cuisinier à la chaîne

shift leader

sales manager

restaurant manager

night supervisor

The Pickle Barrel

As the host I would greet and seat the guests. At times I would help out with making desserts and bringing them to the correct tables. At certain times I would help out with taking and bringing take-out orders  and taking party sandwich catering orders. As hostess of the pickle barrel I am the first and last face that they see so I always want to make sure that they feel comfortable the first moment they walk in, up until the last moment they leave and hope that their good experience makes them want to return. 

While working at the Pickle Barrel I learnt many people skills and how to manage many tasks at once efficiently. 

The management of the Pickle Barrel is well prepared for anything to happen, while checking on guests and making sure servers are able to handle their sections efficiently. 

My co-workers at Pickle Barrel were friendly and formed a family team environment that made you feel very comfortable and welcome.They were always helpful to any team member that needed it at any time. 

The hardest part of the job would be when things are starting to get busy and hard to control. In that situation we would ask for the managers help and they would help us get it under control and moving well again if we did not already succeed to do that before they offered their help. 

Some of the most enjoyable things about my job as a hostess at The Pickle Barrel was being able to work in a team environment with the people that also worked there and being in such a friendly atmosphere with all the guests.

Hello, I worked at Pickle Barrel not too long ago, all I can say is this place is drama, drama, and drama. Management is terrible and treats you like scum. Employees have their own little cliques and enjoy to harras each other creating drama every day. Management puts 0 effort what so ever other than checking out their Instagrams and verbally abusing staff. Stress level is out of the roof, managers love to push everyone's buttons to set them off for them to SNAP, and when an employee reacts to being harassed by managers such as (talkback) you get written up without even being told by management and you become one of the "hated ones" receiving fewer shifts and shorter shifts, receiving dirty looks by managers, and no teamwork at all, being left as an "outsider", basically forcing you to quit so they don't need to go through the process of termination. It is so sad to see after three years of working at this place you get to see everyone's true colors. You do the most for your co-workers and managers and the company itself, and all you get in return is a slap in the face and no shifts. The amount of stress, anxiety, and crying that has gone into this place is SO not worth the PETTY CASH you receive. DO NOT APPLY UNLESS YOU WANT TO QUIT IN A WEEK.

If you work as a host, just know that the management at the Markville location will be extremely horrendous. They are always terribly understaffed because the management is awful and honestly toxic. They do not give you proper break times and they do not train you properly either. If you are put on a schedule for example 4 hours, they will cut you off at 1.5 hours or so if they don't need you. Waste of time, transportation and money for gas. Does not consider your time and either schedules you too much or not at all. They once tried to call me in when they knew I was out of town. Learned absolutely nothing and experienced nothing enjoyable. They blame you for mistakes they made and one of the older/middle aged managers have talked bad about my innocent coworkers/hostesses for no reason. So degrading and disrespectful. The group chat does not allow you to speak in it because they don't want to be called out on their horrible management and they do not care about your wellbeing. Being the front line worker as a host also puts you at a disadvantage because if something goes wrong at the back, you are the first to be blamed as you are the first person customers see when they walk in. DO NOT WASTE YOUR TIME HERE. It is also smelly everywhere. 

Working at the Pickle Barrel was a very interesting experience. The esteem that came with being a server in a restaurant made for a very enjoyable starting experience but as time progressed I realized and understood that the workplace was only losing flavour. Managers were constantly understaffed and always calling in other workers to cover shifts. I was able to provide my time during the summer but as the school year approached it was next to impossible to cover all the shifts I was called in to take. The respect the workers gave to management was very minimal due to the treatment of the workers. The managers weren't always there for the staff which made the staff feel unimportant and more on their own which is not the ideal mentality when working as a team in a restaurant. A good job/career offers an employee a sense of identity and pride. This one could only offer that much for a limited time before the workers felt like they were being taken advantage of for their time. Overall I am glad I earned the experience from working here as well as glad I made all the money I did while i could.

I worked as a Hostess. My primary work station was at the front of the restaurant. I greeted and seated patrons. I also tended to reservations. In this occupation I learnt how to approach others and how to speak to people. As the person at the front, I was the first impression. Therefore, the manner in which I approach others is very important, especially in tricky situations. I really enjoyed the conversations I had with customers. So many different people come in and it becomes very social, although still professional. The most difficult aspect of the job would be an occurrence such a double booking for a room with large parties. It gets very tense in those moments, and it was apart of my job to work with and through these situations. It really develops one's problem solving skills. Management were great and very encouraging. I learnt many things from my managers. They taught me how to work outside of my job duties as a Hostess.

Working as a Hostess in pickle barrel has always been a stressful and busy job. Us hostesses have to deal with customers complaints, take consideration of timing whenever sitting a customer in each server tables, deal with appointments and cancellation, find ways to increase the restaurant pace once dealing with long-line up, and appease to customer satisfactory once they come and go. We are basically the face of the restaurant. People will judge the restaurant base on how they first see us-till they leave. Although it is stressful, I love it at the same time. I guess I just work better in stressful environments.

As my job at Pickle Barrel, I was one of the few employees who had a job to do almost every dutie in a everyday full time job from multi-tasking from hostess to the take out cashier and being the dessert bar attendant, etc. The co-workers at Pickle Barrel were exceptional, very friendly while training, patiences, it feels like we're all a family working together to satisfy our customers 100%. The hardest part of the job to me is leaving work when the day is done, because working at Pickle Barrel was a job I really enjoyed doing. The most enjoyable part of the job is seeing a customer leave with a smile on their face, then you know they are satisfied.

What is the best part of working at the company?
Restaurant environment was fine. However, the corporation itself is highly questionable. I've worked for RECIPE UNLIMITED (the parent company) under numerous restaurant chains and many of corporate decisions they make are highly questionable. Do not work for them at a restaurant level if you're looking for a long term career.

What is the most stressful part about working at the company?
Notice of job loss. Lost employment under them 3 times; each time the business closed and was notified within the week of it happening. 

What is the work environment and culture like at the company?
Positive employee culture. No issues getting along with anyone.

Management here was not the best, there was a lot of favouritism to certain staff members and not a lot of room for growth. If you weren’t liked by even one manager, you’d either get minimum shifts, the worst shifts, or they wouldn’t let you move up in the restaurant. Hosts were underpaid and taken advantage of regarding work load, and not shown enough appreciation. Some managers were childish and belittled servers/hosts. 
Overall there was so much gossip and drama, people were only there to socialize, not actually do their jobs. Hopefully management has improved and the restaurant is running better.

Everyone had each other's back and would help as much as they could all for the sake of keeping whoever's customers happy. It was all a joint effort while not being too intense, there'd be some hectic days for sure but communication across the board was prevalent because sometimes a person whether they were bombarded by takeout orders or taking on too many tables, other employees would come through in any capacity and try to help in any way the could and ask what they could do for whoever. Really nice work environment for those who are only just dipping their feet in the restaurant industry.

Top Job Titles	Average salary
Cuisinier à la chaîne 2 salaries reported	$18.00 per hour
Shift leader 1 salary reported	$22.50 per hour
Sales manager 1 salary reported	$152,879 per year
Restaurant manager 1 salary reported	$67,500 per year
Night supervisor 1 salary reported	$22.50 per hour

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