What is a typical working day like at Red Lobster?

Service manager and kitchen manager (Amy and Casey) are a delight to work with. Wonderful coworkers who excel at teamwork. Opportunities for upward internal growth. Expectations standardized and clearly communicated. Before bankruptcy, money was good and consistent, over $30/hr most nights. Flexible scheduling. Amy does a great job of accommodating service employee’s preferred schedules. Performance based scheduling.

GM (Debbie) has difficult personality Corporate is cheap. No shift meals and service employees clean parts of the kitchen as “sidework” Bankrupt company, slow business right now. No autograt for large parties. Huge time gamble especially in Albuquerque. Would not recommend right now due to bankruptcy and dramatically decreased volume.

*Discounted meals *Often free excess food at the end of the night

*Unnessisarily stressful environment *Not enough cooks, slow food times, often the food comes out undercooked *Dirty restaurant: roaches, ungloved hands preparing salads *Rude customers and bad tips

Easy to work with and overall

No consistency with shift scheduling

- good clientele - high priced menu for chain restaurant = higher 20% (higher tips) - relatively steady volume, allows for reliable work - managers are kept in check by superiors/supervisors - offers insurance program and is welcoming to many types of people as employees - company focuses on hospitality and good service, which can be annoying as an employee but attracts a positive customer base, which improves your life as a server - opportunities to become "certified trainer" - promotion opportunities to become a CRS which is like a shift manager, then onto day manager, etc.

- your experience with this company relies on your restaurant's general manager and shift managers - long training courses do not allow new hires to learn by doing - extreme focus on lowering labor costs by upper management (regional) - focus on lowering labor costs by regional supervisors (not GMs' fault) leads to purposeful short-staffing - pays what is required by the locality/state, bare minimum wage - as long as your tips "equal" your area's minimum wage, you are getting $2.13 per hour at most locations - not much focus on cleanliness

High paying tips and it makes the day go by fast when you’re busy

Made you go extra cleaning duties at the end of the night.

i loved my time there so much. the dynamic is very family oriented, staff are friendly. restaurant is very organized with good protocols and clear instructions to do things so you don’t ever feel lost.

never too sure what time your shift ends could be earlier could be later