For starters, I have been working in the food service industry as a server for 11+ years. In all my years of experience I have NEVER seen management act in such an unkind and cruel way towards new and particular employees. During your first day of training at Olive Garden they will have you dine in with one of your managers and your trainer to have the, “full dining experience” and to try out some of their food. The management decided on specifically requesting a struggling first time server’s section to make an example out of “how not to serve a table.” In the words of the General manager at the host stand speaking in front of the hosts to my trainer pertaining to myself about the requested server he said, “You need to make sure that she knows that this is exactly how NOT to serve a table here.” As we walked away I said to my trainer, “Um that was really mean.” The host then sat us, my trainer and I and a lady “PRO”/“Key” (who would like to one day be a manager) in that server’s section. This lady, a potential future manager was sitting with a notepad and taking notes on this server and snickering/laughing at the table at her and at her service throughout the experience and proceeded to share with us this particular server’s personal performance history and how she has already had two write ups. I then asked her, “Is this information supposed to be shared with everyone in the restaurant?” She answered, “It’s talked about between all of the managers.” And so I’m thinking in m
ConsManagement, improper and unprofessional training techniques
Working at OG could be pretty tense. It was several years ago, but what I remember most about it were the brutal hours. Hours were split in between morning and night shifts. The morning shift for bussers typically began at 7am (6am on Wednesdays when the supply truck arrived), and ended at 4pm. Night shift was from 4pm - 11pm. Taking either one or the other by itself was fine, but if you were asked to work a double (morning + night shift) you'd be in for an intense 12+ hour day that was absolutely exhausting. OG is a very popular and well known restaurant, so there was never any shortage of customers. As such, clearing tables quickly was of the essence, and keeping it up for 12+ hours plus cleaning up the restaurant after hours proved to be quite taxing.
However, doubles could also be a good thing. If you were looking for hours, there was definitely no shortage of available doubles since nobody wants to work them. And obviously, that directly translates to more pay, so you'd be getting a fat check at the end of the week. I forget whether or not management would let you surpass 40 hours a week, but I'm fairly certain they would let you go up to ten hours overtime. Another good thing about doubles is that if you took a double when you weren't originally scheduled for one, management would usually thank you by giving you food on the house. You were allowed to pick one of any menu item, excluding alcoholic beverages, since drinking on the job wasn't allowed. One time, just to
I worked at this restaurant for two years and the first year-and-a-half I loved it. Being a hostess at Olive Garden--like being a server there--is a very high-stress job and you need to be competent when it comes to using technology because they run their entire seating process on a touch-screen system. That being said, you also need to have an incredible amount of patience and creativity because you will undoubtedly have the same very hungry and very cranky people waiting in the lobby with you for over an hour. Hostess duties include recording guest names, managing larger parties, entertaining the wait, taking drink/food orders, running food and bussing tables. depending on your restaurant, you might also be the lucky one to stay late after closing to clean the bathrooms and dust off all the wall décor and wipe down the walls.
One of the pro's of this job is the pay; they start you off at about 9.50 an hour and every six months you get a review and a pay raise (reviews are really easy to pass so long as you fulfill minimum expectations). The dress code is fairly flexible: men wear all black, with a long sleeve dress shirt and slacks, women can wear skirts, dresses and slacks with a blouse so long as they are in all black and there is no sheer or lace material. If you're a student, scheduling is mostly flexible but don't count on getting time off unless you put in for it about a month ahead of time and you are pretty much guaranteed to work weekends. One of the cool things
ProsGreat Employee Discounts, Meals Half-off when at Work, Steady Hours, Semi-Flexible Schedule
ConsShort Lunches, Poor Management, High-Stress, Low Chance of Advancement
I worked at the Olive Garden at Challenge Way in Sacramento, CA.
I've worked in the service industry for 5+ years and will never work for The Olive Garden of its affiliate companies every again. I'd give out zero stars if I could.
My GM was known to be 'on something', due to his persistent post nasal drip, as well as his preference to sort dinner plates during peak business hours instead of assisting in getting hot food to the tables. Not to mention erratic behavior whereas he would be cool and collected and then blow up on us minutes later. Our sales were never good enough even if we didn't have a single customer complaint (which happens here regularly). You will also be expected to run a full service dining experience (wine sampling, food and beverage service, unlimited refills for soup/salad, dessert and artisan coffee) for your guests will being triple seated and/or taking care of large parties (20+ people, with a partner), even if their are 14 servers on the hosts/hostesses seem to share only a few brain cells and would rather fill up one section at a time instead of rotating tables and fluidly managing the shift floor
The customers at this location were the worst I have ever encountered. They are entitled, rude, crass and many will run you around during their stay only to complain to your manager to attempt to get their meal free or any number of items comped off their ticket. Customers will attempt to customize every aspect of their plate (pasta, sauce, or com
Great group of people to work with, unfortunately not enough opportunity to make money
A typical day at Olive Garden varied, you could be very busy just like the restaurant, or it was a much slower pace where no one had to rush. The ladder was typically during the middle of the week, with the former being on Friday, Saturday, and Sunday. You would always meet new guests, some were much nicer than others, and some were more interesting and fun than others. You never had the same work day twice, which was interesting, I liked that.
