I've only been there two weeks, but I feel like I'm going through hell. I was not really trained, I got 30 minutes of shadowing another server, and then I was thrown into it, and the managers have the nerve to act so annoyed when I need help.

I find the hours exploitative, I'll only be signed to work the lunch shift, til four, which works well because I have another job I have to be at at five. Well, or so you think, but you'll hit four, and they'll silently seat you, and when you ask they say "just take one more!" that table will leave, and they'll do it again, and again, and again, until you leave at seven, and because you didn't work a double, technically, you've been working ten to seven without a break.

Straw that broke the camels back for me was when, on my last shift, I was again held until 7, and my last tables take home order was sent out by the kitchen wrong. I went to ask my manager what to do, and when I went back to the kitchen to talk to the chefs, my wrong to go order was missing.

I started asking the other servers standing around if someone had ran it, and another manager stopped me and said, "hold on, what happened?" And I said what happened, I think someone ran my wrong order. and she said "So why are you yelling at me about it? Why are you yelling at me about it like I would know what happened? Aren't you the waitress? Why didn't you check your table? Why can't you just do your fucking job?"

And, hey, maybe I'm too sensitive, but I was so tired, and out of it, I started crying. I was crying until the end of my shift. It was just everything compounding. The other server girls comforted me, and the managers ignored me completely. The one who yelled at my smirked at me as I was getting clocked out.

The money is pretty good, but, dude. I don't think I can put up with this anymore. I no call no showed today, I woke up with so much dread about going in that I couldn't leave bed. Does it get better, or should I call it quits?

I came across these at Aldi; cooked in oil on a stainless steel pan, about six minutes on each side, and served with Alfredo over noodles. They were nearly perfect duplication of the Olive Garden chicken fritta. If you’re someone who craves the Fritta, like me, bitter with no fritta, then these will likely scratch that itch if you’re not doing homemade or need something quick.

I don’t have an OG near me where it makes sense to visit casually, about an hour and half round trip if you account for traffic. :(

If you read my other post I talked about being unable to move up and being in this almost stuck position.

After about 6 months I kinda had enough asked to speak to my GM privately and explained why I was feeling unappreciated for the things I was contributing to the team and requested a interview after being brushed off for the last half year when the interviews were supposed to be in May.

I told her I was considering transferring or quitting all together if I couldnt even be given the chance to show my worth and prove myself in a one on one.

I love my GM dont get me wrong she's a sweet person who cares deeply for her staff but I couldnt handle being brushed to the side while working my ass off for nothing, all I wanted was a interview to atleast test myself and see if I was enough for the position.

After talking to her and having a heart to heart I was approved for a interview and she officially opened up interviews for me and other people who have been waiting.

Now the only thing to do is pass it and keep growing and learning more.

Hi!! I'm totally new to serving. I've only ever worked in corporate environments as an intern before, but since I needed a job to pay bills in between internships, I decided on serving.

Any tips? I've heard a bit from my friends who have worked in the service industry for quite a bit... but I was hoping to gain some insight from OG staff specifically.

My first day is on Monday (in 5 days as I'm writing this).

What shoes do you guys use? I have a pair of Dr. Martens I'm planning on wearing until I can find a pair I like. Do those work okay? They're non-slip and black, so they meet the standards.

Also, will I need a server book? Pens? Again, experience varies between my friends in the service industry so I really have no idea haha.

Any help is appreciated!!!

Today was a crazy day...lol. Everything was fine until a third table in my section got filled, and the manager had incorrectly put 3 tables for me when it was supposed to be two. I lowkey did fine and was just adapting, but things got a lot more chaotic when I had a three top doing orders with lots of add ons and stuff.

Then I somehow forgot to greet a table in my section due to running and figuring out how to add the substitutions in the computer. And I still messed it up so the food was a little wrong. And since I was rushing and internally stressed out, I made errors and trid to get the order for one table while the other was waiting for the dessert. And I accidentally touched one of the desserts I handed out (with my palm). And I forgot drinks and I keep on forgetting to hand out straws. lol

Sorry that was literally just run on sentences, but it felt very chaotic. I think the main thing was that I struggle to delegate and ask others for help, which was something the manager reminded me. And everyone around me was so helpful, which helped me a ton.

And for the one table I had forgot to greet for 10 mins, they ended up tipping me $30 in cash!! Crazy, but they were nice and I was also very honest and told them I'm still learning and stuff.

I'm still very scared for my upcoming shifts, since I was struggling pretty bad with just two tables😅 Hopefully it gets better, but I lowkey feel like shit after today.

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I recently finished 5 consecutive days of training, and this afternoon will be my first solo shift without a trainer. And I feel really nervous and scared.

I'm still trying to learn the menu, and on my last day of training, there were still a couple of hiccups and small mistakes I made. What if I just forget everything and forget how to even clock in?

I literally felt anxiety and impending doom yesterday while I was out with my friends. I'm soo scared and neevous

solo para contexto,estos días de entrenamiento no me pude presentar a OG en california (vivo en la frontera y planeaba cruzar todos los días) pero el caso esque no me salieron bien los planes,los días que tenía que cruzar para trabajar estuvieron con una fila muy larga (y eso que era como a las 5 de la mañana) y aparte en mi ciudad si pegó fuerte el huracán que hubo,mi casa se llegó a inundar y la ropa que necesitaba estaba con agua cochina😢

A TODO ESTO,ayer estaba buscando un olive garden cerca de la frontera y encontré uno con vacante de dishwasher,apliqué y puse que ensi sigo trabajando en el otro og que me queda muy lejos y desde ahí no me han contactado para ninguna entrevista…e incluso en la página de KdrowD ya ni siquiera aparecen mis datos,los chats con los managers,tampoco la ubicación del restaurante,no se cómo contactar a alguien y contarle la situación y que me puedan dar el cambio o decirme si estoy baneado o no😢😢😢😢😢

If OG is listening, I give a thumbs up for the Lite lasagna with side of soup. The portion size hit me just right. The Italian margarita helped my enjoyment of the meal, too, I have to say.

