Carrabba's Italian Grill Reviews | Glassdoor

Carrabba's Italian Grill Reviews

Updated February 20, 2017
222 reviews

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Current Employees

3.8
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Carrabba's Italian Grill CEO David Pace
David Pace
37 Ratings

222 Employee Reviews

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Pros
  • Good money, positive wok environment, great food quality (in 32 reviews)

  • Good management as well as good food (in 28 reviews)

Cons
  • Long hours, not a lot of money for the servers to make at many locations (in 19 reviews)

  • it's hard to make money bartending there (in 8 reviews)

More Pros and Cons

  1. "Good 1st job"

    Star Star Star Star Star
    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Current Employee - Hostess in Plano, TX
    Current Employee - Hostess in Plano, TX
    Recommends

    I have been working at Carrabba's Italian Grill (Less than a year)

    Pros

    Great environment, good hourly pay from tip share, can start without any experience at all

    Cons

    No set time for shift end


  2. "Bartender"

    Star Star Star Star Star
    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Current Employee - Anonymous Employee
    Current Employee - Anonymous Employee
    Recommends
    Positive Outlook
    Approves of CEO

    I have been working at Carrabba's Italian Grill full-time

    Pros

    Flexible schedule and the work/life balance is great.

    Cons

    Low pay and sometime customers can be a bit snooty.


  3. "Sercer"

    Star Star Star Star Star
    Current Employee - Anonymous Employee
    Current Employee - Anonymous Employee

    Pros

    Fun, fast-paced, good tips, nice customers

    Cons

    There really are no cons


  4. Is this helpful? The community relies on everyone sharing – Add Anonymous Review


  5. "Good part- time job"

    Star Star Star Star Star
    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Current Employee - Host/Hostess in South Florida, FL
    Current Employee - Host/Hostess in South Florida, FL
    Recommends
    Neutral Outlook
    No opinion of CEO

    I have been working at Carrabba's Italian Grill part-time (Less than a year)

    Pros

    I work at Carrabba's part time. My managers are very easy to deal with, and they work well with my schedule. They offer flexible schedules and really look out for the best interest of their customers. You also get 50% off at any Carrabba's, Outback or Bonefish.

    Cons

    Sonetimes the managers are too lenient with some of the lazier, slack employees.


  6. "It really depends on location"

    Star Star Star Star Star
    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Current Employee - Server
    Current Employee - Server
    Doesn't Recommend
    Negative Outlook
    No opinion of CEO

    I have been working at Carrabba's Italian Grill full-time (More than 8 years)

    Pros

    Good product, advancement opportunities

    Cons

    Long hours, not a lot of money for the servers to make at many locations

    Advice to Management

    Realize that this isn't most people's dream job.


  7. "serving"

    Star Star Star Star Star
    Current Employee - Anonymous Employee
    Current Employee - Anonymous Employee

    I have been working at Carrabba's Italian Grill part-time

    Pros

    Great team and great training!

    Cons

    The high volume of training managers that moved through the store made it difficult to find stability in my work.

    Advice to Management

    Try to diversify where you train your managers to more stores over focusing them in a select few.


  8. "I love it!"

    Star Star Star Star Star
    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Current Employee - Server/Headwait/Trainer in Hilliard, OH
    Current Employee - Server/Headwait/Trainer in Hilliard, OH
    Recommends
    Positive Outlook
    No opinion of CEO

    Pros

    Great place to work and learn some beneficial skills that you can take with you later on in your career. Friendly management, coworkers, free lunch if you're a double or carside.

    Cons

    No cons at this location

    Advice to Management

    Keep doing great!


  9. "good place"

    Star Star Star Star Star
    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Current Employee - Server/Waiter
    Current Employee - Server/Waiter
    Recommends
    Neutral Outlook
    No opinion of CEO

    I have been working at Carrabba's Italian Grill full-time

    Pros

    the decent tips, client base is okay for casual dinning. don't have to roll silverware or make salads or deserts.

    Cons

    well I would say the cons are that since it is a chain restaurant the way they do things don't really make sense or benefit the servers

    Advice to Management

    my advice to management would be to just cut early and often. do not have favorites and always work to be better at your job.


