Uno Restaurants Reviews
You might be able to get free food, if you didn't mind breaking the rules and risk management troubles(in 3 reviews)
Great food, and lunch specials, dedicated regulars(in 3 reviews)
Management, Upper Management, Compensation, Food Culture, Menu(in 4 reviews)
There's also not much of an employee discount(in 3 reviews)
Pros – I have nothing to say.
Cons – As I said before, inconsistent training. From the second you walk into the interview to and even when your on the "floor." Training is an ongoing and developmental thing, It was clear that there was none. Everyday I would be told something different about a menu change or you can do this for a lunch special one day then the next get told I was wrong by a different manager for doing the same exact thing. You will get your ... chewed off for the manager not being able to communicate effectively to their employees.
If you get hired on there... Don't expect to be anything other then a server. I was next in line for management and I got screwed over to put it nicely. I worked for them for 2 years and I knew the cook line, bar, hosting, I was the go to guy if the managers were unable to be found(Which is the only consistent thing there). The GM, Ast. GM, and myself all talked about becoming a manager went over all the details of the job blah blah. I agreed and started my training.. Inconsistent training... Again. I was given the managers training handbook and told to study independently. In which I did, I would bring my study materials on my off time AT WORK. I was showing I was devoted and motivated to do this. At least once to two times a week during studying I would ask the manager so whats going on with me being a manager? Nothing.. I would get "Well.. Uh... Were working on it..." For this months this continued. I eventually got frustrated and gave up.
***I quit about a month ago and just found out they are giving the position to someone with not even a 1/4 of the time or experience I have. I know this person and as a manager they will fail.***
The customers know that they can whine and complain to get free food. They had a new menu roll out called the "Pick and Choose" menu. Pretty simple pick any two items off ONLY that SPECIAL menu for six dollars each, a total of 12 dollar. Simple right?? Not at all. The management would let people switch it out with regular menu items but they would always say... "just this once we will let you do it." The problem is the next time those customers come in and want to do that again, the server will tell them no. Which always follows with the "Well we did it before.." and the server left looking like a piece of you know what.
I have consistently pulled 12-15 hour work days there without breaks, for multiple days in a row. And good luck with trying to get a day off. You'll most likely pulling 6-7 days a week. No breaks. You can not take off ANY holiday. Not even veterans day... WTF? I am a veteran. I earned that.
Managers.... They are the single most incompetent individuals I have ever met in a managerial sense. If there is an issue, they will listen to it, but that's all they will do. They play the favorite card all the time. There is a certain manager that has had relations with multiple female co-worker and inappropriate touching... I know of several ex-employees that quit because of him..
***When it was -50 Degrees outside, they wanted everyone to come in still... When anti-freeze IS FREEZING you want me to come in for 2.20 an hour?!?!?! Are you dumb?
Advice to Senior Management – When you say you are going to do something DO IT.
Stop playing favorites.
Implement a real training plan.
Stop taking advantage of your employees.
Actually take a management class.
Pull your heads out of your ...
Why do you think you have a HORRIBLE turn over rate?
No, I would not recommend this company to a friend – I'm not optimistic about the outlook for this company
Pros – The food is halfway decent and could be great if management got their acts together. The menus that come down from corporate are pretty good and have started catering to health conscious people.
Cons – The Georgetown location was a very difficult place to work. As a server you run out of basic things like clean glasses on a weekly basis. It's often understaffed so you can make decent tips but are very overworked.
Pros – Good food, helpful management, great hours
Cons – Corporate took away some of our best-sellers
Advice to Senior Management – Be more in touch with what food is selling well in certain restaurants.
Yes, I would recommend this company to a friend
Pros – The General Manager JOEY PIERNO is one of the Best in the business. He desrves to be in a Higher Volume restaurant, where his talents can brilliantly shine.
Sadly he is stuck in the RT 192 Kissimmee location near Old Town ~
I can't say enough great words about this man... a genuine and sincere friend, that makes you feel welcome from the moment you meet him.
His Cooks are truly some of the hardest workers, and also deserve to be recognized for all of their perfection.
Cons – Sadly, Joey has a Management team that doesn't do him or UNO justice.
When the restaurant has no guests, (which is 90% of the day), the managers are somewhat pleasant. But, when the moment arrives when guests arrive, they fall to pieces.
They scramble to do simple tasks and it shows greatly in the way the guests are rudely talked down to, and made to feel that they are an interuption in their day... not the reason they have a job ~
Unfortunately,the Servers are brow beaten continuously... and made to feel inferior to management.
Unless the Server is a personal friend to the managers, he /she will NOT get enough hours to survive. Many a night the manager favorites are permitted to stay on the clock and hover around while the newer and harder working Servers are sent home, because management feels the $4.70 per hour will somehow bankrupt the company.
During the Holidays, the Favorite Servers raked in the Hours ( major overtime pay ) and the Tips, and were able to work the large party tables in prime areas of the restaurant, and favored by seating rotation . . . . but "certain servers" were either given small tables or passed over on the seating rotation, and eventually cut from the shifts, to be sent home.
Surely NOT the professional way to run a location.
I personally resigned for that exact reason...... not being a "Favored Server"... or a Server that was treated in a fair manner.
The Management / Serving staff does just enough to get by, and have a way to turn on the "SAINTHOOD" effect when General Manager JOEY PIERNO is in the area.
After he leaves for the day, the real weaselness of Management / Favorite Servers comes out.
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NOTE : This review is in no way way written to be a Malicious attack on the restaurant, but a clear and precise opinion that will hopefully save this location from the downfall it is heading towards.
Advice to Senior Management – JOEY (General Manager), PLEASE take this review to heart and see if you can transfer to a Higher Volume location, where your exceptional talents can be appreciated !!
Pros – Summer was their busiest time
Cons – poor tip payers around area
Advice to Senior Management – communication
Pros – Easy menu to learn, good place to learn simple bartending
Cons – location, higher prices, winter hours
Advice to Senior Management – corporate needs to do bar specials to draw business in
Pros – Development of management skills
Recognition of hard work and performance
Small, family like atmosphere
Long tenure of management
Cons – Tries to be to many things to to many people
Too many discounts and coupons
Inconsistent focuses month to month sometimes
Lack of new restaurant openings
Advice to Senior Management – Keep the focus narrow with regards to guest experience
Yes, I would recommend this company to a friend – I'm optimistic about the outlook for this company
Pros – They paid you weekly.
They were always hiring
You might be able to get free food, if you didn't mind breaking the rules and risk management troubles.
Cons – Never knew what the schedule was until right before it went in to effect, and sometimes not even then
The schedule was barely even a guideline
Nasty people there
Manager had unreasonable expectations
They were always hiring because they treated people so bad that they were constantly quitting, or finding better restaurant jobs.
Advice to Senior Management – Don't leave the scheduling to the new manager
No, I would not recommend this company to a friend
Pros – Good, but tired brand
Good, caring people in many positions
Cons – Don't care about people or their development
Very long hours
No mission or vision of where they're going
Management really appears clueless
Just an unhappy culture with no direction and no reason to believe it will get better
Advice to Senior Management – Develop a vision and direction.
Stop firing anybody and everybody who disagrees with you.
Pros – They hired me without any experience in waitressing, provided training. People were friendly and helpful.
Cons – Management was poor. Scheduling was a nightmare. I would get calls to come in when I was not scheduled. Requesting days off were not always honored. Failed to be sent my tax returns- had to request for the paperwork multiple occasions.
Advice to Senior Management – Communication between waitstaff and managers should be much more clearly outlined.
Yes, I would recommend this company to a friend – I'm not optimistic about the outlook for this company