directeur de restaurant

surveillant du service alimentaire

bartender

cuisinier

line cook

Chucks Roadhouse Bar and Grill

Chuck’s Roadhouse was by far the worst establishment I've ever worked for which I don't say lightly. If you really want to be in the restaurant industry, I can assure you there are SO many other places where you'll actually feel useful and genuinely valued as not only an employee but as a person. Poorly run, unprofessional management team, no guidance and communication, excessive favouritism and the list of red flags goes on. Take note of the turnover rate and how often hard-working and dedicated employees will be kicked to the curb for no apparent reason and with no explanation. Unless you have an established relationship with members of management or staff on a personal level, you'll receive blatant unfair treatment which includes but is not limited to hour distribution, who gets micromanaged, who's on the chopping block and so forth. You'll get scolded for matters out of your hands and things that you can't possibly know are required of you unless you're told so apparently 'mind reader' should be added to the job requirements. Management will essentially put down and belittle staff as a result of their own lack of structure, support and overall inability to take on the responsibility of their role. You’ll constantly get hassled with unnecessarily aggressive messages you're expected to respond to outside of work and you're required to be on your feet for up to 12 hours with zero breaks just to list a few of the questionable practices. Most of the staff was pleasant enough to work with and I enjoyed getting to know my coworkers but it’s very much a clique-like environment with a lot of cattiness and gossiping (e.g., it’s not unusual to turn a corner right into a conversation about you so be prepared for things of that nature). It can definitely feel as though everyone is working against each other rather than as a team which should tell you all you need to know about the general atmosphere. The toxicity of this workplace will give you so much more stress and anxiety than what it's worth and you will absolutely be set up for failure from the moment you start working here even if you perform to the very best of your ability with the limited tools and resources you're provided with. Consider that the vast majority of former employees in these reviews have had the same collective experience for a reason. I can't speak for locations outside of the city but when it comes to the London restaurants and owners, give your time and energy to a workplace that will genuinely value you and your hard work as you will gain absolutely nothing from your time here.

Well first off I have been server and a bartender for 17 years so this isn't the worst place i've worked but it ranks in the bottom 5 for sure. First off is the 4% tip out on ALL daily sales, meaning as a bartender your tipping out the kitchen on your alcohol sales really sucks. The menu items are super cheap and therefore the crowd it draws are the cheap tippers too so when you're already making peanuts it makes the tip out seem extreme. Also Bartenders you don't get tipped out by your servers, so you make all their drinks but there is nothing in it for your time and effort.

The worst part of working here is the manager, who has an explosive temper and takes out his frustrations out on everyone! Even if you didn't do what it is thats hes angry about look out and be prepared to be on the receiving end of his tantrum. If you try to stand up for yourself or clarify the situation he will accuse you of giving him attitude and refuse to listen to you. Then 20 min later hes back to being nice and expects that all is forgotten. If you dare to actually complain though you can bet your shifts will be reduced and you will find yourself being pushed out the door.

Lastly most shifts are busy which is good but that means there is ZERO time for breaks and even if you dont get a break they still deduct all your shifts 30min. And when you tell them that they legally cant do that and you want your hours back, well be prepared to be fighting every single paycheck until you just give up and except that 30min of every day your there is free labour.

Chucks Roadhouse is a very toxic and stressful environment to work in. The managers are always budding heads and disagreeing with each other. There's no communication a lot of times I would get told one thing and then corrected by another manager and then have another manager tell me something completely different. If you make a mistake, you're generally insulted. The health and safety procedures there are an absolute joke. You are supposed to receive tip out after two months of employment, but there are employees there who have worked there for much longer and still don't receive tip out. The managers lash out at each other, including screaming profanities, and insults, which makes for a very stressful and awkward work environment. The servers aren't allowed to eat food during their shift, and we also did not get a break during shifts, the only brakes that happen, are when people go for cigarettes and if you don't smoke you generally don't get brakes. 

When I first started, I was receiving praise all over the place, I was told by the owner "as long as you keep doing what your doing, you'll be here for a long time". I loved it there, I thought the people were super nice, that I felt appreciated, and the work, while exhausting, was rewarding and a good test of my skill. Then 3 weeks later they decide to fire me, saying I "wasn't urgent enough, and didn't communicate." However It was unbeknownst to me that I was lacking in any area because no one gave me any feed back. In short, the only thing I learned at Chuck's is that nobody will tell you anything to your face, but will be more than happy to rat you out behind your back. Looking back, I was the only person that was happy to be there, all of my co-workers were all a bunch of miserable people that hated their lives. The manager was a nice relaxed person who seemed to treat us like human beings, he was probably the best part of the job. The owner on the other hand, stood at the door and always is looking at his cellphone or the sports game playing on the TV instead of doing any work. In short, the people here are terrible (besides the manager), the actual work is OK, and the atmosphere is just miserable, and they do not tell you how to improve yourself so you can keep the job and pay your bills, do not go to any location this franchise has.

