Server (Former Employee) – Sandy, UT – October 13, 2017
Overall the staff that I worked with were fun people. However, there were many that just did not do their jobs the way that they should which made the job stressful and not worth your time. The managers were good people but did not know how to handle situations in a effective manner with their employees They did not take action to make sure that things were getting done correctly and did not appreciate the employees that did their job well. The hours were straight up ridiculous. They were always overstaffed and refused to cut servers so that you would be working long hours but not be making any money. The tip-share was extremely high and the tips from most guests were just awful; even to the servers with excellent service- restaurant overall did not attract a good crowd of people.
Willing to work with you if you have other jobs/obligations
Joe's was a pretty good place to work, as that's where I was able to advance into management. I obtained a lot of knowledge there, which will help me in the future. I would still be there if the restaurant didn't get closed.
fast past work environment with the potential to make great money
Server/Bartender (Former Employee) – Savannah Historic District, GA – October 4, 2017
A typical day at Joes would consist of greeting tables, refilling their beverages, taking their order, keeping guest happy, and making sure they are 100% satisfied. Once finished, drop off the check and wait for guest to present debit/credit card.
Server (Current Employee) – Westminster, CO – September 28, 2017
Joe's Crab Shack is a fun and exciting place to work. It is a rewarding job that brings people that come into the restaurant joy, whether they are coming in to celebrate a birthday or an anniversary or just to enjoy some crab everyone there has a good time.
Bartender (Former Employee) – Greenbelt, MD – September 27, 2017
Fill drink orders accurately and timely operate the cash register and serve food maintain an inventory of liquor, mixes, and other bar supplies ensure minimum age requirement for the purchase of alcoholic beverages
Manager (Former Employee) – Illinois – September 25, 2017
Slow in winter, busy in summer. Had to teach yourself most things in order to excel. Management was typically friendly. Upper management could be less so. Had to work at least 55 hours a week. Restaurant itself has great atmosphere. Very laid back casual feel. Company came out with new menu at least 1x, and revisions multiple times, yearly. No consistent promotions annually.
Great pay and benefits, Casual/relaxed atmosphere.
No breaks, long hours, lack of consistency, poor training
Host / Food Prep (Former Employee) – Ventura, CA – September 20, 2017
a day would start by seating customers and making sure they were properly accommodated. they wasn't anything too difficult about working here sometimes it was just too crowded and stressful that is about as difficult as it got. The fun part about working there was singing happy birthday to customers and watching them smile. I learned how to host and prepare food.
Hostess (Former Employee) – West Des Moines, IA – September 15, 2017
I was a hostess and the job was decently easy, when it got really busy it was really fun to keep up with the pace, and getting split tips with the servers really made it worth the time and effort you put into the job.
Server/Bartender (Former Employee) – Fort Worth, TX – September 14, 2017
I did not enjoy working here, the costumers are very mean and rude and the management does not take the staff seriously or treat them fairly. I bartended for more than a year here and served at the same time.
Server / Host (Former Employee) – Nashville, TN – September 13, 2017
At times stressful when it was busy, I enjoyed the laid back atmosphere and camaraderie with my co-workers. Management was helpful and always available to the servers and guests. I learned how to balance my time and more effectively multi-task.
Host (Former Employee) – San Diego, CA – September 13, 2017
working in a restaurant with poor management is very stressful and can be the hardest thing about the job. the workplace was just not the right environment that should come with a restaurant like that and the hardest part about the job is the environment of the co workers environment change because of the lack of management.