UnderCover Waitress: Outback Steakhouse Salaries and Wages

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Friday, March 9, 2012

Outback Steakhouse Salaries and Wages

What with the parent company of Outback Steakhouse, OSI, backing the bill to lower the minimum wage of tipped employees in Florida down to $2.13 per hour, I started wondering what the other positions in the company earn. After all, the reasoning behind the restaurant's desire to cut wages is to be able to profit and grow. OSI is claiming that they can't make money, but at the same time, they are so busy that they need to hire more workers, which they cannot afford.

It does not make sense. When there is demand for goods and services, businesses get busy. That is when they hire more people: when there is so much demand for what they sell that they need a larger workforce. The money to pay the additional laborers comes directly from the higher sales.

In any case, let's assume for sake of argument that Outback Steakhouse and other OSI restaurants are losing money. They have to cut something in order to profit. In their infinite wisdom in the boardroom, they think they can save their (failing?) restaurants by cutting waitress pay. Because waitresses are just rolling in dough.

According to Glass Door, waiters and waitresses at Outback Steakhouses around the country earn anywhere from less than $1,000 per month to a little over $2,000 per month. That comes out to $12,000 to $24,000 annually.

Bartenders seem to be making about $20,000 or so per year. I think that is before tips and tip outs because, also according to Glass Door, bartenders make another $5,000 in "bonuses."

Bussers are paid full minimum wage; I assume they receive tip outs from wait staff in addition.

Line Cooks and Prep Cooks are reported as making about $10 per hour. If we assume 40 hours per week, that equals $400 per week x 52 weeks = $20,800 if salaried. If paid by the hour, the cook will make less because he won't be paid for time off. Pay Scale lists line cooks at Outback Steakhouse as making anywhere from $17,146 to $34,614 annually.

Less money gets made by the people who touch your food. More money gets made my management. Kitchen managers average just under $35,000 per year, and restaurant managers average $38,000. With the title "general manager," you may pull in about $50,000 per year. A management analyst averages over $53,000 per year.

Managing partners average just under $60,000, and a director can make around $80,000. I don't know what Liz Smith, the CEO of Outback Steakhouse pulls in annually, but I am certain her benefits package is better than the waitresses'.

Wow. That is a lot of managers managing a restaurant. Managers don't touch the food. But the highest paid managers may get a say in whose pay gets cut in order to save the business money. They decided to cut the pay of the one of the lowest paid jobs in the restaurant by pushing for SB 2106 to pass.

I can't end this post without mentioning that Outback Steakhouse is looking for an International Menu Manger. The ad does not mention the salary range offered, but check out the summary:

"...this individual will own the Menu Approval Process. They will work as a single point of contact for the field and Home Office for all menu and recipe additions, deletions and revisions. They will strategically work with franchise partners to establish business plans for these changes. They will be responsible for writing , revising and updating Core Menu Policies. They will be responsible for gaining cross functional alignment on all menu changes and updates. They will supervise the Recipe Coordinator and the Recipe/Prep Library and Who Serves What Where Database."

So, this person is in charge of all menus for the restaurants. The buck stops with him or her. He or she will oversee what the chefs cook.

Guess what the job prerequisites are? Experience or training as a chef? No. Culinary education? No. Any experience in the kitchen? No.

Applicants must have a Bachelor's Degree in Marketing and Business Administration. So if I have a degree in marketing, I guess I know how to convince you that bad food tastes good.





68 comments :

  1. Outback has a problem they created for themselves. They've marketed to a demographic that believes they are eating good steak at a steak place, but they don't have the $100+ a plate to dine there... so Outback needs to keep the steak in the $14-$19 range. They can't up their prices or they lose their demo who are busy spending money on cheap happiness (dinner out, netflix, etc) instead of wealth-building like property, stocks, etc. (Sort of what the airlines did with lowering their prices so grandma could afford to fly... turns out, grandma business is expensive business! Now, they are stuck with low (lowish) fares...)

