Working at Black Angus Steakhouse

The pros of working at Black Angus are the hardworking people I work with and the relatable, easy to communicate with management. Making tips while working a BOH position is the best perk and the driving factor to my choosing to work there.

There really isn't a whole lot of room to move up or make any more money. As an expo, I'm tipped by the servers and some of them tip a flat amount while many tip based on the level and amount of assistance I provided them, which is ideal. Also, there are several ways I think the restaurant could improve it's procedures in reference to communication between the host stand and the back of the house, the amount t of cross training the employees should experience and the whole TO-Go preparation from ordering to Order-Pickup, but I don't feel there's really anywhere to voice those ideas that would be relayed to the people that could actually change them. That's pretty frustrating.

The main reason I can afford to drive 25 minutes to my job is because of the tips I make as an expo. The servers will typically take home $200-$450+ and I'll walk away with $75-125+ depending on the amount of servers and the volume of sales the servers ring that day.

I have actually never met the CEO. I know he's visited the store a few times, but it must always be on a Monday or Tuesday, which are my days off. From what I hear, he's quite friendly and has a professional but approachable air about him. Which I 💬 nk are important qualities.

I think we really need to have some small token of old school memorabilia available for customers to take home. Match books with our brand logo on it. Nice coasters with our logo, Skewers with little square cows on the top end that we stick in our burgers, or shrimp skewers, and for the fruit garnishments in our cocktails. Our logo on our cloth napkins. All of these items, plus other items not suitable for dine-in table-top placement should be readily available for purchase at the store. Even if most people end up taking them from the table when they leave, it's about the advertisement and the lasting effect of memorabilia. I still have glassware and other novelty items from restaurants I've visited and it gives me a sense of nostalgia. A fond memory of a good time with family or friends. Black Angus has a long history of that kind of family relationship with their customers, but I think we could do much more to create a that inclusive atmosphere that continues after they leave the restaurant. As far as the culture of the staff, I think it would REALLY boost morale to have a Christmas party and give thanks to their employees during the holidays. Not a lot of gratitude is extended to the staff for working a 8-10 hour shift on a busy and stressful holiday that they HAVE TO spend away from their own families. It would be great to have something catered to eat in the break area or a small Christmas party at the end of a shift during the week following up to the holiday. Or, honestly, being paid holiday rates would be the best form of gratitude and frankly, it should be the LEAST that's offered.

I just went as myself. I dressed in fancy-casual clothing and brought my resume and had a few questions prepared for if/when they were to ask me if there was anything they hadn't mentioned in the job description. I was 7 minutes early, not too soon, and not cutting it close.

I think my compensation is higher than most in reference to my particular position as an expo.

Well, to be honest, there isn't much. Our CEO is a back man, but that's probably the only ethnically diverse person I've seen there. At our store, we don't have anyone other than white people. In the 3.5 years I've worked there, there has been 3 black men, 1 black woman, and 2 Hispanic men. No Asian, Native American, or Middle Eastern men or women have worked there in my time there.

My co workers. And the sense that I'm valued and very much needed. I feel like I'm appreciated for the most part and take real pride in the fact that many people I work with have been there 10, 15, 25, and one person almost 40 years. That tells me A lot about a company. It was one of the things that really stood out to me when my manager told me that during the interview.