportive. The restaurant at this location is VERY busy so if you don’t like fast paced DONT APPLY! Management will have you doing EVERYTHING OUTSIDE YOUR JOB DESCRIPTION!!! If you get into it with a rude customer, management doesn’t tell them to leave they will either apologize to them and offer a discount or seated at a table(if we are on a wait). They do not stand up to customers. We seat people up until 9 even if we are on an hour wait. Example it’s an hour before closing you are ready to go home, and you are on an hour wait customers are still coming in asking to be put on the list and guess what according to corporate WE STILL HAVE TO SERVE YOU!! Meaning what? NOBODY GOES HOMES!!! CHEDDARS ONLY CARES ABOUT MAKING MONEY ! NOT YOUR STORY,NOT EMPLOYEES, NOT YOU BEING TIRED OR OVER WORKED, NOT BEING A GOOD FRANCHISE JUST MONEY! Your schedule Is NEVER the same, your scheduled hours to work are BARELY the same, and you NEVER have the same days off. THEY LOVE MAKING PEOPLE WORK DOUBLES. Good money for people who don’t mind being overly worked. At this job even if you call out 2 hours early you can get written up if it’s not a good excuse (to them). Paycheck depends on often they worked you and if the restaurant was busy (servers/bussers). It’s more than two managers but the main two will have re
ProsDiscount mall, discount on hotels, cell phone, daycare, health insurance etc
Typical American Restaurant: Fast-Paced and Busy Shifts
The usual day as a shift lead, was to arrive an hour before opening and (with the help of two other shift-leads) prepare the restaurant for the morning crew and customers. This would include minor food preparation, the making of non-fountain beverages, the setup for the Expo (aka Quality Assurance) window. And other basic opening duties. Additionally Shift Leads were held accountable for running side work and were held responsible if other employees failed to carry out assigned roles.
This was my first time working in a management type position (Shift Lead). With this position came additional responsibilities.
Management usually consisted of one to two managers on the clock at all times. Managers were reliable, helpful, and always listened to what one had to say. They were some of the best managers I've had the pleasure of working with.
Sadly, as is typical in most restaurants, employee turnover is rather high and employee standards are rather low. An alarming percent of employees were lazy, irresponsible and in some cases rude. On an average day a couple were usually stoned or hungover. Employees that worked hard and treated the job with more respect were given shift lead positions.
The hardest part of the job was dealing with difficult customers and unhelpful coworkers.
The most enjoyable part of the job was being a shift lead. After the morning rush, all waiters returned home while shift leads remained on the clock until the night crew replacements. This m
ProsHalf off meals
ConsNo breaks, no additional benefits, long hours on your feet and unreliable income.
3/5 managers aren't good, including the general manager(no standards).
They seem as if they don't know how to deal with employees, whether talking to or just being a manager telling people to do this or that to begin with.
You have to do your closing work at the end, and the Front of house or Head of house, bad terminology, will have to approve it. They have a varying bar for what is required, they could tell you continually you have to do this or that. It's faulty that they won't just say do this or that, a definite and outlined task, something specific. Thus a lack of a standard. Once you finally get them to sign off on your tasks, you have to get the manager to approve your tickets, which they complain about not being in order, and then you have to go to the bar and get cashed out. Each step could take a long time. Meanwhile, you're not getting paid anything.
This place continually manifests a disrespect for its employee's time. The manager doesn't hold the hostesses nor the bussers to any standard. So I've gone more than an hour without my section being sat. I've gone a whole shift with me bussing my section where I could count on one hand the number of cups the bussers collect, meanwhile due to tip share I have to tip the bussers. Each busser on duty gets some. It's not right.
