Great advancement at the start and then you wait...
Culinary Professional (Current Employee) – Fort Lauderdale, FL – January 14, 2017
Olive Garden is great at advancing their employees to know as much of the restaurant as possible. However, promises are often made for management that are not followed through. I have personally been told I will be considered for management for the past 3 years and have had only interviews after I left the company and came back.
Working in the back of house my schedules would change every week and I would never get 40 hours. Sometimes I would be scheduled mornings, have the afternoon off, and then come back for night shifts.
Working in the front of house is much more flexible. It is easy to pick up or give away shifts making it much more enjoyable.
Fun people to work with, just don't wait for false promises.
Front of house scheduling is flexible
Back of house scheduling