Ruth's Chris Steak House

Working at Ruth's Chris Steak House: Company Overview and Reviews

Ruth's Chris Steak House
Ruth's Chris Steak House
963 reviews
Ruth's Chris Steak House Ratings
Average rating of 963 reviews on Indeed
3.6Work-Life Balance
3.4Pay & Benefits
3.4Job Security & Advancement
Winter Park, Florida
5,001 to 10,000
$100M to $500M (USD)
Restaurants, Travel and Leisure

Popular jobs at Ruth's Chris Steak House

 Average SalarySalary Range
127 salaries reported
per hour
107 salaries reported
per hour
96 salaries reported
per hour
159 salaries reported
per year
95 salaries reported
per hour
Salary Satisfaction
Of the employees are satisfied about their pay
Based on 2420 reviews
Health Care
Dental Insurance
Vision Insurance
Life Insurance
Paid Time Off
Stock Options

Ruth's Chris Steak House Reviews

Popular JobsServerHost/HostessBartenderFood RunnerServer AssistantLine CookCookPrep CookHost/ServerChefDishwasherExecutive ChefManagerPantry CookStewardGeneral ManagerSous ChefPantry ChefBanquet ServerServer/TrainerBusserFine Dining ServerFood Service WorkerAssistant General ManagerCoachCook/DishwasherFood and Beverage ManagerFront of House ManagerHead ServerBanquet CaptainCustomer Service RepresentativeFood Preparation WorkerSales ManagerService AssistantCatering ManagerKitchen ManagerLine Cook/Prep CookRestaurant ManagerBakerBar ManagerBeverage ServerCorporate TrainerFront of House Team MemberKey EmployeeLead CookLead HostessParking AttendantPastry CookRetail Assistant ManagerRunnerAssistant ChefAssistant ManagerAssistant Sales ManagerAuxiliar de comedorBanquet CookCocinero/aDirector of Sales and MarketingFront Desk ReceptionistGreeterHead HostessHost/CashierHostessKitchen HelperKitchen SupervisorLead BroilerMesero/aOffice ManagerSales and Marketing ManagerServing AssistantAccounting AssistantAccounts Payable ManagerAdministrative AssistantAsistente administrativo/aAssist staffAssistant CookBOHBanquet Set-upBroilerCashierCatererCaterer/ServerCertified TrainerCleanerCoordinatorCustodianDining Room ManagerDining Room ServerDining Room SupervisorDirector of First ImpressionsDishwasher, Prep Cook, Line CookDishwasher/BusserDistrict ManagerEjecutivo/a de atención a clientesEvent AssistantEvent CoordinatorEvent ManagerEverythingFinance InternFloor ManagerFront End AssociateGrill CookGuest Service AgentHome Office EmployeeHostess/BusserHotessHousekeeperInternJantioralKitchen AssistantKitchen Assistant/ Mr. JessyKitchen Team MemberLead TrainerLine SupervisorManagement TraineeManager in TrainingNAOffice WorkerOperations AssociateOperations ManagerPantry Cook/Prep CookParty HostessPerformerPm lead saute, Broil,prep ,dishPremises ManagerReceiverRegional ManagerRegional Sales DirectorRegional Sales ManagerReservationsReservations ManagerRestaurant StaffSalesSales AssociateSales CoordinatorSenior ServerServer/CashierService TechnicianShift LeaderShift ManagerSommelierStaff MemberStockerSupport StaffTraining ManagerVice Presidentruth chris
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Overall Reviews at Ruth's Chris Steak House

