Pappadeaux Seafood Kitchen CEO and leadership

I love the team! I absolutely love love the delicious, and freshest tasting seafood i have experienced in my 40 years living on this planet! I love that my parents have been taking me there since I was very little, and my sister was in a highchair or a booster seat. I love how you can be promoted from within! It’s also pretty cool how we have the GSM meetings and have all the fun activities. There are way too many pros to list

It’s tough wearing long sleeves during the summer in Texas. it seems like the quality of everything has gone down in exchange for quantity. I’ve noticed that happening at a lot of restaurants since the pandemic. They don’t really repeat an order back to you. They don’t really check for mistakes. I think everybody’s just pressured to put food out in a hurry, as opposed to accurately. I would admit that i probably do make more money than the average server, but i don’t get paid enough to try to fix this large problem within the entire restaurant and likely the chain of restaurants. I’ve had many people employed in the service industry assure me that is how the restaurant industry operates, it’s not going to change, and not to worry about it. I can’t help but want to hold Pappas to a higher standard. I long for improvement that resembles perfection. There are way too many cons to list

The food! Probably knowledge about the food, and discounts on the food!

I’m pretty sure that the CEO was at our restaurant not too long ago for our general managers review and I really didn’t speak with him. I wasn’t introduced to him. I didn’t expect to be. and while they do educate the staff facts about the pappas family and culture, I really don’t know any specific decisions that the CEO has made that affect me or my opinion about him.

I don’t know if this is unorthodox, but they should have higher level people sitting in on the restaurants for real reviews. Not a scheduled shift thats staged .They don’t necessarily have to be surprise visits either. I feel like we should be checked in on regularly so we can come up with solutions for reoccurring problems whether it be for a single store or a policy change for all of the stores. There are a lot of problems that could be fixed. If only we could change procedures to help us instead of hinder us. But if you don’t see the ways that we struggle then how will you know how to fix them?.

I worried about what to wear. I was nervous and just made sure to brush up on common interview questions on Google before my interview.

The items are more expensive and if you’re looking at getting 20% from every table, then yes, we are making more than a vast majority of service industry workers. If you look at our actual numbers of what we are making, we still make quite a bit more than the average server. But we should be getting paid hourly. I can’t wait for the day that becomes a law in Texas, but we may never see it. I don’t know much about politics, except for that. It does have a huge effect on finances.

I do love the diversity at Pappadeaux‘s. It feels like it’s inclusive to anyone.

I love getting a grumpy guest or a dissatisfied guest and winning them over. if they are complaining or unhappy about some part of their experience with us, it feels great to show them that they are heard and appreciated and to know that they will come back. Although that energy could be better spent at taking a good experience and elevating it to a great experience. But since there are a lot of small problems😅😬 at least I’m in my element, problem-solving.