What is the hiring process like at Red Lobster?

Flexible and willing to hire on limited experience.

Abusive management and workplace environments are able to fester with little to no input from corporate. Stores are not often afforded the funds to replace broken fridges, ice trays, dishwashers or plumbing issues in a timely manner. Hiring portals outside of the Red Lobster website are often shut down, leaving stores without the ability to properly staff even with extended notice.

All of the employees are mostly long-term, meaning they have been there for a while, or intend to be there for a while. It's nice having these employees because as a new hire, it is great to ask them for help, and they almost always know the answer.

I wish there was a mandatory gratuity for bigger parties. People tend not to tip accordingly because they don't like spending more money ontop of however much they just spent on dinner.

I hear the new ownership of the company is taking things in the right direction

If you work in a low volume area, earning potential is limited

Low barrier to entry; I was hired on the spot with no previous serving experience. Minimal mental tax: Because the restaurant is often empty the job does not usually become very stressful.

Toxic leadership & threatening culture: The management style relies on intimidation. I was personally threatened with termination despite following protocol, creating a high-stress environment built on fear rather than support. Dishonest recruiting: Expectations set during the interview regarding "flexible scheduling" and the ability to leave during slow periods were completely false. Floor Management: Many managers lack Front of House (FOH) experience. I was frequently forced to stay on the clock during dead shifts despite being overstaffed, simply because leadership didn't understand floor flow. Back of House (BOH): The kitchen environment is unprofessional and unsafe. It was common for cooks to arrive under the influence and for BOH staff to walk out mid-shift, leaving the remaining team to scramble. Low Earning Potential: Between the dwindling clientele and being sent home early, the money is not sustainable. On a "regular" night, you might only see 4–5 tables, making the tip-out barely worth the gas money.