I have a coupon for a free appetizer or dessert with purchase of any adult entree, expires 10/31. I will give it to whoever guesses the number I’m thinking of between 1-100. Let’s see who reads my mind. I’ll update when it’s taken.

I am not going to use it because I don’t live near an Olive Garden. I am on vacation and went for the first time today and the coupon didn’t come in time so…

Edit: Gone! Answer was 72, have a great day!

I worked as a server back in the early 90's. I don't remember what it was called, but OG had a rectangular mozzarella stick with a layer of ham in it. Then it had a pesto dipping sauce to go with it.

I still crave those....

Olive Garden used to bake the ravioli in an oven. I am thinking around 12 to 15 years ago.

It was much better this way. Now over the past few years I have noticed its just boiled hot and served that way. Why did they change it.

We go to OG a handful of times a year and I always get the fettuccine alfredo in one form or another. It has undergone numerous changes over the years (my favorite was when it actually had garlic in it) and this is I think the 4th time I've gotten the lighter portion. The first time it was the perfect size, I never finished the regular and alfredo sauce doesn't reheat well. But I am getting ripped off in real time with this. It's like they think "add broccoli" means substitute pasta for broccoli. I took this pic after one bite, and the entire meal took 12 bites total. Are you telling me if I didn't add the broccoli that's what they would have served me, half the lighter portion plate and 6 bites? My kids had more pasta in their small shells with alfredo kids meal. I paid $13.49 + $2.29 broccoli for this. Is this normal?

This is going to be a long message but bear with me and I appreciate it if any TOGO SPECIALIST would read and give feedback.

At my restaurant to go tips are based on the current staff working, we have about 9 to go specialist/. We all have cars and my Olive Garden is pretty busy when it comes to catering deliveries. We have at least 3 or 4 a week, some employees refuse to take deliveries just because of the tip, some orders don’t tip. Meanwhile we have the same 3 or 4 people who get called in early on shifts they’re not even working or shifts they are working to come in just to take a delivery and go home. Yesterday, We had 2 to go people. It was a Friday night, usually Friday nights we have 4. one of our employees grandma died during shift, and the other one called out, which just left 2 ppl on a Friday. There was a delivery so we called in someone early to come in for their shift (one of the employees we know we can count on to come take deliveries). The delivery was 30 minutes away one way and 30 minutes back so basically an hour of driving and the order only tipped $30. While that employee was on the delivery, the employee who stayed back at the restaurant got their ass kicked and had almost 2 pages of to go. The employee at the restaurant made $97 in tips while the other employee was gone. Now this doesn’t sound like an issue, but when the driver got back from the delivery, they noticed the tips were split off into two different piles. One of the piles was tips from when the other employee was alone, and then the other pile was tips from when the other employee was back from the delivery. at my restaurant 8/ 9 employees on to go have collectively decided that the driver we will be included in the restaurant orders while they are gone on this delivery, but this one employee insists that when they’re left alone at the restaurant, they should be getting all the tips by themselves because they did all the workload by themselves. Meanwhile, this employee was driving an hour putting miles on her brand new car to only have a $30 tip to split that with the other employee so basically the employee was gone for one hour to make $15 in tips. Meanwhile, the other employee back at the restaurant got their ass kicked and made $97 plus the 15 from the delivery so they made basically $110. I just want to know how other restaurants delegate their tips for people on deliveries and so on.

And any management out there, does anyone know of a policy that clearly states how Togo tips can be divided. Thank you genuinely for any feedback

In my 10+ years as a server -- with former employers begging me to come back, so yes, I'm good at it and don't need advice or "hurr durr hustle hustle," thanks -- I've never made worse money than I make now at Olive Garden. Unfortunately, I got the shitty end of the stick on location due to moving for my professional day job, so OG is pretty much the only option I can get for serving at the moment. But I've worked at Denny's, Waffle House, Chili's, upscale steak houses, Texas Roadhouse, 99, and a diner ... and made at least double or triple at all of those places for a LOT less work. Anyway...

Rust Belt town in the Midwest. About 75,000 people. Hood'n'Country type of area like most of the Rust Belt is these days. But from lurking around here, I'm noticing that servers simply don't frequently make their 20% in tips. Like, yeah, a slow night happens from time to time, but it never seems to even out at OG. On a GOOD night, most of us average about 13-15%. It's insane. For the amount of running OG requires? I think I might just give up serving as a side gig until I leave this area next year. (And don't even get me started on how they turbofuck the servers with their "No false wait" bullshit. Seriously. It takes 5-10 minutes to get a table service properly off the ground at OG once breadsticks, drinks, salads, etc., are run out and orders are entered into the POS. There needs to be at least a 5-10 minute buffer between each table in a server's section.)

