surveillant du service alimentaire

commis de cuisine

cuisinier

serveur

directeur de restaurant

Dennys

When I applied, I stated I had open availability than heard it was 24 hours. I agreed to work some over night shifts but not all. What happened was they decided to put me on full time night shift only and ignored my requests to have some evening or morning shifts. That went on for a few months. 

A typical day at work would be getting to work and punching in, taking temperatures and starting prep and side work. I started at 11pm and finished at 7am. The restaurant was very quiet during the night. I would be lucky if people came in. Actually I would be lucky if people came in sober. I had to deal with a lot of young drunk adults which was not very pleasant. The cooks were amazing and we got along well during the night. Actually the first night manager, the cooks and I would always have our break at the same time and sit together and talk. We were like a small family until that manager left and it went down to just myself and the cook at night. 

It started off fantastic at first, I was so proud to work for Denny's but the longer I was there, the unhappier I got. Since working nights, I had no life besides work and sleep. I'm young so for me having time to myself and time to hang with friends was very important to me. The stress kept building up and most of the managers simply didn't care. 

There were a few really good managers there which unfortunately got overlooked by the ones who didn't do much. One of the best ones landed up leaving and being replaced with one who wasn't so great. Though I heard they're back so I'm glad for that as everyone agreed the place went downhill after the good manager left. Perhaps they'll be able to save the business.

I got along with 98% of my co-workers. There was one that no one liked as she would act like she was the boss of the place and would get mad if you dont do things her way. She was the one getting the hours and she wasn't that great at her job. There was definitely favouritism there but away from that everyone else was fantastic and I actually really miss working with them. We all helped each other out. 

The hardest part of the job was working overnights, especially around Ramadan when it would be just the cook and I when a big family came in. At one point the restaurant was full and it got too overwhelming. Thank god one of the managers were staying in the hotel at the time. They did a good job making sure that didn't happen again by having a second server on until 3am as backup. 

Overall, the place isn't the greatest to work but after some recent experiences, I wouldn't say they were the worst. Just be prepared for the amount of politics going on there.

A typical day at work starts really early at 6.30 am, I need to be on time to check that last night staff is leaving the restaurant in decent conditions for the next shift.  I am responsible of closing the day sales, ensuring all numbers and cash/debit moneys balance.

Before 7am., a walk through the restaurant has been completed immediate risk or urgent matters have been corrected, time card have been adjusted and I am ready to close the day sales and change the till money for next day operations.

I set the floor plan for the day servers with section rotation to give everyone same opportunity to rotate sections in the restaurant.

Once the cash out is done, I finish the walk through book taking and reviewing temperatures in both front of the house and kitchen, at the same time a list of additional activities by job code is delivered to them to work through the shift and have tasks done before leaving.

Now I am ready to do office work and preform the End od Day Reports, Review Room charges and balance reports, once they are done, I send the main ones to head officce and to our District Sales Manager, prepare the deposit and commit sales.

I review my Outlook and check the emails and work on them, I open our Scheduling tool and open communication with staff, review schedules for the week and perform changes and adjustments if needed and answer their questions and requests.

If a maintenance service is required I call the company involved to make the report and schedule a visit.

Now it is time to go and check the restaurant, do another walk through and check kitchen and stations to ensure everything is perfect.  I really enjoy talking to our guests and asking questions to be sure they are fully satisfied with our food and service.

After this I evaluate staff according to performance and coach them in opportunnity areas to improve and congratulate them in public when done.

There is always something to do, either interviews for new staff or review the staff training records or do special deep cleaning or perform a detail inventory for the end of month or answer P & L questions to Head Officce, prepare for a meeting or a Conference call.

We are always on the go and very active.

I think I have reached great experience working for the company for more than 5 years and I am ready for new challenges.