Server | Fort Wayne, IN | Dec 22, 2019
Dont think its the best!
So first off i want to start with the GM, he is the most unprofessional man i have ever had the displeasure of working with. On a day to day basis he will belittle and discourage you! I honestly think he has the assumptions he is God! You will be reprimanded for trying to help the restaurant. If its not in his interest its not happening. If you are busy and trying to do something, he will straight up tell you to drop whatever you are doing, no matter the cost, to satisfy what he wants done. As for the other two managers, The other Gentleman is fantastic. the lady is fantastic. when it come to working. and pay, you will be slaved to do ungodly amounts of sidework. it starts from perfectly polishing glassware *50 glasses a night* to polishing loads of silverware, plus your normal sidework which can be doubled up sometimes! It normally takes me close to an hour 45 to complete everything after my shift before i can leave. you can expect with fine dining that the service aspect has to be perfect. all the way down to which hand you give the food to the guests and timing. Now i am a server, let me remind you that you would expect at menu pricepoints and ticket prices to make good money, think again. i took around a 2800$ paycut coming here. they take 32.25 percent of what you make to give to other employees who most of the time do nothing for you. then you get a check every friday which is taxed. so if you gross 900 for you the week you will receive about $567 of it. Favoritism is a
District Manager | San Antonio, TX | Jan 19, 2015
Flexible work schedule with consistent work responsibilities
A typical day at work is 8-10 hours and requires processing sales reporting from the previous business day or weekend, counting deposits, running to the bank, running errands for office and restaurant supplies, working on invoicing, inventory and accounts payable paperwork. Also working on a number of HR related issues, including payroll, employee benefits, employee concerns, insurance related issues, employment verifications, updating and maintaining employee files and inventory of employee items like uniforms. I have learned a lot about multi-tasking, taking on multiple responsibilities, holding myself accountable for reports and other projects and working with lots of different personalities in management and hourly staff. I have learned a lot about how to work effectively as a team and how to lead and/or follow when needed. Management has been particularly dependent on my role in this organization. As our higher leadership has stated before, my role has been the "glue" and "backbone" of the organization, as I have taken on many roles and responsibilities over the years. Management roles are somewhat secular, but in my role, I have worked with everyone and/or reported to many managers for different reasons. Co-workers have different personalities, sometimes good or bad, but learning to work with a person's strengths and weaknesses has been particularly important. The hardest part of my job has been putting my work and myself last, as management usually expects m
ProsManagement meals, paid vacation, insurance for full-time employees
ConsNo paid sick leave or personal days, no holiday pay, no holidays off
Server Assistant | Greenville, SC | Nov 2, 2020
Doesn't Hold To Its Values Towards Employees
Work-life balance Work-life balance at Ruth's Chris Steak House is work and then home. You can be scheduled at 3, and leave as soon as the 5 gets there. You can be scheduled for 5 and they tell you not to come in. Hours are not guaranteed. Life can't be balanced around not knowing when you will or won't actually be at work Pay & benefits My pay and benefits at Ruth's Chris Steak House are terrible. Working as a Server Assistant you make $7.22 an hour after taxes. And maybe up to $10. Holiday season maybe $15 an hour, but you are dogged every single hour and hitting almost 40 every time. The amount of work is ungodly. As a server assistant, Good luck ever getting cash tips. Servers are not honest and don't portion out tips. They give out 30% divided between Food Runners and Server Assistants. Server assistant gets less. So if there's 4 of you. You may get $3 in cash tips. Server makes $20-40 an hour. And you get $7. And you do an insane amount of work to essentially let them get paid and you shafted. Oh and those cash tips? Good luck seeing them. Supposed to be given every week. I got them twice the entire year I worked there. Twice. Benefit. Food is delicious. Job security and advancement In terms of job security at Ruth's Chris Steak House, I think no security unless you prove you're exactly what they need. They don't necessarily fire as long as you pull your weight. Advancement. Yeah. Okay. Management In general, managers at Ruth's Chris Steak House need to be take
Home Office Employee | Winter Park, FL | Feb 13, 2015
Horrible, unethical environment.
Ruth's Chris at the restaurant level is great. Restaurant Managers, the Sales Teams and operators always do an excellent job and deliver excellent customer service to our guests. The Home Office -not so much. 95% of the employees are dissatisfied with their job functions and or/compensation. There is a lot of gossip -the front desk serves as as a water cooler/hub where unprofessional behavior and rude/racist comments are made on a daily basis. Gossip and rumors are a HUGE issue. Management is oblivious to the fact that it all originates from the same area or group of people. Poor customer service and lack of basic manners all start at the front desk. The morale at the office is at an all-time low. Lack of promotions and development. It seems that only certain people move up and it's all because they know someone in upper management. HR is a joke. Completely unapproachable and impersonal. No team building activities, they are completely oblivious to how bad the morale is in the office. If they are aware, they simply choose to ignore it. Unethical practices are the bread and butter here. Poor auditing procedures. Good luck getting the basic office supplies that you may need to function on a daily basis. This of course, will not happen if you are part of the "Mean Girls" club. Sad, -very juvenile, but unfortunately all true. The discounts are great on the plus side. Some departments have a family-like bond and there are some good people who truly
Pros50% discount at the restaurants, Events hosted at the restaurants allow for networking and team building.
ConsLow employee morale, gossip, lack of structure. No growth or development.
Host/Hostess | Midlothian, VA | Feb 4, 2019
Nice at first...
I've been with the company for less than a year yet my first month in I began to dislike working there. Given the pay, it's definitely not enough when you factor in all you need to deal with. I was a host, so I can only imagine what the other positions have to say about the stress that comes with the restaurant. How the pay is determined between hosts is unclear and inconsistent. On a general work day I can expect to not say a word to anyone because no matter what you do there's always someone to correct you or shoo you away, even if you're trying to help. The servers only acknowledge you if you're a girl, but even then they're usually hitting on the hosts, half of which are still in high school while the hosts are at minimum, seniors in college. The owner of the restaurant is best described as an "ice queen" who makes sure everyone knows she holds the most authoritative power at all times. The other two managers are probably two of the most fake and passive-aggressive people I've had to work for. The head host, however, is exceptionally caring and very accommodating with schedules, given the short staff on hand. You'd think the hardest part of the job would be dealing with the customers and fast-paced nature of the store. In fact, the hardest part about the job in my opinion is dealing with the frustrations of all of the employees. The customers can be obnoxious and highly entitled, but even that's pretty manageable when you only need to deal with them for a
