host/hostess

server

line cook

kitchen helper

cuisinier

CORAS BREAKFAST & LUNCH

The location was great, right smack dab on a bus route only minutes from a bus depot/sky train station. 

The hours, well it’s nothing about being new or in training. They simply don’t have it. To offer you

Looking at their scheduling, even those who have worked there 2+ years (as opposed to a handful who have been there 1-2 months or less) even they only work 24ish hours. Per week. Sure sure. They are servers and get tips. But tips are not a guaranteed income. No one can rely on tips to pay rent and living expenses. 

Hostess/hosts make minimum wage, which I guess is common in most places, but the thing is you may work 2 shifts 7-8 hrs ish. Or like 3-4 shifts totalling 12-13 hours. How?

Well you apparently get a shift like 10:30 am? But it’s end time is random. It’s when things get done. That could be 3 pm, 3:15,3:30 etc. so. Unless you work “5” hours there’s already no lunch break, or any breaks…. But at 2:30 pm you have no way to know if you will work until 3:30 pm or not…. You could end up working 4 hours and 58 mins…. No lunch break… not 5 hours…. But even if they don’t want to do breaks… you are human. You get hungry. This place is so busy that you don’t really have a spare moment to stand still never mind eat a bite. You really don’t. I spent 1+ hr trying to go to the bathroom because every time someone was using the staff room, or you had 1-3 tables leaving and you needed to clear them so they can be seated as quickly as possible. I needed to use the bathroom. Around 12:45 pm. I didn’t get to go until almost 2:20 pm. This place is so busy on weekends. 

The hours. Your shift could be like 11 am but you go when work is done. So. You could end up leaving at 3:10 pm (4 hrs 10 mins) or less… shifts is sparse. But the length of your very few shifts is also unknown. It’s so unpredictable how much you’ll make working here

The team. The team is amazing. And everyone is so patient and helpful to each other. No one goes “it’s not my job” which is nice n

But honestly. Long time staff work 3 shifts approx and are 6-7 hrs long. New staff work like 2-3 shifts and they are about 3.5-5 hrs long. My first week was 12 hrs (3 shifts, 3,4,5 hrs) my following week was 13 hours (spanning 3 shifts). Not enough hours at all. 

Menu prices are high. Not sure why they can’t afford to give just a little more hours but food industry did take a huge hit during covid so I’m sure everyone has their obstacles. 

If you are living at home/student/don’t pay rent/retried, this would be a nice amazing job. Close knit, short shifts, very accommodating schedules, and you never work past 4 pm. It’s breakfast and brunch only. 


I totally would of stayed. If they had the hours and offered shifts long enough for lunch breaks to be offered (since it’s unpaid… not sure why shifts can’t be scheduled long enough to provide people with option to have a lunch break?)


The chefs were all super friendly and helpful and always with a smile. 


The place itself was great.  

Same with the owners of this location they were nice and helpful and friendly. They both work super hard to make this place successful. 

For starters, they only offer you one shift per week which is not enough! And if you have a personal commitment on the day you typically work, then they don't give you another shift that week even though you make yourself as available as you possibly can! When I started, I asked about adding more hours and I was given a very vague answer saying that the industry is hard to predict but it became clear that they never actively considered giving me more hours because they never brought it up, at the same time my coworkers were given many hours! And the general manger is never there, which to me is not good practice! And they have poor communication because the management don't communicate time off requests or scheduling changes or availability changes to each other, as the back of house manager makes the schedules! But the icing on the cake came when they literally asked me to skip a shift without giving an opportunity to make up that time! I never ever heard a manager do that in my entire life! And their reason was because it was "slower than usual", but they sent it so early in the week! And then it seemed like they wanted me to do it on a regular basis! Asking someone to skip a shift is unacceptable, not dignified, and unprofessional! Don't waste your time working here, there are places out there that will value you and will treat you with dignity and respect! 

The application process was smooth through Indeed. I was contacted within a few days and interviewed shortly after. I was offered the role but had to wait about a month for full-time shifts. Training was fast-tracked due to my prior experience, allowing me to take tables quickly and start earning.

