deputy manager

head chef

kitchen manager

chef

general manager

T.G.I Fridays

There's so many things about working at TGI Fridays that didn't work for me personally.
Firstly, You can work a shift 8 hours long and not get a single break. They only give you a break if you're working 11 hours. To my knowledge that isn't legal but its what I was told is just "typical" for hospitality (even if I have worked in hospitality before and have never come across that before).
Next, we were not supplied a float to give change to guests that wanted to pay cash, and so we had to go to the bank and use our own cash to have change on us. Again, not something I've come across before but I didn't find it too strange at first.
The staff that worked there when I started assured me that things were not as "cliquey" as when they had started, and yet I found myself being on the outside of a lot of the conversation or interactions as a group, going as far as once when I went out the back for a breather, one of the staff members goes, "ugh you're here." Not the most welcoming atmosphere. Some of the staff members were very nice and I did get on with them, it's just unfortunate that that was overshadowed by the nastiness of the others.
On one of my shifts (which I was rota'd to be working 13:00 to 17:00) I come in to be told that my rota has been changed that morning (without my knowledge, consent or notice) and so I would have to work an extra 2 hours. Since my rota still showed that I was working til 5, and I had other commitments, I gave them another hours worth of help before leaving. I was more angry at the idea of my rota being changed without asking me first than I was about the idea of working longer than expected.
The sections do also seem to be undermanned, in that for the number of tables in a section run by one person, it seems as though things would be a lot smoother if more people were assigned to a section. You would often find yourself behind on orders or forgetting someone's refill due to the sheer number of things you had to remember. I didn't appreciate that even in my first couple of shifts I was being treated by some members of staff as though I should be picking things up much faster than I was (I had only been there for 3 shifts!)
When I was just starting and I was struggling with the number of tables I had to manage on my own, I could not express the difficulty I was having without another member of staff assuring me that it would only get worse when the covid guidelines and precautions were lifted; again, not something to say when you need as much help as you can get to stay.
Similarly, I had one evening in my first couple of weeks where one member of staff, who was friends with the girl that was managing the doo,r had moved the tables he was booked to manage into my section, so that he did not have to do any work. My section was completely slammed all night and his was empty, and even though he could see me struggling, he offered no help but to tell me how I could be doing a better job. This same member of staff had once openly said to a managers face that he was going to not come in for one of his shifts so he could watch the football. He didn't come in, and there didn't seem to be any repercussions for that. Similarly, he would often sit in the front of house just on his phone not helping the others who were slammed with tables; again, with no repercussions for that.
The pay is okay if you manage to get a decent amount of tips, otherwise I think for the level of cognition and exertion needed to be on your feet for 8 hours with no break is worthy of a little extra pay.
Most of the management team are genuinely understanding and kind to their workers, but there are a few that do seem to turn on a coin and go from being your best friend to snapping and shouting at you (as you can imagine as a new starter this was quite frightening).
The guests can, at times, be a bit nasty, but that isn't something I would particularly devote much attention to as it is to be expected in a customer service role.
Overall, I would avoid working here.

- A typical day at work within this busy restaurant is very busy with guests consistently coming in and leaving, my role is to seat guests efficiently and evenly, always ensuring they are happy and comfortable. My role also includes keeping tables clean and ready to seat as soon as guests leave and to coordinate a team of people ensuring everybody knows what they are doing and overlooking that the work is being carried out to a high standard. Beautification is also a key part of my day, ensuring that the restaurant looks perfect at all times. I also communicate with other key members of staff to ensure they are aware of bookings and special requests.

-I have learned vital knowledge about the importance of impeccable customer service at all times, ensuring that everybody is happy and is having/has had a positive experience every time. And also that communication with everybody is key to making sure everything is done to a high standard, and if there is a problem the right people are aware of it. Alongside this there are other key skills that I have learned from this job that I now use in my everyday life as well as my working life.