ProsFree food every Saturday around 3 if you work early enough (even then you may not get to eat).
ConsI wrote an entire essay of cons
Server Assistant | Pittsburgh, PA | Jul 20, 2021
Pittsburgh Location... Yikes
***PLEASE NOTE: I believe more COVID-19 restrictions have been lifted from this restaurant compared to when I worked there, their operations may be slightly different than my testimony*** Happy I'm not here anymore, but appreciated the money it provided for me for the short time being. College student here, was a busser for about 8-9 months, a very physically and emotionally taxing job. Management could be condescending and rude at times and got even worse when we became understaffed. Best part about this place was the coworkers, met some amazing individuals here and won't ever forget their kindness and jokes... but some coworkers I will not miss due to laziness. Complimentary dinner is provided and was one of the most helpful things I could receive as a student working two jobs, going to school, and being mostly broke. Tips can be decent, depends on the night... always heartbreaking to see waitstaff not get tipped. Some customers are fantastic in the area, some are not. We get a mixture of both constantly. After I quit, heard more stories from former coworkers of stuff that happened (aggravated manager took his anger out on bystander employees... kicked a trashcan into two bussers who were working and minding their business, students sometimes had a hard time getting much needed time off, one manager would have angry, uncalled for outbursts every so often, saw former coworkers mentally exhausted, irritated, and upset). Some of these notes are about the restaurant indus
ProsFree dinner, nice coworkers
ConsManagement, shift hours, lazy coworkers, hard to get time off, constantly asked to cover shifts, etc.
Prep Cook | Sarasota, FL | Sep 30, 2018
Very fast paced,hard work.If you land the right job, you can do well.
I was mostly a opener so I,d come in and get the restaurant ready for happy hour then dinner.We had a small crew, basically two of us.We had a list we worked off of.The amount of work was crazy, we just worked non stop for aprox. 8 hours. the two of us did the work of at least 4 men.I learned that timing and constant moving was so very important. and preplanning every detail.I worked next to a older Mexican gentleman he had worked there for 20 years so he was, when available,a super teacher,but his work load was outrageous,but somehow he would get it done every day. I've been in and out of the restaurant business all phases for over 20 years,probably closer to 35 years.And this little older man blew us all away.We had like 4 party rooms so some nights when our party rooms were booked we were deep in the weeds. But with the other workers who came in later somehow we would pull it together, that was a wonderful feeling knowing all our hard work made our guests feel very special,and they enjoyed themselves so much and had a wonderful experience.That was the pay off for us. That we could create such a wonderful experience for them.Ruth,s was an exceptional dinning experience.We learned that if another restaurant was looking for help they would wish and pray to get a chef or cook or anybody who was trained at Ruth,s Chris, because they knew how hard they worked,and how intensive there training was.
ProsOne of us cooks would prepare a nightly meal for all of the workers.
ConsWe were way to busy to take a break, we were lucky to use the restroom.
Chef | Fresno, CA | Oct 8, 2020
They pick favorites
Work-life balance Work-life balance at Ruth's Chris Steak House is Barley anything I went to the hospital after work to the ER was there all night and gave 8 tubes of blood and still got written up for calling out Pay & benefits My pay and benefits at Ruth's Chris Steak House are ok but after the stress they put onto you when they don’t want you there isn’t worth it Job security and advancement In terms of job security at Ruth's Chris Steak House, I think this particular spot isn’t the place to feel like you’re secured because any bad movement they will replace you and make things very bad there Management In general, managers at Ruth's Chris Steak House is ok. But at the same time look past a lot of stuff front of the house does such as handling cleaning equipment then serving people food and not change gloves Culture Collaboration with my colleagues at Ruth's Chris Steak House is good. I had a great team mate working with me busting his hump. Poor kid is 19 and works just as hard as any well seasoned gentleman and still getting paid minimum wage and has been committed there for over a year now Overall My experience working at Ruth's Chris Steak House on and off ok. Management gave me a very hard time because they didn’t want me there so they did the classic tactic of putting you through a bunch of trauma just so you can quit so they don’t gotta give you any pay for leaving. They will talk badly about certain people in the kitchen then go smile at them and cause frict
Front of House Team Member | Fairfax, VA | Feb 24, 2014
Blessed with great management, flexible hours, and a valued team environment
As I had recently found myself unemployed, I approached my old General Manager at Ruth's Chris Steakhouse to discuss any opportunities. I am actively pursuing a relocation to Charlotte, North Carolina, but in the meantime have been incredibly blessed by the graciousness of my old team at RCSH. Instead of choosing to work part or full time in an office environment, I have gone back to my roots in the hospitality industry in a warm and welcoming environment with strong management. As I have grown as an individual in the years since I have worked in the restaurant, I have approached my position with a different mindset to gain more knowledge of how management is able create a strong sense of personal value within a team. My typical day at work now starts when most of those are actually off the clock, which can actually be the hardest part about my job since I work opposite hours of my loved ones. But since I truly enjoy my job, although temporary, I have found that re-connecting with my old co-workers has been truly rewarding. I am excited about relocating to Charlotte, North Carolina and hope to pursue a job within Marketing with normal hours/a Monday-Friday schedule...but until then, I will count my blessings, learn as much as I can about management and make memories with my family at the restaurant.
Parking Attendant | Myrtle Beach, SC | Jul 14, 2014
Cash pay with exercise and downtime for reading!
The valet company is amazing! Owner is down to earth caring person who treats you as a friend as well as an employee. Very respectful owner who will make you want to go above and beyond to make him look good. Job is simple. People show up and you park their cars. Must have a presentable appearance and be trustworthy of turning in collected cash. I would actually run to vehicles when busy to avoid cars building up and clogging the drop off zone, which helped to keep me in great physical shape. I had down time between when workers arrive and leave and used to read at least a book a week. Got my personal training certification this way. Loved it! Met some cool people and my personality helped bring in better tips. I learned how to get people's energy up and excited so that they like me and want to tip me more. I also learned to pay attention to names and when certain customers would leave, I would have their cars ready before they even presented the ticket stub.CUSTOMER SERVICE! Hardest part of the job were the hours. I used to work from 6PM - 4AM at the club, which paid 3-4 x's that of working on tips at Ruth's Chris. However, I still had time in the day to hit the gym and go to the beach.
ProsCash pay at end of shift and downtime for reading and studying
ConsDepends on where valeting. Long hours.

