T.G.I. Friday's Photos
I have been working at T.G.I. Friday's full-time (Less than a year)RecommendsPositive OutlookRecommendsPositive Outlook
When you see people in a restaurant who actually are being kind to the wait staff, don't assume they're just naturally good people. They're not. They are either currently or previously employed restaurant workers. Nobody understands forgetting an iced tea, dropping the dinner rolls, or taking 15 minutes to bring extra napkins except those who've been in those trenches. After working at a restaurant for even a short time, you'll have a newfound respect for your fellow humans. You'll no longer wonder why the gal at the drive through can't manage to understand, "no cheese," and you won't be impatient when the new cashier doesn't know how the cash register works. You'll be patient, and you'll be respectful for what it takes to learn a job that everyone thinks is a no-brainer, but is actually as complicated as working a Rubik's cube while juggling flaming batons and changing a baby's diaper, all at the same time.
When was the last time you have researched market trends in your area or did a comprehensive market study and write-up for your restaurant? Have you ever? If not, you are not alone. Failure to establish that there is a market for your restaurant and the failure to stay abreast of market trends, are two of the most tragic mistakes a restaurant owner can make, especially because these mistakes can easily be avoided. Even something as simple as a stop and greet survey on the street can establish consumer likes and dislikes, perceptions, needs and demands. Before opening their restaurant’s doors, restaurant owners should establish a demand for their cuisine or service, and an ability to capture a market share. Once those doors have opened, restaurant owners should analyze the direction of consumer demand and make changes and adjustments accordingly. Without a fact-based knowledge of the market, an informed decision is not possible.
Advice to Management
Good managers are the most underrated people on the planet. At a restaurant, this is easy to observe. A bad manager drives away the best employees, alienates the customers, and assuring that the quality of food deteriorates to that of a first grader's school lunch left on the bus during summer vacation. The good manager does the exact opposite: luring the best workers and motivating them to do even better. Managing to please (most of) the customers without hanging their staff members out to dry. They help build an environment where the chef can do his best work, raising the quality of the food and drink offerings ever higher. Restaurants can instill all the values of respect, teamwork, and good management skills as the military, only without all the danger. These skills are valuable wherever you go and whatever you do the rest of your life. Serve on!
Getting an Interview
Getting an Interview
Helpful (1)Accepted OfferPositive ExperienceEasy Interview
I applied online. The process took 1 day – interviewed at T.G.I. Friday's (Concord, NC) in July 2015.
I applied online about a week ago and they called me yesterday (Sunday) around 5 pm to set up an interview. I originally had an interview elsewhere so we set up the interview for Wednesday. The other company completely wasted my time and I was only there for about 5 minutes, so I called TGI Fridays and asked if they were still interested in interviewing me today. The manager agreed and I came and she sat down with me for a second. No real interview questions, just if I was in school and if I had a current job (this is my first job). She then said that the job is mine if I wanted it, I filled out the paperwork, and I start on Wednesday. I am so excited. While she was bringing me the paperwork and making copies of my license and stuff, I spoke to the hostess and she told me some things about the job. She was very friendly and it seems like a very fun place to work. I'll write a review after i've worked here for about a month or so.
- What is your current job? 1 Answer