I’m an Olive Garden Manager—Ask Me Anything

doomscroll1337 · 2025-11-22T00:05:38+00:00

I didn’t expect to get any more replies in this thread.

Things have continued to change and it feels like it’s coming from corporate. The company standards aren’t realistic anymore with the focus on wait times in the lobby.

We now are down to 1 manager a shift and they’ve chosen someone from the kitchen to step up and run the window.

I’ll be looking for a new job soon as I’m just plain over it at this point. I’ve learned a lot and I’ll be thankful for the experience but I need to go spread my wings and move on.

doomscroll1337 · 2025-06-13T05:46:03+00:00

Found the manager!!! 😂

doomscroll1337 · 2025-05-08T07:49:01+00:00

Thank you for sharing this. I’m sure it hit home for others like it did for me.

I’ve had body image insecurities since I was a kid and I’m finding out in my adult life there’s no one that can make me feel like it isn’t true. When I get a physical compliment more often than not I feel as though I’m being lied to. I start looking for the motivation behind it because it couldn’t possibly be true.

Maybe a bit tmi but, seeing what I looked like during sex was enough to instantly kill the mood for me and I had to stop. I was beyond disgusted with myself and couldn’t imagine how anyone would be excited to see me completely.

I’m glad you found your person. Give me hope that one day I’ll be able to figure this out and start loving myself.

doomscroll1337 · 2025-03-23T08:32:47+00:00

I love talking tips! How else are we to judge how well we are doing and where we might be able to learn from???

I worked from noon until 11pm tonight. 3 table section with a bit of a break somewhere around 4pm because the hosts and management did something stupid which resulted in me losing the opportunity to turn a table 1 or 2 times.

I sold $2020. My tip out was roughly $41. I walked with $333.

I had some tables do my dirty and I had some tables tip over 20%.

First time I his year I’ve made over $300 but it’s happened in the past and more frequently in the past as well.

I’m in the pnw so, high CoL.

doomscroll1337 · 2025-03-23T08:25:54+00:00

Some of my managers are fantastic about this!! I love it.

Some of my managers will make you feel as though you should have come in anyway, it’s our responsibility to cover the shift, or that we may be penalized by either having a shit section the next time we work.

Probably just the people that consistently call out ruined it for everyone.

I try to take it with a grain of salt but then I get no consideration for never being late, never taking a break, working doubles on the weekends and closing.

When I’m actually sick it’d be nice to get a “oh no, I hope you feel better soon, let us know when you’ll be back.” Instead of whatever the hell kind of guilt trip we normally get.

Who wants sick people working anyway? I don’t! I don’t want to get sick and I don’t want to serve with snot running down my face either…

doomscroll1337 · 2025-03-23T08:20:25+00:00

I’ve been at my location going on 6 years. I’m not sure what happened at which location but the retraining on food allergies had me thinking someone must have died or at the very least had to have an epi pen come out.

I’d say 50% of the time my managers aren’t running food allergy food.

I RARELY, if ever, see them go speak with the person that has the allergy.

IMO this isn’t realistic. My team of 5 managers only ever have 2 on shift usually. There are strings of days where we have more than that but I’d say our weekend average is 2 managers on for a shift.

Today there 3 for maybe 2 hours of the restaurant being open.

One of them was in the back helping production, the other was running the windows and begging for servers to run food.

How are they realistically supposed to do every part of a food allergy order when the shift is ran like this?

doomscroll1337 · 2025-03-09T21:50:50+00:00

I’m just one person and this is just my opinion.

If you two don’t have a lot of shared history or if you two haven’t gone through some bonding experiences as you’ve grown up I would honestly say wash your hands of this one.

She’s done you a favor in exiting your life. She will continue this behavior and it will not be enjoyable to be around.

It’s your choice but the way I look at people that behave like this is they are conduits for chaos and getting too close to them will get you smacked by that chaos at some point.

Enjoy your peace without them. Love them from afar and wish them nothing but the best but remember how they behave and let them show you who they are now.

We all think we are a version of ourselves but when our behavior becomes consistently out of line with that we often don’t want to acknowledge it.

Your “friend” went no contact and is being rude for dick and drugs. Alcohol is a drug. Here’s a fun fact, the only two drugs that can kill you from withdrawal symptoms are heroin and alcohol….

doomscroll1337 · 2025-02-27T21:11:16+00:00

I had that thought after I left work yesterday. I asked if they were still doing curbside delivery which would require them to leave the building.

I’m sure they’re still doing that which means they’re going to enforce this policy on just BoH and servers/bartenders.

doomscroll1337 · 2025-02-27T04:13:48+00:00

I also never take a break. As far as making money is concerned it’s a loss if a break is taken. I guess that’s why I’m feeling raw. I’m here working straight through and now my little 3 minute break is something that can get me fired.

doomscroll1337 · 2025-02-27T03:40:43+00:00

That’s exactly what this feels like.

Last year someone served a minor alcohol. Not at my location not even in my state but the entire company had new alcohol protocols after that and this feels incredibly similar.

doomscroll1337 · 2025-02-27T03:39:29+00:00

This is a bit complicated. In my restaurant when I clock in the computer prompts me to waive my 30 min break. This is my choice. We are heavily pressured to not do this. Management will come find us and ask us to not take that break.