Having Olive Garden as my 3rd restaurant, I knew exactly how important customer service and satisfaction was. This is Olive Garden's most important thing concerning the servers, they wanted our service to absolutely great, always be polite, engage in conversation, and have smile on your face. Which I enjoyed, sometimes you would get a group of guests who would be difficult to deal with, but it was still no problem treating them like you would anyone else. The thing that also made satisfying a guest much easier is the fact that everyone working around me was the same way. We would have partners, and if one of us were busy, the other would always help out, check on their tables, and team up to make the guests' happy, which was great. They very much encouraged the idea of teamwork at, so I'd say Olive Garden made my customer service skills even better.
Management at Olive Garden was awesome. I had 4 managers and all 4 were awesome. The GM was always on top of everything and was always trying to help out anyone if he wasn't currently bus
Prosbeing rewarded for good service, great and helpful co-workers, great managers.
Consbiggest con is definitely not enough dinner or weekend shifts as those were the best for money, no breaks, can't order food past 10pm.
My father in law worked for Olive Garden for over 6 years, my husband worked there for over 5 and I worked there for 3. As management changed, everything changed for the worst. In the beginning it was great, but favoritism runs EVERYTHING in that store. I came in every day, on time, did my job above and beyond, however, I took pride in doing my job correctly. My general manager’s favorites didn’t like to work at all, ( they were all buddy buddy and hung out and texted outside of work so it makes sense) so that set me apart, and you’d think it would be in a good way, instead it made me a target. I was constantly belittled, disrespected, and degraded. I was constantly passed over for raises and options to cross train that I deserved, but the people who showed up baked and had 3 too many beers, got scheduled almost full time and trained in anything they wanted. I struggled to make ends meet for my family, while teens that were still in school and posted their shifts every day, got scheduled more than I did and worked 1/4 as hard, if at all. The new people started with more money than I was making, and I was there for over 2 years at this point. They picked their schedules and the rest of us got what was left. My culinary manager had affairs with several employees in the office, and screamed at everyone. I thankfully got a better job and when I told them I needed time off to get my schedule figured out so I could come back, I was told I could come back whenever I needed to. I ca
It was a fun place to work when you were able to work
It was fast paced, I like fast paced. I learned to carry the huge trays stacked with plates and surprisingly never dropped it. The management was great until they put one woman in charge and she didn't follow the policy or rules whatsoever. She actually made me wait on a table I had asked not to (I have a restraining order on the lady for doing damage to my car at my job at Miller's lil Cowbell) (Manager) told me to make the best of it and it wasn't even my section that day. I did what she told me too and they did exactly what I told her they would do they complained the whole time. I went above and beyond she docked my pay for their meal and also downgraded me to a busser or a hostess I had a choice. So I chose hostess. Even then she would schedule 9 people to come in when she only needed two people for the afternoon shift.Told me if I wanted more hours I would need to change my school hours to nights and when I did she still didnt schedule me for 3 wks. So due to that I went in to talk to her because she wouldnt take my calls and she said she didnt know that I had switched my schedule for college. So then she had me switch back to days so that I could get night hours and when I did she said she would let me know when she needed me. Two more weeks went by I contacted another manager who was head of kitchen and she scheduled me to come in and do prep cooking and floor manager saw me and sent me home said she didnt need me whatsoever. So my overall review is that if they hadnt
Proshalf off of meals if you ate it there but if you ordered something to go you were to pay full price
Consyou only got a break if you worked over 7 hours. and it was 10 min
The co-workers, managers and the customers is what makes a for environment interesting and likable
* Today I will go clock-in wash my hands, put on a walkie talkie head set, review the back room for rolled silverware, give a host and busser an update on tables. Weather they are turning being bused or ready or set. Then gather menus servers put off to the side and bring them back up to the front host stand. Greet any guest and direct them to their table with a smile. assistant any guest at their table with request. Alternate my job with the other host, which are - greeter,leader, seater and silverware roller. At the end of the day, and during the day wipe down glass windows from finger prints, check mens and ladies restroom, keeping them restocked with tissue and paper towels, and keeping the floors clear and toilets flushed. Inform the togo specialist of guest who have a pick up or would like to order a to go.
