Outback has turned into your typical corporate restaurant - Front of House Staff Outback Steakhouse Employee Review

The in store management seems listens to employees, but is unable or unwilling to actually make a change. When corporate makes changes to operations, you are expected to adhere or lose shifts, no questions asked. When presented with questions by employees just trying to understand what is now being asked of them, upper management doesn't want to hear it. Customer experience is no longer priority, servers are expected to be scripted robots or expected to do whatever it takes to sell sell sell. When sales for the entire COMPANY are down, it is somehow the responsibility of each server, most of whom come into work, do their job well and are just trying to make ends meet. They now come into work to have their jobs threatened over seemingly arbitrary numbers that were just recently determined to be the guideline. Week over week, these numbers will determine your section and eventually, your position. Togo employees aren't compensated for orders received by a third party company (Uber, DoorDash, Grub Hub, etc.). Togo employees work on a tipped wage and only receive tips from orders placed directly to Outback (not including Outback Delivery which is DoorDash). When faced with kitchen dysfunction that prohibits Togo employees from doing their job, management blames front of house employees and will add another employee onto Togo's tip share instead of fixing the issue with their kitchen staffing, pulling even more money from their pockets, money that isn't being made to begin with. Which leads me to customers, who conveniently seem to have forgotten that service employees live off of tips. This is obviously not company specific, but important when considering a service industry job. The service model for Outback is a tip share pool split between hosts, bussers, server assistants, bartenders, all paid out by the lead server. It boils down to lead servers tipping out 6% of their sales, which isn't unfair due to the amount of help they are receiving with their now larger sections, but in order for lead servers to walk out of work with the desired 20% in their pockets, they would have to receive at least 26% tips. The new reality is that most tables hardly even tip 20% these days. While management and corporate maintains that front of house employees make "too much money" to, all of a sudden, be terrible at their jobs.