cuisinier

cuisinier à la chaîne

second chef d'exploitation

directeur de restaurant

finance assistant

Bin 4 Burger Lounge

A typical day at work at Bin 4 Burger Lounge was quite challenging for me. The presence of cliqueyness, poor management, and favoritism made it difficult to enjoy my time there. It created a negative work environment where I felt uncomfortable addressing my concerns and openly communicating with my colleagues.

Throughout my time at Bin 4 Burger Lounge, I did learn how to navigate difficult workplace dynamics. Dealing with the challenges of working in an unfavorable environment taught me valuable lessons on managing my own frustrations and recognizing signs of poor management and favoritism. It was a learning experience that I will carry forward in future job opportunities.

Unfortunately, the management at Bin 4 Burger Lounge was mean and unsupportive. Their behavior made it uncomfortable for me to voice my concerns or seek assistance. Effective management should promote open communication, address employee concerns, and treat everyone fairly, which was lacking in this case.

The workplace culture at Bin 4 Burger Lounge was negatively impacted by the cliqueyness, poor management, and favoritism. It created an atmosphere that lacked collaboration, respect, and fairness. A positive and inclusive workplace culture is essential for fostering a supportive and enjoyable work environment, but it was lacking in this case.

The hardest part of the job was dealing with the cliqueyness, poor management, and favoritism. These aspects made me feel isolated, frustrated, and demotivated. It was challenging to thrive in such an environment and maintain a positive attitude towards my work.

Despite the challenges, the most enjoyable part of the job was working with good food. The quality of the food at Bin 4 Burger Lounge was a positive aspect that brought some satisfaction amidst the negativity. It was rewarding to contribute to the preparation and serving of delicious meals, despite the unfavorable work environment.

The Yates location is a nightmare to work at. It’s very clicky. If they don’t like you it’s not gonna be enjoyable to work there. 
They don’t help you if they think your struggling in that area. 
The management is a mess, it’s all over the place with rules, some allow certain things others don’t. Main manager is not kind at all, will treat you poorly if you mess up one single time. 
They isolate you, and drag you down when you’re not liked amongst the management team. 
Work is most definitely not supposed to be a place you expect to make friends, it is however a place you shouldn’t feel like people are intentionally not treating you with respect which is the case here. They decide who they like and who they don’t and will change up on you so quickly. It’s insanely toxic. Especially when you’re just doing your job and being everywhere and doing everything for everyone. 
You could do all the amazing work for them and still get fired for no reason other than that they dislike you. 
I do not recommend working here, at first it starts great and then it goes downhill, don’t expect much from them, they may seem super amazing from the interview and your first few shifts but once they decide they don’t like you it turns so quickly, they gossip amongst themselves and between staff that aren’t managers and it’s decided they all will treat you with no respect. For your sanity find somewhere way better. 
The only great thing is the kitchen staff, they are the only sweet people who actually take time to be nice and friendly to you. 

Worked for almost a year with the company, great job for someone starting out. While most of the managers are great and we’re a big part of the reason I stayed as long as I did, the part time managers (server/manager) probably shouldn’t have been given the job. They constantly blamed other people for problems that they had caused and weren’t very supportive. The host position isn’t really a host job. You are in charge of clearing/busing/resetting tables, the door, phone, takeout, bringing out food, refilling water, bathroom cleaning, setting up the entire restaurant by yourself in the morning (only 30 minutes), seating, wait list, resos, folding napkins (so many usually asked you to fill an entire bin before you were cut), sweeping the floor and so much more. You have to be very fast and if not usually the mangers would yell at you. Caused a big turnover rate. Didnt help that the pay wasn’t great. Minimum wage( pretty standard for most restaurants but it doesn’t increase no matter how long you work) and the tips were terrible. Not enough for all the work you are expected to do. The people I met at the job were some of the nicest I have ever met and have made many friends over my time there. The staff discount was amazing. Was a good starting job but wouldn’t recommend to someone who’s had previous host experience.

