Uno Restaurants Reviews

Former Employee – worked at Uno Restaurants part-time for less than a year

Pros – You gain experience
You get some money

Cons – Management is awful to employees
They take advantage of their employees any chance they get
Lies about job responsibilities at the interview

Advice to Senior Management – Learn how to manage and respect your employees.

No, I would not recommend this company to a friend

Former Employee – worked at Uno Restaurants part-time for less than a year

Pros – Great food, and lunch specials, dedicated regulars.

Cons – 2 bosses that enjoy screaming at their employees and threatening to fire them on ridiculous grounds on a regular basis. They also like to make up rules just to test your ability to concede that they are right even though the rest of the employees know it's not true.

Advice to Senior Management – Treat your employees fairly. Don't choose favorites and have arbitrary reasons to pick on others, it's just bad business. Also, screaming and cussing at them doesn't reflect well on you either.

No, I would not recommend this company to a friend

Current Employee – been working at Uno Restaurants

Pros – The training to exceed customer expectations and be observant to a customer's needs and learn the (large) menu well. These points are all stressed more than in many restaurants where all these things are often only as much as the employee wants and often lacks as such.

Cons – Employees are COMPLETELY at the disposal of the employer. While it can happen sometimes (hopefully not at all), it is unacceptable for employees who drive 45m away to get ready for work and come in and be sent home minutes later because they think it'll be slow and wont need you. This has happened to me 2x (I live 15 m away), 2x to another and once to 5 different people that I know of. I have worked there for 4 mos. According to an info sheet posted in back next to the schedule, the schedule is supposed to be posted on thursdays, schedule was never up thursday (and my coworkers who have worked there for 2 years say it's never out on time) and is usually up friday night, often saturday afternoon before it's up. This schedule is for the following week, beginning monday ! The schedule is only one week at a time, so AT BEST, you dont know Friday when you work the following Monday, only 3 days later ! If you are off for the weekend, this sucks even more if the schedule isnt up till sat. My request off, even 2 weeks in advance, for tickets bought months before I started working there was not granted, even though when I checked around, there were other people available to work. I have found this to be commonplace w/ my coworkers. ANY schedule changes/requests off have to be delivered in writing to ONE particular person, can't even 'be left' for that person to get, even if you confirm it's receipt the next time that person is in. Employees have to ask (and be denied or granted) to use the phone while on or off duty, before or after shift. No personal phone calls (common and acceptable). To order food using emp disc (only on working days), you have to : write your order on your punch slip, find a mgr to initial it, find and wait for a bartender (only a bartender) to place you order, go back to the mgr and get them to apply discount, pay bartender for your food. Employee discount is different depending who you ask (50% off on everything or anything above $5 or $8 dollars, depending....) .
The GM goes around checking cleanliness of dining room with a flashlight and says you should have gotten that 1/50 th" of dust on the floor in back of your booth, or on top of the hanging lamp above the table, or on the window sill by your booth, or the 3 specks or windex residue on the pictiure frame glass on the pics surrounding your booth. This is not for the cleaning people, this is waitstaff job description at UNO's. FOR MINIMUM WAGE, they expect you to cater to every exceeded expectation, gimmick , smoke and mirror (customers never open the front door for themselves, kid's make your own pizza at table -common order item, discounts, promos for everything imaginable). They expect you to perform and behave like a 'professional' (exact words) FOR MINIMUM WAGE. I have never worked anywhere there is such unprofessional, catty immaturity of social atmosphere. I have worked in about 5 other restaurants in the last 12 yrs, last one for 8 yrs. It is COMMON at UNO to receive a 35cent tip, leave a shift with $4 and you are still expected to tip out, mgrs remove $1 or 3% (whichever is more) for each tipped out person, leaving you with $2 plus ($2.33) wage to go home with for a 4 hr breakfast shift. Breakfast shifts suck, but I calculated an average of my earnings (wage and tip) over a month (for 2 months) and I averaged $7.35 one moth and $8.65 another. Dont let this be the face of job creation as our economy 'recovers'. Yes, all these people have jobs, but hey work their buns off for far less than a livable wage and instead of getting a phone call to not come in, are often sent home without even punching in. They do offer insurance (I dont know what it covers, I wanted but couldn't afford it) but wouldn't be surprised if it's a smoke and mirror plan that costs more than it covers.

Advice to Senior Management – You will retain people in all areas if you pay them what theyre worth.

Current Employee – been working at Uno Restaurants

Pros – dealing with the people, some great ones
can be fun if you make it that way

Cons – upper management does not know what it is like to run a store, they never leave their office,

Advice to Senior Management – get out into the feild

No, I would not recommend this company to a friend

Current Employee – been working at Uno Restaurants

Pros – Employee discount is good for food

Cons – Management is horrible. I can't think of a worse team of people to lead others.

No, I would not recommend this company to a friend

Former Employee – worked at Uno Restaurants

Pros – At the end of the day, the money you make is all dependent upon you. Maybe you don't get the greatest section of tables, but if you treat the guests at the tables you have very well -- I'd say 8 times out of 10, you'll get a great tip.

Cons – At the location I worked, the management team was very poor.

Advice to Senior Management – Communicating to staff members about their performance would be highly beneficial. If an employee knows where they stand in the minds of management, they know whether they need to step it up or if they're doing just fine. Staff should not be left to wonder or assume what the management thinks of them based upon the tables and shifts they are assigned. In the end, positive feedback will foster positive performance.

No, I would not recommend this company to a friend