Customer Support Representative (Former Employee) – Denver, CO – October 8, 2018
Overall it just was a wonderful job. The one reason for my departure is geared toward it leaning more toward a technical rep job as opposed to customer service rep. There is definitely both sides to it but it had a little bit heavier troubleshooting focus. Not a bad thing, it just wasn’t a long term option for me personally. I loved my trainer, leadership, coworkers & supervisors. Solid group of people.
Break area, Food, Culture etc
Not many to list but short training period could have been stretched to get acquainted better
VOLUNTEER (Former Employee) – Concord, MA – May 20, 2018
I volunteered on thursday nights for several weeks in a row, and it was really wonderful. My job was to help take people's bags to their cars, but it always ended up being more than that. I always got to know people and have lovely conversations.
Representative (Current Employee) – Denver, CO – November 26, 2017
The support department is still growing an has a lot of growing to do. The culture is still a little clique-y which makes it hard to get along and stay positive. They definitely try to woo you with various seemingly beneficial perx.
Open Table (Former Employee) – Concord, MA – October 19, 2017
Positive friendly work environment purely based around helping those in need of food and assistance. I learned that there are a lot of wonderful people out there to work with although stressful on the occasion. Working for Open Table was an amazing experience.
Procurement Specialist (Former Employee) – San Francisco, CA – October 18, 2017
I worked for OpenTable for almost 3 years and loved every day of it. I wish I had more room for growth. When Priceline Group acquired the company a lot of projects got reprioritized and it affected my team. I had to look around for the next step in my career growth. I had to work with so many talented and smart people. OpenTable has an incredible culture, they throw a lot of themed parties accompanied with food and entertainment. I wish I could come back one day.
free snacks, catered food for various parties, fun and friendly culture, great benefits
Tech Support Agent (Former Employee) – Work at home – October 13, 2017
Everything was good about this job except one of the support agents but you have bad apples everywhere. This was a work at home position with good pay and good benefits which is rare. The people that called in were mostly restaurant workers which were the nicest people. They did give you mandatory overtime which is much better than working for a call center that grinds you down with back to back calls and doesn't care about the customers.
work at home good pay great people calling
One agent that was supposed to help you wasn't much help
Exciting place to work, lots of snacks and employee oriented
Cash Management Analyst (Former Employee) – San Francisco, CA – August 4, 2017
A very happy place to work a lot of activities that involves the employees. Deadline driven work schedule, learned a lot about the restaurant industry. Managers have monthly one on one with their group to update and see if improvement is needed. Casual atmosphere culture open space. Hardest part trying to learn the software while meeting deadlines.
Technical Support Representative (Former Employee) – Denver, CO – July 5, 2017
Tech Support Reps are working in a call center environment. You will be handling mostly inbound calls and emails. Any outbound call you make will likely be a call-back request from a restaurant. There is no selling in this role, and the people you talk to are generally pleasant.
Company starts you with an adequate 3 weeks of training to familiarize yourself with OpenTable products and services. The technology they provide is higher quality than most call-centers (Powerful new Laptop, 2 big monitors, Good headsets, etc).
You'll work in a small team and be assigned a supervisor. There is a nice group culture you'll establish with your team, and the supervisors are generally helpful without micromanaging. Break times and lunches are sufficient enough to get away from your desk.
You will experience a wide range of call types: From simple password resets and gift card inquires, to very involved Networking and Hardware configuration. I really enjoyed some of the more difficult calls that taught me Router configuration skills and Network troubleshooting. There is a small Tier 2 Tech Support team, but they really do give Tier 1 reps a lot of permission to try and resolve difficult cases.
Unfortunately, the abilities of Tier 1 reps has a huge talent discrepancy. Some of the T1 reps are highly adept to computer/network troubleshooting while others know next to nothing. There are a number of T1 reps who have no business handling a restaurants network settings, but everyone is getting the same calls. This leads to unpredictable levels of service that restaurants receive whenmore... calling the support line.
I personally don't think the recruitment team is honest enough with applicants about how technical this role can get. They focus more on customer service skills, which is important, but doesn't resolve technical issues. It's not fair for restaurants to call a tech support line and talk with someone who doesn't know how to troubleshoot. Team Supervisors generally do pretty well at coaching Reps on how to improve these skills, but the discrepancy in service abilities is still massive.
