It was a great job for me to work at while I was in my last year of high school
Hostess (Former Employee) – Leesburg, VA – September 29, 2018
It was a great experience for me to work at. I greeted the customers at the door on a regular day and helped them to their table. I always made sure the customer and servers were okay and made sure the place was clean.
Host (Current Employee) – Wilson, NC – June 21, 2019
If your are looking to make $100 a day or per shift this is not the place to apply for as a server. The restaurant itself has been going downhill with the constant changes in the menu and customer complaints because of it.
Hostess/Server (Former Employee) – Knoxville, TN – June 21, 2019
I don’t know if it’s like this at every Ruby Tuesday but the back of house staff were NOT sanitary at all and the managers never seemed to care. I was absolutely disgusted. Furthermore, they made me work outside of my job and clean dishes or help prep (which is illegal by the way) and would not pay me the hourly wage that those jobs made as well. It was a very frustrating environment.
The reason why rubies failed and shut down v90 or so stores is because they did not pay attention to their profit. They did not fix their issues quickly. Very complacent attitude towards problems instead of fixing then quicker
Waitress (Current Employee) – Commerce, GA – June 20, 2019
In the first year it was great but it definitely started going down hill. Both in caring for the employees and the customers. They are great working with different schedule needs and schooling schedules.
General Manager (Former Employee) – Atlanta, GA – June 19, 2019
Good Corporate culture. They just seemed confused as to where they wanted to position themselves. When I worked there they were going upscale. When that didn't work they went back to a lot of coupons and lower prices.
Dishwasher/Prep Cook (Former Employee) – Park City, UT – June 19, 2019
It is a giant Chain Restaurant with most of the policies and practices being standard through all locations. Management was always friendly as long as you were doing what you were supposed to be doing. The training was great and I was able to work independently after just a few shifts. All the co-workers were good people, there was a fun atmosphere in the BOH. I was hardly stressed even during crazy lunch rushes.
Management was stressful a lot, but overall it was ok. Watch out for the other servers. I don't know who works there now, but at the time they would start and spread real nasty rumors. So, trust no one and keep to yourself for your sanity.
Bartender/Server (Current Employee) – Troy, AL – June 15, 2019
A typical day at work a vary between constant incoming tables to the store being empty for hours. I've learned to multitask and keep my workspace in order while being busy. Management can vary depending on who is present which can be bothersome. The workplace culture is depends on who is working that shift; everyone can work together as a team or one person can pul all the weight. The hardest part of the job would be getting sat with a new table while taking orders or interacting with a party table. Running food and taking orders, filling drinks all at the same time can be hectic. But the most enjoyable part of the job is meeting new customers who enjoy good service and conversation.
%50 of appetizers, entrees, and deserts per shift you work that day.
Short to no breaks between shifts if you work a double. Demanding on feet and legs.
Shift Lead Manager (Former Employee) – London, KY – June 15, 2019
This place was like a second home to me, not because I was there all the time. But because it was like a family away from family. if someone had something going on the whole staff would be there for comfort or advice. I would do it again if I had too.
Server (Current Employee) – Wilmington, DE – June 14, 2019
The staff is always happy, everyone works as a team, as well management is good there because they are willing to work around school schedules and always make sure to make the best out of every situation.
GARDEN BAR SPECIALIST (Former Employee) – West Plains, MO – June 12, 2019
Every morning I will come in and set up garden bar. I stared by checking the temperature of certain food items and performing inventory on the dry stock and fridge items. Through out the day I would stock garden bar food items while I also stock the fridge to better prepare for garden bar.At the end of the night I would stock up all garden bar items to put in the fridge. Then perform inventory before cleaning and leaving.