The Server Underground

Below you will find the results of past reviews showing the percentage of people who chose each answer.

Pay/Benefits

What is the average number of covers you have per night?

a) 1 - 15

b) 16 - 20

c) 21 - 25

d) 26 - 30

e) Over 30

What is the typical amount you expect each customer to spend?

a) less than $20

b) $20 - $35

c) $36 - $50

d) $51 - $100

e) over $100

What is the typical number of hours you work each week?

a) 10hrs or less

b) 20hrs

c) 30hrs

d) 40hrs

e) over 40hrs

Are tips pooled or individual?

a) tips are pooled

b) everyone keeps their own

What benefits are offered to you? (check all that apply)

a) health insurance

b) retirement plan

c) paid time off

d) dining discount

e) other

How often do you get paid?

a) every night

b) once a week

c) once every other week

d) other

Do they offer a dining discount?

a) that’s a hard no

b) 10%

c) 20 - 25%

d) 30 -35%

e) 50% or more

The People

Are your coworkers willing to help you?

a) it’s everyone for themselves

b) they will help but only if you really need it

c) they will help sometimes

d) they will help often

e) we’re in this together, everyone has each other’s back

What is communication from management like?

a) last minute with little to no details

b) some information with a little bit of time to prepare

c) very clear and direct with plenty of time to prepare

How helpful do you find your managers to be?

a) they make my life harder

b) I’m not even sure what they do

c) one is great, the other not so much

d) they set us up for success

e) if they leave, I leave

The Product

What is the hospitality level and their willingness to do something special for their guests like?

a) you get what they pay for, nothing more, nothing less

b) they will send out a birthday/anniversary dessert

c) they will help set up a surprise and decorate a table

d) servers are encourage to gift items and create memorable experiences for the guests

e) if they don’t have it, they’ll get it, if they can’t do it, they’ll still do it... anything for the customer

How consistent do you find the kitchen to be?

a) food is always wrong

b) the food is hit or miss, sometimes it is good and sometimes it is not

c) mostly good with occasional mistakes

d) I can always rely on them

What are the service standards like?

a) what standards?

b) low

c) average

d) I didn’t realize how good they were until I went out to eat somewhere else

e) industry leaders

How often do customers send back food items or cocktails

a) I know it’s coming back as soon as they order it

b) 50/50

c) sometimes

d) rarely

e) the plates are licked clean and another cocktail is order as soon as they finish the one they have

Career

How was the initial training when you were hired?

a) none existant

b) some training and information but I wanted more

c) they provided a good amount of training and information

d) they gave me everything I needed to be successful there

After the initial training, do they continue to educate you and help you grow as a server? (check all that apply)

a) they do not

b) we get information from wine and liquor reps

c) they offer free training courses

d) they offer tuition reimbursement for related courses

e) the GM and/or AGM share their knowledge regularly

Ideally, how long would you like to work there?

a) 1 - 3 months

b) 3 - 6 months

c) 6 - 12 months

d) 1 - 3 years

e) over 3 years

Day to Day

How often do you run out of the things you need for service?

a) we don’t even have enough forks

b) often

c) weekly but nothing major

d) on occasion

e) never, we’re always stocked and ready to go

What is the typical length of a shift for you?

a) 4 hrs or less

b) 4 - 5 hrs

c) 5 - 6 hrs

d) 6 - 8 hrs

e) over 8 hrs

How much closing side work do you have each night?

a) it’s never ending

b) about an hour

c) very little, 30 mins or less

How often does working here give you “server nightmares?”

a) every night man

b) weekly

c) monthly

d) on occasion

e) never, I love this place!

Conclusion

Would you recommend working at this restaurant to someone else?

a) yes

b) no

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21 - 25

$51 - $100

30hrs

everyone keeps their own

health insurance, paid time off, dining discount

once every other week

50% or more

we’re in this together, everyone has each other’s back

very clear and direct with plenty of time to prepare

one is great, the other not so much

they will help set up a surprise and decorate a table

mostly good with occasional mistakes

industry leaders

sometimes

they gave me everything I needed to be successful there

we get information from wine and liquor reps, the GM and/or AGM share their knowledge regularly

over 3 years

weekly but nothing major

5 - 6 hrs

very little, 30 mins or less

on occasion

yes

Text Link

21 - 25

$51 - $100

30hrs

everyone keeps their own

health insurance, paid time off, dining discount, other

once every other week

50% or more

we’re in this together, everyone has each other’s back

very clear and direct with plenty of time to prepare

they set us up for success

servers are encourage to gift items and create memorable experiences for the guests

mostly good with occasional mistakes

industry leaders

sometimes

they gave me everything I needed to be successful there

we get information from wine and liquor reps

over 3 years

on occasion

5 - 6 hrs

very little, 30 mins or less

on occasion

yes

Text Link

Restaurant Review

What's your Work History?

What is the average number of covers you have per night?

What is the typical amount you expect each customer to spend?

What is the typical number of hours you work each week?

Are tips pooled or individual?

What benefits are offered to you? (check all that apply)

How often do you get paid?

Do they offer a dining discount?

Are your coworkers willing to help you?

What is communication from management like?

How helpful do you find your managers to be?

What is the hospitality level and their willingness to do something special for their guests like?

How consistent do you find the kitchen to be?

What are the service standards like?

How often do customers send back food items or cocktails

How was the initial training when you were hired?

After the initial training, do they continue to educate you and help you grow as a server? (check all that apply)

Ideally, how long would you like to work there?

How often do you run out of the things you need for service?

What is the typical length of a shift for you?

How much closing side work do you have each night?

How often does working here give you “server nightmares?”

Would you recommend working at this restaurant to someone else?

Thank you for your review!

El Chorro

Address

Phone Number

Pay/Benefits

The People

The Product

Career

Day to Day

Conclusion