surveillant du service alimentaire

serveur au comptoir

directeur de restaurant

boulanger-pâtissier

manager en restauration rapide

Tim Hortons

After working at Tims for about a month and a half/two months, I knew I was done. Now don't get me wrong.  I'm not a person who  complains a lot; in fact, no matter how much I disliked the job from the beginning (it was not what i expected at all), I never voiced those opinions and attempted to be cheery. I was always nice to customers, got mostly good feed back (other than my speed of service had to improve but me being slow was expected cause i had just started). And I knew for a fact I was a lot nicer and generally more willing to learn than some of the other workers, who baffled me with the shocking extent of their social ineptitude. 

however, that didn't ultimately end up mattering and this job pushed me to my limits to the point when i eventually got fired months later, I actually cried of happiness.

Strange right? Well let me break it down for you.

You're paid min wage, which seems alright at first. Until you realize that your typical day is 1) mind numbing-ly boring (there are no customers and your boss will make you do something for the sake of doing something even though there is genuinely nothing to do) , or; 2) too fast-paced and stressful (dozens of customers coming in a the same time and the line is never ending).  There will  never be a day in the middle; it's either one end of the spectrum or the other with the same result: you're praying your shift will end. I felt this especially when it was going too fast, as you start to develop anxiety, nervous, etc, as you're expected to serve your guest before the cashier hands them back their change (which will happen in about 30 seconds. Ironic, considering, some drinks take up to a minute to make). 

The management was ok. I don't think I had any issues with them, even though they let me go after only a couple 
of months. Though what I will not forgive is the fact they attempt to cram in so much unpaid training within a relatively short period of time when you first start - meaning you're expected to complete fifteen hours worth of training videos on your time, before or after work, regardless of your other commitments, like school, family, etc

I know I was a uni student in a particularly tough science program and they wouldn't accommodate me at all, even though they promised they would when i was interviewed and stated my hours. 

I liked most of my co-workers. It's mostly younger folk, though there are a few older people. Though some co-workers manners when dealing with customers (yet were not fired instead. Not that I wanted to keep the job, I really didn't, I just don't understand sometimes how workers with good attitudes can get fired over someone who is completely rude, unwilling to change, but is a faster learner?)

a typical day encompasses making sandwiches, beverages, or cleaning. they all pose risks, which you can honestly avoid about 87-90 percent of the time. though you have to accept the fact you will burn yourself a couple of times each month with coffee or tea or, less frequently, the oven. (however, you don't cut yourself by accident that often. and the cleaning is disgusting; I did it, but looking back at it, it was not worth it, especially with how they treat you.

also, watch out for trainers. they can either be nice or cruel. for me, while most of mine were nice (which i'm still appreciative for), there was one in particular that was unnecessarily rude. I was really sick one day, came in, made a few mistakes as I was just feeling completely disorientated and of, and he unleashed a huge verbal attack on me in front of my co-worker (who was equally at fault for the wrong order) that almost left me in tears. I've never felt so humiliated in my entire life and don't know why he singled me out. 

shortly after this incident i was fired. I know it wasn't a coincidence, though I'm happy I get to leave such a toxic environment

overall, i'd give my tims location 4/10, though others definetely are a 6/10 and the best/rare ones are probably a 7/10. moral of the story: Don't work here if unless you can handle  a stressful and sometimes unpleasant environment. If you're unprepared, it will drain you emotionally and physical and you will become depressed.

The workload was unbelievably unbearable. As a bake I would arrive at 3am. Turn all the machines on, bake everything, cook everything, decorate everything, set up display case, stock display case, do dishes, put away delivery orders, organize the freezer, clean and maintain half of the total are of the business as a single individual. This workload could even be increased by large batch orders. My first day after training I was expected to make over 20 dozen extra donuts while still fulfilling all of my previous responsibilites within 3 hours of the restaurant opening.  Coworkers were often rude in regards to my workload. Often i'd struggle or fall behind and would be met with comments such as "You know it's your job to do this" while they stand around and watching me attempt to get to it. The location I was at couldn't keep bakers more than a week and for a good reason. It is absolutely the most horrid environment i have ever seen. I have contacted the labor board and will begin talking to lawyers in regards to the toxic and unreasonable workplace environment they expect.  

