Il Fornaio Sucks Customer Reviews and Feedback

From Everything.Sucks

Il Fornaio is a chain of twenty (as of 2019) Italian-themed fine dining restaurants operating primarily in California (16 locations of its 20) in the United States.


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Former Employee - Anonymous Employee says

"I worked at Il Fornaio part-time Cons: The management made this the worst environment to work at. It was a very male dominated play and sexist. Managers were rude and unprofessional, treated everyone poorly."

Current Employee - Dishwasher says

"I have been working at Il Fornaio full-time for less than a year Cons: Dishwashers do the hardest work 10 times and i know we put ourselves in that position but at least try to keep a full team.They quit twice a week."


"I worked at Il Fornaio for less than a year Cons: Management was a bunch of cons"

Former Employee - Server/Waiter says

"I worked at Il Fornaio full-time for more than a year Cons: Management, average food, too many unnecessary rules"

Hostess says

"I worked at Il Fornaio for more than a year Cons: The managers will treat you poorly, and they will ask you not to work overtime. They will give you shortened breaks"

Former Employee - Anonymous Employee says

"I worked at Il Fornaio part-time for more than 3 years Cons: Management is unprofessional and there is lots of favoritism. Issues rarely are addressed and solved.Problems seem to get lost after relayed to management. Not a lot of opportunity for growth in the company. Tip: Don't be too good at your job, because you'll never be promoted."

Former Employee - Anonymous Employee says

"I worked at Il Fornaio full-time Cons: The salary is cheaper, too many hours for low salary, the boss promise you many things and after they will do only one percent of what they do.. A lot of turnover of employees"

Current Employee - Host says

"I have been working at Il Fornaio part-time Cons: bad management in the restaurant"

Former Employee - Server says

"I worked at Il Fornaio part-time Cons: Company puts tips on check so everything is taxed"

Current Employee - Server says

"I have been working at Il Fornaio part-time Cons: High stress, the work of a fine dining restaurant with the pay of a chain restaurant"

Dishwasher (Former Employee) says

"Sucks, over worked. Always busy on holidays. Low hours. They can change your schedule on the fly. They make it a big deal if you call off sick for work."

Delivery Driver (Former Employee) says

"It took for me to threats them with csa to pay me my money this company is a all round joke and will take the life and soul out of you so accept at your own risk"

Server (Current Employee) says

"Good place to get your foot in the door in the restaurant industry. Not a place to work for in the long term. Management needs to improve drastically."

Waiter (Former Employee) says

"I don't recommend this place because at first they call you to work to a trial, and when you go there they don't look like you work, then with the excuse that you don't have enough experience, they don't call you back and they don't even pay you. They already know who will go to work in stead of you the next day and the latter will be exploited just like they did with you. Cons: Exploitation"

Dishwasher/Prep Cook (Former Employee) says

"not the best place to work could be if you know someone who works there who can get you a position as a server or waiter but never go back into the kitchen Cons: not the best workers"

Assistant General Manager (Former Employee) says

"Apathy is the managements great strength. Being accepted in to a culture is be quiet we know what we are doing. Very depressing working environment."

Food server (Former Employee) says

"Don’t waste your time is a waste of your talent move on. There are better things out there with better pay and more respectful management to their employees. Every time there is a meeting is about how to take away the very little benefits that employees have, and I don’t mean really benefits. They will fix your schedule so you won’t put more than qualifying hour for benefits."

Banquet Server (Former Employee) says

"Aprendi muchas cosas y tienen buen ambiente laboral Cons: N/A"

autista (Former Employee) says

"molto stressante, gestione esigenze clienti,buon rapporto con colleghi di lavoro,la continua concentrazione per la guida del furgone,essere in contatto con la gente"

Busser (Former Employee) says

"They make stay for a single guest after closing hours. One time I had to stay 3.5 hours after closing just for one table! The employees here come last. Cons: not enough hours, bussers aren't treated with respect, tips not shared fairly"

Hostess (Former Employee) says

"I also learned a lot about myself and food here. I adored my coworkers and this was my first real formal job. I don’t regret working here, but I do regret not speaking up about my hours. Cons: Not enough hours."

