Overall Reviews at Red Robin
Host/Hostess | Las Vegas, NV | Dec 16, 2018
Wish i never applied.
I've been at red robin for 8 months,at first I thought it would be a good job,but after a few months I started to realize what a mistake I had made by accepting their offer of employment.We are constantly understaffed.I only work weekends as a hostess & regularly see my server friends miserable & struggling every single shift,it breaks my heart because there such good people working under terrible conditions & incompetent management.A typical weekend dinner rush means insane wait times of up to 25-40 minutes,because our brilliant CEO decided to eliminate bus boys,the people who keep tables clean,& expiditers,the people who run food from kitchen to the dining room.So we the hosts,& any other staff member who has a free moment,has to pick up the slack,& not get paid extra for it.The demands of management are lunacy,dont go on a wait,seems simple enough right?Ha!Theres no way any restaurant on a weekend isnt going to have a wait list,& oh did I mention they want you to stand at the podium,take names,bus & wipe tables,sweep floors,set up high chairs,boosters,take care of to go orders,run food,run drinks for servers because they constantly get triple & quad sat since I mentioned earlier were understaffed,the servers come pleading to you with a desperate look in their eyes to take pity on them to just give them a moment to catch up,or at least have a smoke to deal with the insanity,& yet management is barking at us to seat no matter who's about to have a stroke on the floor.Ive see...more
ProsMy co workers
Server | Jacksonville, NC | Nov 22, 2018
One of the best companies I've ever worked for.
I know sometimes when people read reviews like this, they think that the person is somehow "in bed" with the company or were paid for their opinion. I can promise you this is NOT the case here.
Let me start by saying that I began working at Red Robin because of how good they were to my family during hurricane Florence. My husband works there as a cook and we had to evacuate the area for safety. Not only did everyone keep in touch with each other and make sure everyone was safe, we were told we could eat at any Red Robin for free while evacuated and they were able to put $200 in my husband's bank account to help us with evacuation expenses. Before the store reopened (there was damage) they were even given opportunities to go work at another location about 45 minutes away if they wanted to. Later on he would also be compensated all of his lost wages.
When I began working at Red Robin I was already pretty sold on being there, but orientation got me hooked. The videos we watched were actually entertaining, made some jokes that legit made me laugh (especially about the old mascot haha), and learning about the culture of the company made me happy. I inquired about how they felt about things like tattoos, piercings, colored hair, etc. I was told that not only is it okay, they encourage people to be themselves. Did I worry they were blowing smoke up my rear? Sure...but I chose to believe them instead. I learned about the Total Team model and I was pretty excited.
ProsFlexible hours, total team model, a company that truly cares, a place that being the real YOU is encouraged.
ConsServers only get 50% off meals during their shift, I do think it'd be kind to offer a free meal like HOH gets.
Line Cook | United States | Sep 2, 2018
Great concept, poor execution
I've worked at several Red Robin locations (one franchise and two corporate) and though I love the concept, I'd have to say they have fallen into the trap of maximizing short term profit without regard for long term consequences that is often the case with corporate ran establishments. Management is rated on a "score card" method that incentivises sacrificing necessary staffing, inventory, and maintenance needs to meet stringent numbers expectations. This leaves the corporate ran stores in a situation where they are frequently understaffed, running out of product or having staff using broken damaged or run down equipment so that the strict budget requirements can be achieved. This is encouraged through what I believe is a tiered bonus structure (not positive as I have only worked as an hourly employee) that leads management to turn a blind eye to such issues in pursuit of higher tier $. This is a real shame as the franchise I worked at was ran fantastic, with the owner being a constant fixture and personally involved and invested in the moral and quality of his restaurant. Management was equally improved in this environment as the person "writing the check " was frequently there to make sure he was getting his $s worth from his well paid leadership. Corporate stores tend to have more bosses and less leadership, with demands coming down from the top brass and being dictated down to the low level employees who shoulder the burden. I was amazed to find that kitchen managers ...more
ProsFree food, decent pay
Host/Server | Lake Havasu City, AZ | May 15, 2018
Less than 8 hours a week after training. Only apply if you want a supplemental job, not something to pay the bills.
Out of all the managers if only consider 1 or 2 bad apples due to inability to handle stress well; and losing their professional tone and communication etiquette with employees because of it.