- The management at TGI Fridays always try to be fair and understanding to all team members and are excellent with customers, always ensuring that the experience has been perfect and are willing to always go the extra mile to improve any issue.

-Within TGI Fridays every member of staff work together as a team, we call ourselves a family as most of our daily lives are spent working together, everybody tries to get along well and will always help one another out when needed to make sure the shift runs smoothly.

-The hardest part of my job is when we are understaffed on a peak shift and I have to work extra fast to ensure that everything is being done on time and to a high standard, despite the fact that my workload has tripled, but I am always keen to ensure this is done with a friendly smile on my face.

-The most enjoyable part of the job is a mix of seeing satisfied guests leaving the restaurant with smiles on their faces and knowing that my work is part of the reason for their positive experience on that day, and also the people I work with are fantastic.

If you are looking for a second family then come to TGI FRiDAYS! 

I work in TGIs during the weekend and this is when you are at your most stressed I can 100% guarantee you this. This place is a brilliant place to work due to the management, this place has top-notch management and the team is good, here's my problem...

THERE'S A DIFFERENCE BETWEEN HAVING A GOOD TEAM AND HAVING GOOD TEAMWORK!!!

If you decide to work in front of house in TGIs, be prepared to take the initiative as waiters are only likely to help you about 20% of the time and this is an accurate description no exaggeration. Back of house teamwork is exceptional.

Door Hosts - Be careful what you do when you work shifts. Waiters have a tendency to shout at you even when you have no choice but to sit them two tables at once.

+ You can get out of work almost guaranteed on time or even earlier
- YOU GET BLAMED FOR THE LITTLE THINGS 
- Long hours

Serving Assistants (SA) - This is the job you want if you don't want as much stress as there are very little things you can be blamed for in this job role, tips here are very good too if you work a weekend shift.

+ You can get out of work almost guaranteed on time or even earlier
+ Fantastic wage and tips too!
- Long hours

The hardest part of working at TGI FRiDAYS: The weekends.
The most enjoyable part of working at TGI FRiDAYS: Tips.

Advantages of TGI FRiDAYS (in my opinion from working here):

MASSIVE DISCOUNTS
Decent management
Staff Wellbeing
Decent time for breaks
Shift meals for those who work 10.5hrs in one day
(Door and SA) Almost guaranteed to get out of work on time or even earlier

Disadvantages of TGI FRiDAYS (in my opinion of working here):

(Door) Terrible tips, you could make £10 a week for tips when others can make that in a day.
(SA) Being in the kitchen can get boring, you need to take the initiative and make the effort to do something.
(Waiters/Waitresses) GOOD LUCK GETTING OUT OF WORK ON TIME!!
(All employees) Long hours.
Complaints aren't necessarily dealt with in the correct manner or even dealt with at all. (You need a lot of staff to complain in order for a change)

I would recommend this job to a friend. However, if you don't get along with people who you work with, you may as well just resign and quit. Harsh but true.

TGI's is amazing - you make excellent tips if you're a people person, and the job is really fun as you are basically just talking to people and carrying food. You're always busy though and the time goes super fast. I was probably making an average of £5 per hour in tips, and some people who worked there for years would sometimes make up to £20 per hour in tips!! You ended up being well above minimum wage, and it's all about attitude - you'll earn more if you try harder and are nice. You also get 50% off all food for you and up to 3 guests, but no discount on drinks which is a shame.
   There are great opportunities to advance; they are always looking for people to become shift leader, and then move up to manager, so you just have to ask and you will be put on the programme. There is a great culture of fun at TGI's as well, you really feel like you're part of the family! They are always putting on events such as bartender flair challenges and big staff parties, which really bring the team together. I have also never worked with such nice managers, who genuinely want you to be happy and enjoy your job.
   It is even easy to get a good work-life balance, as all the rotas are done on an app called HotSchedules, where you can easily book off days you don't want to work, and swap shifts with people. This was probably my favourite aspect of working there, as it made life so much easier - you didn't have to remember to ask your manager for a certain day off, and then remind them again when they forget - you just put it on the app and it will tell them when they're writing the rota. And there were always shifts going, so you could wake up and think "I fancy working today", then just go on the app and pick up a shift. Easy!
   The only downside I could think of is that you would hardly ever get out on time, and that is true for FOH and BOH. If the restaurant is still busy or there are people in your section, sorry but you're staying until your section is empty, and then you still have to clean it all and do a breakdown. But I would say that the pros far outweigh the cons! Best place I've ever worked.

