Service Manager (Former Employee), Sacramento, CA – December 18, 2014
Pros: free meals
Cons: no breaks, crazy hours
Great place to eat but not the best place to manage. I enjoyed working with the employees and the public I love the hustle and bustle of the restaurant industry however, that means 65 plus hours a week and put a lot of pressure on our family life.
Busser (Current Employee), Livonia, MI – December 17, 2014
Pros: 50% off food before/after work shift and 20% off anytime at any darden restaurants.
A typical day at work is making sure the side stations are prepared and ready for servers to use, clearing the dirty dishes off of the table, offer drink refills to the guests, and keeping the dining room floor clean. I learned how to deal with all sorts of customers ranging from very satisfied to unpleasant. I also learned how a restaurant functions, – more... and what happens that causes a restaurant to be late with the customer's food and why it is taking a long time for the customers to be seated. The management is excellent, all of the managers get along with their employees well by having good communication and giving the employees direction if they need it. My co-workers for the most part are down to Earth, very optimistic, and they are very enjoyable to work with. – less
Server, Hostess (Former Employee), Gainesville, GA – December 17, 2014
Pros: discounts and sometimes free food
Cons: long hours of being on your feet
Working at Olive Garden on a typical day was usually busy and it demands a lot of leg and arm work, but other than that, the guests and co-workers I dealt with were always great. It made my job easier when I knew everyone else was enjoying themselves. When things got all tied up, my managers new how to handle each situation. No matter what happen, each – more... guest left with a smile and that was our biggest goal. I enjoyed working at Olive Garden and with all of the team members. – less
Utility Worker (Former Employee), Nashville, TN – December 17, 2014
Daily at Olive Garden my duty was to clean and stock all dishes in a timely manner. It was important to use safety and sanitary procedures daily. I learned how important each team member is in order to make a restaurant business successful. The job was not hard but you have to be committed to working at a steady pace daily.
Cook (Current Employee), Mount Pleasant, MI – December 16, 2014
Pros: great atmosphere
Cons: little advancement
The Darden company is great to work for. The management at my store was not great but good at scheduling you when your available to work. The people who work are great people to work with. The team like atmosphere and the friendships as part of the Olive Garden Culture makes everyday going to work fun.
Line Cook (Former Employee), McAllen, TX – December 16, 2014
Pros: able to work my 40 hours
Cons: not being able to work overtime
Set up line and prep and restock items throughout the shift. FTR Follow the recipe always. Prepare all food items in a timely manner. Clean as I go.Perform extra responsibilities as requested by the kitchen manager. Great teamwork! I enjoyed every moment working in that kitchen.
Waiter (Current Employee), Enfield, CT – December 16, 2014
This is a great place to learn, interact, and have fun while doing a noteworthy job. Each and every day at work here in enjoyable because of the people and the jobs at hand. I would recommend to friends, great place.
Hostess (Former Employee), Hyattsville, MD – December 15, 2014
Seated patrons as they arrived according to designated work areas Monitored the restaurant to maintain maximum effectiveness “Cashed Out” serving staff at the end of their work shifts: entrusted to collect restaurant receipts
Server, Host, To-Go Specialist, Bartender (Former Employee), Bridgeton, MO – December 15, 2014
i would greet and seat customers, start the table off with some wine samples and take drink/ food orders, Bring out salad bread and appetizers, delivered food in a timely fashion, pre-bust and bust tables, and finally place tabs on at tables.
Kitchen Crew (Former Employee), Inverness, FL – December 15, 2014
On an opening day shift you would come in at 6am and start your cooking. By lunch time you would make sure to have all the prep done for the night shift. When you come in for dinner shift you shouldnt have to do much of any prep work if any very little. The most hardest part of this job was to make sure you never run out of any product. This job was – more... most enjoyable at all times there wasnt anyone who made it tough to work there. I always look at a positive thing in everything. – less
Host/Busser (Current Employee), Waterbury, CT – December 15, 2014
Pros: family oriented
Cons: short breaks and conflicting management styles
Its a job not built for the faint of heart or any weak-minded people. Throughout the day you must deal with numerous people and whatever they bring with them. Somedays it could be a screaming baby while other days it could be a guest dissatisfied with the food. All in all you realize you must accommodate everyone no matter how ridiculous the request.
Server/Waiter (Former Employee), Chesapeake, VA – December 11, 2014
Pros: freedom to joke around and be yourself.
Cons: cheap menu for lunch means low tips.
The day usually started off slow for lunch without much to do but prep for the upcoming lunch pop and dinner rush. By about 12pm each server would generally have about 3-4 tables. I was always allowed a break if i wanted one between my split shifts. summer dinner shifts were pretty slow but in the winter it was not unusual to be on a two hour wait until – more... closing time. – less