Red Lobster Employer Reviews

typical day is u get things ready for that day
learned a lot about preping foods
management made it fun and wanted to come to work
co-workers for me i get along with everyone
hardest part of the job would be trying to keep up on a busy day
most enjoyable part of the job is the people and knowning at the end you did a good job

I started during a big transition in the company when the need to maximize profits with fewer guests came into eat. I slowly watched them cut benefits and bartender pay to have the servers have an automatic percentage of their sales, not their earned tips, go to the bartender and server assistants. I also watched them get rid of vacation pay for certain – more... employees, cut the employee stock program, and raised the rates of health care yearly but the insurance is HORRIBLE if you ever have the misfortune of having to use it. As far as advancement, I was promoted to Certified Server trainer within 3 months, but then they also got rid of the extra pay they used to give when you would trian. While training, you have no choice but to go at a slower pace and possible get fewer tables in order to ensure proper training of the employee, but apparently Darden does not value having properly trained employees or respecting the people that make sure they are trained according to Darden standards. This is a decent place if you don't plan to work here for a long time, but both General Managers I had for both restaurants I worked in were bullies and both have subsequently been terminated. They say there is an open door policy, but if the District Manager and Manager are friends, nothing will come of the report you make and it will also make your work life there much more difficult. You are promised the worst shifts until you quit. That is their way of firing you without having to pay unemployment. Basically, starve the person until they have no choice but to move unto the next cruddy job. I personally left the company in good standing, but I had a hard time in the particular restaurants I worked because of what I watcjhed happen to other employees. I can no longer work for a brand that doesn't share my values, nor will I eat at any of their establishments. If you get into a restaurant you enjoy, I say go for it. Oh, I also have a friend that is still working there and now is travelling to Saudi Arbia for a restaurant opening, although they are only paying $10 an hour while he is there. I realize they are paying his travel expenses, but we live in the US, so you kind of expect that! – less

prepare food for line. cook food to per order request. assemble food on the plates in a timely manner

Will work with your schedule. Wonderful and fun staff. You determine your pay by your attitude.

I absolutely loved working at red lobster. The staff and managment were completely wonderful. Everyone was very polite and the over all business was ran very well. The most enjoyable part of my job was knowing that i was going to work with amazing people.

As with all restaurant jobs, this was very difficult. But also rewarding.

Red Lobster is a 60+ hour a week job that doesn't allow for you to do much of anything else outside of the job as a operations manager, especially if you are working in an urban location. If you are a pursuing an advanced degree, then this is definitely not a job for you, but if you are considering Red Lobster as a career, then consider it as an option.

The management is terrible, the rules and guidelines are horrendous. For a first-time server, Red Lobster is not the place to go. They expect too much out of the servers, to the point you break down from stress, and your job is never secure. The managers at my branch would try and find any reason to fire you.

it was an enjoyable and nice experience, to learn new things and grow as a team

well i dint work here for vey long but when i did i enjoyed all of my co-workers and management and it was easy going but hard at times. loved it

one of my first jobs so it was very educational and got to learn a whole lot of good skills and i was also working with a friend so it made it even better

Pretty much make sure the guest are as happy coming in as they are coming out of the restaurant.

Red Lobster is a fast paced, customer friendly business. I have learned that there is always room for improvement and always do the greater good even when it goes unnoticed.

The tips were good, I made enough to support a family of five off of what I made working at Red Lobster. Since they open at 11 am It makes it a good place to work if you're going to school but don't expect them to make any considerations for your schedule, you will need to work it out with your coworkers if something comes up. It's a restaurant job – more... so, high stress, high volume but the money waiting tables is pretty good. – less

When joining red lobster I was promised the world. High bonuses, 45 hour work weeks and a choice as to whether or not I wanted to transfer. Once I started the work weeks consistently ran 60 hours a week, the bonuses were never higher than 300 dollars, and I was mandated to transfer to a location an hour away from my home.

Red lobster ws a place that truly helped me grow as a person. It helped me get through collage with the flexiable hours.

I have always enjoyed working for Red Lobster but the balance between personal life and work was difficult to maintain. The scheduling demands made it difficult to spend quality time with loved one.

I hated the managers. Poorly run was a sweet shop. I enjoyed getting every weekend off unless it was overtime

It was a very busy atmosphere on almost every day and a lot of my job was taking care of guests and assisting other servers and co-workers. I learned a lot about customer service and hospitality. The management team made the job fun and were very helpful with any problems that came about. Co-workers were great and were very good with teamwork. The hardest – more... part of the job is on occasion having something go wrong and having a guest complaint, as well as receiving sub par tips. The most enjoyable part of the job was knowing that I provided my guests with a good dining experience and them reassuring me of that. – less

For me a typical day at work is I get on shift, I see what tables are open and what servers are on, I then proceed to make a list of tables that I can go to. When it's not busy I clean the doors and the windows in the lobby.

I have learned that to be successful in the resturaunt business you have to be happy and know what the guests like.

The management – more... makes work fun. I want to go to work because I know that I will have a good time, and the guests can tell that we want to be there. We all genuinely have a good time, and everybody can tell that.

My co-workers are nice and they have taught me how to handle different situations with the resturaunt and with guests.

The hardest part of my job would be when it gets busy and we don't have any tables and guests get frustrated, because they didn't anticipate there to be a wait. Also guessing how long the wait will be.

The most enjoyable part of my job would be watching guests leave happy and they don't have any complaints. – less