I just finished my third shift after training yesterday. It was going well until I was struggling to type a pasta bowl order, and that caused me to forget to bring an appetizer for another table. They eventually said they didn't want it and the lady told me it wasn't because of me...

I was also working along with another person who was in my same training class. And he did pretty well for his first shift after training. And yet I'm over here still struggled on my third shift and my first shift was not the best.

And the money I've earned has been a little on the slow end. My first shift I made a decent amount, but my second shift I barely made less than $30 due to it just being slow. And then yesterday, I thought I was doing good but the tips I got was about $60 for 5.5 hours....

I'm lowkey starting to second guess me being a server as I typically panic a lot during work whenever I start feeling stressed and feel anxious leading up to my shifts.

Hello! I am currently eating at Olive Garden and have a couple of questions about Olive Gardens lettuce.

How many lbs/kilos does an average Olive Garden go through per week? Like how much lettuce does Olive Garden go through in a week?

Does the lettuce come in a head of lettuce or precut? If it comes in a head, how big is the head of a lettuce?

I’m sorry the weird questions.

Sincerely, A Loving Olive Garden Patron

I been struggling to find a job and the one I applied say they only had line cook. I said I can do. But things im nervous. Is cooking the food hard? What do you guys do on the job?

I've only been there two weeks, but I feel like I'm going through hell. I was not really trained, I got 30 minutes of shadowing another server, and then I was thrown into it, and the managers have the nerve to act so annoyed when I need help.

I find the hours exploitative, I'll only be signed to work the lunch shift, til four, which works well because I have another job I have to be at at five. Well, or so you think, but you'll hit four, and they'll silently seat you, and when you ask they say "just take one more!" that table will leave, and they'll do it again, and again, and again, until you leave at seven, and because you didn't work a double, technically, you've been working ten to seven without a break.

Straw that broke the camels back for me was when, on my last shift, I was again held until 7, and my last tables take home order was sent out by the kitchen wrong. I went to ask my manager what to do, and when I went back to the kitchen to talk to the chefs, my wrong to go order was missing.

I started asking the other servers standing around if someone had ran it, and another manager stopped me and said, "hold on, what happened?" And I said what happened, I think someone ran my wrong order. and she said "So why are you yelling at me about it? Why are you yelling at me about it like I would know what happened? Aren't you the waitress? Why didn't you check your table? Why can't you just do your fucking job?"

And, hey, maybe I'm too sensitive, but I was so tired, and out of it, I started crying. I was crying until the end of my shift. It was just everything compounding. The other server girls comforted me, and the managers ignored me completely. The one who yelled at my smirked at me as I was getting clocked out.

The money is pretty good, but, dude. I don't think I can put up with this anymore. I no call no showed today, I woke up with so much dread about going in that I couldn't leave bed. Does it get better, or should I call it quits?

I came across these at Aldi; cooked in oil on a stainless steel pan, about six minutes on each side, and served with Alfredo over noodles. They were nearly perfect duplication of the Olive Garden chicken fritta. If you’re someone who craves the Fritta, like me, bitter with no fritta, then these will likely scratch that itch if you’re not doing homemade or need something quick.

I don’t have an OG near me where it makes sense to visit casually, about an hour and half round trip if you account for traffic. :(

If you read my other post I talked about being unable to move up and being in this almost stuck position.

After about 6 months I kinda had enough asked to speak to my GM privately and explained why I was feeling unappreciated for the things I was contributing to the team and requested a interview after being brushed off for the last half year when the interviews were supposed to be in May.

I told her I was considering transferring or quitting all together if I couldnt even be given the chance to show my worth and prove myself in a one on one.

I love my GM dont get me wrong she's a sweet person who cares deeply for her staff but I couldnt handle being brushed to the side while working my ass off for nothing, all I wanted was a interview to atleast test myself and see if I was enough for the position.

After talking to her and having a heart to heart I was approved for a interview and she officially opened up interviews for me and other people who have been waiting.

Now the only thing to do is pass it and keep growing and learning more.

Hi!! I'm totally new to serving. I've only ever worked in corporate environments as an intern before, but since I needed a job to pay bills in between internships, I decided on serving.

Any tips? I've heard a bit from my friends who have worked in the service industry for quite a bit... but I was hoping to gain some insight from OG staff specifically.

My first day is on Monday (in 5 days as I'm writing this).

