A typical day at work would start off with making sure i had everything i needed to serve on the floor, as well as what we called "pre-shift" in which we would have a small meeting before our shift had started to talk about the incentives, specials, ect. Next, i would sign myself into the computer, make sure my section is clean and ready for customers to sit themselves in, and stock stations/clean restaurant until customers begin to sit in my section. Next, i would make sure the make customers comfortable and take their drink orders. Then, i would put their orders into the computer, get drinks from the bartender, and take them to the table. next i would ask customers if they are ready to order. If not, i would give them a few more minutes, but if they are, i proceed to take their orders down. Then, i would put their orders into the computer, and then take cutlery and napkins to set up their table. Once their food was ready, i would bring their food out to them. after a couple of minutes into their meal, i would make sure to ask them if they are enjoying their food. At all times during their meal, i would make sure to clear empty plates and glasses, and if drinks were empty, i would ask them if they would like another. When customers were finished their meals, i would take their plates and ask them if there was anything else that i could get for them. If they were ready for their bill, i would print their receipts and bring the debit machine with me to their table in case they
Don't work here. This place breaks so many labor and service laws, It's unreal. Expect to have 15 minutes doctored off every shift, for a mandatory "pre-shift" in which, 80% of the time, a manager isn't even there to do one. Worked as a bartender and was consistently told to get customers so wasted they couldn't see. Consistently told to under pour beer, under pour shots, "heavy on the ice and mixer" Kind of environment. It was so bad that we were threatened with write-ups for literally spilling drops of beer. Training was almost non-existant. Most of everything I did learn was learned by asking other people or trial and error. And by far the WORST thing about working for this company is the feeling of how expendable everyone is. Management is beyond two-faced. They will tell you "great job" then fire you the next day for not being fast enough. No warning. No notice to get your act together. No tips on how to improve or what they want. They'll just terminate you and replace you right before your 3 month probation is up. They also treat you different if you don't party with them. Management is extremely close-knit. Most of them even live together. Expect to be fired if you don't drink away your pay check everyday sitting at their depressing wood. Also, hands down the most sexist place you'll ever work. I'm a male But I was told numerous times by managers and other staff "I was only hired for my appearance, we only hire pretty people" Don't even expect an interview If you aren
Good when it's busy, sometimes productive, horrible management.
Fun when it's busy/everyone is in a good mood. Incredibly lenient with favourited employees, not so nice and strict with others. Favouritism plays a huge role in sections, shifts, hours and what you can and can't do. Management for the most part treats their employees very rudely and makes you feel small and lesser than. Found they freak out over small things and act like you cannot make a mistake if you are an employee long term. The GM is very inappropriate with staff and never had anyones back on serious issues. The culture was alright if you kept to yourself but could be toxic sometimes. Staff love gossip and rumours, and it was hard to be happy for one another when you watch the favouritism happening. The hardest part of the job was going to work and staying out of any drama or not getting upset by the way management treats employees. The management is extremely ignorant and doesn't act upon serious issues, they extend leniency to their favourites, and give unnecessary consequences to those they dislike. They consistently receive negative complaints about customers/employees but with regard to the favouritism, the complaints theoretically get thrown out and dismissed because of "good business for the company" or lack of energy to find better management. You can make very good money working here as it is a large drinking spot for many but I'm not sure if it truly is worth the money for the way you are treated.
ProsDiscount on liquor because wow you need a drink after working here
People are great once you settle in, and after you get past the unfriendliness of most girls who work there. They are very tight-knit and often did not make an effort to make new people feel welcome. I've worked there for almost three years. Watched the building manager become regional and become quite overbearing and micromanaging everything anyone did after being promoted. Had to serve one of my coworkers who brought some of her friends in, one of them did not have her ID on her, so I let her know that I could not server he alcohol. Made sure to let manager on shift know. Turns out, the shots that MY OWN COWORKER was getting she was sneaking to her friend. Even though she knew the consequences had her fiend gotten caught without her ID, she still put my job and Proserve at risk. Told the manager about it and he OPENLY TOLD ME had the coworker not been his friend she would have been fired.
Too many friendships within management that get them favors. Not professional in my eyes.
Fort McMurray Brewhouse and other Brewhouse's seem to have this issue.
Good place to work if you plan on sticking to your designated hours and if you need hours.
It’s a great place to work at if you’re looking for hours, basically the only good thing about the company. Availability is trash, some Kitchen Managers often disregard availabilities (approving your availability while doing the exact opposite and scheduling you or other staff on a day you’re not available). Most kitchens I’ve been to (they sometimes send you to locations that needs an extra set of hands) are dirty and disgusting so if you’re expecting to work in a clean environment then it’s not the right place for you. Most locations are fast-paced too so if you’re expecting breaks and 2 day-offs then it’s probably worth looking for other and better jobs. In conclusion, if you want good hours then it’s the right place for you. But if you’re looking for a good place/company to work at with good wage, good tips, clean and respectful and fun environment, good BOH management, and good and working equipments then it’s not the right place for you.