    Instead of saying it was steak, they should have said "Hey, it's some part of a cow, we grill it, shut up and eat!" Then, the expectation would not have beens et so high. Waffle House does is :-)

    The Outback brand was managed as well as a land-locked municipality that can't grow outward.. oops... volume ain't everything. Sometimes, it kills off a business.

    They are targeting the people with the least amount of clout while trying to slow down the eventual death spiral they know they are in. The entire pricing/product/promotion is flawed.

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    1. Thanks, Rufus, for bringing up and explaining another side of Outback. They hired a new CEO a few years ago; Liz Smith had been at the top of Avon before moving to Outback. Wonder if we are seeing parallels between the two businesses.

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    2. I think so not to mention to cut losses they just got rid of bussers.

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  2. Whelp, adding to the fact that there are only a few things on the Outback menu I can eat (try not to/don't do pork and beef, can't do shellfish) - yeah, this seals that I never want to go to OUTBACK again.

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  3. "Management Analyst".... that alone has all the sound of a made up fake job title to begin with.

    Obviously this is a chain to be avoided at all costs.

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  4. I should have used your term, "Marketing Chimp," in this post!

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  5. Yes, it's a handy catch all term!

    Not quite so with the close relative, the editorial gorilla.

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  6. I worked at outback as a waitress for about three years. Outback managers take their job very seriously. At our outback, one manager looks at every single plate that leaves the kitchen to make sure it's okay. Maybe you were at a horrible outback, but not all of them are like that.

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    1. That is good to hear! I wonder if that is Outback policy, or you were lucky to be working with true professionals. In any case, that is great.

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    2. Nope...in my experience working at Outback, that's standard procedure.

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    3. Outback managers will monitor all food leaving the kitchen prior to touching a table. They are responsible for ensuring principles and beliefs are being upheld in foh and boh. At times a salaried km will be preparing your meal as well. But always, a salaried mgr will be acting as expo to ensure proper temps and presentation for the public.

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    4. Actually, at the outback I worked at the manager/proprietor would not be looking at every single plate that went out. They had another kitchen person to do that, who because he doesn't have the look, the company wants as a manager for front of house purposes he is stuck looking over everyplate and doing managerial work without the title and the pay of one. There is one thing I would like explained. How does the Outback Steakhouse, OSI, restaurants organizational structure work. Is is a sole proprietorships, franchise, corporation, or all three!? I am at a loss and I need to find out for a college paper.

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    5. OSI has may brands under their umbrella,Lots of fresh food, produce, fish with may of there items being delivered daily. When food gets called and pushed from the expo kitchen side, all ticket items should be ready for some sauce, or parsley etc,. Usually the manager, managing partner, or key holder, is making sure all plates are great before the food is trayed up and hot food goes. the secret to their success for a long time, Food should always be perfect before it is brought out to a guest. And who better to know if a ticket is going long, or got missed, A MANAGER. Instead of hiding in an office not having a pulse on how your evening is going. There concept works in that respect. But if its your servers helping keep you GPM up from YTD, why, would anyone think for one second this is the solution? And last time I knew servers had to tip out the host, buss, and bar. So if the restaurant is making money then maybe the people getting you your bonus would be better spent shared with you opening crew, or the people who have been there getting you (managing partners) to your bonus. They may have changed their structures, but last I knew Managing partners have to invest, with their jv partners. If you want it you can have it, however you may also need a big fat check to invest.( joint venture has more of a steak,( no pun intended ), and managing partners are the GM's of their location, but with an investment. The joint venture partner owns several restaurants with many different managing partners.
      the better the managing partners store does the better that managing partners returns are, now what if it doesn't do well. Managing partner not happy and neither his or hers joint venture partner.
      The solution would and should have been putting a key person in the window. I think that is a position all restaurants should have.
      How about we get a bill passed for mandatory tips, however they guest could have a choice between 18-25 percent. All servers do and all the supplemental tip outs. Who is being forced to supplement servers minimum? Is not usually the guest, because they think you keep the whole 5.00 on 30.00, but we don't.
      We should have a million server march and lay down these rules we have work under.

