host/hostess

packer

expeditor

Auberge du Pommier

A typical day at work can last anywhere from 6 to 17 hours - so the days are long. Service at lunch is fast paced and quick. The opening manager and servers are responsible for detailing the restaurant and making sure it is ready for service - and also doing the same thing at the end of lunch service in preparation of service. We iron our table clothes - we want perfection. Dinner service is a bit more laid back - but not in terms of service - our attention to detail is high - but the service moves a bit slower - tables sit for longer over the course of the evening. And at the end of the night we reset the room again for lunch service the next day. Taking care to double check that everything is perfect and ready to go for the next morning. Since I have been on staff at Auberge du Pommier I have learned what it takes to not only be a great server, and a great leader. All of the co-workers are great. Everyone is very friendly and supportive of each other. The hardest part of the job is the emotional service - because that is how we go above and beyond to wow our guests. Providing a small bouquet of flowers for a lady celebrating a birthday - exceptional service etc.
Seeing the guests happy at the end of the night is the best part of the job. Knowing that as a team we have come together to make a couples / groups night memorable and special is a unique experience.
I love working with the chefs and front of house team at Auberge. They are phenomenal people.

Worst job ever! No interview , and the management treated you like piece of garbage  . Everyone was so rude and disrespectful , this was my first job ever ( as a dishwasher ) . There were no breaks at all.

The pay was horrible . I felt so excluded from everything. Worst job ever , so glad I found another job. Do not work here !!!This company sucks !!!!

Auberge du Pommier was a fun work experience. My days varied between five and ten hours depending on if I was staying for dinner service. I learned a lot while working there, especially about the food industry. Management was overall good, they kept everyone on track and made sure we were ready for what the day had in store.

Great place to work, Management is always willing to assist in terms of career growth. Employees work as a family and such an outstanding team, always propelling each other to the next level. Always looking out for each other, and highly concerned about guest experience.

I loved working for O&B, it was a great job with tons of flexibility and a great place to practice your skills. Great company! Great for a part time job, servers make a lot of money as well.

i was able to learn a-lot about the industry as well as create relationships with many other industry experts and professionals. very fast paced and a over all pleasant place to work.

The boh team is big, but everyone has a good energy and sous chefs are highly knowledgeable with experiences, can learn alot from them. Few interesting techniques and recipes

Generally, you will understand there will be some twisted guests; however, you will be excited by the fact you will have excellent partners while you are pacing those kinds of people.

Beautiful restaurant with wonderful staff and managers. Upper level management of this company however is poor. One upside is they have benefits for employees that have worked for over a year.

Auberge puts out the best french cuisine in Toronto. A Very difficult and high pressure place to work but puts out the best food. High end ingredients, fresh and local produce.

Top Job Titles	Average salary
Host/hostess 4 salaries reported	$20.00 per hour
Packer 1 salary reported	$19.00 per hour
Expeditor 1 salary reported	$20.00 per hour

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