Associate (Current Employee), Springfield, MO – December 9, 2013
The only thing I find typical about a shift at Old Chicago is working hard. I find that training is sub-par at best. If, in fact, you are able to train yourself with what little resources that are given, you can count on constantly retraining yourself to keep up with the constant changes that you would expect in any restaurant. While there are several – more... managers, they are typically specialists, and can only help with certain things. I find that only a couple of the managers truly care about rules, regulations, and accountability, and that tends to work against the rest of the management team. As with any job, I have found good company in most of the people I work with. – less
Sous Chef (Former Employee), Mesa, AZ – November 8, 2013
Pros: great first restaurant ! great food!
I loved working for Old Chicago. It was AMAZING! It was my first official restaurant and the only thing that bothered me is the Kitchen Manager at the time Could not handle pressure. Once it got busy he would be in everyone's way screaming at you for no reason. Terrible kitchen manager but everything else was amazing and gave me a great experience. – more... I quit only because i was only making about 8 bucks an hour so I needed to find something else to pay the bills. – less
Its a growing company with positive attitudes, and a fun work environment.
Server (Former Employee), Topeka, KS – October 26, 2013
Pros: you would receive a 50% discount either before or durring your shift.
Cons: very short breaks usually not till the end of the night.
This job had a relaxed work environment but still kept a fast paced atmosphere. The attitudes were always positive and the management was a great addition to the team. The hardest part of the job well, there really wasn't a hard part if you were good with people. The most enjoyable part of the job however was bringing home your days wages at the end – more... of the night. – less
Decent work place with room for improvment; but enjoyable at times.
HOST/BUSSER/SERVER (Former Employee), 16690 E Iliff Ave Aurora, Co, 80017 – October 17, 2013
Pros: a couple free meals during the week if it was a good week store wide.
Cons: very short breaks, no specific lunch time, poor managment, & understaffed.
The days usually went smooth thru the week till it gets to Friday. Then we are overstaffed and things tend to get too crowded and mistakes happen. I learned a faster pace of working & how to work with other people. Management was okay when you had a certain pair of managers there. My co-workers were off task a lot and complained on a daily basis. The – more... hardest part of the job was the constant complaining to management about everyday things you should just be able to handle. I loved the food! I also loved the regular customers. – less
Kitchen Manager (Former Employee), Longmont, CO – September 2, 2013
Pros: fun place to work. free food
same restaurant duties. Help the front and back of house to ensure excellent service and Quality of product. Place and recieve orders. My first time as a KM....Harder than I thought it would be...but fun
Manager (Current Employee), Omaha, NE – September 2, 2013
Pros: meeting new people everyday
Cons: difficult to balance work and outside life because of long hours
You get to meet new people everyday. There is always something that can be done, leaving no moment dull. It is high energy so you are always busy. The staff is a huge reason to work every day and to put on a smile for them.
Sales Accomplishments (Former Employee), Colorado Springs, CO – August 25, 2013
I loved working for old Chicago that's why I stayed for so long. I loved the people that I worked with. My management was great. I enjoyed the fast pace movement of a restaurant and the opportunity to interact with people I didn't know.
Server (Former Employee), Apple Valley, MN – August 12, 2013
Pros: management, co-workers, flexability, values
Cons: benefits and non reliable income
I worked as a server for 11 years in several restaurant's and several types of dining. I worked at Old Chicago for six years and had the best experience in the restaurant industry. The management, people, values, and flexibility are all fantastic. However, it is the hospitality industry so the benefits are not ideal; especially the price of them and – more... you have no guarantee pay. – less
Server (Former Employee), Wichita, KS – August 6, 2013
Cons: management, unfair contribution of side-work
I over all liked working at Old Chicago. The best thing was probably my co-workers, always willing to help with any questions I had in training and throughout my employment. They made it a fun environment to work in, and the majority of the employee's knew their jobs well and took directions and safety serious why still having a drama free time.
Although, – more... some of the rules I did not agree were fair among employee's, like side work between the cocktail and dinning side's of the restaurant. Also it seemed as though some manager's did not know how to think before they spoke, often making them look really bad and blaming the wrong people for things that went wrong before knowing the complete story of a situation.
I don't feel like you should ever be afraid of talking to a manager about a problem, and I always felt like it was in my best interest to just avoid confrontation of any of mine that could have easily been resolved.
Not all managers were this way, and many were supportive and helpful. But the one's who weren't, definitely are the one's I will remember from my experience at this restaurant. – less
Certified Trainer, Bartender (Current Employee), Madison, WI – August 3, 2013
A typical day involves meeting a lot of new people and developing a lot of relationships. The days can be long, but that's often the norm in the service industry. Five years of working here has taught me a lot about self sufficiency, organization, and prioritization. Maximizing these traits goes a long way in making each shift run smoothly and increasing – more... my bottom line. In my particular situation, we had a strong core management that had been with the company for over a decade. While this provided a lot of comfort and stability, it also limited the potential for upward movement. – less