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  7. Hello all! I am part of the hourly management staff (Key) as well as the Training Coordinator for a Outback in TN. To answer your question, Yes it is outback policy that a Salary manager must be on Expo always! If they have to step away in order to help the BOH or any reason than another person from the management staff must be there.

    I have worked for Outback now for 2.5 years. Before that I worked for another large Restaurant chain for almost ten years as a salaried manager. I truly do like working for Outback.

    Now do not get me wrong, ALL restaurants have their problems! But I think that Outback makes great strides to improve the problems and the work environment for its employees! Now yes I hate the $2.13 per hour pay rate for servers. But with tips added all servers should make much more than minimum wage, and if not than the company makes up the differences with "Make up" pay.

    If you or anyone else has any questions feel free to ask! I will answer to the best of my knowledge as long as it's not proprietary information. lol... (Hey I do not want a law suit for giving out the Secret Bloomin Onion Recipe or anything!

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    1. you wouldn't happen to know if there's a minimum hours or days required to work policy

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    2. I understand that $2.13 an hour is paid to servers at Outback, and as a host at one Outback in GA, I was making %4.50 an hour plus tips paid out by the servers. I never cared very much for that. I feel like minimum wage should be paid regardless of how much tips an employee might make. I feel that tips are gratuity or by definition extra payment from the guests. Therefore, I do not think tips + a base pay of $4.50 per hour or $2.13 per hour should be done. I feel that hostesses and busser's should be paid minimum wage and if the servers "need" some silverware rolled than they can tip the hosts for them, but NOT required of the hosts. Also, servers are the one's taking all the orders and dealing with customers temper tantrums and using their unique flirting styles to carry sales, so maybe hosts and busser's should not be tipped at all.

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    3. Brandon - what happens if you don't pass the server test the first time? What score do you need to pass the test?? Thanks! P.S. any tips and/or tricks would certainly be appreciated!

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    4. Brandon - what happens if you don't pass the Server Test the first time? What score is needed to pass the test? I'm supposed to take it tomorrow but may ask to wait until Sat or Sun....When I pass the test am I immediately scheduled to begin on the fllor training?

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    5. I am a Dish Washer at an Outback in NC.
      To say that servers/hosts should make minimum wage plus tips is absurd. The hardest workers in the restaurant are your dish washers. They wash thousands of dishes, ramekins, containers, silverware, knives, cups and other cooking utensils while standing next to a 180+ degree dish machine. They then have to deliver every single thing which goes into the dishwasher, back to their spots, normally delivering 30+ lbs of plates at a time. They handle plates that almost burn their skin off. Touch the nastiest plates, especially those ramekins which you throw into that bin. They wash scrub and salt 100's of potatoes a day while standing over a sink filled with hot water. They pour sweat for hours, get covered in old food and more than often go home with sore,blistered and pruned feet and fingers and an aching back. They deal with irritating/irritated servers all night, who almost never make their jobs easy and will destroy the drop-off station in a matter of seconds. They do all that and make $8 an hour. They make no tips. As a server yes you have to bring plates back and forth, but the hardest part of your job is memory. The most physical part is balancing those plates. If you have a good personality, your tips should be making your pay over $20 an hour, which should bring a smile to your face and if it doesn't, ask to become a dish washer and see how much more you'll appreciate your tips.

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  8. How do the waitresses get paid for tips put on customers credit cards?
    Do they have to share this with everyone else?
    Do they have to pay the percentage charged to outback for credit card charges?

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    1. Ok... C.C. Tips are automatically subtracted from the servers cash due at the end of the night. Bad part about tips put on credit cards are that taxes are claimed for these automatically. There is no way to hide those from the IRS!