Food Runner/Busser (Former Employee) says

"If you have any self respect, don't work here. There were many managers that worked there during the time I was employed. That is never a good thing in a company. The GM is the type to just allow things to keep happening the way they are as long as they sort of work. No improving as a company or trying to work better as a team. He just wants to stay afloat, that's it. Whenever we got some like new spoons that we needed for a while it was like,"wow! Look at that! New spoons!". He did not stay on top of things like that or even care to ask the employees what they needed to do their jobs. A lot of simple stuff like that was overlooked here."

Deli Assistant (Former Employee) says

"Nice place with opportunity to grow up, food with great quality, flexible hours, otherwise the boss is very strict and you must be hardworking and fast Cons: work under pressure"

Bartender/Server (Former Employee) says

"A well recognized fine dining Italian establishment. The restaurant demands that you know all ingredients of every item. A very diverse work group. Solo based performance. The money you make is based off of your performance and the help of others is hard receive. Very cut throat environment, in which shifts can be hard to come by. Cons: Hourly is less in Coronado, hard to get even 30 hours in the off-season, be prepared to be an outsider, not very welcoming."

Server (Current Employee) says

"What I enjoy most at Il Fornaio is when my guest leave with great satisfaction with my service as a waiter and great experience with the Italian cuisine."

fattorino magazziniere (Former Employee) says

"Dovrebbero pagare il personale ed i salari aumentarlo per il lavoro svolto... Ho fatto piu mansioni senza essere onorato il giusto... Cons: Il capo che si sente un re"

Commessa (Former Employee) says

"Gruppi lavorativi organizzati bene. Esperienza interessante!!"

Banquet Captain/Server (Former Employee) says

"Decent food, quality has declined drastically since I last worked there. High turnover. I looked forward to moving on from this store. High volume, stressful place to work."

Dishwasher (Former Employee) says

"You have the same routine every morning / afternoon, 2 dishwashers per shift except weekends you have 3 dishwashers. You have the chance to move up to the line cook area."

commessa alimentare (Former Employee) says

"il lavoro sarebbe potuto andare bene se non fosse stato per gli altri dipendenti che cercano continuamente di scavalcarti,di scartarti e di farti apparire sul lavoro incompetente solo per dare voce ai loro tornaconti Cons: nessuna pausa"

J. Shifman says

"Probably the worst decision I've made. Not worth the money whatsoever. I've gotten more opportunities from Twitter. Don't waste your money. Just hustle on LinkedIn. Basically lit like $500 on fire."

Irma Norman says

"When COVID19 hit, all of our jobs cancelled. Since large assemblies of people were banned at the local/state/federal levels, we were not getting any new leads or bookings. We asked TheBash-Gigmasters to "share the burden" and suspend our account for a couple of months, and let us reinstate with the same account credit later. They refused, saying "you can suspend your account, but will continue to debit your annual membership". In other words, THEY CONTINUE TO MAKE PROFIT FROM VENDORS DURING THE COVID19 crisis. (By the way, their competitor GigSalad offers this "suspension" feature with no hassle to the vendor.) Apparently TheBash-Gigmasters will squeeze their Vendors for better profits. Vendors are at the bottom of the food-chain.. They even sent all Vendors a notice, "encouraging" us to refund non-refundable deposits for the cancelled events (which we had already done), "so customers can use it for a future booking". TheBash would have Vendors pay ALL the burden for the COVID19 crisis, not customers, and certainly not The Bash. It would seem TheBash-Gigmasters is Profiteering from the COVID crisis. ****** response to GIGMaster's March 18th reply below***** Despite your elegant words, your actions prove that YOU ARE PROFITEERING ON THE COVID19 virus, making Vendors suffer the entire loss. We Vendors are in this crisis for MONTHS, and you offer TWO WEEKS? And, the employed vendors you mention is either a lie, or they have business that can function in this new virtual world. We are a band. The services we offer are punishable by fine/imprisonment by State/City. I await an HONEST reply, not your marketing B*^#!@it. ****** response to GIGMaster's March 30th reply ***** Now they want to "talk to me individually", probably to buy me out, and shut me up. Not falling for that, GigMasters. If you have a good solution it should be published here where all can see."

shaul says

"the bartender was disgusting , unprofesional and rude"

Wayne McClellan says

"No way to contact personally. No way to ask questions. Took WAY too long for a response. Will not use again."

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