cuisinier

server

line cook/prep cook

gérant

commis de cuisine

Pacini

On my first day, the person who was supportive to train me was not present- which I did not know until I got there.  Sink or swim?  I worked a full shift and contributed the way I could with ZERO TRAINING.

The next day, the majority owner saw what I was contributing and told me I was doing a good job.  The trainer was there and I learned some more but, for the most part, I was learning on the job.

After a successful, busy, Friday and Saturday shift, half way through my shift, the minority owner told me it wasn't working out and I was let go.  I asked why and was told I didn't have enough experience... I had just as much experience as when I was hired.  When I said I just needed more training, I was told "We need someone who needs less training."

This culture of favouritism and lack of leadership is pathetic.  If the kitchen wasn't so top notch, they would be out of business.

I was one of the servers that were trained by the staff from Montreal before Pacini was opened. It was a toxic work environment, where the owners and general manager will gossip about their employees. They will give you excuses to retain tips. 

It is clear that the organization's leadership lacks structure, as evidenced by their persistent issues with basic communication. They have no problem with distorting facts to protect themselves.

I am glad I gained the experience and met some fantastic co-workers before they quit. 

Parent company seems alright but franchisee/figure head is sketchy at best. Despite having previously owned a burger joint, obviously never operated the day to day business. Seems lost. Negative language used towards staff and management on a routine basis, leaving a lot of room for turnover. food is good, but needs to work on the people side of things

I was hired and my trainer didn’t give me a fair chance to do anything. The trainer made me follow them around and watch what they were doing for two weeks. At the end the manager called and said my progress wasn’t up to par and I had to be let go. Was really unfair due to me not being able to show them my true potential.

as a server you are sure to make money but any position in management or supervisor and you will struggle to make ends meet. The average salary for a manager is about $10,000 under market value. They compensate with bonuses which are not guaranteed and will still never be enough for the amount of work required.

It was too hot only but it was a kitchen so nothing bad about it
The salary it was medium compare to the minimum but the food compense sometimes
And the drinks where good sometimes 

Fun and productive workplace. Restaurant can be busy, it’s a fast paced environment and management is friendly and helpful. You can ask for help whenever you need it. Schedule is also flexible and accommodating. 

So far this place is refreshing to go to since i have such fun hard working coworkers with such different personality's i cant wait to see what else happens.

Management aren't great. Noone really cares about the job. Pay isnt that good as the cost of living is so expensive, and servers oonly have to share 8% of their tips, which is completely unfair on kitchen staff.

good place to work - I started with a new restaurant that was very slow to get a build up of clientele.

The training for employees was thorough.

Management was friendly

Top Job Titles	Average salary
Cuisinier 14 salaries reported	$19.37 per hour
Server 2 salaries reported	$16.80 per hour
Line cook/prep cook 4 salaries reported	$18.50 per hour
Gérant 3 salaries reported	$25.83 per hour
Commis de cuisine 4 salaries reported	$18.39 per hour

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