line cook

cuisinier à la chaîne

server

plongeur

cook

Route 42 Diner

If you’ve ever wondered what it feels like to have your serving skills slowly collect dust, this is the place. Walking into the building somehow made time move backwards. Instead of serving tables, I spent most shifts cleaning, stocking sides, scooping ice cream, making donuts, and blending milkshakes—occasionally squeezing in some actual serving when a table appeared.

The atmosphere? Imagine listening to the same 1950s playlist on an endless loop for an entire shift, then multiply that by ten. By the end, I knew every song by heart and still wasn’t having a good time.

Management felt disorganized, and the lack of business meant there were rarely enough tables to make the job rewarding. This might be a decent place for someone learning the basics of serving or someone looking for a slower-paced environment. But if you’re seeking a fun, fast-paced restaurant where you can actually use and develop your serving skills, you’ll probably leave wondering why you spent more time making milkshakes than serving guests.

The management is completely unfair to their employees. Employees are often jipped in pay (not getting what they worked for) and their tips stolen. Tip-outs are always late by MONTHS, and within the tip-outs are much less than what is deserved. Environment is horrible, everyone competes for tables and steals from other employees. Management is never around, expects 16-18 year old hostesses to do the management job that the supervisor can't do. Awful.

Prepare side duties before shift, greet, take orders and serve customers.

How to provide productive and friendly customer service within a dining area. 

Management is family owned which has its pros and cons. 

Co-workers are like family.

Hardest part of job is new management, making mistakes within the kitchen.

Enjoyable part of job consists of working with a loving staff, in a different and cozy restaurant.

-  Management seems to hire only International students who barely speak English & barely know how to cook
- Kitchen staff don’t know how to run a line or time meals for each table 
- No safety training when dealing with cleaning products 
- No paystubs available to confirm hours worked and rate of pay 
- Owner watches employees via video offsite 
- Tips not shared
- Hours are not consistent 
- Staff are not treated fairly

working here was good for the first little while. After working here for the first few month owner of the dinner started to show his true colours, he was very sexist toward women. started to disrespect women. the employee's were wonderful to work with.

Wish I could give no stars. Nasty management and supervisors. They expect everything and more from their employees but won’t give you the same in return. Teenage employees are over worked and availability is never respected. 

At first i loved the job then 6 months in i would get treated like i was nothing and knew nothing. From there it just got worse to the point where people were treating me like i just started and by that time is was not a fun time to work at.

1st owners awesome
New owners awesome although the manager was horrible nasty degrading actually verbally abusive ...worked there for 7 years loved my job 1st 3 until new manager unfortunately..not a good work environment

I wasn't here for very long but I was very impressed with the attitudes of the staff and management. I found them to be forthright, transparent, and kind. Good working environmwnt for anybody! 10/10

- Bad shifts
- No hours
- 1,2,3 hour shifts
- Management was bad
- Didn't give time off, would yell a lot
- Wasn't constructive criticism, and this made co workers feel uncomfortable
- too many cameras

Top Job Titles	Average salary
Line cook 7 salaries reported	$20.10 per hour
Cuisinier à la chaîne 5 salaries reported	$20.10 per hour
Server 2 salaries reported	$17.80 per hour
Plongeur 3 salaries reported	$17.60 per hour
Cook 3 salaries reported	$20.10 per hour

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