For many years, On The Border wwas a great place to work.
Managing Partner (Former Employee) – Tysons Corner, VA – March 23, 2013
On The Border was my first management experience. I worked there for several years and got to know the brand very well. I learned most of what I know about the restaurant business from On The Border. I feel like I reached my peak potential with the company so I decided to see what other challenges were out there for me in a different setting.
Server (Former Employee) – Texarkana, TX – January 17, 2018
it was a fun place to work. I felt like I was paid fairly or how many hours I worked and got along with most of the employees. I left because I felt like I wanted to do more than just work in the food service industry but other than that it was a great place to work.
Hostess/Waitress (Former Employee) – Oklahoma City, OK – January 6, 2018
I would greet guests and serve them with efficient but tasty food. I would handle various typed of payment, and clean up after people. I learned how to be in a very fast-paced environment and deal with people that were not very happy with their food sometimes.
Shift Supervisor (Current Employee) – Elk Grove, CA – January 5, 2018
I've been with this company for nearly 6 years. This place feels like home and my co-workers feel like family. The management is generally very cooperative and is willing to step up and run the floor in a pinch.
Hostess (Former Employee) – Tulsa, OK – January 4, 2018
fun environment. losts of smiles and warm greetings. servers stand offish at first but warmed up in time.Hours were very messy. lot of split shifts and didnt get off times scheduled. sometimes earlier sometimes later
Server (Former Employee) – Wichita, KS – December 27, 2017
I had certain hours I needed to work and if I needed additional hours I could work for someone else. They were often shorthanded and nobody really wanted to work anyway so it was easy to get extra hours if you wanted them. It was just difficult to get wages typical of serving at a chain restaurant.
Service Manager (Former Employee) – Sherwood, AR – November 13, 2017
A typical day at work was making floor plans checking in produce making sure we were ecosure ready running the floor once the doors opened or getting on the line to help the cocineros. I learned about food cost alcohol cost avt. openning and closing duties of the restuarant. Hardest part of becoming a service manger at on the border was managing the same people i was on the same level as until i got promoted. The most enjoyable part was the people i worked with and the upbeat and fun atmosphere.
server and bartender (Former Employee) – Columbia, MD – November 7, 2017
I miss this place and the staff is very friendly .... Great managers and the food/drinks are amazing.....Cinco de mayo is freaking nuts to work ,but is something every server or bartender needs to see in person lol
manager (Current Employee) – Texas – November 7, 2017
have no home life, work an hourly position along with managing, and still get negative feedback because you didn't hit an unrealistic labor goal. They hire upper management from outside the company instead of promoting from within to deserving applicants.