Avis d'employé sur Red Lobster
Dead end job
I didn't learn much as a culinary arts student from here because apart from the grill every thing else comes pretty much goes through a microwave or deep fryer, comes pre-made mostly with little to no effort the make these dishes. The food safety was terrible as employees wouldn't practice the proper procedures. They hire you in selling you a dream of a career and moving up but its really just your typical franchise restaurant where they make you work really hard for lo wages as possible. They even violate their own procedures from time to time.
Notes par catégorie
Équilibre vie professionnelle / personnelle
Salaire / avantages sociaux
Sécurité de l'emploi / évolution de carrière
50% discount at lunch time
Delayed raises, low wages, no seniority rules, etc
Come in with uniform and go on appropriate station. You must put on gloves, apron, and hair net. There is four managers there, all the managers are pretty friendly and nice. Lately the managers have been writing people up for eating food without asking etc. The hardest part is staying stocked at your station when it gets busy, and staying up to task if understaffed. The most enjoyable part is when the managers sometimes cook up some food for the workers.
free biscuits and drinks
Long hours, lots of cleaning