Server Assistant (Former Employee) – Costa Mesa, CA – July 9, 2018
It was a pleasant place to work at. I enjoyed the management and the work ethics. It was very busy but you had others to help out. I learned how hard the restaurant business gets hit on Mother's day. The hardest part of this position was keeping enough silverware handy for the whole floor.
FOH Server (Former Employee) – Tampa, FL – June 18, 2018
Probably worst job I have ever had. The management has no control over staff, nor do they care, the pretty much let the staff make scheduling decisions that dictate people’s money. Even if you’re a great employee and do your best they don’t care nor do they have any clue what’s even going on. You’re told to go to managers with guest issues but when you do they tell you to handle it yourself. You are made to clean and do work that technically you aren’t getting paid the proper wage for and once again they do not care.
ServerServer (Former Employee) – Princeton, NJ – April 23, 2018
The Mananging partner is always on vacation or out. So the rest of the management team are burned out and they lie for the sake of looking good for regional manager. They make fun of guests looks, disabilities, allergies and political beliefs. They will stop at no cost to share with guests why a team member was fired. And they lie to make themselves appear right. Very bad ethics and culture.
Hostess/Cashier (Current Employee) – Rockville, MD – April 20, 2018
The management is great, they're incredibly understanding and really care about their employees. It's almost like a family, especially with the regulars that come in all the time. Sometime's on Fridays, Saturdays, and Holidays it gets really busy so you're running around like mad but it's all part of the job
Server Assistant (Former Employee) – Costa Mesa, CA – April 16, 2018
A day would start by checking what needs to be restocked or refilled. Typically all you'd do is polish the silverware and glassware that was fresh out the wash. Management when i was there was great. I had issues resolved quickly. The hardest part about the job was having enough dessert spoons for everybody. The most enjoyable part was the food we would get to eat from time to time.
Server (Former Employee) – Costa Mesa, CA – March 24, 2018
Great group of team members. Unfortunately, there is a huge lack of leadership, which hurts team morale. Very busy restaurant so you learn to work well with teams of all different personalities and backgrounds.
BEVERAGE MANAGER (Former Employee) – Chicago, IL – March 5, 2018
This restaurant was a little different than most Darden restaurants. It was located in downtown Chicago and was very competitive. The staff was spoiled and expected everything to be handed to them. However, I believe that was the restaurant mentality in that location.
Saucier (Former Employee) – Kansas City, MO – February 28, 2018
Start at 8 AM and leave when you are finished with your prep list, after helping other team members to finish also. Management left me alone for the most part. Managers kept coming and going at least one new manager every month.
Bar Trainer (Former Employee) – Dallas, TX – December 11, 2017
no more than 3 tables & about 35 steps of service required. secret shoppers every day - if you fail you get in trouble (possibly terminated). $25/hr av. on weekends if busy - $9/hr if slow. seasonal employee meetings on weekend mornings for new menu orientation.
free lunch at 3 pm (when most of the staff has already been cut & sent home)
will work you straight through (13 hrs) without a break unless you seriously complain
Ever changing and evolving, fast paced environment
Executive Chef Partner (Current Employee) – Sarasota, FL – December 1, 2017
A typical day involved daily walk thru of property, create prep lists, review sales from night before, receive orders, monitor production, line check, execute lunch service, make appropriate cuts after volume, production verification and quality assurance, administrative work in afternoon, check out am cooks, manager round up, greet pm team, conduct pm line check, execute pm dinner rush, and execute table visits before wrapping up for day.
Server (Current Employee) – King of Prussia, PA – November 19, 2017
the place should be good money the menu price point seems that way . but it isn't ... the opportunity isn't equal , the station are divided by 3 table sections and not seat counts. You are scheduled for double shifts with out breaks.It is not uncommon to work 10 or 12 hours with out a break . There is also about 2 hours of side work ever night before you leave. Management doesn't rewarded you for knowledge or skill. Large wine menu with little wine training. Microwaved food, frozen fish all of which wouldn't have bothered me if the places image wasn't seasonal fresh grill .
The money was really bad .. if you are a professional stay away !!!