Management is condescending and rude and any complaints will be met with the implication it is a work ethic issue. There are people getting paid the same wage to stand around, talk and occasionally pour coffee. At any given time I had to cook eggs, sausage, bacon, donuts, pastries, decorate them, get dishes through all at once. It is quite literally impossible and nor should anyone be expected to do such an unreasonably large workload for the same wage as people standing around pouring coffee. 

That's not even touching on the hundred or so tiny details expected of you through a shift. Making sure all the boxes in the freezer are closed, making sure dates on all the product is labeled and dated properly, assisting other coworkers with tasks they physically are incapable of (such as pouring large buckets of iced coffee into machines. They are far too tiny and weak to be able to do so themselves,) scraping the sides of inserts of fondant, i could just go on and on.

It is clearly intended to be a minimum of 2 people for the position. They have 4 pouring coffe, 2 standing by the window for the drive through, 2 on tills, 1 or 2 on making sandwiches, 1 or 2 helping the drivethrough grab stuff, and one person baking/cooking/decorating everything that leaves that store. 

Not only would the workload STILL be more than any other position with another full time employee there and a bakers assistant but unlike the other position it does take some medial level skills to be able to ensure the product looks good for sale or to ensure product is safe for consumption. 

Aboslutely little to no communication happened to assist with the job. Product would frequently run out and with it far too busy to go and check the showcase it would just stay run out until I got in trouble. They give you about a week of training and then you're thrown into the fire. Half of that spent on videos.

You will frequently have co-workers, and even management, call in sick simply because they have no desire to be in such an unbearable environment. Staff comes and goes within a week or two for the same reason. 

Equipment is of poor quality. Standards are poorly written but MUST be followed without any deviation. Aboslutely no organization has gone into preparing people on a day to day basis (guideline for opening setup, an overview of what product goes where that can be easily seen. Until you have that display case fully memorized, and it changes product frequently, your best option is to walk around to the front and see what product goes there, etc;) 

0/10 Please do not support or tolerate such a toxic workplace environment. I personally will never support a tim hortons again, or at least, not the within my area owned by the one i worked for. 

I've worked in Tim Hortons for years already. I now work in a different location with a different employer and they do a lot of things differently here.

CONS
- mean owner
- mean supervisor/s who shout at you for simple mistakes
- unprofessional manager and supervisor who swear a lot when it gets stressful
- most staff don't know the proper standards and teach trainees the wrong things
- poor food safety with the ways they clean coffee equipment (the supervisor told me to remove the coffee stain on the spray head with my nails, which was disgusting so I didn't listen)
- short breaks with only two 15 minute breaks that are hours apart
- its a tiring and stressful job with the pressure of doing things vastly
- rude customers who shout at you for mistakes that they did
- coworkers call you names behind your back using a different language if you're different
- from standing all day, your legs will hurt a lot
- supervisor will intentionally serve something wrong that the guest didn't ask for in the drive-thru orders, just so that they could leave
- drive-thru window time is being digitally timed and monitored
- you'll freeze in the drive-thru window if you work there
- no rotation with where you're positioned at (in-restaurant orders or drive-thru orders) unfair because drive-thru is incredibly tiring
- drive thru is very hectic, stressful fast-paced and the people who work there are the worst at times
- outdated coffee brewers
- outdated wooden counter tops for coffee making that already peeled itself off due to much export to water
- one of the supervisors told the manager to "push" employees in order to work faster. That same supervisor does that by shouting, swearing and rushing those inferior to her. She's nice to everyone but not me.
- lack of employee uniforms
- cannot use your personal jacket for working. it only needs to be a Tim Hortons jacket, which you need to purchase in order to use it during work
- breaks are not paid for
- staff areas are disorganized and you can't enjoy your 15 minute break in them.
- this certain branch that I currently work in, states on their bulletin board that their score for food safety, coffee standards, and always fresh (keeping coffee and tea for 20 minutes and dumping them after 20 minutes have passed) are failed, yet its their "most improved" audit score
-manager writes coffee throw time in drive-thru for 30 minutes, instead of only 20 minutes. You could really taste the difference once the coffee is more than 20 minutes fresh
- they use china mugs and plates. I got a free coffee and half-way through my drink, I noticed a lipstick residue on it. because of that, I will never eat or drink anything that is produced in that store
- other employees don't wash their hands
- a lot of work to do

