Texas Roadhouse Reviews

Pros

Great work environment and most importantly management actually cares about the staff as well as upholding the integrity of the companies mission and beliefs. Makes a real difference in my desire to want to keep coming to work.

Cons

Kitchen can be running an hour plus ticket times and not recovering equalling less table turns. Less money

Pros

Decent money for a part time

Cons

This is only at Miami - flagler location. Management is absurd and very unfair . As a server you are expected to have a running side work(which includes carrying ice buckets, heavy glassware, cleaning the floors, etc). These are side works that SAs(Server Assistants) do at most restaurants. You are also seated your tables up to the very last second the restaurant closes(which means you will leave extra late), You will have to buzz, sweep under and set up you tables after you are done(since buzzers get a special treatment and clock out half an hour before closing), and on top of that you are required to do up to two closing sideworks(which include anything from restocking the bars glassware or mopping the kitchen alley). Plus, as a server you need to run ALL the trays of food and you are yelled at and forced to keep all the kitchen tickets to show the manager at the end of the shift(they force you to run at least 25 minimum trays if not you will get penalized with a 2 table section). Managers really do not care about you as a worker. Literally a customer could be throwing bricks at you and the MP will apologize to the customer and give the a coupon. Very bad working experience

Pros

-free salad, juice & bread on shift -30% employee & family discount -VERY understanding and nice/laid back management -fun environment/staff to work with -good money (anywhere from $20-$40 depending on how busy we are/ your tip %s) -very welcoming/relaxing environment, everyone helps each other out

Cons

-it’s a restaurant -^so just the normal food service complaints that you’re likely to make at any restaurant lol EXCEPT -there is no autograt. Apparently it’s against “southern hospitality” to automatically apply a 20% tip to large parties, but is totally hospitable to tip a server $5 for your party of 20’s $500 tab. Granted, my example is an extreme, but it HAS happened more than once and getting tipped 20% for a large party is RARE here. As such, servers avoid taking them, so that’s annoying. There’s nothing management can really do about this and they try to disperse parties fairly since no one wants to take them, though, so that’s nice at least.

Pros

There was a really good employee discount. My coworkers were lovely and the management was nice to your face. The schedule was flexible, which was good for emergencies or last-minute conflicts. All employees, even part-time, receive TXRH's benefits with other companies, such as discounts on memberships and subscriptions. While working here, I had a non-work-related injury, and they handled my accommodations well and without complaint. Pay is weekly and always on time. My particular location is extremely clean and well-organized. My initial interview was very quick and low-pressure.

Cons

There was very little room for growth within the company. It took over 3 years for my coworker to receive a raise/promotion. Management will only respond to emails/texts about 35% of the time. Upon hiring, the hiring manager completely avoided any questions about base pay, only saying that we got tip-share. You do not get any breaks unless you work a double (so no breaks for up to 7 or so hours), and you have no opportunity to sit unless you go to the bathroom. The schedule is usually posted EXTREMELY last minute, as in less than 24 hours before the start of the new pay period. When I was first hired, it took WEEKS for me to get my login to HotSchedules, my clock-in card, and access to my first check.

Pros

They take their time to train you. They seem to hire s lot of people with no experience to give those people a chance.

Cons

Servers can expect to start with two tables. Eventually you get three. Money isn't great and there's always way too many employees meaning you are fighting for hours. All the ppl there are little kids basically and your supervisors are barely old enough to drink. You make more at a coffee shop or burger joint. I have a ton of serving experience and am stuck st three tables it's nutso.

Pros

Restaurant is almost always busy, so you can always make decent money on a shift. Majority of the managers are helpful and kind. Fellow wait staff are majority college students and very nice people as well.

Cons

Owner is not kind and does not understand FOH work, yet is very overbearing on serving staff. Corporate influence leads to weird rule changes within the restaurant pretty frequently. Tip share is automatically taken out of your pay and can be a bit much. As a new server you will almost always be given the worst sections and shifts, and it is VERY difficult to get time off even with requests given 2+ weeks before.

Pros

The atmosphere was usually always upbeat and focused greatly on teamwork. The schedule was consistent and holidays were usually split up fairly. There’s a lot of opportunity to move up in the company. The managing partner was supportive of me and my life goals even when I decided to leave the company.

Cons

The company as a whole really only cares about money. It’s corporate, so don’t expect anyone to care about your personal life. You’ll be expected to get back to work after any life event without much empathy.

Pros

Everyone gets along and the Management is great except for one manager there who is lazy and not helpful.

Cons

They only really allow three tables per server for the most part. You can pickup rarely. One of the managers isn’t good with scheduling.

Pros

Decent pay for what it is Flexible schedule Good work life balance Ability to move up

Cons

Toxic work environment Poor management in regards to front house. -often times seating multiple large parties at once and triple seating multiple servers at once which often leads to a huge influx of orders after a short period of doing nothing causing the kitchen to scramble. These highs and lows alone contribute 75% of the work related stress that employees experience Unfair pay. No regard for experience. Often times a new hire will be making or close to making the same as veterans who have been working there for years and skilled in multiple positions. The managers often try to keep this fact hidden because they know how unfair it is. Extremely spineless management. They take the saying “the customer is always right” to an extreme. Multiple times a day, customers will exploit this and have their entire meals compensated just by complaining enough. They will send back perfectly cooked steaks again and again. Often times eating nearly the whole steak before sending it back and demanding a new one.

Pros

Corporate has enough rules and guidelines in place to make the job pretty smooth and easy in theory, it just all comes down to your management team.

Cons

ive worked at a college town TXRH that saw a bunch of transfers from other roadhouses, and without fail every single one said our management made the job unbearable.