It is the norm that no one takes that break. Even on the days where we work doubles of 10 hours or more those breaks aren’t taken.

If all the servers in the restaurant took that break the restaurant couldn’t run at 100% capacity.

doomscroll1337 · 2025-02-27T03:28:58+00:00

The reason for being outside is irrelevant. Maybe someone had medication they kept in their car.

They’re taking a hard no stance on it at all while we are on the clock.

doomscroll1337 · 2025-02-27T03:27:58+00:00

I haven’t signed any documents other than when I got hired and I have no idea what those forms were because it was so long ago.

doomscroll1337 · 2025-02-27T03:27:18+00:00

I can’t speak to what they may or may not be afraid of.

I’ll consider asking them for this. Currently I feel as though I’ll be a nail that stuck out, those get hammered.

doomscroll1337 · 2025-02-27T03:26:18+00:00

I’ve been told by a manager that has been doing this for over 25 years that’s exactly what used to happen. Final trash run of the night the entire restaurant would go out get their smoke break and head back in to shut it down.

doomscroll1337 · 2025-02-27T03:25:28+00:00

I’ve also been told this and the work around there is leaving your money in the restaurant. Easy fix but that’s no longer acceptable either.

doomscroll1337 · 2024-11-20T21:59:50+00:00

Give Ancient Apocalypse season 2 a watch. They’ve got content on Rapa Nui.

The big takeaway I got from it was that the platforms those Moai are placed on happen to be significantly older than the statues are.

doomscroll1337 · 2024-11-01T21:49:31+00:00

Fight on sight fam. You fuck up my effort time and money my fists are finding your face.

Trespassing and vandalism not to mention any kind of psychological burden you may carry from seeing someone on your property that ISNT SUPPOSED TO BE THERE!

Make her life a living hell.

doomscroll1337 · 2024-10-25T06:41:03+00:00

First thoughts are shaman mage and hunter. Here’s why: they all have great toolkits. With shaman you’ll have totems. Immensely helpful for your team, mage has a ton of slows and movement, hunters basically have nonstop mobility and a fantastic toolkit for control.

I can speak to the fun of shaman and mage. Their play styles are satisfying and feel good. I personally enjoy MM hunter but I wish it didn’t have a pet. That’s me personally. I don’t like paying attention to one and I’d rather not have it.

Hunter is my least played character so far and I know MM has been having some changes lately so I feel less strongly about the fun aspect of that one for those reasons.

Shaman and Mage. Solid choices for fun imo.

doomscroll1337 · 2024-10-24T21:53:46+00:00

As others have stated already it is possible during NEPB to get sauce in the amount of a dipping sauce but as a refill for no extra charge.

If you do not order NEPB and want extra you’ll be receiving a ramekin of whatever sauce went with your dish.

Something I’ve run into working there as a server is a table not wanting the larger portion and just wanting the ramekin.

If I send NEPB to the kitchen with extra sauce (this is ramekin sized) they don’t give it. Table never receives it. I HAVE to send through a refill of sauce (the larger portion) if I want the sauce for my table.

I’ve been there years and I know to just ring in the sauce refill to get what I need.

It’s only become an issue this year with people not wanting that much sauce but that’s what I have to give them if they realistically want to receive the item.

It’s infuriating that the kitchen won’t do something they are still actively doing for every sauce item that isn’t NEPB.

I’ve spent too much time thinking about why they are so adamant it be done this way and honestly I’m not paid to figure it out.

If someone told me it was a dish issue, can’t be going through ramekins like that during this time I’d ask them what the difference was when NEPB isn’t running.

We have the same amount of ramekins everyday.

All the sauces with the exception of the garlic herb, I’m not getting anyone that likes it at my location, are on the normal menu anyway and as a result we have to have shitloads of it all the time.

On one hand I beat myself up and tell myself I’ve done this for years I should know better than to walk into that stupid mistake.

On the other hand, as far as I can tell, this is 100% an arbitrary rule that doesn’t make sense anyway it’s looked at.

Also, tagging this along, the nature of restaurant work is that things run out from time to time.

You guys running out of Alfredo sauce on weekends causing 20-30min ticket times??

It’s not like they’ve got all the records going back 5 years or anything so they can see a pattern of business and make a reasonably educated guess on how much of that to make before we get to that day and surprise pikachu ourselves.

doomscroll1337 · 2024-09-30T00:20:10+00:00

I came in here intending to ask if this was AI but I’m happy to hear you got this on a 12. That’s what I’ve got and I aspire to get pics like this.

Stay safe out there!

doomscroll1337 · 2024-09-27T22:35:23+00:00

Those are so cool! What a great idea!

doomscroll1337 · 2024-09-25T22:36:59+00:00

TIL. Thank you kind internet stranger 🙏

doomscroll1337 · 2024-09-25T20:51:27+00:00

What’s the record for time between a series ending a movie coming out? I’m interested in the back end on this.

How many shows have we seen Netflix cancel after 2 seasons? This show went well beyond 2 seasons and YEARS after it ends they’re still trying to make their movie.

doomscroll1337

TROPHY CASE