r/olivegarden

Hi, I'm a new hire and I'm curious. I know servers get paid like $2.15 hourly, but what is their tip share?

If I have a final warning from a no call no show, and I call out for my shift Sunday will I get fired? I also have a verbal warning from a mistake of another server that caused and issue on a party from when I first started.

My GM is intense and I’m worried that I’ll be fired, but I am supposed to go to a church event Sunday for my cousins graduation and I really don’t want to have to miss it.

Edit: I have the shift posted and texted in the groupchat, but with the way my store works, if it doesn’t get picked up within a couple hours it usually isn’t getting picked up.

So I’m a server in SoCal and my restaurant just rolled out a new trial run that EVERY TABLE HAS TO BE GREETED WITH A SALAD! today is day 2 and it has been awful! EVERY TABLE GETTING A FREE SALAD HAS NOW MADE EVERY GUEST GET A SOUP WITH THEIR MEAL. Unless we get help from the hosts it’s pure chaos!! Like literally salad before we even get drink orders!! I guess this is being trialed by certain Olive gardens but the direction is coming from corporate! Is Anyone else’s stores doing this?

I have an unusual and embarrassing question.

I'm going to Olive Garden next month. I want to try something different and was thinking about the tour of Italy.

Unfortunately I don't have many teeth. I am just wondering how hard the chicken Parmesan is? Are the edges crispy? I have no back teeth but manage to eat most things unless there's hard bird on it.

Should I stick with the ravioli?

I wanna know if anybody’s Olive Garden is the same with the openers and how busy your store is. For us there is usually one dish opener, one line opener, one person in sauce, one in prep, one in pasta.

The line opener takes care of the entire line before opening and then takes over just window and saute as we open. Pasta then is now responsible of pasta, bread, apps and grill. That's 4 positions for 1 person for 6 hrs.

I've been here over 2yrs and in this position for 3 months now, even those who came here originally and have been in that position only for YEARS complain about how they are setting up this position. No wonder everybody leaves after being put in it.

When we are the busiest store in our state, top 10 of Darden restaurants nationally; we usually have to make over 40 trays of pasta before the 2nd shift comes in even on a slow day just so bread person doesn't have to make anything during their closing shift.

For perspective:
- That's 20 baskets if it's double batched at mostly 11 minute each (usually it's about 30 baskets bc different pasta types) thats over 6 hours if cooking per policy, over 3 if doubled and JUST focusing on pasta.
- That while taking care of the nonstop flow of appetizers and grill
- To have an open menu count of 30 at noon that's already 8 trays of bread just for those 30 people not to mention the massive catering we get daily, Togo orders, people wanting refills. I personally believe it's too much to put on a single person but according to my managers "what do I know"

How does morning opening work for y'all?

I think it went well! There seemed to be good rapport between myself and the interviewer. It took about 5 minutes, tops. She told me that she is going to call my references and she'll call me in for a 2nd interview if they check out. Is this a good sign or does it sound like she was just being friendly? I've seen others say that they were hired on the spot, so I'm curious. I did notice that another person was getting interviewed at the same time as well, so there'a that.

Im a black server and my hair is not presentable right now as I delayed my hair care this week, am I allowed to wear a durag to my shift ?

I work as a to go specialist but I’m ready to leave Olive Garden. Their demands are too much for me to handle. I have explained to them that they are asking for us to go people to do too much and all they said was “that’s part of the job. We pay you a livable wage so we don’t see why you’re struggling.” Maybe because I feel stupid asking for help when I’m slammed?!? Maybe because I’m tired of handling everything, from restocking containers, salads, etc, making bread when we don’t have a bread person, making desserts nonstop because the servers can’t do anything, you name it. I’m honestly feeling really good about leaving. They have absolutely drained me mentally and even though they are giving me time off, they probably won’t see me again by the end of next week if I get hired somewhere else.

I paid $8 to go for breadsticks and NEVER ENDING Alfredo sauce. I get it to go cause we catching a movie next door and I confirm with this chick that yes it is never ending side sauce. So we head back over after the movie and they rejected our refill request! I had receipts and the empty container too! That's not not my definition of never ending, HOWEVER when I brought this to their attention they let me know that the kitchen had been over serving fricken Alfredo sauce so the large NEVER ENDING sauce for $8 is a measly 8 ounces for 8 breadsticks. A half a shot of sauce for each one. We had 4 or 5 servers come up to us asking what they could help us with. We told each of them we needed to see the manager. Then, one of them brought someone to us who asked how she could help us. When I asked if she was a manager she said no. We stated again "We need to speak to a manager" . We waited about 5 more minutes outside the kitchen before the manager actually come out to see us.Absolutely ridiculous we waited that long and asked that many times to see the manager. It really seemed like he was trying to avoid us. We explained what happened and asked if the waiter showed him receipt. He apologized and said yes, he did see it. We asked how that could have possible happened. Go elsewhere. Service and new portions are ridiculous. I will be contacting the corporate office to report this and file a formal complaint.

today i had an interview and i think it went really well but im unsure if i actually got the job or not, or how likely it is. it was only about 5 minutes long. she asked about my availability and then my hobbies and how i handle stress (i got nervous clearly and didnt have a great answer but i said i work better under stress and she smiled? so ig thats good lol).

and after that just asked what highschool i go to, she said she'd set up a second interview. im scheduling that interview right now online actually. she said it was to see if scheduling lines up? does that mean i probably will be offered the job? i applied for hostess and said that foh is my preference but im flexible and ill work whatever they need that fits my hours.

Hello, I (22f) am a sever at my location. Last December I ended up having a stress induced seizure. I took a week off of work and called management the next day. I did not go to the emergency room because one of my biggest stressors in life is finances. I have no financial support from anyone, it is just me. I went to my primary care physician instead, when she was available. When I initially called, my manager had told me that I was unable to qualify for sick leave because I didn’t have a doctors note. I didn’t think anything of it. Months pass and I overheard my other coworkers talking about using sick leave without a doctors note.

Is there anything I can do to get my sick leave for that week, even though the event happened 5 months ago? Did I just get screwed over ?

i am transferring to a back to the restaurant that i worked for before college and i’m curious if i should get hours before memorial day weekend or if they’re going to make me work. but i have plans prior and i can’t request off since im transferring. my mom says i should wait but im not sure what to do, please help!

I just came to Olive Garden for the first time in a while and the host took my beverage and app order. Is that some new thing?