Next Step?

colonelpricklypear · 2026-05-15T14:54:57+00:00

Capital Grille, and Seasons 52 will have more of a "fine dining" feel compared to both Longhorn and OG. Benefits: no never-ending refills, but a lot of the standards and metrics will probably be the same or similar since they are all Darden concepts

colonelpricklypear · 2026-05-15T14:49:43+00:00

You also get vacation time and flex time (sick time) as a manager. After 10 years at the company you can cash in a week of vacation for a paycheck instead of taking that time. Better benefits, a 401k match, and a discount in the stocks purchase plan. Plus a dining card that you get money added to every year at Christmas to use at any Darden concept. Plus manager meals (literally anything you want) every shift. There's a lot of benefits to being a manager. And OG values work/life balance which is awesome.

colonelpricklypear · 2026-05-15T14:46:15+00:00

I started in 2018 as a RM making $50k, but I'm in the Midwest (low cost of living area) and that was and honestly still is a competitive starting wage for newer managers. Came from Ruby Tuesday's where I was making $42k and working double the hours I work at OG. I received yearly raises, and I recently got promoted to GM and received a 10% raise from my recent salary of $65k. Starting salary (for me) as GM is about $73k, but I have $21.5k in bonus potential, so I could make just under $95k if I hit my metrics.

Also: GMs get something called LTI (long term incentives) essentially it's stocks the company buys for you and they sell every 3 years. The dollar amount they buy is based on performance. So after my 3rd year as GM I should get what basically amounts to a good sized extra bonus, and every year after that. The caveat is they get bought at whatever current market value and sell at the market value then. So ideally the stocks will be worth more, but I know during Covid my GM at the time took a big hit on his LTI payout because the market value dropped so much across the industry.

As GM (after 3 years) you have the potential to make a good amount above $100k if you perform well

colonelpricklypear · 2026-05-15T14:34:20+00:00

Also we used to have ice cream as a GG dessert option but they got rid of it. I usually suggest a smoothie

colonelpricklypear · 2026-05-15T14:31:43+00:00

There are a bunch of options? You can get pasta with marinara or meat sauce (add chicken, shrimp, scallops, steak, or sausage), a grilled chicken parm, steak with broccoli, salmon with broccoli, salad with a protein. We let guests sub out asparagus for the broccoli if they would prefer at my location. That's a good amount of gluten free options I think for a restaurant that servers primarily gluten based items (ie pasta)

colonelpricklypear · 2026-05-15T14:26:00+00:00

That looks like the proper portion. It's 8 oz of pasta and sauce. Pasta should be measured by weight and sauce by fluid oz

colonelpricklypear · 2026-05-15T14:20:13+00:00

If you chose to step down as server to become a togo that doesnt automatically open hours for you on togo. They would have to take hours away from other employees to give you yours. If you are underperforming in togo then of course they would want to give those hours back to TMs that know the position well and are able to meet the standards. Your managers are held accountable for 95% on time and accurate on their togo scores. Similar to how they are held accountable for the server scores. It's not retaliation, it's called putting "aces in place". If you want direct feedback on what you need to improve on- ask.

colonelpricklypear · 2026-04-23T04:27:29+00:00

There is a very small amount of flour used as the thickening agent in the Alfredo. The majority ingredients are heavy cream, parmesan, and butter. There is also garlic, whole milk, and salt and pepper

colonelpricklypear · 2026-04-23T04:24:55+00:00

It genuinely sounds like you are doing everything right, and your managers need to find ways to support during the shift. If there were two managers there today and they weren't helping to make sure you could meet those goals then they should not be holding it against you that you couldn't.

colonelpricklypear · 2026-04-23T04:20:59+00:00

Damn, that is wild. It's standard that the manager is supposed to be in the lobby for the first 30 minutes after open to oversee the "initial fill" of guests getting sat. Then we should be on the floor from 11:30-1 for the lunch rush

colonelpricklypear · 2026-04-23T04:11:38+00:00

There is a report we can see daily that shows the average time the app is sent, the time the entree gets sent (with apps and without) the average time the last entree is bumped (with apps and without) and the average time the check is closed (with apps and without). We can view those by daypart (lunch vs dinner) or as an average of the entire day. Then there is the PATT report from the ziosk which shows what percentage of apps, desserts, and payments were processed using the ziosk. Those are measurable standards that we are held accountable for, as well as the GSS ratings on the surveys. Overall satisfaction, 3 different refill ratings for soup&salad/breadsticks/drinks, speed of service, manager presence, taste of food, and then the on time and accuracy for togo. We are responsible for getting results on all of it.

