Food and Beverage Manager (Former Employee) – North Myrtle Beach, SC – December 4, 2018
I enjoyed these past 5 years working at Joe’s Crab Shack. Some days were fun and others were a little challenging. I enjoyed seeing guest come back and compliment on the service. I really enjoyed making the guest laugh and interacting with them. I’ve even had the privilege and honor of serving one our cooperate chefs parents. They spoke very highly of me and they recommended that when they came back down that they wanted me to serve them. I’ve learned patience, and bettering my communication Skills.
HOST (Current Employee) – Tempe, AZ – November 25, 2018
I have been working at Joe' for a little over six months now and, in all honesty, I did not plan on staying this long. I liked the job at first, but over time I got to see just how horrible this place is. On multiple occasions, crew members have been told to come into work regardless as to whether or not they are sick and have been denied the ability to go home if sick on the job. You are constantly overworked and underpaid and stressed.
Server/Bartender (Former Employee) – Jacksonville, FL – October 31, 2018
Overall casual environment. The new GM lost alot of good people by not getting to know them before taking away responsibilities they had earned. I was working towards manager. His first week he stripped me of everything I had worked for.
SERVER (Former Employee) – Kentucky – October 22, 2018
Omg lets just say it was alot of fun we would have to dance for the guest and do sales we did alot. It wa on the river so it was niice .i had to move to Georgetown Ohio so i couldnt stag workimg there or i would of nice place to work
Service Manager (Former Employee) – North Myrtle Beach, SC – October 3, 2018
I received in depth training at the location in Clifton, New Jersey. I mainly did on my own because I was transferring to North Myrtle Beach and they did things differently there. The benefits were great, schedule was flexible as far as managers helping each other and upper management was always reachable to answer and disect problems. A typical day depended on the shift a manager worked. It was always long hours in the summer but even longer hours in the winter. Hours of operation did NOT change in the winter months even though the business was not there.