Chart House Restaurant Reviews

Where do I begin? Let's start with the fact that you become part of a "meal discount program" where they charge you $9.80 every two weeks. This gives you the "right" to say that whenever you dine there you get 50% off. So, in essence you have to pay $19.60 a month for 50% off. I have never heard of something like this any place I've worked. They don't serve family meals or pre-shift meals anyway so you are really paying them to eat bread and butter. They also tell you that you do get a free meal on double shift days, but here's the catch (and this did happen to a coworker) - they were scheduled for a morning shift and picked up an evening shift. They ordered food and went to get it comped by a manager and were told that since the double was not originally scheduled and was picked up, that they would only get 50% off the meal. The food is grossly overpriced and most of their side dishes are microwaved in a plastic bags. They charge $5 for microwaved rice. I don't know about other locations but the one I work at will constantly pressure you to sell what are called "LSC's". It is a pay to play membership that you are required to bring up right before you present the check. Management will corner you about selling them and will pressure you into thinking that you must sell a minimum of 3 a month. If you are at the bottom of selling LSC's you will feel the brunt of how vindictive they can be - they will try to "punish" you with giving you unfavorable shifts. Their hopes are that you will be so frustrated with the schedule that you will be better at selling LSC's and in turn you will be rewarded with better shifts. Even though a restaurant is a place to sell food and not membership cards... or so I thought until I started working at this corporate racquet. You are told at the beginning of your employment that shifts and sections are based on a "rotation". Rotation being the term used when people get a fair share of different areas and different in-times, but as just stated with LSC selling, this couldn't be further from the truth. To add more: top LSC sellers will get to pick their own sections. There is only the illusion of "rotation". They will punish you if you're late, even if you're slightly late. They will "bump" your section meaning they will put you in an unfavorable one and put someone else in the one you were originally scheduled for. On top of that they will also give you double side work for being late. You can also say goodbye to holidays. You will get to pick one holiday out of Thanksgiving, Christmas Eve, Christmas and New Years Day to have off. You will be required to work all other 3. This place overbooks themselves so majorly that customers are regularly angry. This is purely a numbers restaurant that will push people in and out like a corporate conveyor belt. They will put over priced food in front of them just to give them something so they can take their money. That is a reflection of the destructive mindset from corporate - they pressure the restaurant to do such numbers. Even though the dishwasher is constantly backed up because the restaurant can't handle those numbers. Then there's work environment: most times the kitchen smells like a barn and there is always water all over the floor from the overworked dishwasher. There are bugs. Customers have found cockroaches in their breadbaskets before. They will do, from time to time, mostly weekly, what's called "bug out". At the end of a shift, you will have to leave all the tables with nothing and remove everything from the kitchen and cover everything up because they pump the place full of fumes to try and get rid of the bugs. Then the next day, to the unlucky few that are scheduled - you will have to come in an hour early to fully reset the entire 100+ table dining room for no pay. And last but not least, a quick illustration to show how much corporate "cares" about it's workers: Several corporate headquarter people came in to dine last month. They had a very good server. They had their entire meal and the server made sure to follow exact spec. In the end, they gave him $5 less than 20%. That's what I think of you too, Landry's.

Poor Management, You had to work every holiday all day with no sit down break. The training was a month long and the atmosphere was strict and scripted. You are encouraged not to have your own personality and flair when taking care of guests.