2510 Restaurant Employee Job Reviews in the United States

"I worked for 2510 for less than a year. I was hired on the spot during the interview. I applied as a baker, but was told they weren't looking for a baker but needed a line cook. I was in need of a job so some income is better than none, even if it wasn't what I wanted. On the day of orientation I knew the moment I stepped into the kitchen it was going to be poor place to work. It is poorly lit, grime in all the cracks on the floors walls and equipment, there was and still has strange new odors every week. Training is done with someone who knows the station. They are not people who have any training experience. I was done with training after two weeks and it took me two months to actually feel confident in what I was doing. I was lucky to have personal experience with food. I know basic techniques and knife safety. Other people have no idea how to use a knife or how to handle one safely. Many of the new hires try to use our knives like meat cleavers and chop straight down expecting a clean cut. Then after they smash the food they go to the sharpener and grind away the heel of the knife making a crescent. After I felt comfortable, I began to notice many unsafe food practices. I had to go online and lookup the food code to learn many of the things we do every day are in direct violation of food safety standards. It is not common to label and mark food with a seven day expiration or even something as simple as labeling what it is. I often have to smell or taste what is in containers to figure out what it is. Food is often left uncovered causing food odors to mingle and cause new and not-so-exciting flavors. Equipment constantly breaks down. The sham has almost burned down the building. Coolers break down and don't hold temps but we still use them. There are constant slip hazards such as food on the floor and ice on the freezer floor. All of these issues fall on the deaf ears of management. If they don't like what you're saying, they walk away from you."

"I was head cake decorator; decorated all cakes, cookies and cupcakes."

What do you like about working at 2510 Restaurant?

"I was free to use my creative ability, make up new desserts, was able to order things used in my job. My manager was extremely nice as were a few other in different departments."

Do you have any tips for others interviewing with this company?

"Avoid it. Any problems brought up is nothing but a sounding board to them. Nothing changes, gets better, or gets accomplished."

What don't you like about working at 2510 Restaurant?

"Having to clean up after another part time decorator constantly was very tiring. My manager didn't like confrontation, so when some employees caused constant problems, she did nothing about it.Some managers were drinking buddies with staff and in turn those employees got preferential treatment. Employees not being able to fill out a simple cake order form, when all you had to do was circle the item. Finished cake orders were put in a designated cooler section specifically for cake orders, and I'd come in to see that someone would place full sheet pans of food directly on top, crushing the cake box. Raw uncovered chicken being placed directly above finished cakes in freezer bins, and raw onions and bacon being placed directly above and next to finished cupcakes in the cooler, absorbing onion smell and possible raw meat contamination. All of which was reported to management. If you get a break, you'd better bring your own food because as an employee, you are the last person to get waited on... even if you are punched out and a customer there after your shift you are still the last to get service. Low pay, and they are constantly trying to pay you for extra work in food vouchers. When the manager took the side of a decorator who ruined a $500 wedding cake and left it for someone else to fix, that was it. I quit."

What suggestions do you have for management?

"Clean this place up. Practice better sanitation. Do not put raw uncovered meat anywhere near other foods.Do your job! You are not managing if you do not correct problems and avoid things. It was said that the owner could here everything that was said in our department from his office, but he also did nothing to get his managers to correct any problems either."

What do you like about working at 2510 Restaurant?

"the hours were ok. I liked making the soups. salads were ok."

Do you have any tips for others interviewing with this company?

"try to find a different job,because this place is a dead end job, and they think you are their slave. worst place I ever worked"

What don't you like about working at 2510 Restaurant?

"the managers, going out drinking with the employees that barely did anything, those were the ones that got the raises, and they were the ones stealing managers included. they didn't treat everyone equally."

What suggestions do you have for management?

"I would push more sanitation and sterilization. I would hire enough people to due the job,and not expect one person to do three peoples job. the people that worked harder give them a raise instead of the ones that were stealing, and not showing up for work."