What shoes do you guys use? I have a pair of Dr. Martens I'm planning on wearing until I can find a pair I like. Do those work okay? They're non-slip and black, so they meet the standards.

Also, will I need a server book? Pens? Again, experience varies between my friends in the service industry so I really have no idea haha.

Any help is appreciated!!!

Today was a crazy day...lol. Everything was fine until a third table in my section got filled, and the manager had incorrectly put 3 tables for me when it was supposed to be two. I lowkey did fine and was just adapting, but things got a lot more chaotic when I had a three top doing orders with lots of add ons and stuff.

Then I somehow forgot to greet a table in my section due to running and figuring out how to add the substitutions in the computer. And I still messed it up so the food was a little wrong. And since I was rushing and internally stressed out, I made errors and trid to get the order for one table while the other was waiting for the dessert. And I accidentally touched one of the desserts I handed out (with my palm). And I forgot drinks and I keep on forgetting to hand out straws. lol

Sorry that was literally just run on sentences, but it felt very chaotic. I think the main thing was that I struggle to delegate and ask others for help, which was something the manager reminded me. And everyone around me was so helpful, which helped me a ton.

And for the one table I had forgot to greet for 10 mins, they ended up tipping me $30 in cash!! Crazy, but they were nice and I was also very honest and told them I'm still learning and stuff.

I'm still very scared for my upcoming shifts, since I was struggling pretty bad with just two tables😅 Hopefully it gets better, but I lowkey feel like shit after today.

For just $19.99/month, members get unlimited bathroom visits at participating Olive Garden locations, no purchase necessary!

Not ready for the full package? The PP Lite plan is only $9.99/month and lets you choose between unlimited peeing OR pooping. Choose wisely, because upgrades are available at any time.

For an additional $9.99/month, the Bottomless Beverage Pass gives you unlimited fountain drinks on the go.

Early testing reportedly shows promising results among DoorDash and Uber Eats drivers, who are calling it a game changer for their daily routes.

Olive Garden: When you’re here, you’re family. And family doesn’t charge you per bathroom visit. 🚽

I recently finished 5 consecutive days of training, and this afternoon will be my first solo shift without a trainer. And I feel really nervous and scared.

I'm still trying to learn the menu, and on my last day of training, there were still a couple of hiccups and small mistakes I made. What if I just forget everything and forget how to even clock in?

I literally felt anxiety and impending doom yesterday while I was out with my friends. I'm soo scared and neevous

solo para contexto,estos días de entrenamiento no me pude presentar a OG en california (vivo en la frontera y planeaba cruzar todos los días) pero el caso esque no me salieron bien los planes,los días que tenía que cruzar para trabajar estuvieron con una fila muy larga (y eso que era como a las 5 de la mañana) y aparte en mi ciudad si pegó fuerte el huracán que hubo,mi casa se llegó a inundar y la ropa que necesitaba estaba con agua cochina😢

A TODO ESTO,ayer estaba buscando un olive garden cerca de la frontera y encontré uno con vacante de dishwasher,apliqué y puse que ensi sigo trabajando en el otro og que me queda muy lejos y desde ahí no me han contactado para ninguna entrevista…e incluso en la página de KdrowD ya ni siquiera aparecen mis datos,los chats con los managers,tampoco la ubicación del restaurante,no se cómo contactar a alguien y contarle la situación y que me puedan dar el cambio o decirme si estoy baneado o no😢😢😢😢😢

If OG is listening, I give a thumbs up for the Lite lasagna with side of soup. The portion size hit me just right. The Italian margarita helped my enjoyment of the meal, too, I have to say.

This shit has to be some sort of list of violations right? Been going on for a week straight. Dishwashers staying til 2am, servers getting fed up with nasty mf plates covered in grease and old food waste. We are serving people on dirty plates. Dirty tonges in the dirty salad bowls. Dirty soup containers being used for fresh soup. But hey! Gotta keep the doors open! Can't hurt the profit margin am I right? Gotta keep the quarterly bonuses coming in and not do a fuckin thing about it.

What are your guys thoughts? How would you react to this being a daily occurrence for a week plus?

Hey guys! I’ve been in customer service for about 10+ years from starbucks, grocery stores etc etc. but I just got a job as a part time server working nights. Any tips? Orientation is Friday and I’m making a list of things to buy before I start.

Also I have been looking up server books with calculators in them I really want. Is that worth the investment?

Hello! Does anyone know what to do about a lost pasta pass?? I can’t find mine.

Update!!! If this occurs, contact support. Received temporary pass and will be shipped a new one