surveillant du service alimentaire

directeur de restaurant

manager en restauration rapide

cuisinier

serveur au comptoir

The hardest part of the job was being crazy busy but only having 2 people working so we were crazy understaffed. The most enjoyable part was working with some of the co-workers because they were nice, easy to talk to people and good workers. Some of the co-workers were good workers and nice people but a few others were lazy and didn't finish some of their work a lot of the time. Sometimes some people would purposely leave knowing they didn't finish their work. One co-worker had a bad temper and would yell and swear just a few feet away from customers on multiple occasions because they were frustrated with being so busy and not having enough people. There was only one person in charge there and they did not do a good job. When I first got hired there they completely cut the person's shifts I was taking over for even though that person was still supposed to work there for 3 more weeks. The manager did not have any people on call if someone called in sick or had a medical/ family emergency and between everyone there was a lot of both. Sometimes people had to work 11 or more hours in a day and people had to work literally 3 weeks in a row without a day off. I had to work 13/14 days at one point because the manager wouldn't hire anyone including students to be on call. The manager also had some employees snitch on others if someone was not doing something right or anything like that the manager would have 1 or 2 people snitching on the others. The manager would also get mad if you forgot or didn't do something for your close but when some other workers didn't do a part of their job she wouldn't even care. She played favorites and cut some the people's hours who had been there the longest and gave all the hours to her favorite employees. No one working there had recieved a raise since they started almost 3 years ago. I was also working the exact same shift every day, there was no schedule flexibility so I was closing every single day. Every worker there except for a person who could only work mornings on weekends was frustrated. Eventually me and 2 other people quit in the same day because of the bad management.

Normal days: go in through the back door, punch in through the computer, speak to manager about the day's placement.
IF CASHIER: You normally spend the day talking and serving customers while on the terminal. Every here and there, you're asked to prepare a cash float, seeing as you may only have 100 dollars in the cash-terminal at once.  Re-stocking and keeping track of what products are needed in the front, such as pop, ketchup, napkins, and bags, are a huge responsibility to keep track of.  At the end of the day, and sometimes during, the door is to be locked and the front of the store is to be maintained and cleaned. Garbage is to be replaced, pop and ice are to be topped up if needed, and the bathrooms are to be washed.  Floors are to be cleaned as well as the counters.  Once everything is stocked, cleaned, and replaced properly, you may punch out and leave.
IF CENTRAL CHEF: This is a straight forward job that involves a very collected mind.  You prepare all the products that come up on the screen while being polite to the customer, and efficiently quick to serve.  There are instructions on how to make and prepare all products provided if the chef has trouble understanding.  There is also a key point to keep communication with the BACK CHEF and CASHIER.  The BACK CHEF will notify you when chicken will be ready, which can sometimes create a wait for the customer.  Of course, you are to relay these times to the CASHIER when they are an issue.  You are also responsible to keep watch of your salad and product count, and to cook/prepare fresh product when need be.  It is better to keep a full stock of things rather than run out.  At the end of the day, you are responsible for tidying up the central kitchen, replacing product, washing dishes you may or may not have used, and taking out the trash.  Occasionally, you are also responsible for replacing the grease in the cookers.  It's a simple task which normally calls for the Manager's help, but one must always be careful  when working around hot grease.  After the kitchen is tidied to workplace expectations, you are to punch out, and leave.

I've worked for this company for almost a decade. The turnover rate is absolutely ridiculous (management, as well as, other employee's). Approximately every year a new "boss" is hired, tries to change the store to their standards, fail miserably (as this company has unattainable standards), realize they are working an absorbent amount of hours with minimal pay and unattainable expectations, and so the leave. I've worked over 9 years and have had more "bosses" than years put in. This also happens more frequently, but on a lesser scale, with so many employees I cannot even begin to estimate how many I've seen in 9+ yrs. Due to this, you would think they'd treat long-standing, hard-working employees like myself with a little more respect... absolutely not. We get treated worse because they know we need our jobs to feed our families and pay rent. Gross. I actually only realized this personally as of late. I had a cold, was told to quarantine for 14 days, I did so and no covid. That was 5 weeks ago. I've made numerous call's to multiple levels of management throughout the company. I was told Human Resources was "looking into something" and to not go into work. That was over 3+ weeks ago. As stated earlier, multiple calls to multiple levels with zero explanations. My rent is due, my fridge is bare, my mind is constantly conflicted and my heart is broken. I've given a decade of my life to this company and I can't even get a response, let alone a reason, for my... I'm not even sure what to call it... layoff?! Termination?! I don't know?!
At this point, 5 weeks into this disgusting treatment of a longterm employee, they've left me no choice but to contact an Employment Lawyer to assist me with this confusing, life-altering situation as no one will even return my calls or answer my questions. Only time will tell...