This shit has to be some sort of list of violations right? Been going on for a week straight. Dishwashers staying til 2am, servers getting fed up with nasty mf plates covered in grease and old food waste. We are serving people on dirty plates. Dirty tonges in the dirty salad bowls. Dirty soup containers being used for fresh soup. But hey! Gotta keep the doors open! Can't hurt the profit margin am I right? Gotta keep the quarterly bonuses coming in and not do a fuckin thing about it.

What are your guys thoughts? How would you react to this being a daily occurrence for a week plus?

Hey guys! I’ve been in customer service for about 10+ years from starbucks, grocery stores etc etc. but I just got a job as a part time server working nights. Any tips? Orientation is Friday and I’m making a list of things to buy before I start.

Also I have been looking up server books with calculators in them I really want. Is that worth the investment?

I recently just started working at Olive Garden. when I applied I wanted to be a part time employee. I was expecting I would be on maybe 3-4 days. Every week so far I’ve been scheduled for maybe 4-5 days with at least 1 double. To make things worse I’ve been asked (most) shifts if I want to work a double which I say no every time.

At the moment we are very short staffed as just yesterday me and the 4 other servers (including bartender) were taking 5 tables at a time during a morning shift. Also since we are last in our region (and the close to last in the country lol) we can’t have false waits so we all were being continuously sat for close to the entire shift.

Our managers are so strict that we aren’t allowed to go on our phones at any point or else we get yelled at. They also manually take out every sugar packet and count that there’s 7 of each sugar packet. They also check all your tables and underneath the cushions to see if that’s clean too. (My friend works at another location and she says that she’s never had to do this).

Finally, I have to take off a lot the next few months as I am enrolled in college out of state. When I told my GM this she said it was illegal because I didn’t disclose with them that I had to take off this time during my hiring process.

Is any of this allowed? Should I quit or relocate?

Hello! Does anyone know what to do about a lost pasta pass?? I can’t find mine.

Update!!! If this occurs, contact support. Received temporary pass and will be shipped a new one

Ive been working for OG for 3 years now, im a certified trainer for Bread, Bussing, and DMO. I also do prep, and jist finished my To-Go specialist training, I worl 6 days a work and supervise Bussers as of current making sure they are doing what they need since the GM has asked me to get them back on track since the last year we found out all bussers were improperly trained.

Now to my question, I have been trying to become a pro since May of this year, I was told thats when Pro interviews would take place but the GM said it would be in another two months due to some personal stuff and losing a manager so things were chaotic.

Every month since I have asked she says the same thing on how it will be another month and another month. My genuine question is, am I jist not good enough or qualified for the position? Do they not want me as a pro? I work my ass off and have come a long way working here and I basically do stuff a Pro should be doing but I still dont hold the title of one.

I even know how to do inventory and do line checks yet im still brushed off, is this job even worth keeping if I cant grow and climb up?

I am looking for a second job. I work mornings at my current job and i’m looking for something I can do on fridays and sunday afternoons/nights. I was thinking about a server position here? Would they be likely to hire me off of that availability? It’s not like an actually have to have a second job so i just applied and figured I hold go to the interview and worst case scenario is that they would tell me no.

Y’all I am confused. I placed a huge order with diy pasta station, lasagna large pan…. etc etc. And the employee is saying I need to order extra salad…. Because the Diy pasta bar for ten, only includes salad for 4-6. Not to mention the rest of my order… what happened to free salad…. ??

This is why sending the morning dishwasher home early as hell is a crap idea.

Hi! So i’ve been working at my OG for around 3 months as a server, I really enjoy it and one day I was talking with a coworker behind the bar and she was showing me what she has to do to close it, a manager came up and asked if I was interested in doing bartending and I said yeah sure although I have 0 experience, like this is actually my first job ever and I have 0 alcohol knows too. Then a few days passed and I decided to asked another manager if I could train to be bartender and she said sure. I told some of my (server) coworkers and their reactions were all negative saying that I should take it back and don’t work at the bar bc i’m gonna get overwhelmed way too fast and that servers get really mean with the bartenders during a rush. That kinda scared me a bit buuut apparently the GM liked the idea and I just got done with my two day training for bartending and I might get my first bartending shift next week.

Both the trainer and the GM told me that I have to set my boundaries with the servers and host (like only taking care of the bar and not accepting any tables if i’m not ready to) which I liked, but I still feel nervous so I was wondering if you guys have any advice? Only thing I fully know how to make is the smoothies and strawberry mango margarita but that’s just bc I trained on Monday/Tuesday and we barely got any drink orders.

Any advice is appreciated! Also has anyone else done this? Is it a good idea? I guess it’s too late to backtrack but any thoughts are welcomed

I have an interview for a dishwasher at Olive Garden tomorrow. I worked at an assisted living center as a server last month and absolutely loved doing the dishes there. What should I expect for the interview and for the job itself?

First off, I have a theory there’s more than 10000 passes. My small town has at least 50 and I’m very confused. I also see it all over social media. 10k is a very small number across the US.

Second off, how do you all go about tipping. I only get water so am paying for nothing via card so I keep just bringing cash with me but is there a better way to go about it all? I hate cash lol

I recently became a hostess at Olive Garden. I used my Darden card to get gas yesterday, I only put in $15. And before that I had $74 on the card. Somehow I’m at $0???? Has this happened to anyone else?