      Do they share this with everyone? Not with Everyone. But, servers in most states have to pay "Tip Share" to Busser, Host, and Bartenders. Now here in TN Tip Share is 3% of your Net Sales (after tax). So if you have $500 in sales than you must pay $15 out of your tips. Now this is different in all states, Some do not allow Tip Share and some are as high as 15% (Dear God!!). It is all based on State Laws.

      **Now yes I totally understand that yes servers are paying the salaries of these employees! Do I agree with this? Nope, In fact I hate it! I am just glad that it's only 3% here!! Both companies I have worked for do this and most companies do. I know of some places that make all servers put there tips together and they dived it up among them at the end of the night! That is Crazy! LOL!!

      This is why you here servers say "Hey I just paid to serve that table" when they do not receive a tip from a table!

      Credit Card Charges? No! All Credit Card Processing charges are paid for threw Operating Expenses.

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    2. Hi Brandon,
      Thank you for your responses! :-)

      Respectfully, I am going to make a few comments/corrections. Yes, restaurants with POS systems (computerized) almost always require servers to bring their own banks. At the end of the evening, the server can square off with the till and take her tips home. C.C. tips are recorded and cash tips are not, but please do not encourage people to lie to the IRS. I know of a restaurant that got audited due to servers claiming low percentages. All the servers were audited, and all but one were financially... screwed. The one claimed her real tips. Yes, the poor do get audited, and it isn't pretty.

      Re: Tip shares. Assuming a server is making twenty percent in tips, then every five percent of her sales equals one percent of her tips. So, you are correct that three percent of sales equals
      fifteen percent of tips. Unless, of course, the server averaged less then twenty percent tips for the evening, in which case one percent of sales equals more than fifteen percent of tips. (Make sense?)

      Restaurants just love to assume that everybody is making twenty percent in tips. If a waitress points out that this is not the case, she is told she is a bad waitress and perhaps should not be working "here." The threat of termination makes people keep their mouths shut.

      I can not imagine any restaurant requiring servers to tip out fifteen percent of their sales. Assuming she really made twenty percent for the shift, she would give away one seventy-five percent of her tips. If you are correct about this, I would appreciate knowing where and what restaurants are doing this, and thank you for the information.

      Tip pooling is when everybody puts their tips into one pot, and divvies it up at the end of the night, as you described happening at some establishments but not yours. I think I am safe in saying that waitresses despise this practice, in general.

      One more thing to add: thank you for clarifying that credit card processing charges are paid by the restaurant, not the server. For the record, taking these charges out of server tips is illegal in the fifty states. If this is happening to anyone, please at least check with your local department of labor -- or ask me to do so. ;-)

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    3. I meant give away seventy-five percent of her tips, not one seventy-five.

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    4. Hello again. Yes I am sorry about the 15% tip share thing. I miss read some information. It was saying 15% of total tips. Yes big difference. LOL!!

      No, I by NO means want anyone trying to cheat the IRS!! Very bad idea!!

      Going back to the credit card processing fees question...

      I found a very interesting website called "Wiser Waitress" that taught me some great information (Really liked the side work part). But it says that it is legal for a company to charge servers a percentage for credit card processing fees except for seven states where state laws prohibit this. I am not sure if this is correct or not. Ill have to research this some more and see.

      So here is the like to that page. Hope it is ok to post links on here. I think it is very informative!

      http://wiserwaitress.com/the-menu/wage/

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    5. Thank you -- quick response that I will also look into the legalities re: processing fees. I think of Wiser Waitress as a good source of info, so I need to research this one again. More later both of us, I am sure! :-)

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  9. I am looking forward to Brandon's responses to these three questions. Brandon?

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    1. Hope that was the response you were expecting.

