line cook

gérant

cuisinier

restaurant manager

brasseur

3 BRASSEURS

Les 3 Brasseurs has a great atmosphere, good food, even better beer , and a staff that truly care about each other. Many of the staff work as a team to ensure a smooth flow, especially during rush hour. Indeed, many of us have a very good relationship with each other at work and even outside of work. 

A typical shift starts by ensuring that our sections are well prepared and that we are all well equipped to deal with a rush. As the restaurant fills up we generally make sure that the tables are evenly split (as we are dependent on tips). Many of us are familiar with the responsibilities of the other (hostess, food runner, bartender). This is so that when ever one of us is temporarily unavailable, some one could easily take on the other's responsibilities. Before anyone leaves we always make sure that we have completed all our tasks and ensure that those still working have everything they need. Closing staff ensures the restaurant is clean and ready for the next day.

I have learnt how to manage my time efficiently, organize my section(s), how to handle stress effectively, customer service, and team work. These skills are key parts of the job. Without them one will lose control and fail in fulfilling their tasks.  

The hardest part of the job is performing under high pressure. This is mainly an issue at first if you are not familiar with the responsibilities of being a waiter. However, many people quickly adapt. Furthermore, there are times when we are short staffed and one has the responsibilities of two, which can be overwhelming. 

The only problem with Les 3 Brasseurs is the management. Managers and senior managers have a high turnover rate in this establishment (usually twice a year). Many times the new managers have a hard time making schedules and actually managing the restaurant. Moreover, they seem to not care about employees who are students. In my experience I have had managers give me shifts when I had class even after giving my availabilities over five times. More recently, I have been getting only one shift (on call) a week as the manager hired new employees before the "dead season." Mangers have also gotten involved with others personally, which is unprofessional and unacceptable.

A typical day at work was;
*Prepare backup for the back house
*Count inventory
*Prepare and make food items
*Cleaning
I learned how to cook better and make different foods that i haven't prepared before.I also picked up on cutting skills and food preparation skills and i learned how to work in a fast pace environment where i had to make foods within certain a certain time.
My co-workers were very supportive as i was new to cooking in general. The gave a lot of feed back and were very helpful.
The hardest part was remembering all the menu items that I had to prepare and the length of time I had to make every dish.
The most enjoyable part for me was that I was always doing something and that I had no time to slack off. I was productive and I really enjoyed cooking.I got to listen to music while I cooked and prepared foods, as I was always relaxed when working.

Serving customers, getting them anything they need.

Come in, prepare the station, serve first customers.
Explain the promotions, get them drinks and order food.
Check up on their satisfaction and make sure they have everything they need. 
Make them pay and clean up the table. To be repeated.

Easiest part of the job is knowing I'll be making money if it is busy. Some days everything goes smoothly, customers are satisfied and fun.

Hardest part of the job is not know how much. Can't make a budget plan, when it's winter there's no money to make. Juggling 40 hungry customers at once, when 20 of them want your attention right away and everyone thinks they're situation is more important than the others. Some customers are extremely rude, don't hesitate to insult the staff, make a scene. In those situations, we are rarely protected as individuals, since customers are ''always right''.

The people at 3B are the companies only saving grace. Most of the employees are incredibly easy to get along with, and are incredibly helpful. The general manager on the other hand is an absolutely awful person to deal with. No respect for availability. Has a tendency to give unclear instructions and then get mad at you for following them. While the usual kitchen manager is happy to help run food when you are busy, the GM ardently refuses any type of assistance and will berate you and get mad that you are not constantly in the kitchen to run food when you have 12 tables. All in all not a pleasant experience and not a place I can recommend working. Also the schedule does not actually reflect your start and end times as the GM wants everyone to arrive and basically start working 15-30 minutes before working and expects you to stay up to 2 hours after finishing your shift.

There are always too many servers on. Which ends up in no one making money ever. I did learn a lot about servering and bartending but that’s about it. The management was horrible they had 15 mangers within 2 years and most of them were not fit to even be hired in the first place. The workplace culture was amazing because all the staff got along with each other and team work was just impeccable But we’d often get told that our teamwork was horrible and that we’re all not good enough. We were compared to prisoners and construction works. The hardest part of this job was dealing with managers that dont care about you or your needs/ cutting your hours. 

Very demanding I had a lot of tasks help at the bar clean tables taking care of the TWO DOORS with hostess do the pass constant allertness carry plates by helping the runners because the waiters served only the drinks. I learned the Maitre D computer did all the cashes and credit machines also took care of the closing three nights a week. I learned from this organization and I am grateful. The most enjoyable part was the loud music the ambiance it was like a discotheque with food . Very pleasant atmosphere I really loved working there. The hardest part was the constant moving around for 8 to 9 hours. I lost 20 lbs in six months. Two floors with the terrace 550 capacity yes five hundred fifty seats.

A typical day: long hours for little pay. Managers are paid far below industry standard.
What you learned: you can guage the quality of a business by how quickly they hire and lose managers. This place has a revolving door. In the time I've been there I've seen 5 GMs, 8 assistant managers, and at least as many KMs leave the company. 
Management: No vision. No plan. Reactionary, not proactive.
Workplace Culture: definitely changed for the worse since January 2018. 
The hardest part of the job: Going in to work.
The most enjoyable part of the job: leaving to go home.

Every day involves new and different clients who have different wants and needs. Adapting and making recommendations in order to deliver an optimal service.

I learnt how to deal with individuals who may not be in the best of moods and how to circumvent and disputes. Making the client happy is the ultimate goal of any server.

The workplace environment was young, unique and extremely fun. Some moments of stress occurred as clients do get impatient when they are hungry. 

Making new friends and focusing on our strengths as a team in order to make the daily work tasks much more enjoyable.

I really enjoyed working with everyone on staff, whether it be my coworkers or managers. Everyone was easy to get along with. Customers were also welcomed with a smile, and so were very friendly (with a few exceptions). 
The job itself is not hard, it just gets a bit tedious and repetitive. 
I've learned a lot about managing a restaurant while talking with the managers. They are very open and helpful when it comes to questions. The hardest part is probably trying to stay busy when there is not much going on, or dealing with reckless customers. 
overall a great part time job.

I cannot blame the company for my bad experience as much as I blame the period of COVID the restrictions and the shortage of manpower 
I worked during a period of shortage of professional staff that make the operation very tough 
I am coming from a very professional background with 25 years of high standard work and a culture of quality from people locations and products that made my adaptation to the new normal and the exceptions very difficult.
I wish 3 Brewers the best of luck and hope the black cloud will disappear soon since it is affecting badly on the industry.

Top Job Titles	Average salary
Line cook 2 salaries reported	$20.00 per hour
Gérant 15 salaries reported	$54,833 per year
Cuisinier 12 salaries reported	$21.63 per hour
Restaurant manager 2 salaries reported	$22.00 per hour
Brasseur 3 salaries reported	$51,333 per year

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