ProsFree “eh” food, Good Hours
ConsStressful, Bad Management, Unfair Tips and Hourly Rate, No breaks most of the times
I really wanted to love working here but the brewhouses true colours shown through very quickly. - Don’t pay mandatory 3 hrs. Training vertically non existent. Can never find managers when needed. Not enough cutlery EVER. Never have anything stocked(skip stickers, dishes, sauces, food). Complain about people going to the bathroom. Poor communication- not direct, and dishonest. Unorganized/poorly scheduled. Tip out was often incorrect and can take anywhere from 48 hrs - to over a week to receive. Manager had kids there often babysitting and free food(daily). Managers don’t help when they can - will be sitting at the bar eating food when they could be helping backed up bar and kitchen. Lots of burnt out staff. Managers offer to pay staff with alcohol rather than money. Managers became hostile towards you after you’ve shown no interest in them. Push 500000 things to promote to each table. Terrible food. Not clean. Lots of complaints and I don’t blame them.
Managers were like bad sales men. Super friendly but you could tell were just real shady. I started looking for a new job within a few weeks of starting.
When I originally started working with Brewhouse I liked it a lot more, but the customers got super mean and so did the coworkers. Lots of creepy old customers who would harass myself & all the other female servers, but security would usually handle it. Employee discount was awesome. Favouritism was clear when sections were assigned and when early shift cuts were made, and the cliques were clear and defined, making it very difficult to make friends at work. One assistant manager told us that if we didn’t make a certain amount in fundraising money, then they would “find a reason to write us up”. My breaking point was when another coworker and I had to serve what would 8 sections that would normally be covered by 8 different servers (this coworker and I were covering around 30-36 tables each) on a Saturday at 4pm during dinner rush with maybe 2-3 support staff to help run drinks and food. Not worth the constant anxiety caused by both customers and coworkers.
the inner workings are deeper and darker than you think
The girls: Some were rude and catty and acted like they were the popular girls in school while you were a mathlete with braces. A lot of gossiping.
The Boys: kitchen stafff was usually always helpful and friendly
Managers: hit or miss. Sometimes we're great and some were awful. Lazy and would blame things on the servers rather than actually help us
Tipout: they make you tipout on taxes included which is illegal (patron pays tax on service which a company charges the patron and then forwards to the government) a server should not be tipping out on this!!!! Tip out is super high to begin with. I would tip out half of what I made on a good day. And they would take it off you cheque if you did it wrong. (Also illegal)
Food: most is overpriced and you don't get a great discount on food to begin with
Big company run very much like a small organization. Very unorganized, with antiquated , inefficient control systems. Also highly micro managed.
Questionable business practices, BOH tipout is a flat $80 every 2 weeks on their cheques for most kitchen staff, while the restaurant pockets the balance of the 5 to 6% collected from weekly sales. A culture of excessive/ binge drinking with both guest and staff. Many drinks exceed the maximum amount of alcohol per drink permitted under provincial regulations.
Culture of Nepotism; comon place for senior managers and company executives to be dating, or sleeping with staff.
No work life balance, Managers often work in excess of 60 hrs a week, with no time off in lieu, and salaried managers do not get stat days off, or days off in lieu for them.
ProsManager promp tab
ConsExtremely long hours; micro managed, unorganized systems.
Good evirionment for someone to go as a guest. Good food . Positive vibes .
It is loud though. And a bit pricey .
While there are some positives to working at the C.B.H. .I personally as a bartender found that the culture of excess was dissapointing. It's one thing to promote having a great time and experience,however this chain promotes drastic over selling of booze ,complete with drinking games . As well we were promoted to get people intoxicated and try to get them to make a purchase of a round for the whole Establishment. I had people come to me the following day saying they didn't remember doing this and that they couldn't afford it,the then had a large debt on a credit card to deal with.not to mention there was not a great deal of responsibility for people driving . Telling the designated driver that they can have at least one ...and should we make it a double ? A slogan said all the time. Not great in my opinion.
Questions and answers about The Canadian Brewhouse
What is the work environment and culture like at The Canadian Brewhouse?
Asked Aug 23, 2017
Toxic. Don’t do it.
Answered Jul 8, 2020
The kitchen crew sticks together, and are very friendly. But there's a clear schism between them and management. Good for p/t but not a place to build a career. You'd have better luck in culinary school.
Answered Feb 17, 2019
What tips or advice would you give to someone interviewing at The Canadian Brewhouse?
Asked Oct 11, 2018
Wear black, listen attentively, and show interest. Make it a conversation! Ask questions as they come up in conversation rather than just asking a standard few at the end.
Answered Feb 5, 2020
Don't. It's not worth it
Answered May 15, 2019
What’s the employee discount?
Asked Aug 20, 2018
Answered Aug 7, 2019
50 off drinks that are not draft beer or specials
30 off food not on special
Answered Mar 25, 2019
Is it worth it here?
Asked Aug 11, 2021
Not at all
Answered Apr 15, 2022
Could be for the right person
It was not for me though .