Kitchen Supervisor (Former Employee) – Hingham, MA – February 9, 2016
A high level of expectation was always expected from most employees. Depending on location, keeping employees or finding new ones was very difficult. Management was not held to the same standard across the board
I worked as a hostess at Legal Sea Foods in Paramus, NJ for almost a year.
A typical day at work included:
Managing floor-plan/server's head-counts/restaurant "flow", greeting/seating guests, taking/confirming reservations over the phone and via Open Table, completing takeout orders, accommodating guests with any allergies/special needs/etc., making kids' packs, keeping host-stand organized and presentable
What I learned:
Legal Sea Foods was my first experience hosting and my first experience working in a full-service restaurant, so I learned quite a bit about restaurant management and the like.
The worst part of the job, hands down. With the exception of one or two, the managers at the Paramus Legal Sea Foods have little idea how to do their jobs correctly or even appropriately. Every employee is treated differently depending on their personal relationship with management; they make their favoritism blatant and it is most often completely unwarranted. You could be the best worker they have but if they don't "like" you, then prepare for the worst shifts and for your voice to go unheard. They are more than willing to ignore the restaurant and the needs of their employees as long as it keeps their hands clean and their favorites happy. It's honestly like high school all over again; if someone gets written up, they have no shame in gossiping about it to their other employees in detail. They give "fake" promotions to employees (regardless if they've been there for 4 years or 4 weeks) so they can spend the entire day locked-up in their office withoutmore... having to "worry" about what's going on in the restaurant.
I have been working since I was 16 (23 now), and I am quite used to the favoritism and unfair treatment that comes with the territory of any job, however Legal Sea Foods in Paramus, NJ took it to an unimaginable level. They have no trust in their employees and immediately comp any customer over the smallest complaints without even asking for their employees' side. I regularly made ILLEGAL (they do not offer delivery services or have a company car) deliveries in my OWN car, using my OWN gas because management had "made a deal" with the company to have their food delivered. Management also made "deals" with the majority of the other hostesses there (one who would only work Saturday nights as long as she "never" had to close; one who would only work Monday and Tuesday at 6 PM) forcing the rest of us to bust our butts. There was a point over the summer where we were so strapped for hostesses but my one manager wouldn't even look at applications from males because she found them to be "less reliable".less
Hourly rate, occasional tips from takeout orders, co-workers
Long hours sometimes without breaks, unfair treatment
Server (Former Employee) – Crystal City, VA – February 7, 2016
the money was consistent and the customers were enjoyable. I loved my coworkers. The schedule was flexible and there was never an issue with taking off of work. They offer health insurance which is rare for a restaurant.
server (Current Employee) – Kendall Square, Cambridge, MA – September 24, 2015
Legal Sea Foods is a great place to work if you're a student. They will mostly accommodate your schedule, though each weeks schedule is released the previous Thursday or Friday, so making plans is virtually impossible. I love the servers and cooks I work with, and my managers are great people, regardless if I disagree with the policies corporate is passing down to them. But that aside if you work hard and devote all your time to them they will advance you. The best part by far is family meal, which the cookies put a lot of effort into if time allows.
First Cook/Receiver (Former Employee) – Boston, MA – July 9, 2015
• Prepared menu items per customer requests • Responsible for maintaining the set up cleanliness of fry station • Handled all food items per industry food safety standard • Responsible for verifying and organizing incoming stock items • Organized walk in food lockers and storage units • Maintained records of inventory for re-order
Line Cook (Former Employee) – King of Prussia, PA – June 3, 2015
The most enjoyable part of the job was the people I worked side-by-side with. Working in a kitchen can be very stressful and chaotic. The head chef believed in my abilities from day 1 and was very helpful in my growth as a cook.
Lack of time to prep before the restaurant opened each day.
Cook/Prep (Former Employee) – Washington, DC – April 8, 2015
I had a good day I learn how to great day it was very good my management was very friendly I enjoyed preparing sea food I stayed to my self and focus on my career as a cook I was to busy to think about the employees.
Bartender / Lead Server (Current Employee) – Park Square, Boston, MA – February 15, 2015
Great location/company to work with if looking for career advancement in the hospitality industry.Well respected brand in the restaurant industry, with top notch training and high expectations of its workforce.
Server (Former Employee) – Burlington, MA – September 22, 2014
As a server, my number one goal was keeping our guests happy, whether they were my own guests or at someone else's table. My job each day was to ensure the satisfaction of everyone who came into the door. Some day were easier than others, but I learned a great deal about how to read people and adjust to their needs. I also learned a great deal about multi-tasking and prioritizing my needs.