Server (Current Employee) – Charlotte, NC – October 5, 2016
This Company is absolutely wonderful to work for, they work with every situation that may occur, they are great with scheduling and and working with school hours, they are great on upkeep with product info and the staff is amazing.
Personable and memorable dining experiences with great service and genuine hospitality
Lead Hostess/Server (Current Employee) – Nashville, TN – June 13, 2016
I started off as a hostess and quickly evolved to the lead hostess. I am currently a hostess trainer and I am in training to become a server. By expressing great service and hospitality, I was able to help boost the customer service ratings for our restaurant to the top few in the area. I enjoy helping people, I love meeting tourists and making their visits memorable. The hardest part of my job would probably be establishing more innovative ways to be customer friendly. What I enjoy most is making sure guests are welcomed properly and left with a great experience of great service from our restaurant.
Hostess (Current Employee) – Los Angeles, CA – March 30, 2016
Typical day would be switching out lunch and dinner menus. most enjoyable part of job is that it is easy and it goes fast. Not a career i would rely on.In restaurants as a hostess it is always a part time position. Many turn overs, and concerns of decreased hours.
Excellent food, great tips, little job security, a lot expected from servers!
Server (Current Employee) – Sacramento, CA – November 23, 2015
Morton's is a great place to work. I have been for the company for years. Since Landry's bought the Morton's concept, everything has gone down-hill. Food, employee benefits, company image, etc. Still hands down the best steakhouse in Sacramento though. Servers are held to a very high standard! Not your average serving position. Great job if you can handle the stress, pressure, and management expectations.
Great food, high price per person average, amazing tips.
Fun work place with with new people from around the world everyday
Bartender/Server (Former Employee) – New York, NY – March 27, 2015
A typical day at work consisted of getting in at 5:15 pm, and having family meal. Then be on the floor at 5:30 pm take care of guests through happy hour and then through the rest of the shift. I leaned that you can almost always find something you have in common with your guests no matter where they are from around the globe. The co-workers that I had were amazing, but the managers were all about the bottom dollar/labor/comps/cost and it made it very difficult to build up a regular cliental, which I was able to do anyway because of the signature drinks I had created. The most enjoyable part of the whole experience was brightening peoples day during happy hour and beyond, making them feel a little better about their place in this world. The hardest part of the job was selling frequent dining club cards that we were supposed to push on the guests at the end of their meal.
New people from around the world, different everyday, working in down town Manhattan
made you work through your breaks, cut the employee discount in half, make you pay the credit card differential, raised the hour total to qualify for full time
My areas of responsibilities include but not limited to: Safe counts, restaurant walk through to ensure sanitation as well as aesthetics,ensuring proper staffing levels to provide excellent service while still controlling labor hours, engaging staff pre-shift, running an effective high volume lunch of sales upward of $4,5000 +
Upper management is passionate, dedicated team upholding company initiatives.
My management team consisted of excellent communicators with a common goal of driving sales, managing P&L and service standards in a fun, team environment .
The highlight of my time with Morton's was building relationships with our guests, exceeding guest expectations or guest recovery and building our profile and reputation in our community.
Gaining knowledge of operations, building relationships, salary
Server assistant (Former Employee) – San Francisco, CA – May 22, 2014
very bussy place, team work supervised for the managers,i learned a lot about the hospitality to our guesses and make them satisfied,i adapt quicly to the environment work and appreciate other workers styles
good enviroment work place and good salary
sometimes when was very bussy we needed more support