It's not right to get paid 2.13/hr, for your wage to be determined by random people, people whom are trying to constantly get something for free, or run out on the bill. This restaurant consta
I began as a servers assistant and moved my way up to working to go's however if you have been a servers assistant it is nearly impossible to move up to being a server no matter how good you are at your job bussing because noone wants a job as a servers assistant so they don't try as hard to find a servers assistant they just force the people they have to stay in the position instead of allowing growth you may get told if you get someone to take your spot you can move up which in fact is not the truth its just manipulation to get another servers assistant and if you quit it doesnt matter at that point because you already got your replacement for them and if you stay they got an extra person to help out management can be good for the most part you know who has your back and who doesn't coworkers are by far the best thing about your job do your job and enjoy spending time with your coworkers as well your job security its very strong they will not let you go unless you act like a complete idiot as far as the restraunt industry in wichita falls the pay is about average to good i only did this survey to be able to look at other surveys on jobs that I am applying to but also wanted to be honest to let the next person know the experience with this job and before you think oh hes leaving he must hate the job thats not the case i loved the relationships with coworkers and management i am moving out of town and going back to a sales career since thats where i have been most successful
ProsFree lunch, smoke breaks
Consno benefits, average pay, hard to advance if you arent careful at the time of hiring
Might not be cheddars as a whole but my location...
This was my first serving job so I was really excited to start working there thinking it would be classier as well as make more money relative to my first job. I made more money but that also came with an ample amount of stress. I could easily identify the problems coming from managers and poor hiring standards. The general manager was actually very patient with me (as well as with everyone else) seeing as I was young and, at times, unruly so I'm very grateful to him. The other managers though would engage in preferential treatment and, I'm not saying this to disparage anyone or exaggerating, had obvious mood disorders that would definitely affect my day. I wanted to quit within months because of the already stressful environment of full-service dining that was compounded with the individuals around me but I ultimately made some complaints, adjusted the way I handled myself and ended up stayed a few years. During my time at this cheddars location I had made the assumption that it was just the industry in general but after working in other full-service restaurants in the area I came to the realization that it was just my particular location. Tips weren't very great because food was so cheap. I will say that the place had an almost familial vibe that I hadn't seen anywhere else which I thought was a positive even though at times it interrupted professional behavior in all aspects.
Proseasy to manage shifts, cheap food, I had a great General Manager
Consmanagement, advancement limitations, low tips, managers would charge a coke before adding your discount
Questions And Answers about Cheddar's Scratch Kitchen
What is the best part of working at Cheddar's Scratch Kitchen?
Asked Oct 14, 2019
Answered Jun 29, 2022
The best part is when I get to leave
Answered Jun 29, 2022
How are the working hours at Cheddar's Scratch Kitchen?
Asked Aug 3, 2016
If you are a salaried manager, expect 70hrs a week. They preach about great work life balance, but can't even come close to keeping their restaurants fully staffed (managers and hourly employees alike), so you are always there much longer than promised or expected.
Answered Jul 23, 2018
If you are wanting Sunday's off no need to apply. I'm not an uber christan that would annoy my coworkers with bible talk or conservative views. (Not conservative at all) I am just active in my church and I can not commit to working on Sunday's. I was even willing to work the other day I requested off,but was not even given the opportunity to interview for the job. I'm guessing that they are not an equal opportunity employer. Which is sad because the staff I met with was so nice and upbeat.
Answered Jun 25, 2018
What is the interview process like at Cheddar's Scratch Kitchen?
Asked Jun 15, 2016
Misleading. Let you interview twice with no intention of hiring
Answered May 8, 2021
Walk in on the spot an they asked me questions an then I got the job an then they walked me through how things work there an what is expected of me.
Answered Jan 2, 2018
What questions did they ask during your interview at Cheddar's Scratch Kitchen?
Asked Jun 15, 2016
What is the dress attire when you go in for this type of job?
Answered May 19, 2019
How are your grades?
How would you describe yourself?
Answered Jan 1, 2018
How do you feel about the future of Cheddar's Scratch Kitchen?
Asked Sep 26, 2016
Cheddars has came a long since being bought out by Darden. I do believe that the work place will get better and well established. I think cheddars will be great it just needed some things to be touched up is all.
Answered Jun 11, 2018
They will probably shut down the only two locations in all of Lexington KY soon.