Ups and Downs at a Corporate Restaurant
Server (Former Employee) – Wauwatosa, WI – October 18, 2018
Clock-in 5 minutes before your start time, start as soon as you clock-in. Lots of boards and notices to check before you get to your tables, and depending on your start time, things might already be hectic. Between servers, there's not always a sense of community or helping each other out; they also don't have a sense of duty or doing things to the best/fullest extent. Managers are sometimes helpful, but terrible at properly cutting/scheduling servers. According to servers, working during the fall/winter ("busy season"), you make significantly more in tips than during the summer.