Pastry Cook (Former Employee) – Las Vegas, NV – August 17, 2016
This job will definitely give you the high-volume experience you desire. However, don't expect any chance at creativity. The pastry menu is rather dull and monotonous. There is no room for any advancement. It also seemed that no one, including management, had any idea what happened in the pastry department. It was an often occurrence that we would run out of essential ingredients, or equipment would break and remain so for months. Besides all that, the people are great! It's like one big family, which made going to work not so bad. They were also quite flexible with my days off and time off requests. Starting pay was good as well.
Cook/Manager (Former Employee) – Bethesda, MD – October 8, 2016
The work environment was both ran in an orderly fashion and with some of the best teamwork I've ever seen. The way we had meetings to discuss any issues staff might have along with going over new products really let the staff see their involvement in the running of the store.
The best of the best in the hospitality industry to work for.
Assistant General Manager (Former Employee) – Reston, VA – November 6, 2012
Iconic company (LEYE) with high standards. Culinary driven restaurant. Many unique concepts and values which sets them apart from the competition (ie. wine cart, daily specials, etc.). Best management team that I have worked with. Great team players,service and food quality "wows" every guest. Company promotes from within.
excellent health care insurance benefits for employees.
Food Server (Current Employee) – Oak Brook, IL – April 15, 2014
I truly love working for lettuce entertain you, the culture here is like home. Everyone cares not only for the patrons but sincerely for one another. This is a mature group of professional servers and I will always consider them my second family.
We have roughly around 20% repeat clientel
Haven't been selling parties like we have in the past and it shows