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  10. In Texas it is not illegal to keep a percentage of credit card sales. Its called house tip and almost all pos systems that i have used (20 years worth) have this. They aren't keeping the tips to cover the credit card transaction, but they are keeping part to cover the tip percentage if the transaction. $5 beer $3 tip the restaurant gets charged a percentage on the while $8. This is why cc toys always come out odd numbers on server reports. Long story short credit card companies are actually the devil. I dated an Outback server who became a manager. This job is not worth the hell they put you through. On top of the fact that they work you to death they also flat out lie. The upper Managment will lie and tell you how things work, them after you finish a grueling long training process a coherent set of managers will come in and tell you something different. They know your to invested to walk out. Blackmail in a sorts. I will never walk through their door for a cheap crap streak again.

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  11. Outback in arizona making it very hard for servers to have health care bebefits!!!!

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  12. Outback in arizona use to work 25 hours for health benefits . Last year it was 28 hours. This year it is 32 hours, Just enough to kick us off health care for next year, when we had it for the last 10 years, Caring for the worker, I think not. I think this will get worse, since they went public, and doing away with your invested manager, and just hiring a GM. Now they are taking away bussers at the first of January, Servers will do all their own bussing!!!

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    1. not true, I was just hired as a Busser yesterday!

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    2. Congratulations! Would you mind terribly letting us know:
      1 -- hours per week
      2 -- full minimum wage or tipped minimum wage?
      3 -- what tip outs do you receive.

      Thanks!!!

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    3. I wrote a whole long reply that was not published-boo

      To anonymous who was just hired as a Busser yesterday- good luck. Our store is having their soft roll tonight and tomorrow. No more bussers.

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    4. Are you sure? I don't see a long reply on this post anywhere except in the published folder. I pretty much publish all comments unless they have spammy links.

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    5. I was hired at an Outback in PA last July to bus tables. Around Halloween, our BOH manager told me that I should try to learn a new position soon because we were getting rid of bussers. I then opened my eyes and saw that we were gradually working towards being busser free. I scrambled for the only other position I could work, hosting. My FOH manager didn't let me know we were getting rid of bussers until January. Tonight was the first night bus-free, and I was forced to basically bus again and clean the tables. I find it incredibly stupid that Outback is getting rid of bussers, just to make the hosts bus. And the host that does bus and host at the same time, gets paid $2.83 plus tips, the same as the hosts that only host.

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    6. Its up to the servers to buss their own tables... hosts can assist, but with our new consolidated service, it is fully up to servers...

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    7. Yeah, it is the servers jobs, but when they don't do their jobs, the burden falls on the hosts. It is amazing that our restaurant can make any money because of how incredibly short-staffed we are, and how bad some servers are at cleaning their tables.

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    8. Does the key help out being hands on with these tables? That might help out...good luck, it will all get better!

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    9. It depends on who the key is for the night. Some keys do more to help than others, much like the servers. The better and more experienced servers pretty much wipe their tables themselves now, but other servers leave tables completely unbussed.

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  13. Bussers at the store I work at get 2.13 am hour plus tip share & we have been put on notice by mgmt their position will be obsolete very soon. We have been informed our tip share will be reduced from 3% to 2.5% due to servers bussing heir own tables. However, bussers currently do not work on Monday's & Tues now yet still pay 3% tip out & we bus our own tables. Mgmt told us when they are not there we will pay 2.5% tip share. Yet the days they do not work we still pay 3%. the hostess is supposed to pick up the slack but they don't.

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  14. Im currently working at an Outback and management has said that they will be getting rid of bussers by the end of the month. Management has not notified all the bussers only the strong one and they are having an opportunity to become a host and help wipe and reset tables, however the server will be responsible for bussing their own table. One busser currently works as a busser and as a line cook when we need him to, he will be moved to kitchen full time once this change happens. Another busser will be given an opportunity to work in the kitchen and be a host and do takeaway. The only bussers who are given these opportunities are the strong bussers who are good workers. I am currently a line cook but before I was busser. When I used to bus I would get $2.13 an hour plus tip share. Tip share would be 3% of the servers tip. It would also depend on how many hours i worked i would get more if i would open on Saturdays or Sundays than I would working a Saturday mid or closing shift.

