Unprofessional - Busser/Runner Outback Steakhouse Employee Review

Flexible schedule, but weekends still required.

Late night shifts made the most money.

Overall, it was a friendly work environment with supportive coworkers and opportunities to grow for people who are willing to learn and work hard. The kitchen experience is great for improving speed, teamwork, and handling pressure during busy hours.

the workflow and hours can be very dependent on the high season. During slower periods, shifts and business can fluctuate a lot. Another challenge is that the restaurant was often understaffed, which sometimes made the workload heavier for the team, especially during rush hours.