Texas Roadhouse reviews

Not the best clientele compared to others in restaurant industry (sometimes reflected in tips,inconsistent pay due to this), questionable management decisions especially regarding scheduling and over scheduling during slower shifts, ineffective marketing which lacks innovation, little chance for advancement unless one can commit for life to Roadhouse.

Silverware rolling. HATE it. LOTS of sidework, and section cleaning - it takes 1.5 hours to leave after being cut. Getting paid $2.83/hr AFTER being cut to do all the extra work. Should have hosts rolling silverware, too, so that way you don't have to roll 60 on a weekend. However, you are supposed to get out quickly after being cut. How can you do that with all the side work and silverware and extra daily chores and your section. Did I mention Fishbowls? Those stupid things are demanded each shift. Must get 3 during the week and 5 on weekends. If you don't, then you roll double. Um, hello, the restaurant has been there for 10 years...almost everyone is already on the email list....and now gift card season is coming up and you have a quota to meet for gift cards (almost everyone is expected to sell $2000 worth of gift cards...in addition to getting the fishbowls.) GM held a MANDATORY meeting at 10:30 AT NIGHT. Didn't care if you have to get up for kids, school or whatever the next morning. The whole meeting's morale was terrible. Must greet guests within 45 sections, get everything out within a certain amount of time, run everyone's food, but yet you MUST line dance...at the most busy times....and if you don't, you get in trouble....Why a food run shift?? Hire someone to just run food. I was hired to be a server - not spend a shift running food and only making minimum wage.