Famous Toastery Reviews

Everything else. The restaurants are disgusting. You work here, prepare to pretend you wash hands, care about food temps and cross contamination only when the health inspector is around. You wash your hands like you should during a shift? You will be told to stop by an aggressive owner. The tools given to you to keep the restaurant going are bellow any other place I have been. I had to have a hood/vent cleaning done because it had not happened in 2 years. Our fire extinguishers were all way out of date and our fire suppression system was in need of massive repairs. But the last manager could BS like he was doing great, so it was fine. He was family to someone high in the company, so he was never in danger. The place may have burned down, but he sucked up to the owner so hard that he could do no wrong. I never was given any way to access our restaurant social media. That's annoying, but not a huge problem. I was never given access to accounts to replace dishes, to do Ecolab maintenance on the (incredibly disgusting) dish washer, to even so much as buy uniforms for the staff. I was asked why I didn't have these things by a disappointed owner, or course. The same one that wouldn't give me access. They love to scapegoat the in-resturants managers for the total failure of a company they have. You'll never see anyone up top take responsibility for the way things are going. They will tell you to fix something, but put zero money or effort into letting you do it. Eventually they will just fire you and move on. Horrible pay for all other positions beyond serving staff means you can not hire anyone. You may have just one person in your kitchen to cook for hundreds of people. This is going to cause problems. You'll get blamed for those problems. You want to hire some more people to staff your back of house? Okay, but don't pay more than $12-$13 an hour. I actually watched the owner and the last GM laugh because someone wanted $12 an hour. That is such a low wage, but to them, that is sometimes too high. Low salary. Way bellow what you'd expect. Owner will expect you to work 6-7 days every week with zero benefit for working the extra time. Workload is insane. Sometimes you will be in a position were you need be the dish washer, the host, cashier, food runner and also help the short staffed servers take some tables while also making sure all the to-go orders are getting put into the POS system. Even Door Dash has to be put in manually because they refuse to pay to let them send to the kitchen through the app. Does a customer complain while all this happens? You better be over there smoothing that over, because you do not want to get a bad review. The food wasn't great and came out slow because you have one cook on staff cooking for over 500 people? That will be your fault as the GM. The owner ran off four of the five people that could help in the kitchen and replaced them with nothing? Your fault. Someone that works for corporates wife decides she is extra special and needs to flip out over a meal not being what they expected on a day you have four total people on staff? Your fault. Prepare to be fired. If you do take a manager position at this company, prepare to either kiss up all day to the point you won't have a drop of dignity left or prepare for them to eventually pass the blame off onto you when something happens. They won't just talk to you. They will fire you. You're always the reason things aren't going well. Issues that have been going on for five plus years and have been passed on to countless GMs will be put on your tombstone. They always believe they are one new employee away from fixing everything. They are kind of right. A new owner would go a long way.

Location: Garner (White Oak) Not organized. There was roughly 25-30 people training in the kitchen at the same time which was ludicrous. Unpaid orientation No employee benefits unless you are management First day at work/training, no break was given and had to stand up in the kitchen to eat even thought the dining area had chairs and tables set up. We were told not to waste or throw anything away. We were TRAINED to put old product in a new container and to change the label to extend use by date by two or three days. Hired too many people which limited movement to train and work efficiently. They basically hired a lot of people to get the food prepped and rushed through training. After "training" was done, they started letting people go the day before their grand opening. I was called in on my day off to train/prep and was told I was doing a great job and also thanked me for coming in. The next day, one hour into the shift, I was told that I was moving "too slow" and was let go. Again, they called me in the day before. Trainers did not wash their hands. Cellphones were not allowed by employees in the building. However, management and trainers had their phone and used them in the kitchen. Ex: Trained by someone who was not fluent in English and had to use a phone app to translate. He did not wash his hands after phone use and resumed handling food. I sliced tomatoes using their non industrial slicer. I went to clean it off and was told by the trainer "It's okay, don't worry about it cleaning it." The trainer began slicing corn beef without cleaning or sanitizing it. (Cross Contamination!)