Ratings for The Cheesecake Factory, Inc.
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The Cheesecake Factory, Inc. Reviews
What is it like working at The Cheesecake Factory, Inc.?
Good but misleading.
Prep Cook in Brentwood:
Pros: The freedom to organize my tasks as I see fit.
Cons: The EKM is incredibly rude at times when business picks up. Often times they give you a list of what is needed which is rarely ever accurate resulting in an 8-9 hour shift becoming 10-12.
General Manager at The Cheesecake Factory.
General Manager, Restaurant in Omaha:
Pros: There is always something that needs to be attended to. It’s a family environment.
Cons: Understaffed. Long hours. Stressful.
Fast paced, productive, exciting.
Bartender in Charlotte:
Pros: Expanding my knowledge and experience bartending
Cons: The $2.13 an hour
Slow advancement.
Line Cook in Canyon Country:
Pros: I work Pasta. Good kitchen. Good for resume.
Cons: Hard to move to other stations. Hard to get raises. Does not own up to promises about growth & advancement
Too many hours and expected to work only mid shifts.
Executive Kitchen Manager in Houston:
Pros: Good insurance and pay
Cons: The number of hours daily 12+ at times
We are easily replaced so why would they listen to us.
Server:
Pros: I enjoy the people I work alongside. The diversity allows for so many different types of people. Finding ways to like or at least respect everyone is an ever changing roller coaster yet we find our common situation as servers as glue to bond us against our worst customers. Because no one escapes them we stand together shocked by the fact that tipping is still voluntary instead of just added to the bill. I enjoy getting to eat the food at discounted prices.
Cons: The fact that we never get raises, they don't care about giving 4 or even 5 tables in a 5 minute span. Sometimes you just need them to the wait 4-5 minutes to give you time to help the 3 tables I just got sat. Having managers who have never served or worked in customer service tell you how to be better than I am. Or on that same note micromanaging to the point where I would rather listen to a screaming baby than hear 1 more helpful hint or "better" way of serving my guests. I know when I am slacking and if I screw up I apologize and try not to repeat my mistake. I have been written up for not claiming what they say I made in tips. They are top heavy with a great product so employee concerns and only addressed if it is actually better to change, it makes them look good in public, or if it is nothing in need of change but they do it anyway to seem like our ideas actually matter.
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