surveillant du service alimentaire

directeur de restaurant

cuisinier

serveur au comptoir

manager en restauration rapide

Harveys

I worked at the Harvey's Cottrelle / Airport branch in Brampton. This job is suitable for anyone who's up for the challenges of working in a fast food but most especially for young people and those who need a reality check, since this job will highly test and build up your character and patience. This job had taught me essential life lessons that I will bring with me until I get old. I have never worked in this kind of environment before and it is a humbling experience. 

I liked working here mainly for the customers and the sense of responsibility that it gave me. I quit this job for something more stable. Majority of the customers in this branch are anywhere from polite to alright and trust me, they are not the problem. It's the people working here. 

Many workers in this branch come off as ill-mannered and impatient, and I'm not sure if due to language and culture barrier, that they don't really mean to, or if they were just never raised to know what mutual respect is.  I mean, they are nice to customers and all. It's just they have no time for that business with them meek and timid coworkers. I'm mainly referring to the shift managers.  

The shift managers are insecure as so if anyone wants to work here, learn how to deal with them because if you don't, they will single you out and mock you in their language. 90% of the workers here speak the same foreign language. They think they're so sleek with their shady selves. 

The old-timers, like the shift managers, are easily threatened by newer staff members who exude top qualities and credentials, so keep a low profile if you're new unless you can play with their childish games. 

They expect someone who has no fast food experience to be a fast food worker extraordinaire in a matter of 2 weeks despite the insufficient training. I had no idea what the frig I was doing through my first few weeks at Harvey's so I was always at the receiving end of their humiliation and scrutiny. On a good note, they are intensely passionate about a job that pays so low, but come on, it's not that serious... Lol... 

The overall branch manager is another thing I'm not fond of.  He has a temper and he needs to reassess how he talks to his people. I truly believe he has a good side to him, he just doesn't know how to show it with finesse. 

Going back to the language barrier, a lot of people here communicate in an incoherent way that only they can understand and they question your intelligence when you don't understand the way they speak. I have mentally listed how certain people say certain things to avoid this.

Pros:

    Supportive Work Environment: Harvey’s provides a welcoming and collaborative atmosphere. The team-oriented culture encourages open communication and mutual support, making it a great place to work if you value camaraderie and teamwork.

    Career Development Opportunities: The company is committed to the growth and development of its employees. There are numerous training programs and opportunities for advancement, which can help you build a rewarding career path within the organization.

    Competitive Compensation: Harvey’s offers a competitive salary and benefits package. From health insurance to retirement plans, the compensation is designed to meet the needs of employees and reflect their contributions.

    Flexible Scheduling: For positions with variable hours, Harvey’s offers flexibility in scheduling, which is ideal for balancing work with personal commitments. This flexibility contributes to a better work-life balance.

Cons:

    High Workload: Depending on your role, the workload can be intense and sometimes overwhelming. There may be peak periods where the demands exceed typical expectations, which can lead to stress.

    Limited Resources: In certain departments, resources may be limited, which can impact productivity and efficiency. This might require employees to work creatively or put in extra effort to overcome resource constraints.

    Management Challenges: While many managers are supportive, experiences can vary. Some employees may find inconsistencies in management styles or feel that communication from leadership could be improved.

Summary:

Overall, working at Harvey’s can be a fulfilling experience with its supportive work culture, career development opportunities, and competitive compensation. However, prospective employees should be prepared for a potentially high workload and navigate varying levels of management support. If you thrive in a collaborative environment and are ready to engage in a dynamic and sometimes demanding role, Harvey’s could be a great fit for your career aspirations.

I found that the location you work at determines how well you will enjoy your job. A higher end location has better management and has a better work environment than a lower end location. 

My current location is completely 180 from the other location I worked at. I find I have no motivation and a lot of the workers there do not make it a positive work environment. Received little to no training. Possibly because I worked at a previous location, but I think I should have gotten trained anyway because as I quickly found out both locations do things really differently. The manager would forget they said something or didn't say something then you would get in trouble for it. There are authoritative managers which I learned is no good for the work place. An effective manager needs all traits.