I do not suggest working here. It is absolutely awful. The hours are 8 - 10 with NO BREAK, and you specifically have to put no break or you get deducted your break time even though they won't let you take it. The management is awful. They do not care about staff, or customers. All they care about is bottom line. Horrible service? Wrong or raw food? Waited for 45 mins for food? No discount. Oh well. Further, they will cut you and you have 30 mins to complete your duties and then you no longer get paid. But they will continue to add duties you must complete before you go so you'll be working half hour or an hour after and not getting paid. How they run their business is so illegal its ridiculous. Turn over is high because they literally hire anyone and if you don't abide by their ridiculous rules your written up or fired. Everyone runs around with their heads cut off and no one knows what they are doing. Tips are ok but because of the low costs and 1/2 price apps you have a lot of low or no tippers. Honestly not worth the time or stress. Probably the worst company I have ever seen.

In early summer 2019 I worked as a dishwasher. The kitchen staff were great people I enjoyed speaking to but unfortunately there was a lot of disorganization and eventually some people I liked were let go or they left. The ones making salary were abused for their time and worked unimaginably long shifts, I really felt badly for them. 
When I first arrived everyone was so relieved because the dish area was always a mess and always full. Servers and bar staff had to stop and do dishes. I was so appreciated and felt great! But that faded and as we lost some good cooks the whole atmosphere changed negatively. The summer months were extremely hot and there is not ventilation through the dish pit. Also they want you to spray dishes with boiling hot water even though it goes through the dishwasher after... I would turn it down do it was just warm but a manager would come along and turn it back to boiling hot. "Well just put it in the dishwasher." I would tell people many times you have to rinse the dishes because they'll just come out full of salsa and whatever else food. Anyway that was my experience not sure how it is now.

I worked at chucks roadhouse in Brantford and I can 100% say I would never ever recommend someone to work there unless they want to feel under appreciated. for starters, I get that labour costs are a big thing but I had never worked over a 4 hour shift because they constantly over staffed and sent people home.. I had asked for more hours on multiple occasions. Were not paid for 3 hour shifts even when you don't sign the sheet saying you agree to leave early. I was so much happier when I left. the only reason I have decided to write this review was because I have spoken to others who left after me and I realized how bad it was. managers are very much into gossip but will quickly get mad at employees who gossip.. a few of our hostesses were promised serving time and time again and didn't get it till well after when they were promised which I was disgusted with as well. the kitchen is clean but a lot of the staff found it pretty gross how fly traps are put up throughout. The first owner is already gone and a new one has come in and from what I've been hearing staff isn't staying. I personally don't think the place will last

I have worked at a lot of restaurants, and Chucks is by far the worst place I have ever been employed. ALL they care about is income- they don't care about their employees what so ever. (The managers and employees at the restaurant were great, it is the owners) 
They will greatly reduce your hours without notice, withhold tip out, and take away assigned shifts. You tip out 4% on your TAXED total, and the staff hardly gets any of the tip out returned to them (bartenders and cooks get very little tip out) 
Sure you can make money here as a server, but the bills are so cheap you have to turn over three times as many tables to make the same amount as other restaurants. They take off a 15 minute break from each shift worked unless you specify that you didn't take one, they don't give you any sort of discount (you have to pay for a pop to even get the half price apps)
Overall I would highly suggest finding another restaurant job if you want to be even the slightest bit appreciated, or valued. 

What is the best part of working at the company?
Free meal after 6 or more hour shift’s 
Great tips as a cook  one week our paycheque and the next week wee got our tip out it was nice because it felt that you always had money coming very Friday 
So staff would show up for work for there tips and we would not be short staffed for the weekend…

What is the most stressful part about working at the company?
There is room to grow and become a manager and get benefit it great if you have kid you pay extra for it but it a lot cheaper i you do it will a big company like the Chuck’s roadhouse corporate 

What is the work environment and culture like at the company?
Work hard play hard  and work as a team 
And there is opportunities for you 

What is a typical day like for you at the company?
I think that it a pretty friendly environment 
And it like working with family yes there small augment but it like a brother and sister but at the of the shift people will make up like a family… so everyone had each other back … it was good place to work

Top Job Titles	Average salary
Directeur de restaurant 57 salaries reported	$34.35 per hour
Surveillant du service alimentaire 26 salaries reported	$22.47 per hour
Bartender 64 salaries reported	$17.92 per hour
Cuisinier 32 salaries reported	$24.47 per hour
Line cook 47 salaries reported	$18.82 per hour

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