line cook

cuisinier

server

serveur au comptoir

surveillant du service alimentaire

Fionn MacCools

Typical day at work was pretty easy going, we would have stressful rushes and then it's pretty relaxed afterwards. It's either a 1 or 100 in terms of busy/stress no in between. 

Hours were the worst part. You would go to work and then be sent home if the pub was dead. So when you /think/ you're on schedule for 40 hour weeks, in reality it's more like 15. Even full time work is part time hours.

However the people there are incredible. Management is fun and relatable. Everyone ends up becoming friends there (honestly, over half the staff end up getting added to your facebook and you stay friends long after you've left). The bonds made were incredible and it made the work days go by fast. Everyone is there to help you if you're struggling and there's always a beer waiting for you after your shift.

typical work day for me would consist of clocking in, starting to wash dishes, portion food, get ready for the dinner rush, clean dish pit, portion more food, clean up the dishpit, back prep area, and mop out the fridge, sweep out the freezer, clock out.

what i learned off this placement was kitchener is known for the culinary arts.

the managment there was always on key, making sure safety was meet, ensuring guests have had the best experience possible.

the co-workers there were pleasant to work around, taught me some skills for the culinary arts, but most of all reflected and made the restaurant.

the hardest part of my job was the closing because there would be a full rack of dishes, while trying to close the dishpit.

the most enjoyable part of my job was being able to share the excitement and share the experience of working there.

Started at Fionns in March and was part- time then moved up to full- time eventually. Loved working there at the beginning had a very strong team and busy kitchen. Once I was full- time one person and I didn’t have an understanding of things and was always verbally abusive towards me. 
During the day the dishwasher wouldn’t be there until 5 or 6 clock so you go all day without and it’s extra work when you have a busy day, plus doing all FOH dishes as well. 
The staff was always nice to me and most of the managers were great no issues there. 
My hours also got cut a lot. I was a prep cook and only working five hour shifts most days. It’s not worth it if you’re working in a kitchen and noting getting the hours you should be getting. 
If you’re looking for a kitchen job I wouldn’t apply here.

I worked here for a few months sadly someone was taking money and personal items from other employees, all of the servers are rude to the kitchen staff and nothing but complain and judge every person who walks in. 
the Bar tenders are usually really great sadly the best bar tender they had quit working there but, even the kitchen staff. a lot more sweet than the rest of fionns staff but very, very rude very disrespectful when they feel rushed and do not inform dish people often enough if they are bringing back scolding hot pans or metal. 
the management i thought was the best part of fionns, until a few weeks before i myself stoped work. if you want to get trashed drunk then go to fionns this is NOT  a family settting at all

It's a lot of work , for a good pay out. Staff is good at coming together and making things work best they can.
The only problem was , again the General Manager. We didn't have one. We also had a Manager , that was not quite fit for the position, for example , if something went wrong, and we needed to call her in for whatever reason ( problem solving , etc ) , she got so stressed out that she would just cry. Quite frankly , I felt for the poor lady , but it only made things worse. Stress levels would just rise. Other than that , things were great. Staff worked great together, it was just that every staff member carried some General Manager roles. Very stressful.

I noticed that this location has a very high standards. We have to know much more that what we are paying for. Having 4 table sections with those expectations you would expect a larger section to have more tips to make up for the low pay. Other pubs are offering higher then this location yet they do not want to raise servers pay. As well as a higher kitchen tip out making it harder for servers to make money from their tip when they are working. Sometimes the management leans towards favoritism for certain individuals. The great thing about this location is that there are amazing coworkers there. The kitchen have amazing people in the back, overall great atmosphere to work in.

As a Sou chef/ Assistant Kitchen Manager, i am handling/managing all my kitchen staff, make sure all Food quality are 100%percent, sanitizing and cleanliness of the area. I learned a lot for being a chef specially of  cooking and creating menu. I really work hard and serious what i am doing, Part of the management is not that easy, you really need to focus and make sure everything is ok and also the most hardest part of the job is the Customer complaint that we received, cause we want make sure we are 100% quality before server to the guest. And last, the most enjoyable part of the job is everyone is respecting each other, that is the one i like about.

Honestly, it is always a great time working at Fionn's. Sadly, you're rarely there. The hours are terrible, like 8 hours a week terrible. I've learned that even when the manager says "Treat each guest as a person, not a money bag" it's a load of dung. You get more shifts if you make the company more money. The workplace if a rumour mill, but not everyone supports it. I get to work with some amazing people, and sometimes my days are fantastic, but the nice days are maybe 1/3 of the actual days you can expect working here. If you can handle a tough management, competitive co-workers, and lack of shifts, then the limited good times are worth it.

The Barrie location is not one I would reccomend. It is a startup location just opened in December 2017 and still has a lot of figuring out to do. The job did not provide enough hours and management is uneducated and understaffed. Coworkers were great but that was the only benefit. Work spaces are insanely cramped, constantly apologizing to customers for kitchen mistakes, and did not receive nearly enough hours(2-6 per week). My reccomendation would be to apply at a more established restaurant or even a different fionn maccools location.

This is the third cara company I've had the opportunity to work with and by far the worse. The management had zero clue of what to do or how to run a pub. The pub didn't even hold a capacity of over 100 people so we never got busy and he then took it out on employees. He didn't supply staff with proper equipment and treatment. Overall just another example of the horrible management cara allows to continue at their establishments. And any other managers have no sense of responsibility because they simply put the blame on staff. Horrible.

Top Job Titles	Average salary
Line cook 1 salary reported	$19.50 per hour
Cuisinier 12 salaries reported	$23.86 per hour
Server 2 salaries reported	$17.73 per hour
Serveur au comptoir 11 salaries reported	$20.69 per hour
Surveillant du service alimentaire 6 salaries reported	$25.28 per hour

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