Applebee's reviews

The training program for hourly and management is disorganized and spotty. There is no "program". They give you an overview of the job and then you are on your own. The higher ups push and push for good reviews from guests but don't pay attention to providing detailed standards and protocols to be followed (spec.). There is no "right way" of doing things for us to learn or fall back on to uphold standards. This makes it very difficult to direct and know what is expected. The support center does not follow through on projects we request of them. It is increasingly difficult to get into contact with them due to the cut backs made. They are clearly over burdened. The home office leads with a rod instead of a carrot. It is rare to feel the work you do is valued and appreciated. Their work horses are breaking because of it.

Long shifts without breaks (13 hours with a 45 minute break, 8 1/2 hours and no breaks) Constant micro management Loud Cocky, chest thumping coworkers No one is happy to be there Half the crew barely speaks English Hard to communicate Some people take 20 minute or more smoke breaks Snobby wait staff Constant knit picking over the stupidest things No one sets up anything but they expect you to meet ticket times. Things are constantly under prepped, meaning you have to prep items for the line in the middle of a rush. People can yell and scream at you without the slightest objection from management Managers would rather smoke cigs than actually pitch in and help Computer training sessions are a giant waste of time. When you finally start working on the line you find out 80% of what you just learned isn't correct. Posted learning aids are "incorrect" according to management. No bussers, so line cooks also have to stock their station with dishes even in the middle of the rush. Expo workers would rather scream at the top of their lungs all day than help meet ticket time goals It's a corporate restaurant, they treat you like dirt, work you like a mule, yell all day, but tell you that they want a "fun and friendly" staff. Line cooks have to do basically everything while closing. Taking out all garbage so the wait staff can leave 45 minutes earlier than the cooks.