cuisinier

gérant

line cook/prep cook

directeur

cuisinier à la chaîne

Ben & Florentine

I started working as a bussboy at Ben & Florentine and after about a couple of weeks, I asked if I could get trained to become a waiter and instead I was offering something else: cleaning the whole restaurant after close. I accepted because I wanted more hours, but it ended up being a really tiresome and exhausting task that I had to do every day of the week, even the day that I didn't come in as a bussboy. When my they realized I worked well and fast, they kept asking more and more of me instead of sharing the work equally with some of the other bussboys who defintely did not do as much as I did yet were paid the same. Tip: don't work too hard

What is the best part of working at the company?
everyone is really nice and always willing to help out

What is the most stressful part about working at the company?
there’s always a random rush out of nowhere

What is the work environment and culture like at the company?
They’re very friendly and shares willing to help each other out, the management is so also really great

What is a typical day like for you at the company?
Greeting and seating people, cleaning & resetting tables, making drinks

I worked here around the time when they just opened the new location and I personally do not recommend it. So many employees have left since then and this location (Ellice) has had so much employee turnover. The restaurant hasn’t even been open for a year yet. Management was quite rude honestly and doesn’t know how to communicate effectively.

it was a good place to work at, great experience for a high school student like me, although in some days usually saturdays and sundays, it can get really fast-paced, busy, and stressful but overall it's great!!! the staff are pretty friendly, however i feel like management should have a little more improvement.

Instead of Gatineau, you call and you work , period­. I had no car and I were walking 3 hours per day. Gatineau is always running in an awaiting circle.

No breaks, bad management, gossipy older women as coworkers. The kitchen staff isn't very good and when it was very busy it would take over an hour to get the food out. It's just over all not a good environment to work in. 

ALSO inconsistent hours! One day you work 6 hours and the next you work 3. You never know what your gonna get.

saturdays are busy but sundays and usually empty. i learned patience, made new friends, best part of the job was the amazing food and smoothies. They are very clean over there, they put dates on food as to know when it would go bad.

I worked there only for a couple of weeks and i could already see that all the employees where mad at the owner because he never payed them on time, allways finding stupid excuses to delay the paycheck.

A typical day would be busy but full of great customers .
I have learned that your personality is a great tool .
The hardest part was to work on Sundays as that would be the busiest day of the week .

Loved my co-workers, everyone treated each other like family. However, my only complaint is that the job does not include me going on break, because my services were constantly required.

Top Job Titles	Average salary
Cuisinier 6 salaries reported	$18.83 per hour
Gérant 3 salaries reported	$950 per week
Line cook/prep cook 4 salaries reported	$17.50 per hour
Directeur 2 salaries reported	$1,050 per week
Cuisinier à la chaîne 3 salaries reported	$21.00 per hour

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