At the beginning, I was hired as a Counter Clerk. Where customers were highly respected and appreciated! We worked together as a team in providing excellent service to our customers and quality fast food & beverage products in a quick, efficient, sincere way.
Including suggestive sales to compliment their meal and informed customers of any current promotion savings meals. As well as keeping all areas very cleaned and stocked with inventory.

My Store Manager was always approachable, flexible and respectable to all of his employees and we showed same consideration back to him.

Training was available to continue advancing within the company after you completed successfully each levels testing process. I had achieved the title Counter clerk/Cook. Adapted well to some days being a counter clerk and other days a cook which was clearly indicated on schedule along with starting time.

We frequently had team meeting to achieve a greater level efficiency in Customer Service. As well as openly discussed our grievances which was eventually phased out.
At that time the company acknowledged individuals who worked hard and gave 110% of themselves to the business. Which was displayed on a plaque for customers to see but this created some controversy among some staff members and was phased out in time. Unfortunately, after receiving terrible, personal news which I had trouble accepting and needed time to adjust, I had to leave the company. Who knows I could have been assistant store manager by now, if there was in house help available.

It is a lot of work and responsibility to manage a shift. From bank deposits, getting the workplace ready for a typical day at work, dealing with "surprises" that can occur during a shift such as an employee not coming in or calling last minute, to running out of a product and taking the necessary actions to meet the demand of the customers.

The most intimidating part of the job is the end of day procedure. This consistences of inputting figures onto spreadsheets, making sure the bank deposit is properly accounted for, and doing a daily inventory, which insures that management has a full understanding of what happened during the day and any negative impacts that effected the days service.

That being said being a supervisor helped improve my:
- Customer relations by dealing with the customer directly on pros/cons of the goods and services that we provided and taking action depending on the customers problems to help satisfy both the customer and management.
- Dealing with co-workers and any personal problems that may occur in the work place. Also it helped me improve my managerial skills of setting short term goals as well as realistic expectations of people.
- Making quick decisions based on the many situations I'm faced with to provide the best outcome.

Very close work force everyone knows each other by name and is always willing to lend a helping hand to fellow co-workers.

End of Day procedure is the hardest part of the job but as long as you concentrate on what you're doing it's not a problem.
The most enjoyable part is defiantly the closeness of the work force

A good company is one that strives to provide top-notch products and services while treating its employees with respect and creating a positive impact on society. Such a company is successful not only in terms of profits but also in creating a culture of excellence and achieving customer satisfaction. A good company bases its values on ethical and sustainable practices, aiming to contribute to the betterment of society rather than solely prioritizing its bottom line. It invests in the development of its employees, ensuring they are well-trained and motivated to provide quality service. Moreover, a good company prioritizes customer satisfaction and strives to exceed expectations while maintaining transparency in its dealings.

A good company also has a positive impact on society as it fosters sustainable practices and contributes to economic growth. It also takes responsibility for its actions, ensuring that it adheres to regulations and industry practices. Furthermore, a good company fosters a culture of corporate social responsibility by engaging in philanthropic activities and taking initiatives that benefit the community.

In conclusion, a good company not only provides quality products or services but also creates a work environment that fosters innovation and collaboration while taking responsibility for its impact on society. By prioritizing ethics and sustainability, a good company sets itself apart from others and creates a loyal customer base and a motivated workforce.

n. This may involve checking emails, organizing your tasks, and reviewing any important updates or deadlines. Throughout the day, you would engage in various work-related activities, such as attending meetings, collaborating with colleagues, completing assignments or projects, and addressing any client or customer needs.

