cuisinier

directeur de restaurant

general manager

cuisinier à la chaîne

serveur de bar

Eggspectation

For the most part staff was great, very friendly, super helpful. Lots of nice customers who tipped well for breakfast, and the place closed relatively early so you could usually have the afternoons free. Could be very stressful at times though, like most restaurants in the summer the additional patio seating was more than the kitchen could handle and people get cranky waiting 45-60 mins for eggs and bacon. Also, management at the time was disorganized and hit on the much younger girls working as hostesses. Some kitchen staff did nose candy (standard for downtown honestly) but were weird about it.

Tips are great for servers (not consistent) but if you are a bartender or busser/host expect to be making pennies in tips and be overworked by lazy servers/mangers. They force you to sell cheap food for high prices and the kitchen is so slow and unfriendly. They do not hire skilled people but look for those who are desperate for a job so they can abuse them for little pay. Don’t expect any advancement unless you give your life up for this job/ are the ethnicity of the bosses. I would not recommend this job to anyone looking to get into hospitality they do not teach you the skills needed to succeed elsewhere. 

Managing floor and kitchen staff, trying to please owners and follow head office guideline at the same time trying to satisfy customer needs. 
Hi stress job with low pay compared with the hours you work per week and no social benefits, no bonuses or raises. 
Great experience to test your patience and solve problems in a high pace environment.
Honestly, the only advantage working there is being able to eat and drink for free.

- The work was not horrible, unless your a busboy
- I learned the aspects of Retail, and how to run a business from my involvement with the restaurant for a couple of years
- Co-workers were very friendly, never got into any arguments
- I understood how to work with a team
- I loved helping customers, and engaging with them sometimes
- Customer satisfaction is the best result wherever you work

Overall the job it’s self, coworkers, clients is all good, it’s busy most of the time BUT the management are terrible. They try to make your life as impossible as possible, they micro manage you ALL the time, there’s always something wrong no matter how hard or how good your work is, they are petty and much more.
Hated the job because of them 

Most of the time, they hire people with no experience in the field for their own benefit. You’ll be expected to do whatever they say, work overtime without being paid properly and you’ll be subjected to harsh criticism in front of clients from the management. They rotate their staff every few months, which explains a lot. 

Typically the schedule will change any time according to the manager decision, you never know for sure how many hours are you going to work, the tipping isn’t good.
The workplace is good but everyone seem to be in their own business.

Very good and fast pace working environment. Competitive pay and very professional working place. Overall under very good management. I have work under a very good chef and learnt a lot from him.

Originally I was bartender and server over there but during the time of their need and in busy hours also worked as busser and as dishwasher too. Flexible job

Managers definitely have areas to improve, but overall this job was really fun and I miss it sometimes. I enjoyed the rush of orders during peak hours. This job equipped me with better time management skills and customer service.

Top Job Titles	Average salary
Cuisinier 5 salaries reported	$28.30 per hour
Directeur de restaurant 2 salaries reported	$36.50 per hour
General manager 1 salary reported	$78,000 per year
Cuisinier à la chaîne 2 salaries reported	$21.05 per hour
Serveur de bar 1 salary reported	$17.60 per hour

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