Bartender, Server, and Trainer (Current Employee) – Snellville, GA – February 17, 2018
I have really enjoyed working at Olive Garden! The management is great and they work with your scheduling. As long as you come in wanting to work and make money, you definitely will. I found the job a little stressful for personal issues but as long as you keep to yourself and do your job you will be fine!
Host (Former Employee) – Hammond, LA 70403 – February 16, 2018
Olive Garden was the best job I ever had the people were great. I looked forward to going to work everyday. They have so many opportunities to advance and the managers are so nice. I would definitely work there again.
Bartender (Former Employee) – Ontario, OH – February 16, 2018
Great place for line cooks & prep chefs. Plenty of opportunity to hone culinary skills. All food prepared from scratch, except deserts & meats (frozen). Been a long time since I worked there, not sure of the environment now..
LINE COOK (Current Employee) – Columbia, SC – February 15, 2018
I have worked for my location for around 3years. Some days are good and its a good time but there are a lot of bad days. We have a lot of volume at my store and its very unorganized. When management hires they give the wrong impression and the training is not long enough. if you have prior experience with volume and in a scratch kitchen you will be fine. If you are fast food or a slower kitchen its not going work. The upside is after anything else will be a cake walk. The pay isn't bad for newbies in the industry but if you have the experience prior it may not be enough. There is no work/life balance for hourly employees what so ever . You will always be there especially if you do your job well. Moving up is hard the chain goes : Certified Trainer Culinary Professional /Service Professional Manager in Training ( Mit) it seems to be a lot of lifers so the don't open up often. Also make sure that you chose the brand you want because to transfer to another is impossible unless it crucial . You would have two quit and stay out of the system for 6 months before you can apply
The hardest part is working there so much and you miss out on the things that matter most family. I wish I could say different things. But I also wish someone would have warned me.
50% when at work
Healthcare overpriced, no sick pay or time off just a yearly check if you qualify
Server/Waiter (Former Employee) – Scottsdale, AZ – February 15, 2018
Very few employees actually do their job, making it quite difficult to succeed. Poor management leaves servers unable to provide excellent customer service, since waiting for bread, soup, etc, is an all day/every day occurrence.
Host, TO-GO Specialist, Certified Trainer (Former Employee) – Willow Grove, PA – February 15, 2018
fast paced environment. apply if your ready for a fast paced sometimes stressful environment with okay management. Overall I can say the work environment with fellow coworkers was awesome loved my coworkers.
coworkers and i guess the discount on food and other darden restaurants
SERVER/BARTENDER (Former Employee) – Grand Island, NE – February 14, 2018
The managers were very accommodating in scheduling my shifts to maximize the number of hours I worked to make my commute worthwhile. Training was comprehensive and prepared me to be on my own quickly. I appreciated having bussers to assist in turning tables more quickly, as well as with keeping everything stocked. The hardest part of the job, as with any serving position, was dealing with customers who were overly picky and/or rude. The most enjoyable part of the job was having guests thank me for making their dining experience pleasant and memorable.
Fun, productive, family, and good restaurant start.
Food Server (Current Employee) – Sandy, UT – February 13, 2018
A perfect place to start out in the restaurant industry. They have a really great training program, and professional trainers. I enjoyed working there, and most of all enjoyed the people I worked with.
Flexibility, fun place to work, good money, and kind staff.
Lots of doubles, and sometimes poor communication.
Kitchen Manager, Service manager (Former Employee) – Lenexa, KS – February 13, 2018
Typical day insisted of me making sure staffing was adequate. Everyone was motivated to work and happy to be there. Setting up the next shift for success, while making sure all prepping and procedures are followed correctly. Planning for the future events.
A good place to work with opportunities to advance
Kitchen Manager (Current Employee) – Hanover, PA – February 13, 2018
Making sure equipment was working properly. Checking that everything is up to safety code. Observing employees and coaching them if there is an issue. Doing inventory and placing food orders for the work. Overall, running the kitchen
server (Former Employee) – Willow Grove, PA – February 13, 2018
a typical day at olive garden included taking orders laughing joking around with some of the management and preparing salads and occasionally dealing with 1-2 unhappy customers. management at my olive garden in Willow Grove was horrible only one manager was very respectful and the others often didn't speak to the employees with respect. the To-Go manager also made racists comments about certain employees and talked to us like we were dirt. the culture of the workplace was very much like high school, a lot of drama between certain employees. The only hard part about the job was dealing with a customer who did not like their service or food. the best part for me was interacting with the guests.