Typical day at work would consist of, Taking care of guests by taking there order putting through our system getting their drinks, running there food, maintaining the tables appearance and taking payment cash or card.

I learned skills to cater to different personality's of guests to insure I approached them in the manor needed. I learned how to solve problems with any table no matter if it was my table or not. And most importantly I learned that teamwork is a MUST and without it everything falls apart very easily.

Management can be good but I find at this company they do not listen to there employees and often make me feel like I am not valued as a team member and I am just a number to them. This is the reason I am looking to move elsewhere. 

Co-workers at this job are okay, it is a big building and there are sometimes 25 members of staff working on one shift. It can get a little crowded and some people clash making the work environment not so nice to be in. But most members of staff are nice to be around and make working there easier.

Hardest part of my job would be dealing with a guest that no matter how hard try or however nice you are to them they are not happy with there experience whether it be though wait time for a table drinks or food or cold food. they will always demand a manager and until that happens they are not happy. the way I get spoke to sometimes by guests makes me uncomfortable.

Best part of my job is easy to say, Making a guest feel happy and like I am there for them by giving the best service I can possibly give. It could be a child's birthday or a hen night or a graduation or just a family night out I do my best to ensure that they come back because they liked me as a person and waiter.

1. Free food on shift if you worked over 12 hours
2. 50% off food for you and 2 of your friends
3. Very flexible schedule especially for someone studying at university

There are that many negative aspects of working within TGI Fridays, that If I were to write them all it will take me a whole day. Let’s just focus on the key cones.

1. Management guys you are terrible. If anyone consider working for TGI Fridays please for god sake don't even think about it!!! This job made me depressed! I was lively full of energy and I loved the life, but when I joined TGI everything has changed. Managers were awful! From day one they will give you no support/please don't suggest on whatever is being written on their website cause everything is a lie! After two weeks you will be asked to run your own sections and if you make one mistake you will be either fired or disciplinary punished who does that!! If you decided to ask managers, why you got punished they will smile and walk away from you making you feel miserable.

People who worked at TGI knows how horrible front of staff are - they are rats - snitches - 2 faces people - never trust them!!! Workers at Tgi will do everything to get promoted into team leader and then assistant Manager. The worst thing about it is that every day managers will see snitches in their offices saying stuff about others. I am asking you guys now - how can you work in the environment where you always know that what every you say/ do will be listened by a person beside you and then used against you?

If you are ready to get depressed, then please feel free to apply for TGI Friday vacancies. I personally would not recommend you, but this is your life and you are the person who makes the choices.

I learnt a lot from TGIF. Mostly, the cooking and cleaning skills, made me into a more responsible person back at home. Working at the Newport Road branch in Cardiff though, I can’t suggest anyone else take this job. I took it because I had to. The managers there, particularly one (who I won’t name) weren’t very nice to me. They were to the degree that they had to be to keep me in. I never worked in a restaurant before, and invariably I would make mistakes, because I was new at the game. When I did, I would get told off, the manager would scream at me, it was all frightening. I would be embarrassed infront of my team, seeing people giggling around me at something I did. But once I was told ‘we’ll done’ or ‘good job’ like they meant. Sometimes they had to say it because I proved them otherwise, but usually they wouldn’t dwell on it too much. I didn’t develop any companionships with anyone although I can’t say that’s anyones fault. The rest of my colleagues were nice to me and helped. You need to remember that I had no previous experience as a chef, let alone handling one entire section alone. I understood they were desperate when they did this. At the end of my 4 months, I was faster and better than people who had been working for years more than me. 

