quality control manager

Constellation Brands

I was temping in R J Spagnols, Kitchener for 10 days to cover for a sick worker. I must say that fellow employees are a better than the usual crowd you expect meeting in factory settings. Working hours from 7 AM till 5:30 PM (10 hour days). They don't have a clock in machine, rather, if you're not at your work station at 7 AM sharp, they cut 15 minutes pay from your pay!!! The wine making kits line has to operate from 7 till 5.30 with no stoppage. A perm comes and takes over from you for the 2 breaks and 1 lunch break. You keep working most of the times beyond 5.30 PM. If you have other arrangements like what happened to me once, the production manager didn't like it at all. Next day, I was 10 mins late for the morning shift because of an early morning accident on the 401 and I commute from Guelph. The same day, a worker asked me to stay beyond 5.30 PM to finish the batch. I accepted, I inquired about payment, he informed me that they round up the overtime minutes if less that 15, to 15 mins. Next day, the manager himself asked me to stay beyond 5.30, for which I accepted and stayed for 30 mins. 
However, much to my amazement, when I got the email that informs me about the hours I worked, I noticed that they cut 30 minutes from my overtime pay. I emailed the manager, only to inform me that I've been late twice (which is a lie) as I was late only once and @ 7.10 precisely, I was there on my work station! What does he do? He forwards the email thread to the temp agency that gave me the assignment, compalining about me that I was twice late. So, I remembered, that on Wednesday morning, I had to urinate before my work shift started, this entailed a delay of 1 minute only from being physically at my work station. The management considered it another delay and cut 15 minutes from my already measly pay of $12 Hr!!! 
what happened to this world? is there no compassion for hard working people any more? Management spend their day sitting down on their desks in an AC room, while us workers, have to sweat it out on the shop floor as they're too tight to invest in an AC system for their workers on the shop floor! 
This experience left a bad taste in my mouth, and made me realize how some companies treat their workers (especially temps) as slaves, R J Spagnols Kitchener is one of those companies. Avoid if you can, unless you like to be stripped of your hard earned money!!!!

Management is terrible. If there's an issue the manager doesn't address it with the person, instead she talks about those people behind their back to other merchants and customers. Instead of trying to talk to that merchant about what is being done wrong, she reduces your hours and makes you feel uncomfortable in the store until you are forced to quit. A lot of the times you are alone in the store and you cannot go to the washroom. Most company policies aren't followed, such as two merchants are supposed to be in the store during load, which is when we receive our order of wine for that week, due to safety reasons. There is never more than one person in the store during that time. There is no wine allowance. All we get is wine issues which are chosen by the company and we have to fill out a homework sheet on it and if the manager doesn't like you, she will take your issue home without telling you. The wage is not competitive, it's only .25 cents over the minimum wage which doesn't really make a difference. Its an extremely boring job and the company is terrible. You have to work a minimum 5.5 hour shift to get a break. Anything under that you don't get anything. All this company does is take advantage of you. They also don't tax you properly and when you ask for additional tax to be taken off, you get ignored and end up paying a lot of money when you have to do your taxes for that year.

Everyday is always different it keeps you thinking. We will have different company's coming into Inniskillin and Jackson Triggs that are all looking for different experiences within the food and wine industry and that's what we strive to give.
I have become a better cook than I could have ever hoped, I have learned a lot about organizing myself in my own situations. I have also learned a lot about making sure i`m ready for anything that could happen (ie. Dietary concerns, extra people showing up, ect.)
Management makes things a little tough sometimes because there isn`t a lot of communication between front and back of the house, makes for difficult days sometimes. Co-workers are as well trained if not better than I am, most have been on the team for a long time very tight knitted group.
Hardest part of the job is trying to keep the chef happy, very high standards are set in the kitchen.
Best part of the job is the atmosphere working one on one with costumers for the most enjoyable experience we can give.

Company should have two or more paid employees on site at all times 
Company should change uniform style 
Company should have safer work conditions 
Company should allow the store manager to operate fully all responsibility and to ensure style of the team 
And for continued success and profit and sales 
Company should provide all part time and full time staff With all Shep-ell and also 
union support and adhere to safety and legal standards 
Company should encourage transfer from Canada to USA , or other destinations for progress of success and career directive. Plan .
Company should provide a safer security of proceedings and swift effective standards .
Company should have security camera 24/7
Several other pointers .



I left on good terms .
Resigned . 
I have references .
Thank You

I enjoyed working for this company. The employees and staff were so helpful and respectful to each other and made me feel welcomed. I learned to do my job quickly safely and the importance of working together as a team to help each other. We made sure that we were always aware of the strength and weakness of each other and to give a hand whenever needed. The hardest part of the job was leaving. The proximity and time was my ideal working hours since I was able to start early and finish early. I could still be home in time to greet my kids from school.

Poorly managed production team.Never know what product is running until last minute.Head winemaker has no clue how to run a commercial winery(very large volume).Production manager is very heavy handed and is a spiteful individual.Company does not follow Collective agreement and this causes a lot of friction on the shop floor.Workers feel they get no respect from Management.Management running place into the ground.We are supposed to be the largest Winery in Canada but are run like a Mickey Mouse operation.

Worst company i have ever worked for. Middle management bully and try to make stafff do illegal things such as serve alcohol off site to try "boosting sales" micro managed and have little regard for family life. If you like constant harrassment and never having another long weekend then this is the job for you. They promise bonus but it is paid out 6-9 months after the quarter ends.

Ive never witnessed such a poorly run company. Hopefully they will all be closed due to grocery stores being able to sell wine and beer.

Working in a downtown location in Ottawa, it was demoralizing everyday to aid the alcoholism of the homeless population.  They would come in wasted with a tim hortons cup of change and management would insist you serve them so as to not lose a sale, EVEN THOUGH IT IS ILLEGAL!  This job gets around so many legalities because they think their store level staff are stupid.  The minute you bring up the labour board they threaten to take you off the schedule.  They manipulate and use coercion to get you to do job tasks that you arent comfortable doing.

All that matters is that you reach their targets which are generally 15% more than LY. If you don't, your a terrible employee. One shop went through 3 managers in one year because neither could meet the high targets. Why? Because and LCBO opened up next door. Had nothing to do with managers performance. Can't compete with a big-box liquor store.
Managers are paid peanuts. Avg salary for a manager is $15 an hour. Managers in similar roles else where make much more.

- I would open the store and count my cash
- Get the product set up for display 
- Make sure all products were in the right spot with the labels showing 
- Get samples ready
- Answer any questions that costumers had about a product 
- Try and up sell a product 
- Communicate with my co worker when they come in for their shift
- Stock product and count the stock that we have left in the back
- Fill out order sheets 
- Count the cash at the end of my shift and keep all debits and visa receipts for records for management

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