Every soup, sauce, dressing and marinade is fresh and from scratch. We hand-make every eggroll, bread every chicken breast, grate our cheese, freshly dice our vegetables, and make our famous mashed potatoes from scratch throughout the day. We source not only the highest quality ingredients, but also those that are sustainably grown, harvested and raised that meet our specifications, whenever available. We hope you will taste the difference. Our restaurants are not allergen or gluten free environments.
Menu items may be prepared using shared equipment and fryers allowing for cross-contact with allergens and other ingredients. For these reasons, even when specially ordered, we are unable to guarantee that a menu item will be free of any allergen. Using the last of their savings, they opened a small bakery in Los Angeles to sell their signature cheesecakes.
The original cheesecake inspired their son David to create an original restaurant, unique to this day, and in , he opened The Cheesecake Factory restaurant in Beverly Hills, California.
Unfortunately, this restaurant is not on the OpenTable reservation network. If you like, we'll notify you by email if this restaurant joins. No photos have been uploaded for this restaurant yet. At present, The Cheesecake Factory - Houston has no reviews. Please add a review after your dining experience to help others make a decision about where to eat.
Skip to Main Content. Overview Photos Menu Reviews. The meal plan is kinda dumb as well, 5 bucks a week and you get one meal a day when working from a limited menu, just make it free guys. Faking the company policy thing gets under my skin.
I absolutely loved what I did and loved my coworkers, but the management and other staff don't seem to have any respect or care for the bakery. You will almost always be slammed, often working without proper supplies and ingredients needed to make desserts and drinks and clean machinery. Servers will breathe down your throat and demand their tickets be prioritised over anything else.
Management will ignore you asking for help and then shame you for struggling. Lots of workplace hostility. It's an extremely anxiety inducing position, and is one of the lowest paid positions in the restaurant on top of not being tipped, so don't expect any help from anyone besides the bakery and maybe your cashier if you're lucky. Someone calls out?
Tough luck, better hope you're not slammed. Don't expect training either. You'll get a day or two, then never finish because it's too busy and theres hardly any incentive for your trainer to actually train you not that I blame mine at all, during a rush it's fight or flight.
Legally entitled to breaks? Tough luck. They won't even allow breaks if you work under 6 hours, even if you're off from that by a sliver. There are obviously some exceptions to this, some of the servers ARE very kind, and we had a host that was very friendly with us and willing to help out, but other then that it was terrible.
Please look elsewhere for a position, at least until management can sort itself out. Pros Coworkers. Cons Management, lack of legally required breaks, scheduling, training, hostility. Na Sr. Great company to work for. I had a Bad experience working here. The Higher ups and Management do not care about their workers. The only good part was that there were so many employees you could always pick up a shift. Jobs at The Cheesecake Factory. Terrible place to work.
Too many options and no listed prices makes it confusing for customers when they recieve large bill and can't afford the tip. Max capacity for diners is more than the line and staff can keep up with. Poor management only makes it more stressful and discouraging to other staff. Pros Half off subpar food. Cons Everything. Managers are mean and the only reasons I stay is the money and it is constantly busy we are overworked.
The guest are friendly and most of my co workers are friendly. Too many opportunities, too big of menu. No support from ADO. Too much red tape to go through when trying to fix, broken equipment.
Need to minimize the menu in order to get properly staffed. It was ok. Coors Light. Michelob Ultra. Angry Orchard Crisp Cider. Ruffino, Italy. Sofia, Brut, California.
Domaine Ste. Michelle, Brut, Columbia Valley. Chandon, Brut Classic, California. Seven Daughters, Italy. Chateau Ste. Michelle, Columbia Valley. Chapoutier, Belleruche, France. Coppola, Emerald Label, California. Emerald Valley, California. Kim Crawford, Marlborough. Kendall-Jackson, Vintner's Reserve, California. Chalk Hill, Russian River Valley.
Calera, Central Coast. Shadow Hill, Columbia Valley. Zolo, Reserve, Mendoza. Robert Mondavi, Napa Valley. Additional nutrition information available upon request. Served with Avocado Cream and Salsa Verde. Served with Sour Cream and Sriracha Mayo. Crispy Wrappers Filled with Spiced Chicken. Served with Cilantro Dipping Sauce. Lightly Breaded and Topped with Parmesan Cheese.
Served with Ranch Dressing. All of Our Appetizers are Perfect for Sharing. Served with Avocado Cream and Salsa. Garnished with Guacamole, Salsa and Sour Cream. Served with a Tamarind-Cashew Dipping Sauce. Served over a Creamy Marinara Sauce. Enough for Two. Fried Light and Crisp.
Served with Garlic Dip and Cocktail Sauce. Factory Nachos. Buffalo Wings. Soup of the Day. Consuming raw or undercooked meats, poultry, pork, seafood, shellfish or eggs may increase risk of food borne illness, especially if you have certain medical conditions.
Appetizer Salads. Kalamata Olives on Request cal. Tossed with Our Vinaigrette. Lunch Specials. A Chop House Hamburger. Smokehouse B. Ranch Sauce. Served with Lettuce, Tomato, Pickles and Onion. Served on a Brioche Bun. Combined with Fresh Mushrooms, Garlic and Spices. Served on Grilled Brioche Bread. Served on a Grilled Bun. Lunch-Sized Portions are Available until P.
Lasagna Verde.
0コメント