cuisinier à la chaîne

serveur au comptoir

barista

Cacao 70

okay. so this location i worked at might have just been bad but the communication between servers and management was the absolute worst. While working here, I learned a lot about serving and the resto environment. i loved talking to customers. 

the management...i cannot express how bad they were. no communication, no respect towards us servers. any bad review or complaint will be entirely blamed on the servers, when they could have improved their management and communication with servers first. They wanted us to work by ourselves on the floor (serving, bussing, washing dishes) with NO BREAK. I worked almost 8 hours with no break and i felt like i was gonna pass out after closing. the kitchen would just be on the back on their phones when its not busy and doesnt help servers at all. they would see a pile of plates and just leave it there.

overall i do not recommend working here. the management needs work and training.

It is a challenging place to work in since most of them located in hot spots.  But for my experience, it is still much better than some fast-food restaurants. It is less busy, and you feel more like a cook, even an "artist" than a factory worker.

I used to work in the one located Lonsdale Quay. When it is not busy and the storage is fine, I can enjoy myself with a good view of the seaside and the music I choose. The costumers there are most likely friendly if you show enough smiles and patience. The salary fits the position though. If you really want to work long there you should get into management.

Most employees are friendly and helpful. You might have a chance working with the boss together making food. If so, learn how he made for the first-hand information.

And for sure, you have a free meal and drink there. Try those good tasting chocolates!

The Franchise owners were the downfall of the restaurant. They were forcing us to serve expired products and substituting ingredients to cheaper ones and to accommodate their religion,(not following the original menu or what’s stated in the menu.) we’ve also brought this to the attention of the corporate owners but they simply didn’t care, never responded. Even when one of the ceo or representative came to check at the beginning, he was unprofessional and didn’t really care which goes to show how the company is being ran. Also, employees weren’t informed about the closure of the restaurant. And no one got paid, all our tips were stolen by owner and their children. Owner is now hiding at a different country.

Standard serving job at a small business.

Manager of the servers cares about their workers but has little control over how the restaurant is run.

Restaurant owner (Manager of Kitchen staff) is stuck between keeping the business afloat and keeping workers happy.

Hardest part is working busy weekend nights. Otherwise the job is a nice part time position to make some extra money while focusing on other prospects.

Honestly it was a whole mess, no interview whatsoever just a phone call telling me training started the next day prior to the phone call, training was just sitting at a table learning the menu, food was decent but the managers favored the servers that could speak Japanese or Mandarin by giving them more % of tips and more hours, they later "fired" the ones they didn't favor by giving us less hours then later deleting our names off the schedule without notice of telling us they fired us

All of the servers, including me, went to the Ministry of Labour a year ago to report the manager/owner Sai for not paying us our salary or our tips on time. He was 2 months late in giving us our paychecks. He also made us work last minute double shifts (up to 14 hours at a time) without overtime pay. It was always short-staffed. I heard there is a new owner and all new staff now so hopefully that has changed.

Owner/Manager doesn’t care about their employee, won’t pay for holidays, will take tips from trainees & doesnt have good work ethic. The owner will fool you, & won’t treat you right as an employee, they may be a great person but they have poor business management. 

Consistently understaffed, received schedule with under 24 hour notice, inconsistent hours, only got 60 percent tips, minimal training, and very minimal day to day supervision.

Cacao 70 is my first full-time job after graduating, 
I have been learned so many things here. 
Like how to deal with the clients in an effective way and make the clients satisfied. And how to manage my time and finished all the jobs. How to speak up at the meeting. How to make a wonderful PPT.

It would be hectic as the restaurant had a high volume of customers, however the staff and management was extremely supportive and friendly. Tips were shared which was a pro and con.

Top Job Titles	Average salary
Cuisinier à la chaîne 6 salaries reported	$17.58 per hour
Serveur au comptoir 1 salary reported	$15.50 per hour
Barista 1 salary reported	$16.00 per hour

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