directeur de restaurant

cuisinier

line cook

surveillant du service alimentaire

sous chef

Milestones Bar and Grill

Will start by saying that the team and workplace culture was absolutely awesome and tight-knit (including most managers and BOH) and it is where I met all of my best friends. Boardhosting/expoing/server assisting is very fun and great for type A personalities, and you get the opportunity to work a variety of shifts as a FOH support staff such as main restaurant, kitchen, patio, food truck, banquets, and decorating the restaurant.
It’s perfect if you’re looking to make friends and have memorable experiences, and are in school during the year and would like to work a maximum of 15 hours. The scheduling app makes it very easy to pickup and give up shifts. It is also the best work view you’ll ever have.
On the other side, the biggest problem was that it was very hard to move up to serving because the management prefers to hire externally (95% of servers are externally hired) and a lot of talented, dedicated support staff end up quitting for this reason. They will make you fake promises they won’t keep. They also try to convince you that working food truck shifts is the only stepping stone to serving there.
The hours October-April are very bad, most weeks you’ll get 2-3 hosting set shifts of 4h each, and if you’re an expo, expect to be cut after 2h on 75% of your shifts. Managers take the longest expo shifts for themselves during winter to supplement their hours, which cuts shifts for other expos. If you’re scheduled for both day and night expo, expect to have a 3-4h break. Support staff make about 2-3$ of tips an hour.
Staff meals used to be affordable (4$ for teammeals or 50% off or any free meal for expo), but turned into 10$ for teammeals and only 6 free meal options for expos, with the number of teammeals reduced every year. 
Most of the managers were approachable, professional and helpful, apart from one of the current salaried managers that would frequently lash out on staff and not be able to hold a conflict-resolving conversation with us.
Most of the guests were great, but prepare to deal with people extremely picky about where they’re sat (window, but no pole, but booth, but not the corner table, etc.). Dozens of reservations on busy shifts.
Overall, great place to start your restaurant experience at, get a couple hours a week during the school year, and to work at if you don’t have any promotion expectations. Serving during the summer is where the money lies.

During my interview, the company culture was presented as extremely supportive. I was told there would be opportunity to train up into other roles. When I started working on the floor, management was very helpful and supportive. The other staff are great and it does feel like a great team environment during the shift. HOWEVER. After a couple of months my shifts were cut down to maybe one every 2-3 weeks. I had multiple conversations with management and wasn't given any performance reasons why I wasn't being scheduled. I offered to train on more shifts so I could pick up more, but was met with "we'll see" every time. Eventually I noticed they hired new FOH staff, so I emailed them to check again if there was anything I did wrong or could do better. They did not respond for over a week so I had to reach out again. It seemed like they were passing me around from manager to manager because no one wanted to address my concerns. At this point I emailed them stating I had to resign, and they did not even bother to respond. By the end of my employment they made me feel worthless and like I didn't belong, with zero reasoning for it. After speaking with long time staff, it sounds like management are just extremely conflict avoidant (in my case, to the point where they ignore you until you go away).

Worked here for 5 years and loved it for the most part. Flexible hours, fast-paced work, and amazing co-workers to be around. We had new ownership in the summer of ’22 and they were perfectly fine at first and then completely changed in the summer of ’23. They treated our amazing GM like terribly and replaced them with one who was never present at the restaurant. This pretty much spooked other managers and staff, which led to them finding new places to work. Our new GM would vaguely communicate from a distance and would be annoyed if you asked for any kind of clarification. He’d fire and “suspend” staff he never actually worked with based on the word of the management team he brought in. He even fired one of my coworkers who was in and out of surgery all summer long despite having a medical note that said she couldn’t work. 

In my last few months, we had an insanely high turnover rate. I understand that you have to be patient with new hires, but so many things weren’t being done right by so many people at once and it had an effect on the number of guests coming in. Finally, they started to greatly reduce my hours even though I worked hard for them all summer long. Their reasoning was that they wanted new hires to get accustomed to working in the restaurant before the holidays. That was a preventable situation if you ask me. We had a great set of staff and they messed up badly. 


