Cook (Current Employee) – Stillwater, OK – July 21, 2018
The enviroment at the Olive Garden is fast paced, and competative. The way that labor is handled ment that if I went full-time I would still be required to have a second job. As far as employment I want one and done, not two too scrape by barley above poverty level.
Host (Current Employee) – Houston, TX – July 21, 2018
The whole Olive Garden team makes up the restaurant. If they're going through problems or something comes up, it becomes a disaster. The managers there aren't the best, well except for one of them, but the rest are just a mess. Also they still have a roach problem.
Server, customer service, clean, run food (Former Employee) – Bowling Green, KY 42104 – July 21, 2018
Unless you've been here for 20 years, don't expect to get enough hours or good sections. They are overstaffed. I can't count how many times I was sent home the second I arrived (because they didn't need me) or how often I was only scheduled a couple days. I have bills to pay!!!!
Server/Waiter (Former Employee) – San Antonio, TX – July 20, 2018
It's something to get used to if you have never served before. you will get better with experience. Ii learned a majority of my customer service skills here and I still use it today with my current job. All the servers like to hang out outside of work; it's awesome that you can make some long time friends here. the hardest part is juggling all that you need to do and remembering it all. I love interacting with my guests. The shifts are easy to figure. 11am-4pm and 4pm- close.
discount meals, request shift switches, easily pick up and give up shifts.
no call no show and boss will ask you into his office, hot and sweaty when it's busy.
Server, Bartender and Certified Trainer (Current Employee) – Athens, GA – July 20, 2018
I worked at OG while in college. It paid the bills and gave me flexibility according to my class schedule. Management knows they're in a college town and did everything they could to make sure everyone was scheduled according to availability.
Job culture is good. Because it's mostly students we get along pretty well.
Opportunity for advancement is high. With the right amount of drive, you could work your way up from an hourly wage (server, bartender, busser) to a salaried position in only 3-5 years. The jump from restaurant management to corporate work is fairly short as well.
Free breadsticks were a plus.
discounts, good job culture, flexible schedules, easy to get (unpaid) time off
restaurants are messy, customers can be rude, minor cuts and burns are normal but not a huge issue
Server (Former Employee) – Cedar Rapids, IA – July 20, 2018
When you’re a family friend or regular the likelihood of success is much higher than if you’re not. Pay is decent, but the struggle of maintaining a drama free work environment is not worth the struggle.
Server (Current Employee) – Maple Grove, MN – July 19, 2018
I have enjoyed working there. The management is nice and the people are friendly. The building is getting old and things are falling apart. It can be frustrating when we run out of the tools that we need to do our job. Overall I don't make enough money to keep working there.
Server (Current Employee) – McKinney, TX – July 19, 2018
Good company to work for if you can make money. I was a server and tips were really hard to come by especially since there is no automatic gratuity and they don't compensate your pay if you don't meet at least minimum wage. Best part of the job were the managers and the staff. Super friendly, everyone feels like family because it's easy to bond with them outside of work. Wonderful atmosphere but the job in itself is stressful and very quick paced. I have worked there for 2 years and can say I still get overwhelmed with the work load. Still is probably the easiest serving job you can work.
Managment, staff, lots of team work, discounts and insurance, can be fun with guests and in the environment
once you are a server, it's hard to cross train as anything else, pay is not the greatest, mostly based on chance, no automatic gratuity, quick paced and stressful
Server/Bartender/Trainer (Former Employee) – Colonie, NY – July 18, 2018
Lack of manager control in an environment that requires it. It was very dirty and unkept. There was a point where the management team was quite inspiring and team orientated, but transitioned to selfish and self-driven.
Host/Buster/Dishwasher/Prep (Former Employee) – Aventura, FL – July 18, 2018
Exceeds expectations in arriving on time for meetings and conferences • Improved attendance at non-mandatory training and meetings • Has not met goals set out for arriving on time as set out at beginning of review period • Completes deadlines in a timely manner • Respects the time of others by arriving at team meetings on time