Red Lobster
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Red Lobster - Avis

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239 avis correspondant à votre recherche
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4,0
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je travaillais de soir et fin de semaine; il s'agissait d'un complément au salaire familial. J'étais très à l'aise avec la clientèle, mes collègues et je suis capable de travailler sous pression.
Points positifs
repas gratuits
Points négatifs
horaire de 4 à 6 hres par soir
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5,0
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I got this job in university and it was absolutely amazing. The staff was super friendly and always willing to help you out. The training was straight forward and easy. It is a very high paced job when its a busy night so time management skills are key and a good memory. Management is very easy to get along with and very willing to work around your school schedule.
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4,0
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Like most jobs one location is different than another and like myself I preferred Mississauga Ontario the best, I learned a lot there. As great staff and managers there.
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4,0
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This job allowed me to stay home during the day while my husband worked and work the dinner rush. As any serving jobs, I worked for my tips and they were mostly very good. I love that this is a family restaurant that is on the pricier side. People generally tip a percentage so the money was good when I was on my game.
BUSY BUSY BUSY. Must be efficient and have the ability to work on a team. I worked here for ten years. I have life long friends I will take with me :)
Points négatifs
Turnover in management
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2,0
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nice place
nice coworkers

good management

did not do much for my position but would recommend to other people

quiet place

nice team work culture
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3,0
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staff constantly called in and left people working bad hours but the managers are friendly and extremely help full when a problem is brought to there attention
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3,0
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A typical day at work involves seating and ensuring service for all guests that come through the doors. I learned how to problem solve quickly and efficiently and how to collaborate with others to get a good result.
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1,0
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Manager don’t know how to balance the schedule. Hours given is not enough even to fuel your gas. As a Manager, ensure that all staff are met the hours needed though all the Servers are part timer. Not all the staff will beg / ask to give them hours because it’s Manager’s responsibility to beware of their staffs need.
And for General Manager, he also has to check their Manager if there are favoritisms in making schedules.
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4,0
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work culture is abit hectic but its good to be a member of the red lobster. Learned alot new skills which would definately gonna help in future. Management is okae not so goood not so bad.

Overall it was good fun learning experience
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2,0
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Good but stressful work atmosphere, no designated break times . could have been better if better management.
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3,0
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management is Ok. You will not get full time hours even if you have more seniority than anyone else. they send you home if they don't have enough customers.
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4,0
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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.
Points positifs
free biscuits and drinks
Points négatifs
Long hours, lots of cleaning
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3,0
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Red lobster offered myself a unique work opportunity over the past four years, giving me the chance to develop not only abilities to multitask but my leadership skills. Every day the restaurant faced new challenges and offered kitchen staff the opportunity through stressful times of the night to prove themselves. I learned how to problem solve and prioritize tasks, handle volume and stress and develop into a dependable worker.
Points négatifs
Poor management
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2,0
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My coworkers on the line were great and we always got along very well, but the wait staff created a toxic environment for the kitchen workers. As well, the kitchen staff receives no percentage of the tips given to the wait staff, but they regularly stood across from the line staff and bragged about their tips. Red Lobster is not a cheap place to eat, and many people tip extremely well. There’s nothing worse than being in the middle of a very stressful dinner rush and having to listen to someone brag about getting a big tip because the food you prepared was excellent. The management was also a mess, but that may have changed since I’ve been gone.
Points positifs
Long shifts
Points négatifs
Messy work environment
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5,0
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Red Lobster is a working environment based on teamwork, and with this there are a lot of great team players that are willing to help you at any moment, because of this the integration for new employees seems very seamless
Points positifs
Lots of food given to employees, lots of potential to gain promotions
Points négatifs
inconsistent pay
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1,0
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poor management
no staff

hard time for everyone

judge by looks

no tips

no big pay

too much work

same thing over and over

no free lunch

don't apply it's basically fake show from the company
Points positifs
n/a pros
Points négatifs
no tips and no big pay every year poor management short staff
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5,0
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Very fast paced environment, staff and employees are friendly and welcoming. Management is very helpful and nice. The customers are really fun. Lots of room for growth and development.
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4,0
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The work is extremely repetitive and tiresome, you don't get paid much, you don't get tips as kitchen staff. But they understand availability needs, and they work around personal life needs.
Points positifs
50% off meals
Points négatifs
No tips in kitchen
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3,0
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very fast pace, especially when it gets busy and there is no room for mistakes because that will set the whole team behind. learned a lot from that environment and pushed me to utilize and enhance some skills.
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3,0
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Staff were amazing, pay not worth the amount of work. Making the same as you would at McDonalds does not provide enough initiative to work the many cooking stations at RL.
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3,0
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Used to be a much better place to work. Now it seems like management doesnt care about the front staff. Servers are overstaffed. Sometimes you can work a Sat night shift and only have 2-3 tables. Other times you can start a shift and not get a table for 2 hours. Anytime issues are being brought up to management they are defensive and give you excuses.
Points positifs
Great people, fun job
Points négatifs
Overstaffing
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