Pros
-Paid time off after working there for a year, which grows in length the longer you work there. -Insurance -Managers are very professional and don't mind giving you a hand with a table or even running food -Co-workers are friendly and welcoming to newcomers
Cons
I'm a server at Olive Garden, a Darden restaurant. I came from a very small mom-and-pop type restaurant. There were 25 tables in the whole restaurant. I left there because I wanted to make more money. Olive garden, I thought, would be the perfect place to do just that- but I was wrong. With a three table limit for each server, and a ratio of 1 server per 8 people for big tops, it's impossible to generate enough sales to make money. My average sales on a dinner shift barely ever make it over 300 dollars- so even if I get 20% tips at every table, my income caps off at 60 bucks a night. I can't work any harder than I already am... the tables just aren't there. So, tell me, how am I supposed to live off of that?
