directeur de restaurant

directeur des services alimentaires

cuisinier

superviseur

line cook

Crabby Joes

The job itself is fine. Always, wiping down tables, setting them, taking orders, running tables, helping anyone who needs help. No problem here. The problem really starts with management. I started working at the Listowel location in mid July 2017, and was "let go" the following September. I had never felt a sense of belong in an establishment like this. The other services made me feel insignificant because I was new or young, and I always had the feeling that one of the managers always hated me. 
One of the managers TEXTED me 2 days before my weekend shifts and said that there had been complaints about me and that they're going to have to let me go. No issues had ever been brought up to me, so I did not have any opportunity to make amends or right the wrongs that were supposedly done. They charged the the ridiculous amount for my work shirt- that took 2 months to come in- and I ironically received it on my last shift.
The fact that the management feels that its appropriate to text an employee to fire them, not give any warning or chance to fix the complaints, and not reply to messages is ridiculous and is the most unprofessional business that I've ever worked for.

A typical day at work is usually steady, I work with between 2-7 people a shift depending the time and day. I have learned about the new menu at work, but as far as learning anything new about serving, I don't think I have because I have previously worked at Crabby Joe's a couple of years ago. The management is completely different from when I used to work there. I work with great people who I can always rely on. the hardest part of my job would be dealing with certain complaints. Sometimes I have nothing to even say about what people complain about because there is no solution.The hard thing with serving is that we are the face of the company, so when people are upset we get the brunt of it. The best part of my job is that I love to communicate with people on a daily basis and I find it amusing to talk to people and get to know them. Serving comes easy for me, however it is still a challenge. Finding the time to do everything in a timely man

A casual environment which is positive in regards to guest interaction and socialization. However, the management is extremely poor, unhelpful, unorganized, disrespectful, and demanding. The owners of the location I worked for were highly selfish, often yelled and showed aggressive tendencies towards employees during rushes or as a result of mistakes, and showed no regard for personal life, issues, or other commitments. The expectations were that the job, which didn't pay well enough for the stress, came above anything else and employees were shown zero compassion or consideration. The disorganization often caused scheduling conflicts and shift cuts were not consistent with the schedule.

When you work at Crabby joes, it is not a family environment. It is very competitive. Even if you are swamped, no one helps you run food, drinks, etc. If you cover a Very-Late shift for someone they often take advantage and leave you with barely doing any closing duties. You get critics from coworkers constantly of how you are not doing your job right (they were coworkers not even management and it was how they wanted you to do it, it might not have even been the correct way). I constantly got belittled from my fellow coworkers because I was younger. The management tries to tell everyone to ID but the workers they value most are the ones intentionally serving minors. 

It was a very fun fast pace environment to work in, always able to interact with the waitresses, and other line cooks. We were always updating our menu, so it was a continuous learning. Usually I would be calling orders when, what, and how I needed the food prepared when managements shift ended, while managers were there I would generally be on a grill station cooking meat and preparing pasta dishes.  Hardest part of the job would be I was a full time closer of the kitchen so after 11 pm I was the only one in  the kitchen and responsible to clean everything properly, make sure everything was stocked, and shut everything off, as well as being a full time grade 12 student so getting home at 3 am or 4 am and have class at 9 am the next day.

A typical day at Crabby Joes Consists of taking care of a 5-6 table section. Bussing tables and running food from the kitchen to tables within the dining area or bar. During the end of shift you must set the section the way you left and complete "side duties" before you leave. This consists of restocking and cleaning certain areas in the "front of line" for the next day and or for closing server. The hardest part of the job is telling customer what we are out of as It may be the request they came for, battling emotions becomes part of the job at this point. The most enjoyable part of the day would be how much of a team we all must be and how we get to work close together and help to make for a better customer experience for everyone in the building.

Crabby Joes is a great place to work.There are so pros and cons about working in the food and beverage industry.  I enjoy going to my job. I learn a lot about the people in our community and have built some great friendships. 
Management is great to their staff and fair to all of us. We all work together as a team, to ensure that the patrons have a enjoyable experience.
I find the hardest part of the job is dealing with patrons who have had a few drinks and get a little out of hand.  Being responsible for them even though they are adults and have just made some bad decisions ( I have no problem cutting them off and sending them home in a cab)
The most enjoyable part of the job is meeting so many great people and building friendship with them.

I was hired at crabby's as a bartender and that is what i am all about,
I realized how the female bartenders over there are over 35 years. One of them is 50 years old. I thought that they had a lot of experience and that being said they would know a lot of stuff. But, to my amazement they don't even know what a JULEP STRAINER is. That was a tremendous setback for me. I tried using boston shaker and all the proper bartools for making martinis but the manager (old female) barked at me for using them and instead asked me to using throw everything over ice. Not a class place for anyone who likes classic cocktails  and drinks . The same manager told me that she is part of the industry for 30 years but she din't knew a cent about wines. That was a shame .


Typical day includes cleaning tables, setting tables, greeting and seating people, serving food, re-stocking bathroom supplies, and whipping windows
I learned to always be kind and respectful to costumers, also learned to work under stress when times are hard during the busy hours
Managers are okay, could be better managed 
Co-workers are good, we all work well together and all get along great
The hardest part is trying to do multiple tasks at once especially when it gets bust and there isn't many co-workers around to help
The most enjoyable part of the job is having the right amount of staff during a shift, that way if we get busy we won't all be running around going crazy. It keeps us less stressed out and makes work more enjoyable

A typical day would be going into the restaurant making sure everything is prim and proper, seating patrons, taking orders from patrons, making sure food comes out in a timely fashion, meeting customers and co-workers requirements. I loved working with all my co-workers and managers they were all so helpful and outgoing. Management in particular all had very creative minds and knew exactly what to do to drive customers to come to our restaurant. The hardest part of this particular job was taking care of un-satisfied customers. The most enjoyable part of this job was getting to interact with all different kinds of people ( Ex. Races and Cultures). I have learned Time Management, People Skills, and how to Multi-task.

Top Job Titles	Average salary
Directeur de restaurant 2 salaries reported	$36.00 per hour
Directeur des services alimentaires 3 salaries reported	$22.00 per hour
Cuisinier 1 salary reported	$19.00 per hour
Superviseur 2 salaries reported	$18.00 per hour
Line cook 1 salary reported	$18.50 per hour

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