Denny's is a great place for beginner servers as you rely on following through the brand standards of serving which gives a great start for new servers .
With a great team behind you the day goes by fast and enjoyable even when faced with disgruntled customers. Unfortunately prices on the menu are high for this area which leaves the server in the awkward position of being embarrassed at times when serving a side of a 1/4 cup of shredded hash browns for $3.49 ( which is almost the same price for a 5lb bag of potatoes at the grocery store) 
If you can get past the common unhappy customer complaining then you'll build up a healthy tolerance to unreasonable customers which is good because since this Denny's is located along side the 401 it brings in quite an array of customers with varying expectations. 
But with any restaurant the customers can be a pain.
Whenever customers are too much, call over a manager as any one of them are good at dealing with the complaints. With that said,
Management needs to be reviewed by the company .
There is a lack of organization and communication amoung management at Denny's and it causes daily unneeded stress for their employees such as confusing scheduling. Many times during the week the general manager would be confused and shocked how the schedule had gaps in it and would have to scramble to find covers or ask staff to stay late. The occasional time, even if it's once a week would be manageable but this problem goes on for weeks which is draining. In my opinion, employees were being disregarded and insulted when monthly memos would be released such as stricter break rules and removing end times with the expectation that employees would be working until they are not needed any more. 
Overall if you need cash in hand after every shift and are very specific about what days you can work- stick to that and you should be fine. Don't fall into being responsible for poor scheduling errors.
Good luck

I’ve been working here as a waitress for three years, and unfortunately, my experience has been incredibly frustrating and disappointing—mainly because of management.
Management is extremely rude and completely lacking in understanding or respect for employees. If you make even one small mistake, instead of being coached or corrected professionally, you get yelled at and cussed out. It creates a really stressful and uncomfortable work environment where you feel like you’re constantly on edge.
They also have no respect for your personal time. It’s common to get called in on your days off, and if you say no, you’re made to feel guilty about it. Work-life balance just doesn’t seem to matter to them at all.
Breaks are another major issue. The only way to use your employee discount is to clock out for a break, but even then, you’re still expected to keep working. So in reality, you don’t get proper breaks, which is exhausting during long shifts.
On top of that, overtime is not handled fairly. Even when you work overtime hours, you don’t get properly paid for it, which is incredibly frustrating and feels very unfair.
What makes all of this harder is that the staff and customers are actually great. My coworkers are supportive, and most of the customers are amazing to interact with. They’re honestly the only reason I’ve stayed as long as I have.
After three years, I’m still treated with a shocking level of disrespect by management. There’s been no improvement, no appreciation, and no sign that employee concerns are taken seriously. It’s really disheartening to put in that much time and effort and still feel so undervalued. 
This place could be great if management changed—but as it stands, it’s not a healthy or respectful work environment.

Hired on immediately after interview. I was considered "on call' to cover no shows and did two or three regular 8 hrs a week, until those were cut. They still called me almost every morning, staff quit left and right. All hosts were fired with no notice, several showed up for their next shift only to be informed they were fired two days ago. Reasoning? None given. Several of us at the Fort St. John location weren't paid for our first month, overtime wasn't showing up on cheques, and upon pointing this out to my asst. manager i was accused of wage theft. So I quit, upon which I was yelled at on the floor in front of customers. I'm sure Denny's is a lovely place to work, but if you're going to apply at this location, I hope you have a strong will. You will have no host, no bartender for the hotel section, 70 minute wait times for RAW food, and maybe one other server for your entire shift. Its a joke working here. One of the asst. Managers literally shoved a reciept into a complaining customers face and called him a liar in front of the whole staff and guests for complaining about the wait for his food. The management's added free dinner coupons from the hotel the restaurant is in, however the wait staff are still being told to tip out 6% on free meals we never recieve a tip for. All I can say is: RUN. The labour board has been notified about this location, I will be surprise if it lasts the year.

The typical day at work would be clocking in, puttin uniform on, washing hands, make sure your relief has done his/her sidework, write out the prep list, start prep list, start cooking if bills come in, other cook comes on after an hour or two after being by yourself. One cook is finishing prep and the other one cooks, if needed, the cook doing prep will come onto line and help out the other cook if the bills start to become to much to handle. After 4 -5 hours one cook leaves after doing his/her sidework then the cook thats left will clean the kitchen so the other cook coming on wouldnt have a dirty kitchen, once the other cook comes on the other one leaves after his/her sidework is done.
What i have learned while doing this job is how to cook a variety of things, doing inventory, and also recipes.
The management was not that great with the new managers there was only one manager their that really took his job seriously he was the best to work with he didnt let people get away with anything.
The co-workers there were pretty fun and easy to get a long with, going there everyday seemed like it was a home for me, you'd be able to talk to anyone of them about problems or about anything.
The hardest part of the job was to cook by myself for couple hours when there was a huge rush, having to cook 6 bills at once and getting them all out in under 10 minutes.
The most enjoyable part of the job was to start to get to work and get the job done to satisfy someones hunger.