What is the best part of working at the company?
Some of the coolest people I’ve had the pleasure of working with

What is the most stressful part about working at the company?
The job often requires you to work multiple people’s work load at once with no consideration of how that work load is close to impossible. Management has 0 idea what is going on in the back of house leading to a complete dysfunction 

What is the work environment and culture like at the company?
Some of the crew in genuinely amazing. You will make some good friend quickly, but you will quickly realize management picks favourites. There are VERY inappropriate relationships at the work place that are swept under the rug and not spoken about, this applies to management. the people who have been there the longest are treated the best by far they get much less scrutiny with work ethic, and much less expectancy of getting work done. So many decisions are made that make the daily routine worse consistently, the managers are clueless to the coming and going in back off house and all big decisions are made by corporate Who genuinely couldn’t care less about their employees.

This job, in the 12 years with the industry, has been the absolute worst kitchen job I’ve ever had. Sure you get a staff meal, but the tips for how busy this place is isn’t worth it. 

Upper management are just overlords on the island that are awful. One of the managers got the job just because their sister is a manager on one of the main locations, and they’re completely incompetent. Super slimy business practices upheld by the “home office” team. 

I worked for a year here, didn’t receive any raises although I recertified my first aid for this job, took on so much responsibility, and worked through the stupid busy holidays with nothing to show for it. 

I was injured on the job (with witnesses) missed 2 days of work, tried to file with work safe bc.  I received 4 written warnings (3 of which were absolute hogwash) within 30 days and was dismissed. 

This place treats people like trash, don’t work for them. 

Corporate ruins what is otherwise an awesome place to work. The Nanaimo location is full of fun people and I really enjoyed my job, but being controlled by people who've never even met you makes it really difficult. They have no actual insight into the day to day of the business, and only care about meeting certain targets with no thought to the people making the money for them. The wage and tip-out structure is unfair and designed so they don't have to pay their more trained employees as much. As a bartender, you shouldn't be going home with $20 total tip out from all the servers after you're running around all night for them. Or if you are, you should be paid a little more than minimum wage. The managers also get a huge cut of tips. What's up with that? Overall I would recommend avoiding this location, go make more money elsewhere. Also, the burgers are always overcooked lol

Bin4 has been a great job for me. Friendly staff, professional management and an unbeatable tip out for servers. It requires a ton of menu knowledge and advanced understanding of allergens in the food (including rotating menus). All servers help each other out in the rush and it definitely feels like a team environment. Management is always on the floor to help out and constantly doing everything they can to make the restaurant run more smoothly. Support staff do not get many tips for the work they do but thats to be expected in the industry. Management is very open to allowing movement within the company (ie host to server, server to bar, etc) if you express interest. Hours are good and management is very flexible with other commitments. Overall great environment to work in, would definitely recommend to a friend.

I worked at the South Granville location as a host and expo for a year and a half before leaving for university. I ended up coming back for the summer. Depending on the day, the mornings are pretty calm, however mid day and night times can get pretty busy because of happy hours and the late night deal that runs 7 days a week. It can get a little stressful, however there is always someone there to support you. I loved working here and was sad to leave, however I left feeling more confident and mature, I learnt how to communicate with people and how to work better as a team. This job requires someone that's organised, able to work well as a team and independently when required, someone who is good with people both the customers and staff and you should be prepared to be on your feet the whole shift. 

The good thing about working here was it was consistent for a restaurant. It was not very often that we didn't have full sections with lots of repeat customers. The food and drinks are good which kept the customers coming back. I loved all my co-workers and they made the job worth going to.

Our management was all over the map. It would vary from managers that you wouldn't see all night because they would sit on their phones in the office to managers that micromanaged every little thing that you did. We'd get an over abundance of emails about every little thing that it was almost too much to keep up with. Sometimes some pretty harsh tones made for a negative work environment that clearly affected a good portion of the staff. 

Overall an ok place to work.

Bin 4 is amazingly well choreographed. The logistics and operations of the restaurant are so well thought out that it makes serving extremely efficient. All the staff members are wonderful people and very interesting to talk to and get to know. The work environment is speedy and there are high expectations from management, but they train you well so if you are smart enough and work hard to do things correctly, you will succeed. The money is also very consistent since it is almost always busy there. The wage is a normal server's hourly wage, but the tips almost always pay off.

Top Job Titles	Average salary
Cuisinier 14 salaries reported	$21.52 per hour
Cuisinier à la chaîne 6 salaries reported	$21.96 per hour
Second chef d'exploitation 2 salaries reported	$22.50 per hour
Directeur de restaurant 2 salaries reported	$24.00 per hour
Finance assistant 1 salary reported	$30.00 per hour

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