Chuy's - Upbeat | Glassdoor
  1. "Upbeat"

    Former Employee - Anonymous Employee 

    I worked at Chuy's full-time for more than a year


    Upbeat culture. Diversity. Discounts. Flexible schedule.


    Slow location. Relied heavily on tips.

  1. "Good business"

    Current Employee - Line Cook 

    I have been working at Chuy's full-time for less than a year


    Fun environment, hard working staff


    Favoritism, manager conflicts, breaking equipment

  2. "Fast paced and high volume, great place to build serving experience"

    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Compensation and Benefits
    • Senior Management
    Former Employee - Server in Plano, TX
    Positive Outlook
    No opinion of CEO

    I worked at Chuy's part-time for more than a year


    Review is for the West Plano location -High volume, even on the slowest days I would at least have 7-8 tables (which still isn't great but I have also seen a lot worse for slow days in other places) -The cities around in the area are still growing so the customer base, sales, and new guests only get higher -Easy to learn menu, very straightforward drink menu (it's tex-mex, there's not that much to be complicated about it) -Can expect $100-120 a night provided you aren't in stuck outside in the cold or heat, can expect more if you are in closing sections -Floor chart is a consistent rotation, so newer servers don't have to "pay their dues" to get in better sections -Servers get paid in cash at the end of every shift -Kitchen staff is generally pretty strong, so there aren't many issues with orders or ticket times

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    -Staff generally skews toward the much younger side, so it can feel like high school at times -Clientele could be better at times -They always schedule at least one patio server, even in the worst weathers, so there are times when you will come in to work already knowing that your shift will be a waste of time and you will still have to stay for a while -Servers will also occasionally get scheduled as food runners, which is more effort for less money than you would make serving -The store is a training location for new managers at times, so management personnel are a revolving door most of the time besides the few consistent faces -Pay is good and probably above average when considering all different restaurants, however there are better paying establishments if you have a few years' experience

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