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  15. Clarification on how the 3% is arrived at:
    Fritz sells $1000.00 in food & bev so Fritz owes the "house" $30 to the "tip share pool" to pay the employees who receive the bulk of their pay from tipshare.
    This amount is collected from Fritz irregardless of what he actually was tipped by his Actual customers. Hope that helps!

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  16. Does anyone elses store have servers that work as Expediters on Friday & Saturday nites? They work in the kitchen & plate the food up & tray it up for the servers?? The servers are asked to put money into a tip envelope for that person at the end of their shift, since the expediter doesnt get any of the 3% tip share.
    The expo person gets paid minimum wage & a free meal.

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  17. Our store the Expo only gets 2.13 hour but receives tipshare

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  18. Dear Undercover,
    Do you know what is the standard procedure for sharing a party by 2 servers? If it's one bill & paid with a credit card? How is the tipshare & such work? I am soo confused!!

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    1. The tips are split equally between all the servers working the table. For every 8 people an additional server is required.

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  19. How is it working at other Outbacks without the bussers? We are staring that withen the next month.

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    1. sucks sucks sucks sucks!!!!!!!!!!!!! SCREW OSAT!!!

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  20. We haven't gone to no bussers yet, but they have been scaling back on how many they schedule a shift and it is already a nightmare. I bartend, so on top of being responsible for making drinks for servers and bar guests, as well as serving guests dinner at the bar and cleaning glasses (we don't have a dishwasher), we now have to get our own ice during the shift, empty our bus tubs, get glassware from dish and do our own garbage. I'm sorry, but when you are promoted to a position, such as bartending or serving, you shouldn't have to feel like you're being demoted so some greedy ass corporate heads can make more money; it's ridiculous! And they tell the servers that their tipshare will go down to 2.5%: whoopdy doo! They have to do more work, so it all comes out to be the same anyway. Oh and no food runners! I would love to see anyone in corporate do the shit they are asking of us; it's insane! Even IHOP has bussers! The first thing that will suffer is customer service, i gurantee it...so long to the days of concertrated service!

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    1. 100%%%%%%%%%%%%%%%%% agree with u!! PLEASE TELL ME WHAT HAPPEN TO THE PRINCIPALS AND BELIEFS , PLEASE FOR THE LOVE OF GOD.......... EVERYTHING OUTBACK STARTED OUT WITH WHEN THEY FIRST STARTED THE COMPANY IN 1988 WAS STANDING BEHIND THE FRESHEST INGRIDENTS AND TAKING CARE OF OUR PEOPLE...... I CAN NOT WRAP MY HEAD AROUND THIS IDEA OF NOT OPENNING THE DOOR FOR OUR CUSTOMER AND SHOWING OUR SOUTHERN HOSPITALITY!! WE ARE A HIGH VOULUME STORE AND WE WILL GET OUR ASSES KICKED IN THE SUMMER TIME. YESTERDAY I HAD A DISCUSSION WIHT A SEASONED OUTBACKER AS MYSELF. WE CAN NOT BELIVE WHAT OUTBACK HAS COME TO!!! IT ALL ABOUT TAKING CARE OF YOUR PEOPLE BECAUSE THEY ARE THE ONES THAT MAKE THE COMPANY MORE SUCCESSFUL BY GIVING A 110% WHEN GOING TO WORK..... WE WILL SEE. ALL I CAN DO IS PRAY SOMEBODY QUICK BETTER COME UP A BETTER SOLUTION...

