Ruby Tuesday
3.0 of 5 360 reviews
www.rubytuesday.com Maryville, TN 5000+ Employees

Ruby Tuesday Reviews

Updated Jun 29, 2014
Ruby Tuesday – Newport – “Ruby Tuesday”

All Employees Current Employees Only

3.0 360 reviews

                             

66% Approve of the CEO

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James J. "J.J." Buettgen

(35 ratings)

49% of employees recommend this company to a friend
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    From the number two store in the company

    Server (Former Employee)
    Albany, NY

    ProsGuests, coworkers, relatively simple and reasonable expectations. It is an easy way to make money. I have worked at several locations. the culture with coworkers seems to be cordial in every location. Almost every store I have found that employees care about each others best interests.

    ConsIn the number of locations I have worked at - the most recent being a store that was number two although I doubt that will last very long - they have fired general managers right and left. I don't know of a single location in all the years and stores I have worked in where the manager lasted much longer than a year. There are times where there were reasons to fire the manager but most recently I worked for a manager who was as good as restaurant managers come and every employee in that restaurant who worked unde.r him would agree. This was someone who took the store from number 200 something to number 2 based on his own hard work and that was a manager that every employee would have and did go the extra mile for. He would do the same for us - if it was busy he was never too proud to jump in and help and he treated the employees with respect. He was fired from what I understand for a policy technicality - while I feel that policies are important - its unreality to think that one can run a busy crazy restaurant and never slip on anything and I feel that if the manager of a number two or number 5 store cannot feel secure in their job there is frankly little motivation for internal promotion. This was not a dishonest manager and to my knowledge did not truly need to be dismissed. The fact that he was terminated was apalling and honestly an embarassment as he created the culture in that store and most of the employees are quitting - not because he was a buddy but because he was replaced with a man who has offended and disrespected nearly everyone on payroll. The difference here that is obvious to those of us not wearing a suit is that the first manager worked his way up and had done our jobs and therefore knew we deserved to be treated like human beings - this new manager was handed a job after maybe - I would guess - cooking in a kitchen for a limited amount of time. I heard him say at one point that they needed to hire more people ( which they did) so that all he had to do was be out on the floor shaking hands and kissing babies... meanwhile treating those of us doing most things in the restaurant like slave labor and with as little respect. Due to the lack of respect morale has taken a serious dive and staff is quitting - those staying are doing as little as is humanly necessary because they are being treated so badly. This is not unusual - I think there is a personality profile or some automatic tool they use when hiring because the management they have recently hired have all been horrible outside hires and inexperienced at doing anything other than dictating orders, they have all totally mistreated staff and when staff is miserable - it effects the restaurant - it effects the bottom line. Rubys had an identity years ago - they had a great menu - a standard uniform and a regular restaurant culture. They also had a long term staff who was like a family and they had this because there was a program for every employee to go through to advance and for that reason all employees truly cared about the restaurant - it was ours - the longer you had been there the more say you had and the more was expected of you. I used to train for them. Thats no longer even an option. They only hire from outside for management and they must not care much about their stores as they are letting people run them that they seem to plan to fire. When they went public to be frank everything went to hell. The Menu went through horrible phases trying to be low carb - they tinkered with trying to enforce short check times (kicking customers out supposedly for their convenience) apalling amounts of uniform changes (black no white no red no white - no black shirts with jeans no black no jeans no black pants now colored shirts) which servers are supposed to locate themselves with their money but typically have to waste money to find the type that meets the expectation of whatever the company has dreamed up. There is nothing really in this for us but to come in - do as little as possible for managers that do next to nothing for us - and make a little bit of money. I am a better employee than that. I like to go the extra mile and be a part of a team that cares and is motivated. They now review employees - but for nothing - I don't believe they offer raises... what purpose is this serving but being critical of the people who are already being treated like dirt? The benefits are a joke - there is next to no way to get them in the first place and to keep them is insane - I tried to sign up when I started this last time and got a message saying they would call me back which they did not do until after my 30 day period to join was over - years ago we filled out a health insurance form during orientation - it was day ONE - you got it that day and it was taken out of your check. Now from what I understand they cannot do that - nor can you mail a payment - you need to call them to make it every other week - but they never answer but if you don't get them they kick you off of your insurance. Years ago we never had or needed to offer coupons. Ever. People came in and ate. Then they started by occasionally putting one in a Val Pak. Now they have told me when they stop it ruins business. Let me tell you that I do not begrudge guests for using coupons - they have every right to do so - but that is taking $5 to $7 off an average check - and about $1-$2 out of every tip for every table for the server. And they want to lower food prices while continuing to offer these as well as hire more servers and give servers fewer tables. This way the servers can do the jobs the bussers used to do rather than taking money out of their tips to pay bussers which BTW Ruby's used to pay. I used to make $8.50 an hour - from Rubys to host and $5.50 plus whatever the servers voluntarily wanted to tip me ( way more than Rubys takes out of servers tips typically) to bus. Now none of these positions make money and yet they are funded out of the servers tips although they basically now are making those jobs the servers jobs, limiting their tables, lowering prices and couponing every residential area. Basically there will not be much money to make there much longer. Because CEOs and suits who have never worked in restaurants think this is the best thing to do for their bottom line as opposed to hiring people who will motivate their staff, rather than retaining anyone to run their stores, rather than paying their own staff positions. I realize the economy has gotten rough but the too many changes/overreach at the expense of the servers and staff as a whole is getting really bad. Management should come from within or have experience doing the lower level jobs. They should be interviewed and hired for being a quality human being - not hired because they fit a computer profile. Passed a hiring survey.

