- guests are angry 90% of the time - togo orders are consistently 10-45 minutes late (and sales are primarily from online orders) - management rarely gets involved with guest recovery, so the responsibility is put on the servers-- very stressful when every other guest is mad - people don't realize we are getting paid less than minimum wage so a lot of people don't tip (since most people don't expect fast casual restaurant employers to take advantage of the FLSA tip wage credit I suppose; especially at this high of volume) - work is not evenly/fairly distributed amongst servers, despite receiving the same percentage of tip pool per allotted time on the clock - sales are super high but tips do not reflect that. (see above points). i.e. if sales were $20,000 one day, and 12 servers work equal hours that day, each making only 15% in tips, everyone should be taking home $250. ; [20,000(.15)]/12]. If I worked a 10 hour shift where I came in two hours before opening to deep clean the disgusting bathrooms and we were short staffed all day, THEN I could make $250. $25-$30/hour sounds awesome for this job on paper lol - higher management does not truly want to hear about shortcomings in operations because in their perspective, employees are making great money for easy work. not an accurate perspective; I would go back to full service any day. easier work and better pay. - those bathrooms I mentioned deep cleaning are disgusting even after being deep cleaned. and there is always a line of guests waiting for them - everyone is overworked so it is hard to maintain a positive work environment - availability is not always taken into account when scheduled to work - very hard to get shifts covered. had once offered $80 for a shift 3 days in advance. nobody took it lol - you gotta pay for your food on doubles - some coworkers/managers do not understand that the restaurant operates as a team; which often can mean taking initiative when you see something that needs to be done or giving a hand to someone who looks like they could use it. - during most of my time there, the GM was working at a different location. this resulted in a team without a leader. the other managers were great and did what they could, but there was nobody there for executive decision making and problem solving when things were getting out of control. - no intentional team building activities (i.e. "line up" is saying what the soup is that day and what we are 86 and who called out, no mandatory staff meetings w/ team building exercises, no one-on-one mentorship, no holiday parties, etc.) - not much room for career growth. you might get offered to be a shift lead or maybe even a salaried manager, but they use the shift leaders for the shifts they don't want to work and if they're offering a salaried promotion, make sure you compare their offer to at LEAST the Scottsdale average for restaurant managers (*not phoenix) - way more dirty work and cleaning projects than any other restaurant I have worked in - very hard on your body if working more than a few shifts a week
