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Benefits reviews
141-150 of 182 Reviews
3.0
Jul 25, 2016
Anonymous key employee
Current
Voorhees, New Jersey
You can be hired with little to no experience for serving and hosting. They prefer cooks to also have some experience, but its also something that you can be trained on site for.
1.0
Jul 21, 2016
Anonymous Bartender
Current
Lexington-Fayette, Kentucky
The training is limited and often very lacking. Usually it is cut short because of the overwhelming need to get servers on the floor immediately.
3.0
Jun 29, 2016
Anonymous Food Server
Former
Belleville, Michigan
It's nothing special. What you expect to receive at an family chain
2.0
Jun 14, 2016
Anonymous Server
Former
University Heights, Ohio
No one was very serious with my training because of my experience.
4.0
May 30, 2016
Anonymous Server
Current
Madison, Wisconsin
It went well, but I wish they would have more patient people training
3.0
May 4, 2016
Anonymous server
Former
Staten Island, New York State
easy to follow but very mundane.
2.0
Mar 25, 2016
Anonymous Restaurant General Manager
Former
Memphis, Tennessee
Company understaffed and new managers do not get full training.
4.0
Mar 12, 2016
Anonymous Food Server
Current
Elk Grove, California
The best thing was that they provided assistance in helping employees comprehend their position in order to be competent and confident in completing their responsibilities.
3.0
Feb 26, 2016
Anonymous Hostess/Carside to Go
Former
Wilkes-Barre, Pennsylvania
Training could be extensive due to how busy the restaurant was.
1.0
Feb 13, 2016
Anonymous Bar / Service Manager
Former
Ellenton, Florida
When I trained over twelve years ago it was a very intense, and complete training program with four weeks spent in each training compartment. Prep, fry, mid, broil, expo, kitchen manager, bar, host, and finally waitstaff. Today the training has been drastically reduced to about six weeks total. This results in not thoroughly giving management the tools to be successful.