    Advice to Senior ManagementASK your STAFF - your lower level staff about their experience and the treatment they receive in your stores. Ask them for ideas because they have them. Give them a reason to be there - a way to move up - something to look forward to and better management. Firing the manager at my most recent store was a truly poor poor poor decision which is felt and agreed upon by ever single employee in that store.

    No, I would not recommend this company to a friend

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    Not Wonderful Pay, Not Great Management

    Server (Former Employee)
    Latham, NY

    ProsRelatively nice customer pool overall. I liked the other employees.

    ConsThe salary sucked. I had to tip out so many people my tips were almost gone before I had them--and I was tipped well by guests.

    Advice to Senior ManagementVisit restaurants more often, lower level management tends to slack.

    No, I would not recommend this company to a friend

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    stay away

    Buss/Runner, Host (Former Employee)

    ProsCo workers
    The people were the best part even that could be difficult. It's a very difficult job, but the people made it possible to reach the end of the day with some sort of sanity.

    ConsCustomers
    Open late and will server up to the last minute.
    Paid on tips. Can be good, but at this place, probably not
    Driven by corporate, who haven't worked in a restaurant

    Advice to Senior ManagementGet in a restaurant and see what it's like. Care more for your employees.

    No, I would not recommend this company to a friend – I'm not optimistic about the outlook for this company

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    Poorly Ran, Could of been successive but wasn't. It would be good as a starter job

    Line Cook (Former Employee)
    Buffalo, NY

    Pros-Willing to advance you through their company

    Cons-Managers definitely played favorites and made the good employees quit

    Advice to Senior ManagementLook at the needs of the many instead of the few.

    No, I would not recommend this company to a friend – I'm not optimistic about the outlook for this company

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    It's just okay

    Anonymous Employee (Former Employee)

    ProsLaid-back, decent co-workers, money is okay.

    ConsNo one cares, Management doesn't pay attention, not a great area.

    Advice to Senior ManagementThey need to put some more effort into making it a decent place for customers and employees. You can make okay money but it doesn't feel worth it for the lack of presence in management. Also, the place needs some serious updating its dingy in there, the carpet is gross, we simply sweep and do not vacuum the carpet. It needs a major cleaning and makeover.

    No, I would not recommend this company to a friend – I'm not optimistic about the outlook for this company

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    Nice place to start off but not a great place to stay

    Line Cook (Current Employee)
    Charlotte, NC

    ProsThis is a good place to get your foot in the door. They will hire anyone who is willing to work hard for the company. The other employees become like family if you treat them with the respect they deserve.

