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I worked at BJ's Restaurants part-time (More than a year)
Cool coworkers that are experiencing the same pain as you are.
Many may think the servers here make good money because they are busy, but you also have to know how small the kitchen is compared to the seating capacity. Not to mention many of the "cooks" here have never touched a knife or cooked before.
Advice to Management
This is specifically to my first General Manager at BJ's in Dublin, CA (on Fallon): Thanks for telling us that you're set for life because your Dad is super rich! But no need to tell the whole restaurant crew when you got us up at 7 in the AM for a mandatory meeting which consisted of you bragging about your easy life. We were the ones that helped open the restaurant FYI