PROS
- 50% off for the meal and you could only charge a maximum $12 worth of food for the discount
- 10% off merchandise (those stuff you buy from the shelves: tea boxes, mugs, coffee cans and pouches)
- free selected hot beverages, no free iced coffee/iced capp
- per shift, you could get either of these for free: 1 classic donut, 1 muffin, or 4 pieces of timbits
- $15 per hour is good but it's not worth working at this horrific environment

I have worked here for 4 years. Very easy job once you get the hang of it. Usually, the most difficult things are new products and keeping up with big rushes when short-staffed. Customers can be crazy but what do you expect. Don't take things so seriously and get used to the fact that you will have coworkers who do things differently or simply screw up most of the time. I would often request to have one day of the week off such as a Tuesday, my manager would be okay with it but then continue to schedule me on that day.

My friendships with coworkers have been the only reason I stay. The people at work are very positive and friendly. Besides one person who continually breaks rules, very disrespectful and is unhygienic in the workplace etc but nothing is done about this person.

I would 100% not recommend ever becoming a supervisor unless you would like to become a manager. Which even then you would have to really enjoy the job and be able to handle stress easily as the pay raise is miniscule. As a supervisor, they would give me minimal staff and expect the same drive-thru times as normal. They would get mad about production costs and there being too many staff, asking me to send people home early constantly. But again we would be already working with minimal staff, barely making it through a shift completing tasks and keeping up with the flow of customers. I tried to explain this to our general manager when they kept complaining about it to my managers but they had no clue what it takes to work on the floor since it's probably been almost 20 years(if ever) since they last worked in an actual store. 

They often threw me onto different positions due to desperation and nobody wanting to work those positions. But I didn't mind and took these new positions, with ZERO training and just did what I could from watching other people do these positions occasionally. Despite knowing how to do just about everything in the store compared to other staff, I was let go immediately when the pandemic started. It was really frustrating to see the most careless employees still be employed simply due to their ethnicity. My location has all one ethnicity besides a few people and you can clearly see the bias. As often the morning shift would not stock or anything in the morning and afternoon was left running around, short-staffed with little backup or stocks available. They would also have extremely different rules location to location, despite being under the same owner. I would hear about other locations getting in big trouble for things we were allowed to do at our location. 

Lastly, the tims corporation seems to make promotions, the app etc as difficult as possible for staff and customers alike to navigate. Plus they seem to be completely out of touch as to what works in-store promotional wise and misleading campaigns. Our location also doesn't sell many of the popular items for god knows why and you end up having to explain why a million times a day to angry customers. 


