line cook

dishwasher

server

host/hostess

surveillant du service alimentaire

IHOP

I had the misfortune of working for the Burnaby location as my first job, so I wasn't aware of my rights or what was considered as acceptable. The managers are unnecessarily hostile towards both their employers and their customers over the littlest things, which adds even more stress to an already fast-paced environment. Due to the obsessive nature of the managers checking the security cameras for no reason, it was pretty common for them to call the store so you could get yelled at for simply idling during night shift, speaking to a coworker or quickly checking your phone if there was nothing else to do. Sometimes they'd flat out refuse to give you legally required breaks if it was "too busy," despite having enough manpower to easily get someone else to cover you. 

For the kitchen staff, I'm not sure if it's still like this, but the workers were also often aggressive for no reason to the point where some could see it as workplace bullying. Seeing questionable food practices, such as not using disposable gloves for food and instead grabbing it with a bare hand, was a daily sight. My coworker was forced to dig out peanut butter and jelly packets out of the trash can because they "weren't opened yet," despite being covered in all sorts of juice and dish residue, so that they could be sprayed and served to the customers. Absolutely disgusting.
 
For the love of god, do yourself a favour and work anywhere else but here.

its unfortunate to say that although my relationships with other workers was great, the owners were extremely unpleasant. They are brothers with a hunger for money.. raising prices, making extra fees "mandatory".. which to them doesnt seem like a big deal.. but to the servers who had to deal with the repercussions- angry guests, loss in tips (which we still pay out a big percentage on).. it was a big deal. Theres too much to write- on them alone.  My favourite is that fact that an enormous chunk of our tips that we pay out... the hostesses only get a tiny amount, the cooks get more but still less than what they deserve... and the managers (including the owners) get the biggest undeserved cut... i was a hostess/cashier/server so i was seeing the daily amount of tip outs that were being dropped into the safe (because i counted it). There is so much potential growth available for this place that we'll unfortunately never see due to these factors.

at the beginning of the job i didn’t feel very valued but if you put in the work your managers will notice and take a liking to you and you’ll be the first to go on break or get more hours etc. it’s definitely like a ‘family’ atmosphere with me and my coworkers which is great but you probably won’t find it at every ihop. my training shifts left me not being able to feel my feet. if i could recommend one thing it would be get comfortable shoes or you’ll actually combust. runners are the best, they can have the logo as long as they’re black, try not to get mesh ones cause you will spill coffee on your feet and it hurts. at the beginning you just do a lot of cleaning but once you show you can work hard your manager goes easier on you and lets you do different / easier tasks. 

A typical day at work is being busy in the morning running around taking orders for your tables and delivering food and beverages to your tables and other servers tables. I learned how to call out and decipher different dishes that looked the same and how to dress food accordingly. The management of IHOP was very poor, the servers were never overly busy and we got sent home early 90% of the time because there was too many booked at any given time. None of us got our guaranteed hours. The hardest part of the job was never knowing if you were working your full shift or not. The most enjoyable part of this job was meeting other wonderful people that you got along with awesomely and worked very well with.

I believe that being a hostess/server here is a very stable job and only requires a willingness to learn and you definitely will learn in terms of costumer service skills and the ins and outs of the restaurant industry. The only problems being that it's tough to get days booked off , it is a must to purchase semi expensive non-slip shoes and early weekend mornings are the busiest times so it's likely that you alway have at least one weekend shift and if not you'll occasionally get a call to come in. Furthermore, shifts are given out by seniority and one is to look put together at  all times , meaning hair in bun, unwrinked shirt, no chipping nail polish.

Management wasn't great at the start when they first opened. Then it changed and became better and also worse in a way. It was very relaxed and also stressful at times, but it made the time go by so fast. I only stayed there as long as I did only because of the people there. Workplace culture was kind of cutthroat, depending on who you're talking to. Some servers were rude and obnoxious, they would steal your table at any chance they get. They would also make you take the bad tables, knowing they would either no tip or badly tip. Let's just say I felt underappreciated for the times I saved them when they needed someone to take a shift last minute. This experience definitely made me not care as much as I used to. 

Motivated and friendly team member with a strong passion for customer service and creating a positive dining experience. Skilled at working in fast-paced environments while maintaining attention to detail and efficiency. Known for being reliable, adaptable, and a great communicator with both customers and coworkers. Committed to delivering high-quality service, supporting team success, and ensuring guests feel welcomed and satisfied at all times.


If you're looking for a job where you are forced into competing with other workers then this is the job for you. The hardest part of the job is knowing you aren't providing customers satisfactory service and pretending that their complaints are heard. The bad reputation that this establishment has for poor service and bad food rings true. Do not expect to talk with your co-workers while working,if you are seen talking in one of the many video cameras you are cruising for a stern talking to and to be ignored by all the other servers. If the manager tells you to isolate a server to the point that they want to quit you'd better do it or else your job is now at risk.

What is the best part of working at the company?
Dealing with customers make them happy after meal, management is poor when it comes to manage their people it feel like you're a slave specially the general manager

What is the most stressful part about working at the company?
When you speak to the truth and they pushed u down because you know things right better than them, thats why they need to council by the OHnS

What is the work environment and culture like at the company?
Fun whe the restaurant is really bussy

What is a typical day like for you at the company?
Holidays make you day productive

What is the best part of working at the company?
The people I worked with that lifted you up.

What is the most stressful part about working at the company?
You were never properly trained so you had to learn on the fly so when I got super busy it was hard not to fail but eventually, with persistence you could succeed. 

What is the work environment and culture like at the company?
Hostile,  unforgiving and voliile

What is a typical day like for you at the company?
Stock your area, see what else can be done work the line for hours, run out off everything had no back ups done from the shift before. Do your clean up but Fail again

Top Job Titles	Average salary
Line cook 22 salaries reported	$18.12 per hour
Dishwasher 17 salaries reported	$16.55 per hour
Server 4 salaries reported	$16.68 per hour
Host/hostess 10 salaries reported	$17.92 per hour
Surveillant du service alimentaire 4 salaries reported	$27.57 per hour

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