cook

bartender

line cook

kitchen manager

serveur de bar

Caseys Bar and Grill

A typical day at work:
- Start at 1700 hrs work until 2300 hrs or later depending on close, come in prepare for the evening shift and cook for customers.
What you learned:
- Learned how to use fryers, ovens and team building experience from working on the cooking line.
Management:
- Good management organizational skills and stock are very good and always looked after.
Your Co-workers:
- For the most part young co-workers who all have different personalities and are unique in their own ways. Very friendly people who are always welcoming to new colleagues and make you feel like you're at home.
The hardest part of your job:
- Hardest part of working in the kitchen was the amount of order in the midst of a dinner rush because of all the multi-tasking that is needed to be successful.
The most enjoyable part of your job:
- Finishing the evening shift, chatting with co-workers and preparing food for customers.

Will usually be very busy on weekends and occasionally the weekday if there is a reservation. Many times where there has been too much staff and we just stand around playing games. Not many people know how to work as a team and no one really seems to care about eachother. Lots of people here are quite miserable with their job and it's constant complaining and bad talking about others. Very negative environment about 80% of the time. There is quite a few good people that work here but it doesn't always make up for the negatives. Scheduling is a complete disaster and many people are very unhappy with it. A positive is that a couple of the managers always seem to defend us when it comes to any negative situation with a customer 

Typically I would set up any reservations, seat guests and clean up the tables upon their departure. I've learned a lot about keeping organized and negotiation with guests. Management isn't the absolute best but they try. I find them very unorganized and not always supportive. My co-workers are the best. We are like a family and always try to support each other and work well together. Some of the waitresses are quite hard on us though. My hardest part would be trying to organize reservation and guests, especially  those who make reservations on busy nights or expect to walk in and get a table right away. The most enjoyable part is being able to meet the guests and talk to them and learn about them, also taking to my fellow hostesses and learning about them.

My experience at Casey's was bitter-sweet. Although the management and ambiance were excellent, our particular establishment had an irreparable issue with "kitchen operations." A sudden, warranted wave of employee resignations led to an under-staffed and inexperienced cooking unit. The downstream effects of this were frequently annoyed and unsatisfied guest complaints, occasional "walk-outs", and compensational discounts, all of which led to poor customer influx and caused our tip numbers to suffer dramatically.

I previously worked for Prime industries at a Caseys Grill and Bar, and I can honestly say it was much more than I ever would have expected. Amazing staff, amazing customers and amazing food. Even under stressful circumstances (Valentines day etc) the crew members, management, as well as the kitchen staff worked as a team to get the job done. The managers were more than willing to work with my unusual schedule and work around injuries and such. As a teenager many people see work as just a place to earn money, I however got so much more out of the job. I can honestly say I have never been that excited to work long shifts, busy shifts, and even slow shifts.

A day begin with targets of the day,week and month and comaprison reports of last year week,month and year to date.
Freshness comes alive with first customer and surprisingly stays and builds up more and more with each new one.
Courteous and energetic staff,quick and swift moves with proactive thinking and anitcipate guests needs is key objective here.
The hardest part of the job is when "I have to apologize for food and service not liked by guests" and most enjoyable part is when same guests comes back again to be served.

A typical day at Casey's would be taking care of customers hunger and quenching their thirst. It is very fun especially with the people I work with. There is never a dull moment with lots of laughs. I have learned to be more easy going as this is what makes people happiest. The management staff is amazing and they make it a good place to work. Hardest part of the job would have to be doing things quicker for faster turnover but you can't always rush people so its sort of out of our control. But the most enjoyable part is learning about people and having nice friendly conversations with customers, co workers and management.

It's a definite sh*tshow Employees are often no call no show yet still have jobs so you get fu*ked when they don't come in and you're alone working the full restaurant! Owner's are around but don't help when you ask them to get you stuff only they can access when customers ask for it. The place is DIRTY. Mice, cockroaches and the dish pit area reeks like dumpsters most days. I've actually vomited from the smell! Up side is surprisingly good food and for the most part decent staff.

Learning the ropes to great success in management. Learned to deal with difficult people and those that were older then me who believed they new everything. Learning to lead lines during dinner and lunch rushes as well as learning to work with the different type of personalities. Great environment busy location. The hardest part of this job for me was getting team members to break bad habits and follow company rules and regulations. At the end if became an accomplishment that i was able to bring new light to team members

Owner is onsite every day running the place and she is in over her head. Days when she wasn't in  were the best days; no drama, no yelling, no stress. With very few exceptions, the staff were rude, racist, and lazy. I was hired for a particular position and then told, after hiring, that I would be doing something else. You are compared to 'so and so who did the job before you' and how great that person was. No praise, recognition, or gratitude. The managers are either indifferent, or inexperienced and it shows. Don't waste your time with an interview.

Top Job Titles	Average salary
Cook 2 salaries reported	$19.63 per hour
Bartender 2 salaries reported	$17.40 per hour
Line cook 1 salary reported	$19.25 per hour
Kitchen manager 1 salary reported	$50,000 per year
Serveur de bar 1 salary reported	$17.60 per hour

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