Texas Roadhouse

I learned so much while at the Roadhouse. I loved going to work every day. All of the upper management, including the CEO, made it a point to know you. I would still be there today if my personal life allowed it.

Awful place to work. Long hours with low pay. On top of that when asked to assist others with their duties you will then be reprimanded for not doing your work at the same time. Was treated like a toddler and wouldn't wish employment here on anyone except my worst enemy.

Fun environment to work in, good friendly employees, but the management just wasn’t there. They let other employees run over them and had certain people that they liked

I started working at Texas roadhouse when they first opened on Halloween in 2016. I started as a host and quickly moved up to a server. I absolutely loved serving I loved talking to different people I love constantly being busy, because I am one of those people that does not like to just sit still. I always make sure my tables left happy and my work was always done. The only reason I left the company was because I got pregnant and went on maternity leave.

Started working there in 2008 in high school. I began on the salad station and quickly started learning new skills and positions. After 3 years or so I became AKM. I enjoyed the work and people a lot. The partnering manager was released from the company and I did not much care for the new MPs managing "style", so I left as well.

My experience the was good. Very professional and respectful co workers. Very organized and clean environment.

I worked as a host and I was pretty nervous since I was not so good at interacting with people. Luckily for me, all the hosts were around the same age and we all were pretty good coworkers. Management sometimes was pretty bad, and the organization of the place was a bit messy, but all the managers were chill. Everyone was on their feet 24/7, and it honestly gets a bit draining, but hours are pretty flexible. As a host, you would greet customers, answer phone calls and manage the waitlist, as well as seat the customers. For the location I worked at, hosts would often roll silverware- the worst part, honestly.

A great place to work overall. i didn't make much money is the only reason i left. Nice people in a chaotic fast paced environment. I spent about 2 weeks in dish, then moved on to fry cook. I can remember my feet being sore and soaked for the first two weeks as well but then I started getting used to it. Its challenging to say the least, to keep up with tickets that don't stop ringing up. Busy is what you will be.