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  21. I have talked to OSI Connect about why my store, who has been without busers for 2 weeks, is still taking out the 3% and not 2.5%. The response I got was, "This is a new thing we are trying and haven't worked out all the details yet."
    I knew back in November the bussers were going away.
    I can usually pre-bus my tables and help my co workers around me pre-bus as well, but when i have 4 tables going and 2 leave I'm screwed for a while. As I'm getting 1 thing at a time for my other tables, because they cant tell me everything they want on 1 or even 2 visits, I'm cleaning my other tables, handling their garbage and dirty plates, while getting sat as I clean. Maybe I wash my hands, maybe I don't... I ALWAYS do, but the customer just sees me carrying nasty things to the kitchen and then come get there order and bring them bread. Now I'm engaged to this table for a bit while my other table sits dirty, not getting sat. After i finish putting my new tables order in my other 2 are ready to pay out, I get their checks to them while prebussing, they leave, now i have 3 tables to finish cleaning, 1 table to wait on, running side work to attend to, cant leave the kitchen empty handed so I'm running food. Now if everyone working would actually do everything they are suppose to do this process "should" work, but when u have to do a bit of EVERY side work just to take care of 1 table, plus expo, and get set up for the triple sitting your about to get, why am i paying any tip share?
    At my store we are also required to roll our own silver at end of shift for our tables. So I'm paying tips to: bussers that are not even there, bartenders that make more hourly and more tips even if i don't sell alcohol, and hostesses to take people to a semi-clean table. What part of that makes any sense??? I do not mind tipping the bartender on any alcohol I do sell, but if i get a table of <21's and they all get filet and soda, why do i have to give the bartender any of that tables sales?

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  22. Abolish tip sharing. I just started a petition on the White House Petitions site, We the People. Will you sign it? http://wh.gov/GajM

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  23. Alright everyone, I'm here to answer any questions about outback. I've been working with them for 10 years in all positions including 3 as a manager. I found this site by accident googleing what to do when you're tired of working there. I'm under appreciated and over worked. I can supply as many facts as possible without getting myself fired for it. I'll start with the bussers:
    They are being removed from all obs, but in my store we are finding alternate jobs within the store for all of them.
    Tip share will go from 3% to 2.5%.
    Servers:
    Yes they make 2.13 an hour plus tips and anyone not making the minimum wage will be reimbursed on their check. The average salary is probably correct but not spelled out correct. In an average store most servers walk away with $100 or more cash after tip share, but the kicker is that is for 5 hours worth of work which comes to $20 an hour.
    Cooks:
    The average rate is about $10 an hour but of you work hard and do everything you are supposed to do raises are available. I have seen cooks in high volume stores make as much as $18-$20 an hour, but they have busted their hump for a number of years and most decide not to try to move up.

    Now before anyone gets upset let me tell y'all about the jobs I worked:
    I started as a line cook for 2 years working up to asst kitchen manager and I jumped over a couple of people because I worked for it not waited. Later I went into the FOH as a server and later bartender for around 6 years again working up to being a key. After ob was sued for women's equal opportunity rights they started pushing to hire more, I hate to say, non white male managers. And as a minority male I took to it to try to build myself to be a more "career" person. I am known through the company as a "POC" Person Of Color. Sad isn't it? But I am not supposed to know about this it s only for the higher ups but I do have friends.
    Any other questions anyone has I will be more than happy to answer because they are all about themselves, anyone hire than me, and that includes a lot of lazy partners, who were just paid a lot of money to downgrade to general manager when the company went public. I will check back periodically to see what's going on, I am only here to help and stand up with the rest of the hardworking people on here.

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    1. Im a key, about to hopefully get into mit. Im at 1260 which do u work at? I personally like our new consolidated service...

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    2. do you know if there is a minimum days or hours required to work policy? I have a friend that was fired because she only worked one day a week for at least a yr. her proprietor had left and a substitute manager came in and Fired her and 2 others without even talking to them just remove them from the scheduleare they allowed to do that .

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  24. Outback is a miserable place to work, I have been a host there for almost a year and I make $2.14 an hour plus tipshare. I'm a high school student so right now that is fine. What makes it so miserable is that the people who work there are SO rude. Both my managers are rude and servers treat hosts like crap because they are higher up this is NOT an ideal job.