    ConsThe menu changes constantly. Depending on where you are, the menu is subject to frequent and drastic changes. It makes it difficult to keep up with the current menu. The pay isn't great either. Depending on your current experience level the average pay grade is around $8.50-$8.75. Hardly enough to cover cost of living let alone any school loans you might have to repay if you're a recent graduate. A new policy on pay increases was just passed by the CEO which reviews all employees from dishwasher to manager every June. This review determines how much, if at all, an individuals pay grade will increase up to and including 6% of your current pay grade.

    Advice to Senior ManagementStop paying your employees like minimum wage slackers. There are a lot of us who work hard to make barely anything. The lure of extra hours is lost on us when it doesn't pay out at the end of the week. We'll give you our best if you gives us what we deserve.

    – I'm not optimistic about the outlook for this company

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    Does not deliver on promises

    Anonymous Employee (Former Employee)

    ProsSlow environment, easy to get projects done, salary is decent, depending on your upper management, scheduling can be flexible, bonuses for GMs only.

    ConsToo much micro managing. Seems like they will hire anyone and promise the world to them. Constant carrot dangling company. Absolutely no time to prepare for new initiatives. So focused on cleanliness that they get distracted from the big picture and that the company is headed for a possible buy out. Too coupon driven, no smoking, no music, no bonuses for managers, insurance is horrible, 401k is basically a savings account, no attainable company match.

    Advice to Senior ManagementChange the appearance back, bring back the fun, lower all prices, find an identity and stick with it. Need to add a humanistic side to management. Tilapia is not a good fish. Don't bring flash lights and dismantle out kitchen in the middle of our rushes, the guest suffer and the moral plummets.

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    Going No Where Fast

    Manager (Current Employee)

    ProsCan't really think of any positives anymore

    ConsWork Environment, this employer takes and takes but never gives

    Advice to Senior ManagementReward your managers more often, stop taking advantage of us

    No, I would not recommend this company to a friend – I'm not optimistic about the outlook for this company

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    Manager - Corporate Office

    Anonymous Employee (Former Employee)
    Maryville, TN

    ProsGood people to work with

    ConsBelow average pay, small raises, minimum opportunity for advancement, ever-changing brand image, poor treatment of employees, new executive team does not care for inherited employees

    No, I would not recommend this company to a friend – I'm not optimistic about the outlook for this company

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    Over Time, the Cons Outweigh the Pros

    Server (Former Employee)
    Diberville, MS

    ProsThe flexible scheduling is great for those who have another job or are in school. Changing your availability is met with little resistance and swapping shifts is easy with Hot Schedules. Health insurance is available from the day you start -- even for part-time employees. Working in this industry, you'll also gain the extremely valuable skill of reading and responding to people's needs. And of course, you'll find some good friends in your guests and co-workers if you're doing it right.

    ConsSales have declined severely in the last few years and employees' earnings take a hit. There's a great deal of inconsistency and polices change constantly for no obvious reason. The good managers (middle and lower) are ran off and replaced with yes-men. The company also has very poor ethics regarding their employees. The tip share with support staff (bussers and hosts/hostesses) is extremely high -- 3.5% of a server's sales regardless of their tips received. Servers are forced to give up their share, even if they felt the support staff didn't earn it for a particular night. To make matters worse, management will pull support staff from the floor to do unrelated tasks like stocking the salad bar or running to Wal-Mart for avocados. Meanwhile, servers are STILL tipping out the full amount. Finally, servers are often asked to do extensive cleaning for $2.13 an hour.

    Advice to Senior ManagementStay consistent. If you must make changes, give the employees the reasoning behind it to minimize cognitive dissonance. Finally, you get what you pay for. Stop taking so much of servers' tips to subsidize the pay of other employees. After all, if they wanted to pay someone, they'd start their own businesses.

    No, I would not recommend this company to a friend – I'm not optimistic about the outlook for this company

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Glassdoor is your free inside look at Ruby Tuesday reviews and ratings — including employee satisfaction and approval rating for Ruby Tuesday CEO James J. "J.J." Buettgen. All 69 reviews posted anonymously by Ruby Tuesday employees.