Manager (Former Employee) – Indiana, PA – February 8, 2012
Provided an environment that was conducive to original, creative thinking with a customer service and value driven center. Pay and benefits at the time were average. Many locations with transfers amongst the locations were relatively easy. Great marketing and keeps true to its original family based value dining experience.
transfers amongst the locations is relatively easy
Server (Current Employee) – McMurray, PA – April 5, 2016
It is a good place to make money however its not a good place to make a career out of. The management is nice and friendly. My co-workers are friendly and down to earth people. The hardest part of my job is making a decent wage to support my family.
Cook/Dishwasher (Former Employee) – Erie, PA – April 2, 2016
Working at Eat n Park is very fast paced and is all about time management. A typical day at Eat n Park for cooks is getting all of our prep work out of the way before a rush, and during a rush keeping a level head and multitasking is very important. Management is probably my least favorite part. They hired me part time but didn't mention that part time during the winter months was 15 hours a week. The hardest part of the job is getting enough hours to make it worth going to work. The most enjoyable part is getting to work with the employees.
Salad Bar Attendant (Current Employee) – Greensburg, PA – July 21, 2016
A typical work day includes a lot of running and multi tasking. I learned knife skills and gained arm muscles. We have the best managers I have ever had. I enjoy the majority of my co-workers and we try to make work enjoyable. The hardest part of the job is that it is very fast paced with a lot of work and not a lot of time to accomplish it and the pay is lacking. What I enjoy the most is the family environment and that my job does not come home with me. We also have great benefits.
laid back, fun work environment but chaotic at times
Server (Current Employee) – Grove City, PA – June 9, 2016
The co-workers are laid back and fun, but it is a stressful place to work. A typical day includes serving customers by take orders, getting drinks, bringing out food, and whatever else they may need. I usually handle a section of five to ten tables. We have a friendly management team; very understandable and reliable. The hardest part of the job is handling a rush, like dinner, especially when we are under staffed. The most enjoyable part is when I make the customer's experience with us satisfactory and they are happy when they leave.
Server (Former Employee) – Erie, PA – March 30, 2016
A typical day at Eat n Park includes running food, making sure your food comes out of the kitchen correctly, and making sure your guests leave with a smile on their face. It's a family atmosphere and the employees there make it a great first job as a server. Everyone is friendly and helpful and there's great opportunity for advancement as they promote from within.
Food service/Prep cook (Former Employee) – Meadville, PA – April 11, 2016
I worked mainly on the salad bar. 2 days a week I made a variety of different salads, homemade dressings, and cut vegetables the other 3 days a week I tended to the salad bar and would help others in the kitchen and grill station when it was slow in my station. I had the opportunity to learn new recipes and try a variety of different foods. My managers gave me the change to experiment with different foods to make my own creations. My co-workers were like family and made my job very enjoyable. The hardest part of my job was the amount of time I had to prep. It was a large amount of food in a short time period, but I always managed to get things done. The most enjoyable part of my day was being head of the salad bar, just being able to run with my imaginations and see what I could come up with was the greatest experience.
Assistant Manager (Current Employee) – Pennsylvania – April 14, 2016
You work with a lot of great people, and the culture is very diverse. The corporate office is quite supportive, and you'll know upper management on a first name basis, including the CEO. The hours can be long or odd, depending on the location. Some restaurants are open 24 hours, and you have to work overnight shifts, then one or two days later you could be on a daylight shift. Most managers average about 50-60 hours a week. The other challenges are the reality show worthy drama between some team members, even though you work with some high school kids, the adults are usually worse. And most of the customers are nice, but there's that 10-15% that are simply unbearable.
Working enviroment was fun but management wasn't as good.
Eat N Park Crew (Former Employee) – Pittsburgh, PA – October 16, 2016
For 6/8 months straight my managers wouldn't let me see my pay stubs, I had shortened checks when I would work as much ours as I possibly can. I worked as a baker for 8 months straight when told I would switch positions after 2 months. Over all, meeting all the Co-workers was nice and the experience was great.
Supervisor Shift Manager (Current Employee) – Pittsburgh, PA – December 23, 2015
A typical day at work I show up ten minutes prior to my shift to get everything needed for the shift situated, for example, make sure I have two working pens, a server pad, a clean tray, and maybe start to work on my side work (i.e. cutting lemons for the shift).
I learned to treat others how I want to be treated. I also learned always have a helping hand for a co-worker because you never know when you'll need the favor in return. I learn to give 110% in everything I do, someone is eventually going to notice. I also learned that the customer is ALWAYS correct.
Management lately has been changing frequently.
My co-workers are amazing and we all work wonderful as a team.
The most enjoyable part of my job is knowing the customers are leaving with satisfaction and having the confidence of knowing they will guarantee they will return to our restaurant.
Take-Out Server (Former Employee) – Sewickley, PA – May 31, 2016
Worked take out. Started at minimum wage then wage was raised just enough to make me ineligable for welfare medical insurance. Asked for full time hours to qualify for medical with the company even if it meant that i would have to be trained in other areas. Management refused. even though I was pregnant. Not understanding about the work you put in and the way youre treated in the line of work,
One free meal for every 8 hr shift
no breaks. short lunch refusal of full time hours and medical insurance
Server/Hostess (Former Employee) – State College, PA – August 18, 2016
It was always slow. I learned the importance of customer service when there was business and I advanced up from host to server and that was better. You made cookies, which was a blast. It was alright there, but I left for some personal reason and they ended up closing the store anyway shortly after.
Waitress (Current Employee) – Pittsburgh, PA – November 29, 2015
Eat'n Park is a decently good place to work. Management depends on which location you work at but it's decent all the way around. The company is great. They really care about their employees and offer great benefits. They host many events and offer specials to their employees.
Buffet Manager (Former Employee) – Mars, PA – July 29, 2016
Working at the buffet was a very fast paced job. We were required to keep up the buffet during extremely busy times and slow times. This job helped me improve my time management skills; as you must be able to do multiple things at one time to ensure all duties were done by the end of your shift.
Internship (Former Employee) – Pittsburgh, PA – August 18, 2016
I have grown so much. From the moment I walked in this restaurant, I began learning. I learn the basics tasks of the management position. Also, I learned how to deal with employee conflict. The customers that came in everyday put a smile on my face.
Assistant Manager (Former Employee) – Pittsburgh PA – January 17, 2016
Developing and coaching team members in adhering to company standards through professional communication. Focus on operations and optimizing financial revenue through lowering food cost, daily labor and various other controllable items. Adjusting pars on inventoried orders to help lower food cost. Attending optional professional-development seminars offered through the company.
Mid-level opportunties, friendly atmosphere but lacking in efficiency
Assistant Manager (Current Employee) – Pittsburgh region – April 10, 2015
The culture is strongly family-oriented and fairly flexible in terms of work/life balance, but requires some nudging to keep consistent. There is a considerable amount of work done at the expense of efficiency due to lack of completed structure and procedures. Store volume largely dictates the daily routine of management, and frequent reassignments, especially of newer management employees, make the adjustment process very tedious. At best, the job is largely managerial and administrative with only occasional direct involvement in production. At worst, excessive multitasking and team member-level work is required of management and loses scope of the titular role.
Management enjoys 100% discount of meals, one scheduled weekend off per period, and roughly 50 hours/week scheduled
Schedule hours are not always followed, and large portions of time are spent doing team member-level work
Dishwasher (Former Employee) – Wheeling, WV – September 15, 2016
I been working there while I was going to school in wheeling Jesuit university.i still have friends from there.it was my first job in the USA I still would love to go back there but it was a part time job for me while I was in school