Texas Roadhouse reviews

No breaks, No days off unless someone picks up your shift or you put it in the book at least 2 weeks in advanced, SO much back work to do. You can work a 3 to 5 hour shift which isn't bad and make 120 in tips but you'll be cleaning up doing FOH and BOH closing work that'll take up to an hour to complete .

Management is thick with favoritism. They fake transparency only to let some people do what they want while others are written up for the same thing. If someone makes a mistake they brand them with unproven reasons to fire them, or they use them as an "example" to others to showcase authority. People are spoken to face-to-face that they're replaceable and are, more or less, not appreciated and don't care for ground floor employees. They boast their high rate of business as making the most money you'd ever make in any comparable business, but with their 3 table minimum rule for servers you don't make any more than other serving positions at thriving neighboring restaurants. Most servers lose money at a higher rate there than other businesses since they have no gratuity option for large parties, and in combination with 3 table sections many servers make no money on various nights after automated tipout and a large party taking up their small section most of their shift.