I like that the hours are flexible, but if you are hired based on a certain schedule you gave you may find yourself unable to have leniency when changing your schedule. Also be sure to let them know you are going to school or may be going back because some managers want a full availability from you always. Even if you only get part time hours. Forewarning, you may just get fired for it!

The hardest part of the job is dealing with angry or inpatient customers. It gets frustrating so you either need to be patient or learn to deal with it. Unless the customer is in your face, "the customer is always right" and you can't argue back or anything. Customer service is key.

I have been learning speed of service and conflict resolution. I have been strengthening my customer service and communication skills. Overall, Harvey's is a great place to work if you are in school or just need a part time job. It isn't ideal for long term unless you really enjoy working in fast food restaurants. But I would recommend working towards becoming a supervisor or manager.

- Come in 10 minutes early so i don't need to rush, walk in say hello to coworkers, punch-in time sheet, put hairnet on, and bring meat, fries, from the back; basically a bunch of preparation for the rush. Once completed i grill and make the various meals until the end of shift, along with working as a cashier if coworkers are preoccupied.

- I learned almost every aspect of working in fast food and i must say for the better, i can honestly say, the fast food industry is not something learned over night, but isn't hard to understand either.

- Harassing management at best, not a single person who has worked their including myself has ever received a hello or even a compliment from management. You can never ask this individual a question, about anything even if it is training week; if you do he says your "Ticking him off" and are on "Probation." In other words not the slightest respect for his employees.

-Co workers despite the employer were very helpful and supportive. We connected well and could handle the rush effectively when management wasn't "Yelling"

- The rush, but it gets my blood going and that's what I love. Aside from that, management was the most difficult obstacle.

- Meeting and hanging out with employees, working on the grill, and interacting with customers.

This was as honest of a review I could give, i hope the best for my coworkers and look to the future for more supportive employment.

We would be so overstaffed that people would be sent home after not even being there for 2 or 3 hours. If you stood in one place to long, you would get in trouble but the Manager has favourites and they would be allowed to stand and chat all day. There is a lot of panic before every shift because you don't know if the manager will be in a good mood or will not even acknowledge you for your shift. When you first start there is next to no training and you feel like you are being looked down upon. During the time I have worked there, I have seen dozens of people come and go due to how management and other employees treat them. Rules/things change often. You are showed how to do something and then the next day "you're not supposed to do it like that" 
If you bring an outside drink(coffee, pop)don't even for a second set it down without putting it into a reusable cup because within that one second of not looking, it will be missing and you will question where you put it only to find the empty cup in the garbage. Only favourites are allowed to leave due to family/family emergencies.  The owner is to cheap to get the coffee maker fixed. The entrance door fixed. The washroom heaters fixed. It doesn't make sense to be overstaffed through the week but on the weekend when it's busier to be understaffed. You constantly feel looked down upon. You will think about quitting/walking out on your first day until your last.  Poorly ran, poorly managed. 

Okay so a typical day I start at 8 so i come in and clean greasy fryers and filter all the crumbs and burnt fries/rings out, then I set up four garnish stations with all the burger toppings, put in the pop dispensers, fill ice bins, start a pot of coffee and hot water, get the grill station ready with all the grill chicken, burgers, hotdogs, bacon and cheese, put down all the chairs, make sure apple pies are ready and out in the warmers, get 5 buckets of sanitize water and cloths are out around the kitchen area and Tuesdays and Fridays help put away the deliveries, all before 10:30 if everything isn't done, the owners murmur about how slow i am behind my back or if they are angry enough later right behind me(has happened once or twice). Also most days cleaning tasks are added to that morning im already scrambling to get done, which only adds more to the "why are you behind?".  the management knows I am a good cleaner and that i have a hard time saying no to cleaning and work so they abuse that and have me clean above a 250 degree chicken rotisserie while its going. As for co-workers its fast food so of course you have your 16 year old high-schoolers causing drama and being jerks to everyone, though I have a few of my old highschool friends there and I try my best to get along with everyone and just avoid the troublemakers. all in all not much enjoyable about this workplace but hey It's a job and I need money.