Typical day, come in see where night staff are going to go and who on days we have left, if i can starts stocking and get everything filled to it's max withing the first hour, if i can't stock then i would have usually been in drive through or soup and sandwich. Around 5 when breaks start if i am not already in drive through then i would put on a head set and cover for the girls who are going on their breaks, and take mine as well, then i would make a list of chores that needed to get done and leave it on the counter where the girls could see it and then periodically check in to see what has been done and by whom, during this time when the other girls are doing chores i would usually be in the back helping the baker do the nightly sort in the freezer and then making sure all prep was completed for the next day. Between 7 and 10 when we start to loose staff, i put a head set on and do drive through when needed and run around and clean things like the lobby and bathrooms, and make sure that after our dinner rush that things are still stocked to acceptable levels. On certain nights this is the time when we would do our extra cleaning jobs, like the ice caps, the ceiling vents,the walls, the vent hoods. We also would during this time do the break down of the showcases ( put everything together so it all fits in one showcase and clean both showcases out) we are also doing all the dishes, switching over all the soups and taking them off for the night, as well as making sure the nightly logs were kept up, this is a typical night at tim hortons.
I learned patience, from tim hortons,with working with others in a timed environment you just have to learn at times to let things go because some times what they are capable of may not be as fast as you want it to be, but you have to recognize that they are still doing their job and that is all you can ask for.
I learned how to delegate tasks,i use to be the type of person that if you want something done right you have to do it yourself (still am to a degree), but learned that it is not practical to do that and so i learned how to delegate tasks to others and then follow through with that person to make sure that the job was done.
I also refined my communication skills, there is a difference between talking with the general public and talking with co workers and friends, and talking to co workers when the general public is around. i guess it could also be called awareness of the surroundings.
co workers were fun to work with most days, some of the younger girls( 16-20) would decide that some days they didn't want to work so it was frustrating to have to deal with someone who clearly was not pulling their weight and was bringing the rest of us down because we would have to pick up that slack.
The most enjoyable and hardest part of the job was the customers, some days they were just never happy, you say or do the smallest thing wrong and they were not happy, or they were just difficult to deal with from the start. But most days they were pleasant, you got to know the regulars and could have little conversations about lives and interests.

A typical day of work at Tim Horton's follows a very regular and often non-changing order of work - Start by preparing coffee, cleaning all customer used surfaces and performing maintenance checks on all food and drink making machines. Ensure that supplies are in order to be used and prepared throughout the day. Proceed to deal with a "rush" of customers, typically at spikes throughout the day at early morning (6:30 - 8:00 AM) and afternoon (5:00 - 7:00). Constantly be preparing food and drink items as well as tending to customer needs.

Learning experiences at Tim Horton's are for the most part understanding how to deal with or diffuse stressful situations with disgruntled or angered customers, in that it is always advised that the customer does not leave both empty handed and angry, so as to preserve quality of appearance.

Lower Management functions much like regular employees, but act as a vast wealth of information in situations where the uninitiated may be overwhelmed by the large work load, customers or confusing cashier computer interface. Upper management is almost entirely unseen and unheard, unless they are complaining about performance issues perceived by them. These performance issues may be the result of arbitrary time-to-serve orders and customer services, which have an arbitrary finish time of around 22 seconds. This "time limit" does not take into account any of the following- Customer payment issues, Machine malfunctions (Payment, Cooking, Baking, Drink making, etc), customer interactions or tardiness of choice. Because these actions typically create elongated customer-service interaction, the upper management will only see a increase in time-to-serve, and berate staff and lower management for bad performance, regardless of who or what may have caused the increased time-to-serve.

Co-workers come from all walks of life, and are typically middle-aged women, young teenagers and lots of Philippine workers. For the most part, all these workers bond and work well together. They communicate and work around or with each other in times of increased customer demand throughout the day. Various task's are assigned to different employees based on the tasks they are currently undertaking.

Hardest part of the job would be dealing with irrational or angered customers who can become irate with the smallest delay in service, and react incredibly negatively. This causes very large amounts of stress, and can dampen employee morale and work efficiency for a short to long amount of time, depending on the severity of the interaction.

The jobs biggest enjoyment has to be when customers are not angry, and are in a positive mood. Most of the time these customers are repeat customers who follow a consistent schedule, making employees look forward to serving these remembered individuals.

My fellow staff and management are great. Sometimes I'm pressured to work more hours than I want to, but when I need to take some time off for personal reasons or school or what have you, I never have a problem. Only the second manager I've ever worked with, but I doubt I will ever meet a better one. Very competent, hard working and skilled in the drive-thru and in customer service. He never sits around in his office and is always working more than he needs to with all of the other staff and talks to us like equals. further, he always listens to your concerns and tries his best to entertain your requests. 

I learned a lot about working hard, not complaining, taking responsibility for mistakes and handling stressful situations in a fast paced working environment. Especially in a location as busy as mine, It never stops sometimes, but you learn to like that. You get faster at what you do and get better at multitasking and it is a genuinely rewarding experience. Anyone who thinks that it is easy should try working in a double-lane drive-thru on a 20 second window timer for a little while and see how well they do.