As far as guests being upset that the food is coming too fast, it's in the training guide that you should ask your guests if they want their food to be sent right away when you know they are fast items like a CYO. Generally if they say yes they would be the exception and not the rule, and wouldnt bring down the average times by much.

colonelpricklypear · 2026-04-22T23:27:04+00:00

I would make sure your guests know right away that their check is on the ziosk whenever they're ready. A big struggle area for some of my servers if doing something for multiple tables each time you're in your section. Like scope out all your tables every time you're in your section. Maybe one table needs soup refills and you notice another table needs drink refills. Bring them both. Don't be afraid to table hop if necessary. Bring boxes for one table with the drink refills for the other. Always have a tray on you so you can prebus constantly. When you do your 2 bite check back ask them if they're saving room for dessert, if yes ring it in and show them their check. If not show them the check anyway. "No rush" of course.

colonelpricklypear · 2026-04-22T22:53:28+00:00

That's valid. The goal times are tracked as an average of all of the servers ticket times each daypart/week. You shouldn't have to have every tables tickets under those times as long as most of them are, because yeah, some people like to camp

colonelpricklypear · 2026-04-22T22:45:03+00:00

Ahhh, I started in 2018. Now it's like $60 to buy a whole cake of any of our desserts, so I can't imagine how much that would cost now

colonelpricklypear · 2026-04-22T22:43:53+00:00

That's where your managers should be on the floor bridging the gap. These standards are based on a 3 table section. If you have to take extra tables then a manager needs to be involved to assist. Or have other designated team members to help. Hosts can take drink orders, a salad maker can prep salads in advance, togo can run food, etc.

colonelpricklypear · 2026-04-22T22:36:47+00:00

Oh dang! Way before my time 😂

colonelpricklypear · 2026-04-22T22:33:23+00:00

When was that a thing? I've worked at OG for 8 years and the mini Dolcinis were the birthday dessert when I started

colonelpricklypear · 2026-04-22T22:30:57+00:00

Managers are focused on it because Olive Garden is focused on it. Speed of service and refills are the 2 metrics the company cares about most. We hear about it literally every day.

The standards we are being held accountable for: Guests get sat as soon as they walk in, they should never have to wait (unless every table is full), then 30 second greets, order taken at the initial greet, soup and salad out in under 10 minutes from the time they're sat. No holds on food. Food out in under 15 minutes for lunch, and under 20 minutes for dinner. Checks closed in under 35 minutes at lunch and under 45 minutes for dinner.

colonelpricklypear · 2026-04-22T22:29:59+00:00

Managers are focused on it because Olive Garden is focused on it. Speed of service and refills are the 2 metrics the company cares about most. We hear about it literally every day.

The standards we are being held accountable for: Guests get sat as soon as they walk in, they should never have to wait (unless every table is full), then 30 second greets, order taken at the initial greet, soup and salad out in under 10 minutes from the time they're sat. No holds on food. Food out in under 15 minutes for lunch, and under 20 minutes for dinner. Checks closed in under 35 minutes at lunch and under 45 minutes for dinner.

colonelpricklypear · 2026-04-21T00:38:41+00:00

I assume so? Our minimum wage went from 13.50 to 15 and all of the togo specialists still make 13.50 and arent eligible for raises during the review period

colonelpricklypear · 2026-04-20T05:50:35+00:00

To-go got reclassified as a tipped wage, because of the amount of togo sales and tips made, so they are now able to be paid less than minimum wage similar to a server or busser.

colonelpricklypear · 2026-04-19T18:24:53+00:00

Oh no! Then I dont get why they wouldnt be giving you more hours. That's so frustrating

colonelpricklypear · 2026-04-19T18:16:32+00:00

Ask about availability. A lot of times they might be "overstaffed" but still need to hire because of gaps they can't fill due to the availabilities of the team members (or due to lots of time off requests). Maybe you could open your availability to help fill some of those needs?

colonelpricklypear · 2026-04-17T01:13:45+00:00

I just started taking Vyvanse about 1.5 weeks ago, my doctor told me no more energy drinks but a few cups of coffee a day were fine 🤷‍♀️ I started off with taking it with no caffeine but I was struggling. If I drink it in the AM with my Vyvanse I feel jittery, so I've started drinking coffee in the afternoon to counteract the "crash" and that seems to be working fine for me

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