There are only 2 or 3 employees that I've noticed are selfish or lazy. Most current employees take care of their business and then help out as they're able; but some don't finish their part and then leave they're side work incomplete for others to finish.
Hours are scarce but they're still hiring. About a handful of employees have less than 8 hours a week, and as little as one shift a week. I've been told this is to be expected for the first few months of working at Red Robin; so don't apply if you're looking for a job that pays the bills.
They have also been known to send people home if it's too slow (senior employees can take off if they choose but managers send new hires home first).
The restraunt training is lacking. The amount of memorization being asked for in a week is unreasonable depending on how they spread out training days and how good the trainer is. The employees training are being over-sat, or have no back up hosting while trying to train. I had only been given a couple hours to expo and get familiar with plating and to-gos; and since this location has no bussers or expos or dishwashers... whoever has the time gets to do it, leaving us all (kitchen staff, trainers, or not) to run amuck trying to do what we can with what's available.
Bartenders do very well ...more
ProsTips as a server are about 10+/hour when it's slow. That's $20 minimum per shift.
ConsToo many servers get less than 8 hours a week... and they're STILL hiring.
Host/Hostess | Morgan Hill, CA | Apr 17, 2019
Terrible place to work - I would not recommend it
Let me start this off by just saying that this was my first job. I was excited to finally work somewhere and I actually enjoyed it at first. It wasn't too hard to figure out everything and wasn't too stressful. Overtime, managers started to leave as well as other workers. There was one week where 2 of the managers left and another where 2 hosts quit (in a row!). During the week, there would only be one host working and you also have to deal with DoorDash. Since the DoorDash delivery is very cheap for Red Robin, everyone orders it all the time. Once the DoorDash tablet starts to ring, you have to stop what you are doing and deal with the order. By the time you are done putting it in and everything, there will be lots of people in the front that are impatient. You don't even get any tips or anything. They also expect you to help out with cleaning the tables and you don't get any tips from the servers. The servers won't clean their tables (when that is part of their job to) and you will have to clean them so you are able to sit people down. Another problem that I had was that most of the servers complained if I double sat them. Sometimes we got pretty busy and the managers do not want you giving any waits when there are tables open. You have to double seat servers and they will complain and get mad at you. It is not fun working at a place if no one likes you. I worked there for more than 3 months and one of the main reasons that I quit was the lack of promotion. If you are going...more
ProsThe people that work there are awesome and the free food is pretty nice.
ConsUnpaid breaks, poor management (lots of turnover), short staff, low pay, high stress, scheduled during unavailability every week after I tell them over and over again, rude customers, and doordash.
Restaurant Manager | Salem, OR | Dec 26, 2018
Not what it used to be!
All they care about is appeasing the Stock Holders and making money, by all means necessary. They are all about "brining it to the bottom line." This included cutting out bussers and food expeditors but increasing their revenue, so all staff have to deal with the volume increase from to gos and stress. They also regularly cut shifts down depending on the volume during the shift. You may have a 5-7 hour shift on paper as a cook that day but you may only work 2 or 3 hours. They have to "Peak the Peaks"-which is match their profits to the labor, hour by hour. New servers may only work an hour or maybe two at times. And they do not hire or schedule for full time! Only staff with tenure get the hours. To get a full shift, it has to be incredibly busy (then you are expected to stay later than scheduled) or you have to hope to pick up shifts from other staff. Their training is some of the worst in the industry. After two weeks of mostly iPad training, it's expected that you can work the shift with little to no issues. Their turnover rate is ridiculous. They can't hire good managers because of the INSANE amount of duties they are expected to fulfill, so stores suffer from lack of support. If you enjoy being under the wire constantly, working in overly stressful and under staffed environments, not having enough hours available to make a living w/o a secondary income, working with restaurant equipment that doesn't work properly, working in unsafe and dirty conditions (some stores), not...more
ConsDirty, unsafe stores, lack of hours to make a living, lazy mangers, equipment that doesn't work
Bartender | Greenville, NC | Apr 18, 2019
Red Robin worked for me as a decent job while in college.
