/ samoneavelia  

This is my opinion, and my opinion only, and does not reflect the company as a whole. The things I've mentioned in this video are all dependent on your restaurant's location, and the manager. However, I hope Outback steakhouse and Bloomin' Brands do see this video and take what I've said as constructive criticism to improve their business.

Notes***

*I want to make a correction, I applied ONLINE and received a phone call from them after 2 days.

*If no one picks up your shift, or the shift change has NOT YET been approved by a manager on the app, you are STILL responsible for coming in for your shift.

*Hosts don't wash silverware, dishwashers do. We just shine them and roll them. I think I made it sound like WE, the hosts, wash silverware, but we don't.

*All employees can get smoke breaks, not just waiters

Timestamps:

1:30- Interview questions/what the interview was like

4:55- Online training

7:23- Scheduling, how the schedule works

9:12- On the job training/In-person training

9:38-13:50 Opening shift tasks

13:50-16:00 Closing shift tasks

16:14-17:53 Overall opinion

17:53-20:05 Pay/How much you make

20:05- 24:35 How the seating system works

24:36-26:12 Rude servers (waiters/waitresses)

26:20- Table numbers and sections

28:18-29:04 Breaks

29:05-30:48 Additional duties for host, and being fast paced

30:48-31:09 Clothing/uniforms

31:10-33:00 Bussers

33:00- Smoke breaks

33:45- Additional notes about seating people and the system we use