Crew (Former Employee) – Fortuna, CA – January 18, 2017
This was a fast paced job. Definitley no time for sitting around. Great people to work with coworkers and management included. This was not a hard job but I was pregnant at the time so some requirements were hard on me. My favorite part of this job was that they treat you like family.
My co-workers were hardworking and productive. Where as the supervisors were lazy just stood there didn't help the new trainers. Where the workers had to train on the fly. The hardest part of the job was when we ran out of dough and we had to make more even though we shouldn't have ran out of dough. The Management was under par the supervisors were late all the time. Our morning dough roller would always show up 40 minutes late. You would have too do his job until he got there even though it is not your job too do it.
Kitchen (Former Employee) – San Jose, CA – January 13, 2017
Dope place to work, at least the one i was at. Made pizzas, kept the place clean, did dishes, everyone put in the same amount of effort, most enjoyable part of the job was helping people and seeing a smile on there face afterwards.
Delivery Driver (Former Employee) – San Francisco, CA – January 8, 2017
Delivering pizza was pretty fun, but it depends on the neighborhood. I worked in a so-called "rough" neighborhood, where I was also raised in; so I knew the short cuts of the neighborhood to be on time, and were good with the drop offs. But you do have to bit the bullet on some of the customers with rude attitudes. Overall I enjoyed my boss and co-workers, hard work pays off.
Restaurant Manager (Former Employee) – Boise, ID – December 30, 2016
As a manager my days were 10-12 hours, 5-5 1/2 days a week. I was accountable for all restaurant activity. I hired and trained all my own staff. Time management was crucial to meet the deadlines. I learned how to develop a business plan, create a profit and loss statement, The hardest part of the job was the upper management would come up from California where headquarters were located and expect the performance of units here to preform as units in other parts of the country. Not everything works the same everywhere. Prices and coupons do not work the same across the board. The local unit team managers were great, they would help each other any way possible. Every year there was a company wide business conference in a very enjoyable place like San Francisco, Las Vegas & Palm Springs. These were just downright fun and informational.
Compensation & health insurance
Upper management, located in California did not understand the local economy, tried to apply what works in other places to here, as local unit managers we could not bring them to understand or see the issues
It was a fun environment and developed friendships with coworkers quickly. The work place is busy and wouldn't recommend if you can't handle stress.
Cashier and Kitchen (Former Employee) – Campbell, CA – December 11, 2016
A typical day at work is always different because that's what happens in the food careers. The weekends and footfall days are always busy and the preparation is key. I learned everything from being a cashier in the front to in the back in kitchen services making the pizza and refilling the food. The co-workers are very friendly and it is important to work as a team to get orders done quickly. The hardest part of the job is the negative interactions with the customers, it is all about how you handle those situations. But in general it was a great experience and I enjoyed the day to day interaction with customers.
Pizza Maker (Former Employee) – Hayward, CA – November 21, 2016
I would clock in at a punctual time, and begin washing any dishes left in the three-compartment sink. Typically, i would work where I'm needed, meaning if there was a shortage of employees putting on toppings, i would assist. The manager was busy most of the time but had the necessary accomodations when i began working, and ensured that my fellow employees were helpful. The hardest part of working at Round Table was putting the right amount of cheese and toppings on the the dough. There was a scale we had to use to get the exact proportions on the pizza and at first i would put a little bit more than needed. Once the manager emphasized the importantance of scaling your ingredients, i quickly adjusted. I mainly enjoyed learning the menu, because i could take that knowledge, amongst other things, and use it in my own kitchen.
Delivery Driver/Customer Service (Former Employee) – Benicia, CA – November 16, 2016
Owner/operator is amazing. He was one of the best bosses I could have ever asked for. Always worked around my schedule. Managers were great and worked hard to help the rest of the crew do a wonderful job.
Cashier/Customer Service (Former Employee) – Fernley, NV – November 16, 2016
I used to love this job and I had fun meeting new exciting people who came through to order while they were on a wild adventure or just hungry. I lost alot of respect for co-workers and managers as they wouldnt wash their hands or wear gloves while prepping pizzas and cooking them. I do believe they are now under new ownership so hopefully they are a bit more harsh on the rules. Besides that this is an exciting first job for teens about to gradutate.