When I first started working here, everyone seemed friendly and I got a lot of hours. I was doing my job as a garnisher. After the first month or so, they start loading a bunch of jobs that aren't listed in my job description on me such as, cleaning the whole restaurant (mopping, sweeping, wiping tables, cleaning the back, cleaning the windows, washing the dishes, prepping the food. This excessive work, overwhelmed me and I often came home with a very sore back and had no motivation to complete any other tasks. The manager would yell at you if you weren't constantly slaving away. They used to offer cups for free to the employees and discounts on food, then they took all of that away and the food quality is very dirty and should be inspected. Whilst doing all this, they also demanded that you do the cashier, drive through. Being around this environment was also very slippery even with slip-free shoes and oils going through the air would develop acne on people with acne-prone skin. I worked very hard and would have no complained if they didn't give me terrible hours until giving me none without any notice that I was no longer employed there. This was harder than renovating my 2000 square food home, and I was completely taking advantage of, due to my age. The employees were friendly and made the days bearable.

A typical day at work would be a steady flow of customers coming through and serving and garnishing them and if there is any concern or complaints I will handle them in a professional manner. When its all quiet then the staff and I clean the restaurant. At night when we close up the restaurant I count the cash registers and make sure all the deposits are correct then I lock the restaurant. Working at Harvey's has taught me a lot of responsibility and leadership. I started there when I was 15 and then 3 years later I was promoted to Supervisor and since then I have gained my own independence and have learned to work in a group setting as well as on my own. The management at Harvey's is very understanding and genuinely kind people. My co-workers are all very nice and I have learned to become good friends with all of them but as their supervisor sometimes it can be tricky to gain the trust and respect from them all becaue I am close to their age and good friends with them as well. the hardest part of my job would be as I was just saying by trying to gain the respect from my co-workers as a supervisor. The most enjoyable part of my job is when customers are happy with their service and let me know that our team is doing a good job, it lets me know that I'm also doing my job.

Nightmarish Work Environment:

In Windsor ,Dougall location lies a cesspool of incompetence and toxicity masquerading as a workplace. Here, management reigns with poor leadership skills that leave employees stranded in a sea of confusion and despair. Supervisors, if they can even be called that, are mere shadows of authority, lacking the basic decency to provide proper training or direction to their bewildered subordinates.

New staff members, eager to contribute and learn, are met with nothing but disdain from their more seasoned counterparts. Rude behavior is not only tolerated but seemingly encouraged, creating an atmosphere of hostility and animosity that permeates every corner of the establishment.

And what of communication? Ha! Expecting to receive notice of your shifts is like waiting for a unicorn to prance through the front door. Shifts come and go with no warning, leaving employees scrambling to rearrange their lives at a moment's notice.

But dare to question this dysfunctional circus of a workplace, and you'll be swiftly shut down with accusations of "talking back." It's a wonder anyone manages to endure such torment for more than a day.

Welcome to the Windsor Dougall location, where incompetence thrives, and decency goes to die.

Harveys was a easy job compared to mcdonalds where I worked prior. it is a small building with little back space for workers to move too much. a typical day there was getting to work and starting the opening process, prepping hand cut produce, filling condiments and stocking anything that the night shift workers did not. management there was mostly kind and professional with the exception two managers who were kind of unprofessional and made work kind of hard on some of the staff. The workplace culture was upbeat and jokey but also very serious about getting work done. everyone was very close with each other and often hung out outside of work. honestly the work there was easy for me, McDonalds was far more fast paced and demanded more from me. the hardest thing was dealing with management when one of the two not so good ones work who slacked and spoke poorly to staff but everyone else working was super nice so it was easier to deal with. the people and i guess when there is a rush of orders. the people there just liked to joke around and the rush of orders was like torturous fun, you suffered by having to do everything at max speed and avoid messing up but once you got use to the menus there it was easy.

Top Job Titles	Average salary
Surveillant du service alimentaire 18 salaries reported	$18.88 per hour
Directeur de restaurant 30 salaries reported	$29.78 per hour
Cuisinier 11 salaries reported	$17.22 per hour
Serveur au comptoir 3 salaries reported	$16.37 per hour
Manager en restauration rapide 6 salaries reported	$32.92 per hour

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