Ngl, I thought they ghosted me. Still sucks though

Hi guys! Where should I call to get my paid sick leave?

so i was told that to do direct deposit i just had to change it on krowd and i would be all set, so that’s what i did and i threw out the pay card. then i was like damn i’m poor as hell, this job is not what it’s cracked up to be.

turns out i was not aware that you also had to change it so that your tips were direct deposit as well! so i’ve been working there over a month with all my card tips going on the card that i threw out. i changed it now but the pay period is already over so that’s another week without seeing my card tips.

am i able to get that money back? i’m going to talk to my boss tomorrow but just wondering if there’s a number i can call or something so i can just figure it out myself.

In short a customer started yelling at me (maybe drunk, got wrong order and restaurant was packed), tired calming him down, did not work and continued to go ape shit and touched me and that's when I put him to the ground using my black belt knowledge.

Then a literal shit show ensued and the police got called and I was investigated and was not found to be wrong and was in self defense.

I still got fired personally by the GM for standing up for myself dispite being innocent and not put into custody.

So disappointed

I saw on here that you can set up to automatically take the next shift posted. How do I set this up? Do I just request to work the next few days?

I just got hired as I was looking for a place to start bartending with no experience.

I found it really odd that they discourage employees from setting up direct deposit and was wondering if anyone knows the reason for this. Is there some kind of monetary benefit to the company or managers for getting employees to activate/use the pay card?

Literally one manager told me the pay card was the only option she knew about for new hires. Another told me it’s possible to set up direct deposit but not for “a few weeks” because “orientation and training pay HAVE TO go on the pay card”. And they gave me and another new hire the cards and basically expected us to activate them right in front of them.

I literally used this sub to figure it out direct deposit, it was not necessary to activate the pay card at all. Many employees also think that all or some pay MUST go on the card, which simply isn’t true. Am I the only one experiencing this and finding this unusual for 2024?

Went to OG for the first time in years, and for my first NEPB. I didn’t want to be annoying for our server, so I made sure to read up on tips here.

Our server was amazing. On a good day, I can’t even finish one entree, which is always chicken Alfredo-but I wanted to try the 5 cheese sauce as well, and was nervous I wouldnt make it through round 1. I asked our server if I had to finish the first before ordering a second. She winked and shook her head no.

Got my chicken Alfredo, and she immediately put in for the next dish. So I got to try the 5 cheese sauce, but I barely touched it-it was just ok, and I was already super full. I asked for a box and she asked if I wanted yet another order even though I was ready to go. My pops were also empty and she tried to send me home with a to go coke too.

While I declined both, I just thought she was super cool for willing to hook me up.

We were only there for about 30 minutes, but I made sure we tipped appropriately for the NEPB, as explained by this sub. :-)

So thanks for the tips, and shoutout to this wonderful lady!

I wanna maybe make a copycat version for dinner tonight

How many hosts do you guys have at your work? We have eleven now.

Hi! So I just got hired as a server at Olive Garden and I go in for my orientation on Thursday. What do I wear?? Am I fine wearing jeans and a t shirt or do I need to dress in the server uniform?? Thank you so much in advance :)

How busy are you thinking it'll be today? I know it's Tuesday so that alone is a pretty slow day, it's also election day. Will that slow us even more or will we gain traffic?

Hi. I went to Olive Garden, and left with pounds of guilt and shame. I ordered my first bowl of angel hair and alfredo, ate it all. Then, I ordered a second bowl, rigatoni and alfredo. Well, it turns out that I hate rigatoni noodles, so, like the terrible person I am, I dumped the whole bowl onto my empty salad plate, and covered it with my husband’s. I then ordered another bowl of angel hair and alfredo, like nothing ever happened. I feel so bad. Please tell me this is okay. I feel like I cheated the system and I don’t want to ruin what’s going good for Olive Garden. To anybody who’s been cheated this way, I am so sorry horrible people like me entered your beloved place of work😭.

This honestly was so cool and it really made my day, the crew was so nice and amazing.

Can you all share which Olive Garden has blown your minds in terms of surrounding scenic beauty, or just architecture or layout of the restaurant?

Hi I am a server at the OG! And there are questions i need answers to. There are things that customers do/say that annoy me. See i am the type who needs to know the thought process of anyone who does things i just dont understand. Cuz at least if i knew the honest reason, then i can accept it and move on. It wouldnt bother me anymore.