This came at a cost of my physical health. The job was strenuous, and incredibly so. It would leave me battered after a Saturday shift where things would get too busy. Still I managed to do it and even after that, even after I went there to tell everyone bye, I really got no appreciation, no comraderie from anyone. They almost didn’t care, but I don’t judge them, people come and go and they would find someone else

A typical day at work would be very stressful with not a lot of guidance or help due to managers checking phones for “stocks” when in reality they’re messaging and looking at social media. In this industry if you are a waitress and want to earn more money buy being certified (meaning an in work assessment on how well you are able to do your job) you can’t and you won’t be able to die to head office claiming that Dub’s (waiters/ess) so the least work and therefor can’t progress to making more money. You’ll be working a lot of hours, very stressful, for not a lot of money. In my own experience when wanting to go into working in the kitchen or bar I was laughed at and told I wasn’t cut out for the job baring in mind I’d worked there for 3 years and wasn’t even given an opportunity. Through my time working there also getting to work through the colder moths was an issue. I live quite high up leading to a lot of snow where I live when the colder months roll in where as at the establishment there is hardly any snow. So most times when I am physically unable to get to work and go through procedures of ringing in before 9am to make sure managers are aware I was told I must come in and I got compared to other staff members being able to make their ways to work however they live closer to the establishment. Management also have no communication and do not follow the correct procedures and guidelines of being a manager for example: privacy and confidentiality 

If you are working at this restaurant then chances are you are either working front of house (waiters/bartenders) or back of house (chefs).
I have only worked front of house so I can only comment on that.

Your typical working day will be be exactly that - typical. The only variable factor would be the people you are serving, which can make or break your day in terms of your finance (tips) or morale.

Working front of house, you will learn a great deal about how to deal with people. If you are working on the bar then you will learn how to make a lot of good quality cocktails.

The management is probably the worst thing about the business. In my experience and through testimonies of my colleagues I can say with some certainty that most managers and especially General Managers (Head of the store) are primarily concerned with keeping costs down. The apparent reason for this is to maximise their bonus at the end of the year. As a result they are often unwilling to pay for things that would make the business run more smoothly and make your job easier. Things like extra staff, new equipment and even stock can be really difficult to acquire because your manager is busy looking out for his/her own pocket instead of the benefit of the team.

Despite this, it is still a really fun place to work.

I worked part-time as a S.A. To begin with you have to go through a ritual induction process and keep on track of your skills portfolio in order to become 'qualified'. Bear in mind, that I only had 1-3 shifts a week, it took 2 months before I officially qualified.

The pay is minimum, but there are shared tips on occasion. 

You can help yourself to drinks during the shifts.

The management isn't great. At my particular restaurant I often felt patronised by my manager which wasn't helpful at all. Further, many of my fellow employees would often snap at the newbies, and boss them around. I did not feel welcome or a part of the 'family'. I was 5 years older than most S.A and waiters, but I had to be trained by them. They often took advantage of this and ordered me around. 

It can get very busy on the weekends, and as a S.A you are rushed off of your feet with little thanks or appreciation of keeping the restaurant running smoothly.

One hostess in particular would often snark about S.As and comment things like "they obviously didn't listen in training, they don't know how to do their job". 

The cons outweigh the pros in this workplace, unfortunately working here dampened my spirits and I decided to leave and move onto a job where I was appreciated and treated as part of the team.

Top Job Titles	Average salary
Deputy manager 37 salaries reported	£33,122 per year
Head chef 1 salary reported	£32,500 per year
Kitchen manager 43 salaries reported	£33,674 per year
Chef 21 salaries reported	£12.39 per hour
General manager 6 salaries reported	£40,167 per year

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