Standard Operating Procedures for handling Salesforce cases and proper troubleshooting methods were constantly changing when I worked there. This was likely due to the transition phase between 3rd party and internal support.
If you're comfortable speaking to people over the phone and have a decent general knowledge of computer technology this is a good job. If you aren't comfortable navigating your way around a computer, this job can get overwhelming.less
Great Company Culture, Well Supplied Tech Products, Adequate Training, Solid Benefits Package.
Unclear Standard Operating Procedures, Disorganized Salesforce Cases, Large discrepancy in skills between Tier 1 Reps.
Restaurant Relations Manager (Current Employee) – Orange County, CA – January 17, 2017
Love working with such an innovative team! But there is a disconnect between HQ and the field. But information constantly changing, sometimes it does not make its way to the team on the front lines fast enough.
Technical Support Representative (Former Employee) – Denver, CO – December 20, 2016
The company was taking over an outbound call center for Computer/Network Support Technicians. Well they branded it as that but the pay to way lower than the standard and than labeled it as plain CSR. Even though I would route into people's internet networks and systems every day. The most they cared about was not solving the issue but making sure the consumer was left satisfied and smiling. I get that but I thought I was going in as a tech network position. Didn't know this was going to be phone help phone center.
Fun job, Brutally Condescending and Cliquey Directors
Sales Executive (Former Employee) – San Francisco, CA – April 4, 2016
Fun Job. Not what it used to be. The fraternity that is "The directors" cannot be trifled with. Butt-kissers will do well. If you cross the female director with anything other than submissiveness, your fate is sealed.
Managerial Hostess (Former Employee) – West Chester, PA – November 10, 2015
Insured that clients were kept updated on the status of reservation to their satisfaction. Welcomed and seated clients, making sure tables were set and ready as soon as possible to insure smooth turnover of clients during dinner service. In charge of reservations via OpenTable, as well as scheduling hours for hostess shifts, and training of new hostesses.
Accounts Receivable Accountant (Former Employee) – San Francisco, CA – January 6, 2015
Some managers were VERY inflexible. Sometimes it seemed a little unfair, like it seemed like promotions were given based on who management likes, and not work quality. Co-workers were all great, I had a lot of fun working here and learned a lot.
National Operations Director (Current Employee) – Phoenix, AZ – April 2, 2014
Vision: A movement of servants restoring people in poverty to our communities through relationship and the investment of our own vocational and life experiences and personal networks.
Mission: Train congregations and their members, through the Open Table Model, to partner their vocational and life experiences with people in poverty to develop and implement plans that create sustainability and wholeness.
The Movement: A collaboration of faith communities, government, business and non-profits working through Open Table, a shared purpose model, to transform poverty to sustainability and wholeness
Community: The Open Table process is the catalyst for the deployment of a Missional Community committed to the transformation of a family or individual in poverty. However, the servants themselves are often the most transformed. When the Open Table process is complete, these Missional Communities, having brought each other through the wilderness of poverty, where they collided with society’s false beliefs about the poor, become a new community in which the family or individual they helped is now unrecognizable from those who did the helping. In many instances, individuals helped in Open Table return as servants helping the next family.
Positive environment in which to cook high quality food for catered events.
Chef (Current Employee) – Boise, ID – February 11, 2014
I have had a very positive experience working for Open Table. I have learned a lot and become very proficient in working under extreme pressure with very high expectations on quality--a skill that translates into any position. This type of environment places a strong emphasis on individual skill level and being able to manage personal tasks to remain efficient and stay ahead of a time window. While there is kitchen management, largely there is a lot of trust placed in individual cooks to execute quality dishes with little to no micromanagement. This requires an ability to make on the fly decisions that will reflect positively on the company.
My only complaint is that catering is sort of a fickle industry. There are slow seasons and busy seasons, and slow seasons are very unpredictable and have meant a level of financial instability that makes me uncomfortable.
meals, working with great product, people, learning opportunities, good pay rate, the owner is a gem of a human