Management over the two years I was employed was typically good at working around student's schedules and being flexible. A typical day at work involved servers getting various tables throughout the shift and would usually get stiffed on a tip due the area I worked in- there was a high amount of poverty, and while those people would come in and still eat, the servers would just be treated poorly due to that. The hardest part of the job for me was the last two months, where I was the only bartender with full availability and I would work five or six 12 hour double shifts with no break as a bartender. This led me to leave before my last semester of school because I knew I would not be able to be a good student with that amount of work being expected of me by the relatively new bar manager at the time. The most enjoyable part of the job for me was the food, getting half off as an employee when working, and taking care of and developing a relationship with my regulars at the bar. The workplace culture was astounding, as the managers were great individuals and hired individuals with great personalities that always made work a happy and fun place to be, and really helped you get your mind off of how badly your feet hurt from the long hours. When I only served I loved the job much more, but made considerably less.
Pros50% off food when working, flexible managers, a very caring corporate.
ConsGuests often were rude and would not tip- regardless of quality of service.
Line Cook | Lakewood, CO | Feb 23, 2019
Deceptive wage tactics + SO much stress for 12 hours a week
I was already in a desperate financial spot when I got this job, and being told that I was going to be making $13.50 and that I'd be hired on as a full time employee really got my hopes up and complicated my plans to deal with personal issues plaguing me. The training rush was 85% of my only paycheck, given that they rushed me for 40 hours in 5 days to train and then gave me 12 hours a week at most at $13.50 when I was hired as a full-time employee with full availability. They trained me on an out of date chart and would get annoyed that I couldn't remember the location of every ingredient in the fridge after 3 15-second walkthroughs, or that I would forget which sandwiches on the menu weren't written with the right aeolis, or that I don't know how to operate this absolutely horrible order tracking and passing system that the meat station guy would constantly clear the menu off of, meaning I couldn't toast buns to have them ready before the order popped up on my station during busy hours, and then he would rush me and tell me to do something while doing it for me or moving me somewhere else. The managers just danced around and blasted music to make it even harder for me to get a grip on my position, and this job left me riddled with anxiety in my search for a job that doesn't stress me out like this.
ProsFree meal each shift
Cons12-15 hours if lucky, had 9 hours the week I decided to walk out
Expeditor | Riverbank, CA | Jun 11, 2018
Do not apply here
The management is horrible. You have one manager telling you to do your job one way and another manager telling you differently. They expect you to do way more then your job title, and I understand doing a few favors here and there but when they pay you a certain wage to cook and then they go and you to dish wash which is a higher paying job but to keep their pay down is another. They also have you clock in as a lower paying position to save hours where they need them to make their rate and receive their bonuses at the end of the year. Things are always changing and change is usually good but not when every manager is on a different page. Also if you have a problem and report it to a manager, all the managers will talk about the problem behind your back and end up screwing you over instead of dealing with the problem. Worst place I ever worked. You don’t get your lunch break most days and they expect you to sign off that you don’t want your lunch and if you say you do want a lunch they make it a big deal and make you feel bad for taking a lunch. They also never give you your ten minute breaks and they rush you off the clock before you can get your whole job done if closing then they complain the job wasn’t completed.
ProsThe staff is fun, easy going, fast pace, time goes by fast, usually always busy
ConsEverything in my review is a con
Host/Server | Frederick, MD | Aug 1, 2019
fast paced, stressful but good money for servers.
I was hired as a host. Then 3 years later corporate decided to get rid of bussers and made the host staff and servers bus. then corporate added to our work load taking, ringing up, packing, and presenting to-go's. This backed up seating people.. while I was out bussing or packing to-gos, the front had people waiting to be seated, and they were angry at ME. Management was sadistic, unorganized, deceitful, chauvinistic. Went thru a lot of managers. They also took out the trash can in the front of the building, so people would bring in their trash for us to throw away. They fired one girl for showing the guest where the bar trash can was, because we refused to take their trash (guests would clean out their whole car full of trash and expect us to throw it away). Kids would throw up in the restaurant and they expected us to clean it. I would get the flu every year, because sick guests and staff would come in, coughing and sneezing. one server had to come in with the flu, ended up throwing up in the bathroom. Poor girl. and the management said she had to do her side work before she could leave. KITCHEN MESSED UP FOOD ORDERS ALOT! Went thru new kitchen staff a lot.
Proshalf-off food in store/ really liked the servers
Consomg just read my paragraph