cuisinier

surveillant du service alimentaire

serveur au comptoir

directeur de restaurant

commis de cuisine

Edo Japan Restaurants Ltd.

Besides the delicious food, the work environment was also pleasant. I had worked at Edo for nearly two years to understand how everything runs, and I still love the franchise and the brand name. It is a very sanitary workplace - no grease. And everything was made fresh. Taking orders was simple if you are a personable person, I hardly got any complaints or rude customers. I enjoyed the productive workplace, it was impossible to be bored during a shift. The store would be really busy during lunch and dinner rush so it was extremely fast paced during those hours, if you’re working in the front or back both is fast paced and can get very stressful. It is hard to not get overwhelmed during peak hours. There would only be 3-5 people employees at a time, so as a cashier there was a lot of multi tasking, and it also required a lot of attention. Besides from taking orders, as being the front person I had to keep track of multiple orders, call out order numbers, apply teriyaki sauce onto meals, expedite, and bag items. As well as restock inventory, complete food safety, make gyoza sauce and focus on a clean lobby.  On busy days the shift would go by really fast as there was always something to complete. The harder duties required a lot of strength, there was a lot of heavy lifting and unpacking of boxes, like unload items and organize them, pour teriyaki sauce and lift rice, cleaning grill, etc. Learning to cook is really fun but sometimes standing near the grill for too long can get really hot. The staff were all friendly and skilled and everyone worked together as a team. The manager was really understanding if you needed to take time off and things like schedule/payroll was never late. The management was very organized and professional.

Generally at work there are a few rushes throughout the day, although there are times that are not so busy which gives us time to clean. I learned how to give great customer service, satisfy customers' needs and wants, how to be very patient, and how to work as a team. The management was very good because each of us received great training and we have an efficient system of rules. My co-workers are all very friendly and considerate of one another. I would not necessarily say that there is a hard part of the job. Sure with the rushes it can be difficult to keep up with low numbers of staff but it is all generally easy. The most enjoyable part of this job is seeing people satisfied with their food and service.

Do not work here! I worked as a “cashier” for minimum wage and I was expected to operate the cash register, cook 60% of items, package foods, clean everywhere constantly (wipe, sweep, mop), prepare drinks, fry foods, make sushi, wash dishes and equipment,  prepare and package sauces, take out the garbage, restock merchandise, etc. ….for MINIMUM WAGE! And despite my job title being a cashier, I was expected to do chef and janitorial/dish washer duties. I don’t mind cooking and cleaning a bit, but I was expected to clean and cook a lot and serve customers which I was not informed about before. It was also always rushed and busy. The management sucked and training was improper and inefficient. There are much easier minimum wage jobs that don’t expect you to do the job of 3 people. Trust me, do not work here. 

Working here was a good first job experience, since everyone was nice and accomodating. I learned a lot about the fast food industry and how stressful it can get, but my co-workers were great, which made working a little bit easier. The hardest part of the job was definitely keeping up with orders because sometimes you're finished you're part of an order, but you're co-worker might be behind by a lot, so orders sometimes got pushed to 40 minutes or an hour. Washing the dishes was also pretty annoying since your hands get really sore, but you get used to it.

A typical day at work involves serving customers, preparing food, and keeping the restaurant clean and organized. I learned how to work in a fast-paced environment, improve customer service skills, and work better as part of a team. Management is generally supportive but can be busy during peak hours. The workplace culture is team-oriented and focused on efficiency. The hardest part of the job is handling rush hours while maintaining speed and accuracy. The most enjoyable part is working with the team and interacting with customers.

Typical day at work is either busy or slow times. You wont gonna know when will it gonna be busy. 
I learned to be fair and to be more polite to other worker and to have fun because it can give happiness to you workers
Management are nice, but some point unfair because they don't follow the 8/44 rule law in Alberta. Suppose to be after 8 hours is over time.
There will be no hardship on the job if everybody works together. the only thing that hardest part of the job that i can think is when someone can't wont and you are down one worker.
The most enjoyable part at this job is workers/we can collaborate with full of happiness and we can also smile through hardships.
.

Edo Japan is a restaurant and it’s a good place to start if you can’t find other jobs. The payment is good if you work lots of hours. The workplace is nice and your co-workers are friendly just as long as you treat them the same. It’s not a hard job and everything is simple and fast. You won’t have a hard time learning what they’re giving to you because it’s really simple. The work hours can be messy sometime, some have more hours some have none. You get payed minimum wage so you’re gonna need a lot of hours. Less hours, less money. Overall, Edo Japan is a good place to start for people who’s just looking for a job or for those who are learning how to cook.

The training was not very thorough. Management expects a lot more from their workers than the average fast food service worker. The problem is they make you work harder, but you do not feel compensated. Minimum wage with non-existent tips because they refuse to add a tipping system to the debit/credit machine. Supervisors are only paid a dollar or so more per hour than regular staff. If you’re not a supervisor, expect your shifts to be cut regularly. 50% off meals. Schedules are posted on Sundays, the day before the next shift week starts. They don’t seem to take an individual’s work/life balance into much consideration.

Pros
- staff are very polite and easygoing
- 30 min break (unpaid) with free meal.
- very chill environment outside of lunch/dinner rush (2nd slowest restaurant I've worked at), and the rushes very short (1 - 1.5 hours).

Cons
- trained by 3 different people with conflicting instructions
- "Do as I say, not as I do," attitude
- cooking techniques and safety standards are EXTREMELY inconsistent.
- staff don't own up to their mistakes (makes it hard to diagnose and solve the actual problems, when they come up)
- providing feedback (with respect and humility) is considered talking-back, arguing and disrespectful, and will be disregarded.

A typical day of work is stressful. Company does not are about part time employers they leave more work to the part time employers and just let the full times do nothing. Management is horrible they don’t address concerns they just talk to us and tell us to forgive and forget. The hardest part if the job is being there, they do not help us out and are constantly stressing
us out. The most enjoyable part of the job is leaving. 


Top Job Titles	Average salary
Cuisinier 200 salaries reported	$23.85 per hour
Surveillant du service alimentaire 122 salaries reported	$22.73 per hour
Serveur au comptoir 60 salaries reported	$16.03 per hour
Directeur de restaurant 114 salaries reported	$35.70 per hour
Commis de cuisine 28 salaries reported	$17.80 per hour

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