Decent starting restaurant depends on management - Server Red Robin Employee Review

Toxic work environment with manipulative and controlling management. Performance goals were unreasonably high and the system was flawed against us. The focus seemed to be on numbers rather than improving guest experiences. A guest survey that wasn't "highly satisfied" counted against the server even if it was not the servers fault. We were expected to ask every guest to take surveys which felt a little pushy on top of promoting the rewards program and constant upselling. Pay Per Person average was one measure of who gets hours even though the system would count extra guests you didn't have and the minimum goal was too high for a casual family restaurant catered to kids with frequent burger deals. There was favoritism despite managers saying scheduling was "performance based. Management was extremely disorganized. We often ran out of napkins and popular menu items Company standard was to avoid waits at all costs which would slam the kitchen and affect service. During holidays you have to tell every guest about gift cards rather than letting it come up naturally. They'd even push us to sell to guests that don't come often which I would assume are not the target gift card buyers.