*I learned how to be quick and productive maintaing a consistent P.A.C.E -pace,attentiveness,caring,excellence. Always staying friendly and always communicate with the head sets to managers and never let an agitated customer get into an argument with myself and cause me to lose my job, always call a manager and have them handle the situation. They also have no tolerance what so ever for discrimination.
*Their are six managers, there is always at least two or more mangers at the restaurant at all times. they expect the best out of all of the employee and look forward towards promotions because they want us to learn and grow many tactful life skills at the resta
ProsFree drinks, and dental healthcare.
Consshort breaks, your have to pay for actual chef to cook food for myself to eat, including breadsticks..
Ridiculous Schedules.Managers Not Helpful. Demanding Guest
Be prepared to work over 9-10 hour shifts without a single break. They say they will work with your schedule, yet they constantly schedule my coworkers to work when they are in classes and write them up for it later. They will call you in on your day off regardless of the reasoning. At first they give you great schedules and then after you have been there for a few months they slam you with DV and double shifts. You may be schedule to come back at 4pm and you wont get out of there till 3 or 3:30pm. I had a coworker schedule as a split since he got there at 10am and didn't get to leave till 11pm with only a 25 minute break. This coworker mind you has worker with the company for a while and suffers from cancer so he shouldn't have had to work those hours since they cause a toll on his body. The hours are effecting nearly everyone's home lives as well. I know most of my coworkers along with my self complain we never get to see our families anymore. If you have children, which most do, this job is not for you. The children of most of my coworkers cry when they see their parents getting ready cause the kids even complain how much they never see their parents anymore. The money you make here is not worth missing out on you children lives. Managers are not always understanding regarding hours. We hire around 2-3 people a week and our mangers say none of them stay. More than half of our current staff is looking for other jobs and threatening to quit. We constantly have hires walk ou
This particular location is being run into the ground by the general manager. I have worked here for almost a decade and have seen more managers and employees come and go since her becoming GM than I did in the first half of my time here. She runs the restaurant like a dictator and anyone who has an opinion is made miserable. She fabricates reasons to fire people (including managers), uses the amount of shifts you get as a reward or punishment (depending on the case), and does not give any sort of recognition for a job well done. She 'manages labor' by asking employees to do several jobs at once, to the extent of often times not having a person to cook pasta (in an Italian restaurant...). There are certain people who get set schedules and special treatment simply because they tell her she is right and there is absolutely no consistency on how things are handled day to day. There are cooks stealing food and alcohol daily, the host team is being paid to gossip and text or play games on their phone rather than greet the guests and most of the time can be found arguing over who will walk a table back in front of the guests, the bar staff is mediocre at best and probably couldn't answer basic drink questions, and the bussers are some of the laziest employees around, once they show up late for their shift. Servers are not held accountable for running food or keeping the side stations neat or even cleaning their sections at the end of the shift, and that's with the already very mini
ProsGood company to work for, great insurance and other benefits. Meet a lot of cool people and coworkers become like family.
Questions And Answers about Olive Garden
What is the best part of working at Olive Garden?
Asked Dec 3, 2019
My absolute favorite job. I worked to-go orders. I made great money and it was a great work environment. I also got a nice discount.
Answered May 14, 2022
The other employees, the guests
Answered May 14, 2022
What should girls wear to the interview? any tips for what should be said during the interview
Asked Feb 4, 2017
No difference still should be clean an looking ready
Answered Sep 21, 2019
I honestly got interviewed in my cheer practice uniform. Black biker shorts, cheer t shirt, and white socks with white shoes and smelled like sweat. Also walked in with my roller backpack. Outfit didn't really matter, it was more about the way you're able to present yourself in the way you talk and by giving prior work experience. Always smile and mention the importance of the guests. Got the job on the spot!
Answered Sep 5, 2019
Aside from "all black" and non-slip shoes, are there any other dress code restrictions? Are headbands allowed? Colored hair? Etc.
Asked Nov 1, 2016
Yes I think the rules are right
Answered Nov 12, 2019
Headbands are not allowed
Answered Sep 21, 2019
What is the average pay for a hostess?
Asked May 19, 2017
10,000 a year
Answered Jan 17, 2020
Id say 8.00 per hour
Answered Sep 21, 2019
How much an hour do waitress get
Asked Nov 13, 2016
8.25 a hour
Answered Sep 21, 2019
When I was working there I was only making 8.00 an hour but minimum wages have gone up sense I believe its 11.00 an hour plus tips.