It was an easy job and I worked really hard and helped build the clientele.
cashier (Former Employee) – Philadelphia, PA penn medicine perleman center – May 10, 2017
The job was very easy and complex, I had a great shift, I was there since the opening and the last one standing. The management was horrible, we had no one to report them too because all the "managers" and "directors" were friends. The manager treats his employees like they're incompetent. I always tried to play like a team player until I got written up for something as silly as talking to the customers as if that wasn't my job. I'm sorry I thought that would be considered good customer service. This should really be looked into to.
Prep Cook/ Managed Juice Bar (Former Employee) – New York, NY – May 8, 2017
Being that this was a corporate job it was a basic 9-5 gig M-F. There was stability in your life and your schedule. More for someone with a family, than someone like me, who was straight out of school. I learned a lot of what i know now because it was my first real cooking job and they say you don't really learn until you go out and work. I personally wasn't a huge fan of management and opportunities to make more money and advance was like pulling teeth. The hardest part of the job was doing everyone else's job and not getting paid for it and the most enjoyable part was the people i worked with. It made the days shorter. We were one big family.
Butler (Current Employee) – Boston, MA – April 3, 2017
This is a good place to work especially because of the pay. The hours can be long and tiring but compensation is fair. It is an interesting work environment as we are usually serving some pretty wealthy people.
Cashier (Former Employee) – Boston, MA – March 10, 2017
The employees are awesome, you will always have a good time with them regardless of the day your having. Downside the managers are not manager material, cafe area is the only one with this situation. You see so many people come and go because of this reason. There is no set schedule for you, it's all over the place and you are required to work weekends. The jobs is extremely easy, it's a 123 training session. Not much to learn just the register but that's super easy.
Butler (Former Employee) – Boston, MA – February 21, 2017
Pay is very good (17/h) you can choose your own schedule, and your hours. Feels fancy to work in famous cites such as Google, and museums. Would be cool place to work if managers had authoritative power styles.
Pay is good, flexible hours, free food
Managers can get autocratic, seasonal, there can be 100 managers per shift
Cashier/Sales Associate (Former Employee) – Chicago, IL – December 27, 2016
A typical day with Restaurant Associates could be hectic and busy. If you are a friendly, fast-paced individual who learns quickly, it could be a great fit. The downside is the position requires an extensive amount of physical labor. You are required to ring up customers, as well as setting up, maintaining and breaking down food stations. There was one manager that was very lazy and unhelpful, who visibly disliked being asked for assistance. The training process took much longer than needed. Employees are mostly friendly.
Great bunch of people and very fun work environment
Amigos (Current Employee) – Dayton, TN – December 16, 2016
I had an amazing time meeting and working with all the people I dealt with daily. Always had new customers that I went out of my way to make smile. I learned a lot about this culture and enjoyed every aspect of it. The hardest part of my job was I had to say goodbye! My hours were getting cut and I have obligations so I have to look for more permanent employment.
RA World Bank was fun, exciting, busy but a great leaning experience
Chef (Former Employee) – Washington, DC – December 11, 2016
I enjoyed working for Restaurant Associates World Bank, I've learned many things including working with different cultures and cuisines. I've climbed up the ladder from being a lead cook, supervisor, now chef and took advantage of learning the business inside and out. They were some challenges but learning to handle them and solve them made me a better chef and person.
line cook, deli/wrap station and salad station (Former Employee) – Washington, DC 20515 – November 29, 2016
-I learned food and beverage sanitation techniques - I was able to advance from station to station - I was enabled to train others as well - I was able to speak with management team on a daily basis without having the managers being too busy.
open door policy with the managers
the senate building contracts would often take many vacation sessions.
Food Service (Former Employee) – Boston, MA – November 22, 2016
There is a lot one can learn from being in the kitchen. Exception peers made during the time there. Felt part of a new family. The management is very good. There is new ideas and thought put out to the work. They also have up to date machinery to make life less impossible for the employee. The scheduling is very flexible and comprehensive.
Cook/Pastry Assistant (Current Employee) – Boston, MA – October 21, 2016
My day to day tasks are very approachable. I am given proper backup as needed by management. Pay is comparable and decent. Benefits are decent. This is possibly the only contract company I would want to work for.