  10. "Too much drama"

    Star Star Star Star Star
    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Current Employee - Server
    Current Employee - Server
    Doesn't Recommend
    Negative Outlook
    No opinion of CEO

    I have been working at Carrabba's Italian Grill full-time (More than a year)

    Pros

    - Easy money
    - Flexible hours
    - Awesome coworkers

    Cons

    - Management
    - No consistency with business or money

    Advice to Management

    Find employees that actually care enough to stick around


  11. Helpful (1)

    "Questionable practices"

    Star Star Star Star Star
    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Current Employee - Anonymous Employee in Orange Park, FL
    Current Employee - Anonymous Employee in Orange Park, FL
    Doesn't Recommend
    Neutral Outlook
    Approves of CEO

    I have been working at Carrabba's Italian Grill full-time

    Pros

    The job will keep you busy most days and time will fly. Meet many great people. Medical benefits and PTO (Paid time off) after a year of FT employment. Flexible scheduling. The company has wonderful policies and procedures, but seeing them in motion on the store level is a rarity. If you are a people person and enjoy meeting a ton of new people, the open kitchen and high turnover rate is a plus. Staff parties for Thanksgiving and Christmas, including food, raffles, and bonuses. Many contests for front of house staff with prizes. The proprietor is very personable and handles issues immediately as they are brought to his attention.

    Cons

    Unethical payroll practices, unfair distribution of labor, preferential treatment based on skin color. Seen many people axed under the banner of racism, which the matters were never looked into. Changing policies contingent on the last point; Kitchen staff not allowed to have drinks in the kitchen or free meals while working anymore, though that does not stop them. As long as your skin color matches, nothing will be said to you. If it differs, you are in for a strongly worded lecture and possibly a write-up if you are caught. Management has dated employees. Management has driven many long time great workers away. Most the ones that stayed have had payroll issues. Ranging from not getting paid for PTO, not getting paid for taking company tests, not getting paid for events, getting paid way less for different job codes. A prime example is being scheduled and clocking in for 'maintenence' but working a full prep shift, now you have a full day of minimum wage, but can't find out until after checks are issued. Management does reactively handle these issues, but from an hourly standpoint these issues are hard to catch (as you must go to a website to see your check stubs which is not always well explained to new recruits), and looking at your individual payrates for your job codes on your own is impossible. Employee of the month stopped being a thing about a year ago, but all the old material for it is hanging up still. You will be told to do better on a regular basis, but no direction on how to do so, which leads to downright disrespectful conversations. If you are not a people person, it is very easy to feel anxious and overwhelmed by the amount of people and the, at times, downright hostile environment. If you want a 'good job' or directions on doing a better job, you're better off looking to your hourly employee peers and not upwards. The ones that get leaned into hardest tend to have the worst attitudes, where you can spot most the great attitudes and know that a large portion of their workload will be dumped on you. If you want to be promoted, expect it to be dangled above your head until you stop caring about it. If you don't care about promotion, that puts you at the top of the list. If you want more money, be prepared to argue for and justify why you deserve it and take on more work. If you start doing the extra work first, chances are you will be told, "just because you do more, doesn't mean you make more". 86ing (running out of) many items on a regular basis, some of them being quite major and a lack of care shown by some managers- there have been days gone by with no dish soap, for example, and just a shrug given by the manager on duty. This is a training location, however there are a number of tools needed to do the job to the standard that are lacking, and have been for some time. Very few incentives for back of house employees. The proprietor is very rarely there.

    Advice to Management

    All managers should be held to the same standard, its not fair that one or two work so many more hours than the other(s) when they are all paid roughly the same. It causes undue stress on them which trickles down on the staff. All staff should be held to the same standard regardless of skin color. If a racism card is called, the matter should be looked into. A majority of your back of house feels unappreciated and talk of leaving, a "good job" goes a long way. Do a better job explaining how to do a job to expectations, instead of just a "get hot" or "tighten up" and then jumping down their throat twenty mins later. Understand that when three peoples' workload get dumped on one person because of leaving without checking out, or what ever the case may be, it will take time to do the job(s) correctly. If you approach a staff member with hostility, they will likely react negatively. Ask the staff what they are missing to do their jobs correctly.



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