I’ve had an excellent experience at milestones in millstream village, I started here as a host in December 2021, and within three months, proved myself, and was trained as a server and expo. By continuing to show my drive and commitment to the restaurant and the company and relentlessly presenting why I believed I should be promoted to management, I was given the opportunity to supervise shifts and have been working alongside the general manager and other management in maintaining a positive work environment and restaurant atmosphere in general. I have done all of this while also working part time hours as a server and bartender at the restaurant, so I have the opportunity to have some variety in my positions. I have met some really wonderful people while working here, some of whom have moved on to other restaurants or left the industry entirely, but all of us have stayed in touch and remain friends. Overall 9/10, location is tricky and a lot of the staff are very young or have been here for a long time, so scheduling can be tricky and little gossipy tiffs are annoying 

A typical day at work as a hostess involves helping to maintain a clean environment for all guests and staff. Organizing reservations and making sure each group is happy with all conditions is another important part of being a hostess at Milestones. It is important to understand the menu and drinks served, as well as the specials offered in order to be a dependent source when guests need further assistance in choosing an option that works best for them. Working in an industry such as Milestones Grill & Bar really teaches you about the different ways and things a company can do to appeal to the different tastes that individuals have. As well, it is important to have a trustworthy and efficient management and co-worker team for the restaurant to run smoothly and be helpful to all guests and workers. The most enjoyable part of the job would have to be meeting many people from around the world, learning about their culture and food while having the ability to introduce them to new delicacies.

This is a place I look forward to spending my workday. While I have been in this industry for a while, and am familiar with the ins and outs, I am constantly finding ways to improve myself and take on more tasks than called for in my job description, ways to improve my prioritization skills and become more confident in my abilities with plans to take my career to the next level.
I admire and learn much from the management in the way they lead, communicate and relate to their staff. They seem to genuinely care about us as people, ask and expect us to be productive, but are fair, reasonable and kind.
My coworkers range in personalities and ages, but I enjoy interacting and getting to know them. 
The most difficult thing to work with is the occasional employee with a poor attitude who obviously doesn't want to be there, or complains about their job.
I enjoy long hours, working hard, a fast pace, hardworking and positive coworkers that become like family, management that sees potential and helps you achieve it, and coming home at the end of a long day, knowing that it was worth it, looking forward to the next work day.

Overall as I said people were really nice to me but dishwashing wasn't my favorite activity and that's the reason that i quit the job.Every day, I would enter the restaurant, set up the dishwashing station and start washing dishes for 8 hours with no breaks and I had to help the other members of the kitchen when the dishwashing station was clean.The hardest part of the job was the fact that I had no breaks at all during the 8 hours of work and dishwashing wasn't an easy job especially in busy days.In my opinion, the people at milestones were really nice to me especially the chefs who didn't yell at me even once.In my workplace, I learned many things such as, how to be a team player, how to be a responsible person and how to manage and set up my time properly.

City centre medical was one of my happier place to work. I felt like there were many reasons to get up and go to work each day. As a team we worked together to make sure the patients came first, while making their visit to the office a very pleasant one. working as  team gets the job done daily. Meeting  with different persons and seeing their emotions after being diagnosis, give you a better appreciation for life and people that surrounds you. The hardest part of working in the medical field is when you built such strong relationship with your patients, co workers and even employers and they are faced with a most difficult situation and you are being supportive but yet still feel so helpless. But, at the end of the day to learn the different personalities of each individual, to laugh and smile with them, and share in their experience make your day at work an enjoyable one. I think a place where you spend so much of your days should be most happiest of all.

Don't get me wrong. Working at Milestone's Grill + Bar North York is great. Wonderful staff, great managers who catered to the needs of their staff, but there was just lots of confusion and disorganization when it came to schedules. Schedules would not be up until Sunday sometimes for the following week and so we didn't really have time to plan out our whole week.

Other than that, everything else was great. It was a lot of fun working as a bartender. I would come in, say hello and speak to everybody, and then stock up for the shift so that I would be well prepared for the rush coming up (Lunch or Dinner). I would make the drinks that came up in the printer and the servers would come get them and bring them to the tables.

The hardest part of my job was when kegs would run out and I would have to go all the way down the stairs and into the bar room just to change it. It takes lots of time and puts me behind.

Unprofessional, cheap and vindictive are three words I would use to describe the management here. The managers were constantly talking down other employees (especially behind their backs) and playing favourites. They were extremely passive aggressive and would only give shifts to those they favoured. When I was new this made it extremely difficult to improve because of the lack of hours. There was a covid outbreak at this location and the managers chose to keep the restaurant open without even a cleaning, and the kitchen staff are never wearing masks. Food is plated with dirty hands; grimy fingers directly in the cilantro bowl... Would absolutely never recommend anyone to work at this location. The only upside to this place were the actual staff who were much kinder, more helpful and a great deal more professional than any of the managers could ever even fathom.

Top Job Titles	Average salary
Directeur de restaurant 56 salaries reported	$36.38 per hour
Cuisinier 35 salaries reported	$27.73 per hour
Line cook 32 salaries reported	$19.89 per hour
Surveillant du service alimentaire 19 salaries reported	$21.37 per hour
Sous chef 3 salaries reported	$51,657 per year

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