Server (Former Employee) – Sterling, VA – April 3, 2014
This was my second legally binding job I ever had, and I wish I never had to leave. My typical day was serving people at their tables, everything you would think a server would do. I learned how to be myself to people and how to make everyone smile. I actually learned how to be happy at this job, I went there everyday and never left without a smile. The management was great and they loved working with everyone. The managers actually treated you like friends, took care of the "dirty work" and gave you time off when needed. My co-workers always went up and beyond because everyone was friends and they knew they got paid for the job they did. The hardest part of my job was leaving for the night and knowing I had to wait 12 hours before I could work again. The most enjoyable part of my job was everything from washing dishes to waiting my tables; no matter what I did I could not stop smiling!
free food when working a double, easy to get time off, managers/chefs/co-workers acted like adults and actually got work done
Food Server (Current Employee) – West New York, NJ – January 31, 2016
Been working there for a while, sometimes the days are easy, then a little challenging on the other. But i loved it, learned how to handle more than a few tables, with good conversation with the customer, over all a great place to be.
seating people while working with others. there is confusing directions from the staff. bad training
Hostess (Former Employee) – Atlanta, GA – January 19, 2016
good pay, but bullying by other staff and managers if new for sure at cumberland. There is bad training. It is expected to know everything from day one out of a spiral note book containing recipes which doesn't help hostessing. No breaks at all unless working none stop doubles. complaints are not taken seriously by management.
no breaks up to 8hrs, disrespectful and stressful work environment
Server (Former Employee) – Naples, FL – January 17, 2016
A typical day at PF Chang's would be serving tables and doing side work. It was quite an easy job and I did enjoy doing it for the most part. I learned some interesting things about eastern cooking methods, and how to prepare certain proteins. The management for the most part were very nice to me and helped me whenever I needed. The hardest part for me was getting there. It was a good 30-40 minutes and I barely made enough to cover my driving costs. During lunch, which was when I worked most, I would walk out with $15-$35. I just can't do that!
Family style meal was a free meal for the employees.
Bar Manager/Operating Partner (Former Employee) – Eugene, OR – January 14, 2016
P.F. Chang's was a great place to work as I learned a great deal about how to manage the business from a great leader. The Market Partner that hired me was fantastic in teaching new things to new managers. I learned how to evaluate a P&L to better utilize and monitor the restaurant resources from one period to the next.
My co-workers were all fantastic. There is a great culture in the company of growth and respect.
Day to day I would be at work anywhere between 9-12 hours and depending on the shift the duties varied. The opening manager was responsible for line checks in both the kitchen and the bar, as well as account for the money in the morning. Setting up the dining room and assigning stations to each server. Ensuring that we are staffed to meet sales and drive incremental sales and service to help ensure labor percentages were being met. Cutting servers off the floor on unusually slow days to meet labor was also a crucial function, yet driving sales took the forefront.
The most enjoyable part of the job was working with the vast array of personalities that come into your building. Either vendors, team members, or guests, it was always great to interact with people both to say hi, and help solve problems.
Food was provided by the company. Decent bonuses.
No scheduled breaks, and a lot of turnover from top down management.
hostess (Former Employee) – Bethesda, MD – January 7, 2016
I love Mondays, mostly because the day flies by in a flash. On a given day, during the early hours you will find me speaking to the clients, finding out – proactively – what their priorities are for the week, meeting with team for half hour to communicate the clients’ needs and organizing the team schedules around the client’s priorities. I do this on Monday so that the rest of the week is well organized and we can effectively use our team’s time in exceeding client’s expectations and avoid Friday evening surprises. Rest of the week goes in delivering the product(s), updating the status with the client, answering emails and calls from our global teams. My role involves extensive management responsibilities and staying organized is not an option.
Server/Bartender (Current Employee) – Miami, FL – January 7, 2016
An average day in a restaurant type job involves multitasking between and up to thirty or more people needing attention at the same time. Though high stress and mentally and physically demanding the job teaches one how to work thoroughly under pressure and to remain calm and rational despite whatever the situation may be at the time. This has played a crucial role in becoming a paramedic as it taught me those traits which I employed into the EMS profession. It payed off multiple times in serious cases when remaining calm and concise in an emergency resulted in proper life saving care.
This was a great job for those who have no experience and starting to venture into the job world. Most of the employees were great and fun to work with. Their benefits would be great if you actually reached their full time requirements. Great training in all culinary positions. The management there was not the greatest, the reason why i made my decision to eventually residing after 4 months there.