While the location was busy on weekends, weekdays were slow. However, I sometimes made as much (or even slightly more) during weekdays than weekends. During these shifts, the work environment was much more pleasant and effective when working alongside the kitchen manager or other BOH members, away from the more challenging team dynamics.

The main challenge was the limited management. The kitchen manager handled FOH issues, which often went unresolved despite repeated attempts to address them, creating a stressful and for the most part toxic atmosphere. The food quality was average and expensive, generating good tips but not great value for customers. Overall, the location has potential due to its brand recognition, but ongoing management and organizational issues may impact long-term employee satisfaction and retention.

You didn’t know when your shift was it was not posted you had to call in every time . They didn’t give you proper size shirt to wear . You do what you’re told but seems it’s not good enough you get hired as a certain position and you don’t do it . No one there really wants to help you learn the ways there, way way tooooo many people hired , super small break room I’d say small small closet. 
There is no constructive criticism there all
Of a sudden you’re getting fired no talking to , no write ups no warnings and no teaching if you do something they don’t like or not doing their way . It would be way better if it was way more organized for getting calendar of your shifts or have them posted in break room and you get more hours there it was a waste of time working there 

What is the best part of working at the company?
Worst place to work,  the boss's are rude and disrespectful to their workers.  Very disorganized and a toxic environment.  

What is the most stressful part about working at the company?
The boss's are constantly  yelling when the restaurant gets busy. It becomes stressful to the workers and the kitchen is dysfunctional.  Way too much chaos. 

What is the work environment and culture like at the company?
Chaotic and disorganized.  There is no guidance and next to no training for new hires.  Everyone has attitude and not too much team work 

What is a typical day like for you at the company?
Stressful and way too much drama

The managers I worked with at Cora's were absolutely wonderful. Very understanding about personal matters and preferences, and willing to work with you to find out what works best for you, whether it be position or schedule. Co-workers were also incredibly supportive, and had good senses of humor. The work itself is also relatively easy in general. But while the tasks are simple, the frequency at which you'll have to do them, as well as keeping track of everything during a flurry of orders, can get very, very intense. Especially weekends and holidays. Only work here, or in any kitchen for that matter, if you are capable of keeping a cool head and working under immense pressure.

What I do on a daily: 
- Interact with costumers
- Take costumers to their seats
- Clean tables/bussing
- Cashier work

What I learned:
- How to be assertive with costumers
- Costumers will always be right
- Always treat costumers the way you want to be treated if you were to walk into a restaurant

Management is good, manager is very nice and leant. Doesn't judge anyone in any circumstances, always respects your actions and what you have to say, Hardest part about this job is having to run around non stop because we are usually busy, but other than that people are nice and everybody can work well together as a team.

My experience with this job was largely saved by the people working with me. While the owner/manager was nowhere to be seen the vast majority of the time, he soon appointed a new manager who was genuinely wonderful and cared about his employees. The staff all became good friends to me, and I still keep in touch with many of them. Sure, the workload (specifically for hostesses) was tremendous, but everyone helped out and overall, the experience left me with an appreciation for the service industry.

Working at Cora’s was one of the most difficult job experiences I’ve had. The work environment was extremely toxic — management created a suffocating atmosphere where employees were overworked and underappreciated. Breaks were rarely, if ever, given, even during long and exhausting shifts. Instead of leading professionally, the boss would spend time gossiping with certain coworkers, which only added to the negativity and lack of respect in the workplace.

Overall, the culture was draining and left little room for growth or even basic comfort at work. I wouldn’t recommend this job to anyone who values a healthy and respectful work environment.

What is the best part of working at the company?
I loved to work with a fast paced environment and helpful team.

What is the most stressful part about working at the company?
No, I don't think anything stressed me out at the work

What is the work environment and culture like at the company?
It is more of a professional during the work while we also crack some jokes to entertain others.

What is a typical day like for you at the company?
It is mostly like getting to job then completing orders and then preparing for the next day and all other stuff

Top Job Titles	Average salary
Host/hostess 3 salaries reported	$16.00 per hour
Server 2 salaries reported	$15.75 per hour
Line cook 2 salaries reported	$16.44 per hour
Kitchen helper 3 salaries reported	$16.42 per hour
Cuisinier 3 salaries reported	$17.50 per hour

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