Every day in at restaurant I did must to start early(15 to 20 minutes)
before in my work place. After reviewing my clothes, to putt them in at right position and look like a professional employee, seeing a good hygiene every day.But in my own self, thinking good with well way making the best  adding a positive mentality. Currently the day in the time can be changing in my shifts because the most important for that was to talk early at the supervisor about my duties, saying with polite sentences: What can I do to day boss?.
Normally my begin task it was helping another partner in the dishes table because I thing does it the most important thing in the morning when the customer they were came in at the restaurant. Til, the duties maybe change if the requirement in another work shop inside will be the more urgent like the: Line cook. line food(auxiliary), clean the tables, bus boy(any time), cleaners in any sides in at different times periods, see the garbage beans with different containers, to review at the hotel two times by day(room service), does it to collect any dish an cutlery and may to bring some information at the guest  about the hotel and understanding what they are looking for.

The ownership of the downtown location I worked at doesn’t know the restaurant industry at all yet is to stubborn to take in any suggestions to make the business bloom. The staff is great to work with it’s just super frustrating trying to work for someone who doesn’t take action on feed back given; be it about the restaurant industry or about how to balance the business & staff needs and he will gaslight you to no end. It had come out that even when your not taking a break he would still come to the building to take breaks off of the staff sometimes a full 45mins not just 30mins. The amount of staff that has been through this location in the minimal months it’s been open is alarming. If your looking for a busy restaurant this is the slowest place you will ever work. You will start with excitement and drive to build this business up and will quickly loose the drive and enthusiasm to work here the only thing that keeps you going is the great ppl you work with.. Don’t do it! 

I dont Recommend people who are professional and Highly experienced to this company

Be Good to your people and they will deliver as it's best. You do Bad thing to your people and karma will on the way. 

* To be Honest this Company Promises and Foundation was Great and Planned. But people in store like RGM and Regional Manager does not supportive and cant rely On
* They need to make sure the General Manager is well trained 
* No Professionalism 
* Un ethical environments 
* Discriminatory and Favoritism 
* Unfare Judgements, Not following Due Process and SOP
* Abusive on their Authority 
* make Employees looks so bad if they dknt like them 
* Stressful Environment but easy Job. Management make all difficult.
* Not a Supportive Management
* Not Flexible Job in terms for Part time
* Not a People Manager who can derive and bring employee to the promise career path. 
* If they dont like you, they will terminate you with out knowing the reason. 
* if they dont like you, they will and will giving you No Schedule (In spite that they giving a Non productive Training)o Rude Manager pp 

It might be different from other store, or other locations.0 So it depends were and when are you goin to Apply. .

What is the best part of working at the company?
The staff are friendly and outgoing and management is is on point and fair to all employees. I would definitely recommend Dennys for people to work at.

What is the most stressful part about working at the company?
Some of the younger servers aren't team players. They will not willingly help others but have no problem asking others us older server to help them. There is no I in team but this new generations has discovered that out of the word "team" you can spell me and that's how it is... all about themselves and not the collective members of the staff.

What is the work environment and culture like at the company?
I work breakfast shift, so all my customers are always happy and jolly. I love what I do. I've worked in the Hospitality Industry for over 40 years. When I work with the majority of staff, they are friendly and out going however there are a few woman who are quite negative and almost toxic to be around because all they do is complain complain and complain some more. I avoid these people at all costs yo enjoy my day at work.

What is a typical day like for you at the company?
I always have a great day at work. I thoroughly enjoy what I do, and my gratuities prove it.

Top Job Titles	Average salary
Surveillant du service alimentaire 105 salaries reported	$19.71 per hour
Commis de cuisine 77 salaries reported	$18.74 per hour
Cuisinier 113 salaries reported	$18.95 per hour
Serveur 24 salaries reported	$16.49 per hour
Directeur de restaurant 10 salaries reported	$32.20 per hour

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