Boathouse Seafood Restaurant

Some bad decisions definitely happened in the new west location which explains why everything changed and why everyone that are hired along side me are new. The management is new, entire front house crew is new, back kitchen is new, everything is brand new and work awfully together. Management never communicates details to you nor talk to you one on one to train you or update you. 
They have no idea how to help servers and don’t know how to install a useful and practical work culture. Definitely one of the messiest places I have worked at especially they are unionized and considered to be “upscale dining”. When it gets busy, everything derails, angry customers starts arising, and attitudes from a particular manager start to show. 

Work place is clean and professional.  You are paid on time in both cheques and tips. Managers, chef, and employees are very professional. 
However, they are very under staffed and managers put as little people on shift as possible. From an employee's point of view, working there can get very difficult on days that are under staffed. But as long as we are able to get through the night, the managers won't bother scheduling or hiring more staff even if it will make it a lot better for the rest of us. It is also hard to move up. If you start as a host, the managers will keep giving you excuses not to move you up to a server. They would rather hire an experienced server over moving a host up.

I worked there for 3 years, barring a 6 month hiatus where I quit, worked elsewhere, then reapplied for a different position. Granted, this was my first serious job, but I have so many fond memories of it. The people who I worked with were fantastic, and taught me something important about working in the restaurant industry. The management is excellent, and if you put in the hard work they'll always have your back. If I still lived in Richmond, I'd probably still be working there.

Okay if you want something casual, like if you’re still in school. Coworkers are great. Management is great on good days. When they’re having a bad day you wish you didn’t work there. Tips are actually pretty decent. They like “yes men”, they don’t like it when you voice concerns or disagree with decisions. At the end of the day it’s not terrible, but also not a place where you’re excited to go to every day.

Higher ups above management level stress to cut hours and in turn provides stressed and overwhelmed employees. Managers have massive admin work and checklists to do on top of cutting staff and maintaining labour. Culture was good but i've heard it wasn't in other locations. Culture is brought up by the team in place.

Busy in Summer and Holiday Season.  Standard Corporate restaurant experience with an American company owning the franchise, so lots of sales targets and other standard goals to keep head office happy.  Decent if you keep your head down and just do the job.  Decent out of work social culture.

Seems I cant give the true details because its deemed negative, but negative is truly all it was. Don't waste your time. Bad training, bad cleanliness standard, bad tech for orders and payments, bad timing for food, bad management. nothing more than a recipe for chaos. better jobs elsewhere

But definitely also not the best. Top-level management doesn't really care, but the day and floor managers are seriously fantastic. Tough place to work because you have less than 0 autonomy, even more so than most restaurants.

This restaurant not only gave me valuable knowledge and experience of the service industry, it also gave me confidence to work in the service industry.

The work environment was not particularly the most organized or formal, but as a first job, I can't complain. Met a lot of amazing people and if they see this I hope they're doing well!

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