Questions And Answers about Ruth's Chris Steak House

What is the best part of working at Ruth's Chris Steak House?
Asked Dec 3, 2019
50 percent discount
Answered Jun 27, 2022
The people that I work with.
Answered Jun 23, 2022
What is the interview process like at Ruth's Chris Steak House?
Asked Apr 4, 2017
I walked in, interviewee on the spot. They were very interested to hear about my 18 years in the business. Asked many questions about my knowledge and hire me that day.
Answered Oct 13, 2019
Had 3 interviews over 4 or 5 days.The Sous Chef wanted to hire me on the spot but Couldn’t Then met The Chef he wanted to do the same thing But I had to go back to meet GM She was called away when I got there So Chef called RM & got it cleared They DO Check your references & 3 interviews are the norm I applied for anything open in the kitchen with enough expierence to do anything but Im in the Pit as a Steward
Answered Sep 6, 2018
Do employees get paid weekly or bi weekly
Asked Oct 5, 2016
Does th line cook position in Indianapolis pay every two weeks or weekly
Answered Jul 22, 2018
Bi weekly is how we get paid.
Answered Nov 15, 2017
What is the vacation policy like at Ruth's Chris Steak House? How many vacation days do you get per year?
Asked Feb 11, 2018
First year of work you get a week and you keep adding every year for a limit of 4 weeks
Answered Feb 7, 2021
You get 34 hours after you’ve worked 2 years full time. Accumulation starts at the - year mark. You cap out at 72. Salaried managers walk into 34 hours after the first year.
Answered Jan 6, 2020
Are charge tips a server gets put on a paycheck or paid out each night
Asked Jul 3, 2017
What happens to all of the cash tips at the end of the night
Answered Jul 28, 2018
They are placed on a paycheck so that the server pays their taxes.
Answered Dec 6, 2017