What you learn at work can greatly depend on your role and the industry you are in. You may acquire new technical skills, expand your knowledge in a specific field, or develop soft skills like communication and problem-solving. Work often provides opportunities for personal and professional growth, allowing you to learn from your experiences and challenges.

Management plays a crucial role in the workplace. Good management involves effective communication, setting clear expectations and goals, providing support and resources to employees, and fostering a positive work environment. Managers are responsible for guiding and supervising their team, ensuring productivity, and promoting a healthy work-life balance.

Workplace culture refers to the shared values, norms, and behaviors that exist within an organization. It encompasses the overall atmosphere, work ethics, and relationships among colleagues. A positive workplace culture fosters collaboration, respect, and inclusivity, while a negative culture may lead to a toxic environment. The culture of an organization can significantly impact job satisfaction and overall well-being.


I worked part time only on Saturday, 12 hours shift.

In the morning, I prepare the machine, change the cooking oil and filter the machine. After that, I clean the chicken and cook the chicken. I prepared some chicken and store it for rush hour, so I just easily grab and cook the chicken, it saved me some time.

Usually the store will be busy during lunch time, at 1pm to 3pm, and it was hard if on that time I had new chicken delivery from the chicken factory.

I work in a small store and it's so hard because I have limited space and I must stack everything high and efficient to save the space. Furthermore, it's hard to get some item which is on the back or stacked by other items. 

We work as a team from multicultural background. I had co worker from India, Philippines, China, American, African. We worked together to bring the best to the customer.

The manager always rotate, so I had been handled by different managers on last 1 year. Different manager means different rule and norm. I had hard time with a manager when she ordered me to do this and that without giving solution and she didn't know what the real problem was. She didn't know the capability of the store especially during the rush hour. She kept asking the staff to do this and that while on busy day and everyday busy serving the customers.

in KFC, you can eat chicken, sandwiches, bread, and drink from the fountain. It was the most enjoyable part for working on KFC.

Managers will yell at the staff, swear and roll their eyes when in training. Managers speak badly about other employees in the company in front of customers. At least 6 people are needed for daily duties due to health code but they only have 3 at a time so it makes for a hard day when you are in training. The managers ask that you do not have your phone, wear rings, bracelets or any jewelry and wear gloves at all times due to health and safety concerns but the managers will use their phones, wear rings, jewelry and not have gloves on while cooking packaging and serving the food. They use new employees as mules to fill in 2-3 hour shifts while the other staff takes off every holiday, every weekend and any other day they need to watch wrestling or have a party. Leaving the new trainee by themselves on the floor to handle all areas of the store and that causes stress on top of many other things that can be avoided if the poor management was dealt with. It’s not even worth the free meal or the discount. Managers get mad when you ask questions on how to do something you’re unsure of. It’s just a mess and I wouldn’t recommend anyone to work at this KFC. The only people who get the opportunity to move up in the company are friends and family of the staff. 

• A typical day at work is usually busy, however it is not so bad when you have a supporting management helping you.

• I have learned a lot working within this management. It may be the kind of job that some individuals will not prefer or take, however a job is a job. Every individual starts off somewhere, and a simple job can also be difficult at times. This is where you learn and gain skills and know what you are capable of. And I learned these skills in KFC. Not just for yourself, but serving the different kinds of people. I learned how to deal with different kinds of people; whether they are impatient or patient.

• I love working with my co-workers there. I depend on them as they depend on me for help when it comes to serving customers. I also gained some leadership skills, however there are some areas I still need to improve on. Some co-workers are hard to work with, however that's part of the job.

• The hardest part of the job is dealing with the management, some co-workers, and some customers. However, I learned to deal with it and turn my stress into a motivation to get the job done.

• The most enjoyable part of the job is satisfying my customers, laughing with my co-workers, and getting other people to notice me which results to getting job offers.

Top Job Titles	Average salary
Surveillant du service alimentaire 233 salaries reported	$19.85 per hour
Directeur de restaurant 116 salaries reported	$33.05 per hour
Manager en restauration rapide 200 salaries reported	$18.25 per hour
Cuisinier 135 salaries reported	$19.08 per hour
Serveur au comptoir 104 salaries reported	$16.77 per hour

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