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  25. As a long time outback proprietor (now a general manager really) you are absolutly correct in saying that there is a lot of money to be made by those that can bust their hump for it. Servers can easily make $20 an hour but the shifts are short which makes it the perfect second job or college job. As far as kitchen managers and foh managers - expect to make from $40k - $55k depending on your experience. That sounds like a great deal and it is for half of the managers that work in stores that have plenty of management and are able to work a 50 hour work week. For the other half that are short managers get ready to get your bell rung. You will work 60-70 hours in a very chaotic environment where you are under the gun constantly. How long you can survive is up to you. Personally, I have made a ton of money and am ready to leave the company because of amount of work and stress. I would gladly stay if the the same job existed with 30% less pay and 20% less work. The same could be said of most any position in the restaurant. Turnover would improve as well as morale if they would allow us to hire more people. Corportate greed keeps this from happening. The unit management would gladly hire more if allowed to by corporate or able to in their hiring situation.

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  26. do you know if there is a minimum days or hours required to work policy? I have a friend that was fired because she only worked one day a week for at least a yr. her proprietor had left and a substitute manager came in and Fired her and 2 others without even talking to them just remove them from the schedule are they allowed to do that . she has searched and searched for that policy and cannot find it anywhere..

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    Replies
    1. Assuming that the employees who were fired were "at will" employees, then they can be fired for just about any reason or no reason, just not a protected reason. Examples of protected reasons include race or religion. Otherwise, they can be fired and they have no legal remedy.

      While it is rude to simply take somebody off of the schedule without the courtesy of speaking to them, it is legal.

      Delete
    2. but how can you fire an employee for a policy that doesn't even exist at least to my knowledge it doesn't exist
      they just came in check the schedule anybody that was working under three days got cleared off the schedule one of the employees never even met the person check hot schedules and seen she had no schedule didn't even ask any of the people if they could work more than 3 days and what's really messed up is one of those employees had had it worked out with the other proprietor to work one day and be a pick up girl so her schedule read one day but she picked up other days that just was not on the schedule she did that to help that store so they never be short handed and that's what she gets for helping out her team what happened to Outback taking care of their employees especially when there employees are taking care of them if I'm not mistaken I think that's part of the principles and believes

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    3. "How can you fire an employee for a policy that does not exist?" That's the point. The manager does not need a policy. At-will employees can simply be let go. End of story.

      The rules differ for employees who have contracts with the employer, or who belong to unions. Outback Steakhouse restaurant staff, I expect, are at-will employees. They can be fired at the drop of a hat.

      Delete
  27. Store 1170. Managers talk to staff like they are sub human, contradict themselves all the time(talk key position opportunity then fire them the next breath), play favoritism (fire hard workers for family emergencies, yet keep slacker friends that call out), make servers do BOH jobs while keeping them on 2.13, the beat goes on and on. Too many negative issues to list really. This is the fate of most corp restaurants though. The disgusting lack of ethics trickle all the way down. How much was the investment to get your name on the door? 10,000$ I forget.

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  28. My tip out was 42.00 to bartender and 12.00 to hostess this weekend there's no way that was 15% of all my tips I'm new there. I get two tables at a time only. Isn't that a lot?

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    Replies
    1. That depends on:
      1 -- how much money did you make in tips before tip outs?
      2 -- who decides how much you tip out, and how?

      Delete
  29. 110 in tips. I don't know. Who decides I thought all outbacks were the same?

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  30. If you tipped out roughly 50 percent of your tips, something is wrong. If all Outbacks are the same, then corporate is making the decision. $42 to the bartender? I think something is wrong. 50 percent is not "industry standard."

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  31. Coworker showed me an FB post abt a lawsuit filed by Outback employees for not getting paid for meetings, training, etc. Called attorney and waiting for c/b. Check it out at www.outbacklawsuit.com

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