1.) why do guests make a point of asking for breadsticks when placing their order? Do guests think we wont bring them unless requested? I know a small amount is brought out at a time, but none the less ARE always served. 2.) do guests not know what appetizers are? I always ask if like to start out with an appetizer, answers are always: can i get the gnocci soup? OR i’ll have the breadsticks…why cant guests just say “no thank you”? Lol it feels like they either want to avoid saying NO cuz dont wana seem “cheap”, or think soup salad stix ARE appetizers OR just unsure what appetizers ARE so plays it safe. 3.) why dont guests like reading the menu? I will get many many guests who wana ask me 20 questions, if they just cracked open the menu, theyd get answers to all their questions. 4.) why do you order water for urself (entire table) when u legit have zero intention on drinking? 5.) when i ask if u want soup or salad…u answer “we want u to bring out that big bowl”…why cant i ever just get a straight answer tho? 6.) when i ask if anyone wants cheese, guests will stay silent then as im walking away will then say “i want cheese”. Why doesn’t anyone want to answer me when i ask? 7.) ive had to run another servers food, idk who ordered what, i will ask for example “who got the cheese ravioli?”, no one speaks up…its ask if everyone forgot their order. Happens ALOT. I dont get it🤷🏻‍♀️ 8.) when i greet a table and ask “how is everyone doing today?” Why dont some of you answer? Will legit be crickets. How do you just not answer another human being speaking to you? So weird to me. 9.) i get guests who say “were gona make it easy for ya! Were all getting SSB” - do you honestly believe that ur making it easy for ur server?? This is the most difficult time consuming thing u can order on our menu. It’s literally nothing but nonstop refills hello A table of 4 ordering entrees with a check total of $100 would be easier. SSB with a water for one person $11 total id be doing wayyyyy more running around for. And for less of a tip SMH

Theres more, i know it but cant think of right now lol dont take this post as me complaining, im legit coming from a place of genuine curiosity….i so badly wana ask guests directly but obviously i cant lol so anyone who answers this, please be serious, im forever grateful lol

TO CLAIFY IM NOT ARGUING, however GUESTS THINK IS OKAYYYYYY👍🏼👍🏼👍🏼👍🏼👍🏼 what they say or do is not what bothers me, what bothers me is the not knowing why they say or do the things that they do. I’m just really debating whether or not I should delete this post because people seem to think that I am saying if they don’t think like me, then they are wrong. That’s not it and it’s not annoying what they say or do it’s that I don’t understand it. If I understood the thought process behind all these topics, then I can accept it and move on👍🏼👍🏼👍🏼👍🏼👍🏼

Got a verbal for a walkout ticket, just checking to see how long that stays on your file?

Does anyone know how performance evaluations are ranked, specifically for BOH workers? Is there a matrix or is it whatever the GM decides?

And on top of that I got rated a needs improvement despite being very reliable and working consistent hours as a college student. Kitchen for reference… $15-$15.25

After this weekend I’m done. This has got to be the worst serving job I’ve ever had! To be an OG manager are you even required to have a brain? We have 4 managers who don’t do shit. The service manager all she does is talk to the kids about her dates. It’s gross and inappropriate. The dishes are filthy, to the point I’m literally washing my setup up dishes in the hand wash sink! 45 minute ticket times, tweaker cooks, idiot fucking hosts. My manager literally hired 12 servers, no experience, 2 days of training. I had their tables plus my own cuz this kid dumped a tray of drinks all over the guests. I’m not against inexperienced servers, but come on, let’s give them proper training! I’m put on parties with these newbs, I’m doing all the work to split fucking 10$!!!! Absolutely not! I have never worked so hard for so little! This pasta bowl shit, whatever I can run that shit all day, but the part that gets me is, I can’t sell shit right now! Out of 4 tables I get one or two with decent addons, then the others. Pasta bowl and lemon water!!! Last Monday I’m sat down and told if I don’t get my scores up I’m fired. Mind you, I usually run 8-10 in add ons. Almost have 100% on that stupid ass ziosk, but after being in the bottom 10 for one week, my job is on the line!? GTFO! To all you longtime OG servers I don’t know whether I want to hug you or slap you lol! But I tip my fuckin hat because og is the pond scum of restaurants with the dumbest managers. I was talking to a yard house manager and he said he wouldn’t ever hire a OG server lol. I was like bro I haven’t been there more than 6 months. He said get out before you’re blacklisted. Plan to.

I'm an adult that visits my nearest OG for a "Kid's" portion of a Chicken Alfredo since the adult entree is nearly 1600 calories. Am I allowed to keep doing this or does it differ from store to store? Also, how do you guys feel about people that do this?

I’m a server, but still pretty new. Recently I had a table that I thought walked on out their bill. I later realized they paid cash & didn’t want change back and it was literally still in my pocket, I just forgot about it and panicked when I saw the bill unpaid on the POS. Before I realized my silly mistake, I had told my manager I had someone leave without paying and didn’t know what to do. While checking it out in the POS, he explained to me that this is a “final warning” and if I ever have a 2nd table walk out on me, I will immediately be fired. I realized my mistake though, so crisis averted, but…

Is it true that if I ever have a total of 2 dine&dashes that I will be fired? I don’t understand why servers would be held entirely responsible and fired for that when it’s out of our control. Also, then, what do servers do to avoid getting fired? Do we have to secretly pay for it out of pocket so that it doesn’t get recorded as a d&d so we don’t get fired? Do all locations have this rule, or is mine unique? If mine is unique, is that even legal? (Should I try to anonymously report it or something??) After searching the subreddit it doesn’t seem like this is a company-wide rule so I’m confused.

Hey I’m thinking about being a server or a hostess. I don’t have restaurant experience but I’ve done food service before for 1yr plus. Was wondering if they would be willing to hire someone with no restaurant experience? I’m located in NY Edit: I have experience in food service just not restaurant service.

