The Cheesecake Factory reviews

While there are many pros, there are many cons to consider. Like a lot of restaurants, who you work with can either make your shift amazing or a nightmare, especially with the managers. Hard work is not appropriately recognized, and even if you work hard and give it 110%, most of the time the managers do not acknowledge it or reward you. The bussers are consistently overstaffed, which means you make less money and have a lot of dead time. Because of this, the managers will make you look busy instead of scheduling the right number of people. The dish crew is always running behind, and the managers will make you rack and run your own silverware if they get really behind. Also, when you work a double or help a manger, you'll get a green ticket which you use to get free food. The problem with this is that people who are friends with the managers will get green tickets without even doing anything. Finally, if you wish to move up in the company, you have to have a very flexible schedule. They hold classes for servers/bartenders once every 3-6 months. The class spans over a week and a half with most of them being morning classes. This means that if you are in school or have other responsibilities during the day, you may not be able to move up because of schedule conflicts. I tried to give as accurate a description of the pros and cons as I could. Good luck with whatever you choose!

I experienced sexual harassment and hostility in regards to my availability. I was frequently scheduled to work outside my hours of availability. After facing sexual harassment, I was inappropriately consulted on how to handle the situation (they asked me if I wanted him fired, which places guilt on me). I worked at both the Natick and Newton locations.