That being said, there is little to no chance for advancement at the restaurant level and no incentive to stick around longer than you have to. And this along with other issues with working there, have nothing to do with management but more with the corporations lack of involvement with the franchise owners decisions outside of regular inspections and profit monitoring.

Tim Horton's is a terrible corporation as far as corporations go. We do not get paid breaks. I get my two 15-minute breaks in the first 2-3 hours of my shift. So on a typical day, I don't get a break for a full 5-6 hours. However, since I got a 30 minute break in a 5 hour period, it does not violate any of the OHSA. This is because we are always short staffed and we have to take our breaks before it gets too busy because otherwise, we can't handle the rush. And this has nothing to do with the manager, it is up to the owner as far as I am concerned. What I described earlier wasn't even the worst case. In the summer time, when I was working close to full time, which I only got because of night shifts (Also I have been there over a year now), I went my entire shift without a break because aside from the baker (who can't help me with all of my responsibilities) I was completely alone for 7-8 hours. It was not until the very end at around 4/5 am (in a 11pm-7am shift) that, if I was lucky, I had a few extra minutes to maybe scarf down an old yogurt parfait and some milk. Suffice it to say, being alone requires me to finish way too many tasks  to have any time to sit down and relax because the store is open 24/7 and I still have to serve customers if they show up!

Anyways, this is just at my location, I am sure it's better elsewhere. And that has been my experience at Tim Hortons the last, almost two years. The location I'm referring to in my review was my second location, but the one I have spent the most time at.

Working at Tim Horton's was a very extraordinary experience, don't get me wrong. Although, like every job now and again, it has its downs.

The ups are simple; hard-working and helpful employees, modest and caring management, vast amounts of experience to be had, and an overall almost free-like environment (besides not being able to go home and read a book instead, although there is plenty of time during breaks and before and after shifts, so that makes up for it). 

The downs, however, are a little more complex.
Complex in the sense of a worker's needs, that is. The salary is minimal, barely the cost of living for some. Defining itself as an entry level job for most (students, young-adults, etc.) it is actually a very good salary. However, for others it is a permanent career, and this (as I've seen) has proved to be a very demanding life-sentence.

Life-sentence may be a very crude term, and I mean the company no disrespect. Mainly because, although those people are stuck there, at least they are somewhere.

This world has become so determined on humans being extraordinary at everything, and having the education to back it up. Tim Horton's cares enough about their employees that they do not discriminate due to education, race, gender, or any other quality, which is something to love about them.

But back to the salary(and benefits). Whether you are a student looking for a summertime job or out of school and looking for a place to help pay rent, Tim Horton's is the place for you. Minimum wage is the usual salary, with exceptions to long-term employees (who could be making anywhere from a quarter more and up) and supervisors and management (who get paid a small percentage more than Storefront and Bakers). The benefits, although I am unclear on point-by-point which benefits are available (things can change), I am sure that YOU decide which benefits suit your needs/the needs of your family.

All in all, take the job. If Tim Horton's calls you, think of the perks; it's money in your pocket, flexible hours, a loving and helpful environment (sometimes full of laughter), and the benefits are actually very decent (not to mention the free lunch coupons we would receive due to good Drive-Thru times and the 1/2 off discounts before, during and after work). The only thing to keep in mind after all of that, is the customers. Always smile, and always make sure your guest is happy and wants to come back again. Otherwise, well...

...let's just say some choice words have been used before. Mainly on their part (in my case), but sometimes (as I've witnessed), even on the employee's part.