New garlic herb sauce on unlimited pasta bowl. Our waitress warned us it was very garlicky. I like garlic but very garlicky is an understatement! No wonder there are no vampires in the area. I could only eat a few bites and ended up running my fastest to a restroom about 30 minutes later

i’ve been obsessed with their alfredo dip for the bread sticks since i was little. if someone could tell me how to make it, it be eternally grateful

In October of 2022 I got my second job ever as a busser at Olive Garden. The girl I was seeing worked there and I told her I needed a new job, she told me her work was hiring servers and bussers, at the time I was too young to be a server so I applied to bus. I got hired on the spot after 5 mins of talking to the manager. I started very shy and not talking to anybody, but I slowly started making connections with people. Once I was old enough I became a server, this made me truly come out of my shell. I was connecting with many of my coworkers and even met a girl and started dating her (We’re still together).

This job has really meant a lot to me, most days I loved it and some days I hated it. Not to toot my own horn too much but I am one of the best servers the restaurant has. Not the best but for sure top 10. Recently the job has been making me miserable. A lot of my favorite coworkers have been leaving and my management has changed for the 3rd time since I’ve worked there and I love my GM but the store is in a bad position. I am also a rather introverted person and after a while I’m drained from doing this job.

I’m making this post because I’m kinda upset that I am leaving, I’ve grown so much with this restaurant and my coworkers. I have a job opportunity that is going to be better for me mentally. Financially I will be making a little less or maybe even the same in the beginning but as I progress in the company I will be making much much more. It’s not a serving job and there are only ever 3 employees at a time. I am really excited but also scared to be starting something new. There are three stages of interviews for this job and I have done 1/3, I know the manager of the specific location and he has said he is going to hire me, the hiring process is just long.

If you read all of this thank you for your time, wish me luck on this new journey, and I guess I would just appreciate words of encouragement, I don’t have too many people to talk to so I guess I just want to hear it will be okay. Thanks!

Made up my mind to quit today. I've had several doctors tell me to quit for a variety of medical issues I've been having (some as a direct result of serving). I'm just going to call, tell them I'm not going in tomorrow, and that I quit.

Makes me really nervous for some reason. Anyone have good quitting stories? Is there any repercussions I could have from quitting like this without giving notice?

Hi, so I’ve worked at Longhorn as an SA(kind of like busser + host in one)/To Go but I just moved to an area where the only Darden concept is Olive Garden so I thought I’d work there. My management back where I moved from called the store and told me to contact them for an interview. I talk to an OG manager about it went fairly well, so he schedules me a time to come in and discuss it with the GM. I come in at the time suggested, and apparently the GM is fairly busy. She tells me that she’s a little busy and that they are going to hire me and (a different manager) will help me get things set up and help me figure out when training will be (pretty much similar to onboarding or whatever). The new manager walks me to a booth and things go south almost immediately. This new manager for whatever reason did NOT want to talk to me. He seem flustered and really upset and pretty much told me “that he didn’t know what GM wanted to ask me, and that she was supposed to be the one talking to me (in a way that suggested that he didn’t want to) and that I just sprung this on them last minute (my GM at Longhorn called a week a half ago).” It was a little upsetting to hear, especially since I was in a really good mood prior, met the hosts (who’s seem really nice, and the other mangers seemed nice) and I would have been perfectly happy to come back at a better time if they asked. He decided to interview me and asked a lot of the same questions that the original manager did + some new ones. He seemed to really hate the fact that I don’t own a car, even though in discussion I’d be hosting/bussing anyways and when/if I ever got cross trained it’d likely be to a serving position and not to go (this is a state where servers get below min hourly while to go has an above min wage hourly rate, and at this location to go often does better especially with to go picking up tables as well). The area I live in has a good bus system that has a stop RIGHT next to the OG & runs pretty late at night. I also live somewhat close by so a Uber/Lyft is reasonably priced so I could afford it twice a week when the buses don’t run (or my partner could run me to or from work). So I am very confident that I’d show up on time, if not early every single day. Well the interview went as expected, and he told me that “She’d call me in a couple of days” at the end of it. Normally, I’d leave it there and find other work. You want to at a place where management likes you, and you can’t force someone to like you. However, I haven’t really found a whole lot of luck when it comes to the job market in the area that I moved to, most places I’ve contacted said they weren’t currently hiring. Is it a good idea to call myself? Wait it out a couple of more days, to see if they call me?

Management thought this was a good thank you for us working on Halloween

we all hate ziosks and i do too, but tonight it just pissed me off bruh. they told us if someone is on the ziosk to just grab a random one (in a section no one is in) and have a manger transfer it. i did that, manager said they’d transfer it, yada yada. someone ran my food since i was helping another table with a ziosk issue (figures) and the table told me they were good. at the end, they told me they didn’t get their appetizer (i checked in multiple times and they didn’t mention it, but i also should’ve noticed, but that’s not the point of this story) i apologized and told them id have a manager take it off the bill. asked manager and she without missing a beat said it was bc it was rung into a different table…even tho i told a manager where to transfer it to… i hate these ziosks. if transferring didn’t require a manager, it wouldn’t be that big a problem