First of all, for a company that makes millions or even billions in revenue each year, they pay their hard-working employees very poorly. There is little opportunity for job advancement and management is not very open nor relatable with their employees. A typical work day is spent doing a LOT of repetitive tasks, like making coffees, taking payments, making food and grabbing food items. There is a LOT of long hours spent standing in the same spot, especially if you are making coffees and it is a busy time of day. I learned how to deal with difficult customers and how to upsell. It was not a very good place to work, if I am honest. Management is not the best. Most of them spent all day in the office behind closed doors and only focus on the negative things you do, never complimenting you on a job well done. The company never does anything to show any appreciation for their employees. I was never invited to any employee outings, never given any bonuses and the job feels extremely thankless. Considering how many rude customers you have to deal with and how often the machines broke down, causing you to have to think quick of how to respond and react it feels as though you are seen as very replaceable and not in the slightest bit do you feel appreciated. The workplace culture was not much better, as the only people I saw ever get promoted were relatives of other management or people whom the managers really liked personally, no one who deserved to be promoted based on their work habits or hard work. The hardest part of the job is definitely the repetitiveness, which makes the days seem extra long and your back and feet hurt. Your wrist will hurt, as well, after stirring coffee for 8 hours a day. There wasn't many "enjoyments" of the job. I can't hardly think of any. Besides maybe getting to see the very rare nice regular customer every day. Even that is short-lived and not a very good "benefit" of the job. Being paid minimum wage for a company that earns as much as Tim Horton's when it's the employees that keep the ace open and operating should be illegal. The owners are out-of-touch, coming in rarely dressed in fancy clothing, not wearing proper safety shoes and taking up space on the already crowded floor to grab themselves a donut can be very frustrating, especially when they don't even bother to learn your name after years of working there. It is one of the worst jobs I have ever had, hands down. The worst part is, it's difficult to even get a job here any more since the large number of immigrants coming to our country are also in need of work and will do so without complaint. Which I am not blaming them for in the slightest, just stating that it is harder to get hired here now than it was 5 or 10 years ago, despite it being a terrible job.

A typical day at Tim Horton's includes helping customers or constantly cleaning when you're not doing that.
   Drive thru in the mornings is horrible. They have window times of 25 seconds and under no matter how big the order is. They'll have one person on window, one person on orders and one person to make drinks. Being the person to make drinks in the morning is the most stressful job. You have to make all the drinks for every order, refill the coffee pots whenever they empty, keep everything stocked and still have all the drinks ready within the 25 second window time. And the window person is breathing down your neck for the orders to be done extremely fast. Till is a little bit easier but in the mornings it can still be very hectic. 
   During the evening shifts from like 8 to 10 pm it's almost completely dead, and the supervisors are constantly telling you to be cleaning. And when I mean constant it's like the very second you finish a job they'll start getting mad at you and telling you to do something. And if everythings not perfectly clean by 10 pm when the graveyards start they get really mad at the evening shift workers for not getting everything cleaned even if it was a busy night.
   Trainee's are treated like completely garbage just because they're new. It was my third shift there and they put me on drive thru in the mornings. 
   They have a meal plan where they take $2 off your paycheck everytime you work but you get to eat anything you want during your breaks and honestly that was the best part of the job.
   The breaks are extremely short. If you work 4 hours you don't even get a break. At 5 hours it's only 10 minutes, and 15 at 6 hours. 8 hour shifts you get only one break that's a half hour long that you don't get paid for. It makes the hours feel extremely long.
   Most of the people who work there are teenagers so being friends with your coworkers is always fun because of it. 
   Management didn't really care if you had a life outside of work. They would never listen to the availability I would give them and would be expected to work that shift if no one would cover or switch with me even if it said I couldn't in my availibility. You have to call like 3 hours in advance if you can't come into work. Which is reasonable if you work like a evening shift. But when I work a 7 am shift it's completely unreasonable to be calling in at 4 in the morning to say I can't work. And if you call in the sick after that they'll make you come and ask for a doctor's note. Like if i'm just at home with the flu i'm not gonna go to the doctor's office because I know it's just the flu.
   In my opinon it's not a very good place to work. The best part of the job was my co-workers and talking with the regulars that came in.

Top Job Titles	Average salary
Surveillant du service alimentaire 2586 salaries reported	$18.67 per hour
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Directeur de restaurant 557 salaries reported	$28.42 per hour
Boulanger-pâtissier 587 salaries reported	$18.54 per hour
Manager en restauration rapide 221 salaries reported	$19.18 per hour

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