cuisinier

commis de cuisine

manager en restauration rapide

caissier

superviseur

LA BELLE PROVINCE

A typical day as a cashier at the Belle Province is pretty simple, i would arrive at my workplace at the correct time. The cash had already been opened by my boss and all i had to do was make the coffee (if it was a morning shift) or restock the napkins, cups, lids, bags, etc... (if i was the afternoon shift). I learned many things during my time as a cashier. I learned how to work under a lot of pressure, how to communicate with my co-workers and how to work as a team. I also learned how to operate a cash and how to work with money, credit cards and debit cards. I learned how to deal with customers and how to offer them the friendliest and most polite service possible. I had the chance to work in a fun and productive work environment, all my co-workers where great people that where easy to get along with. I learned through my fellow employees what it means to be a team player and how to help one another. The hardest part of the job was the beginning, when i didn't have much experience but i learned how to channel and control my stress and how to stay concentrated during big rushes at work. The most enjoyable part of the job was interacting with the customers and helping them with whatever they may need. I loved my job and now i am looking forward for new and even more exciting work opportunities.

The day usually starts off with filling up the stock in front to make sure there is everything needed in case of a rush. Then I proceed to take orders as they come and when I have nothing to do I clean anything I see that needs cleaning (some things are done every day) and fill up stock if it gets low. At the end of the day I have a regular closing clean up to do like sweeping the whole floor and cleaning the washrooms. I learnt how to make quick calculations with change. The management was always okay with their employees, they knew when to be nice and when to be strict. My co-workers were always nice, fun people to work with. The hardest part of the job I'd have to say was cleaning the washrooms, I would often find little surprises that I didn't want to deal with. The most enjoyable part would by far be speaking with all the customers and seeing them come back because they thoroughly enjoyed the service they were given.

Job has been distributing beginning of the day between the employees. As a result individuals know what to do and how to end. Means work loads are reasonable. Have reasonable break on each individual shift, can have on internet by accessing free wifi. 

Have a very good understanding in between employees to solve any sort of issues arrive.

Most enjoyable part is end of the shift individual can have their one complementary meal.

My work experience at la belle province was good , i learned a lot and it grew me . But it was also very difficult as we were told to never stop working and always do something , the working shifts were too long ( i worked 12hours kn fridays and 8 hours on sundays ) but overall it was a great experience

It was a decent job for my first job. However, due to complications between workers, i decided to part ways with the establishment. I did not find it a suitable working enviornment towrds the end of my tenure there due to fights amongst the staff.

Everyday I try and learn something new, you get to meet a lot of great people, the downfall is some of them can be rude but I never let it get to me, they could be having a bad day. What i loved most was getting free food and making sure the customers were happy

They were very unorganized and rude, along with late payment. They expected you to understand without having them explained anything to you. The only enjoyable part would be leaving the store when finishing your shift, and hardest would be the job itself since most of the workers weren't even working.

During the day I usually filed papers and receipts in order for them to be put in folders. I am always busy, I always have something to do. I have training in the beginning and I am also taught throughout the year on any new filing paperwork.

The cleaning up and preparation of food are definitely the hardest, the backstage work is always quite heavy. The usual routine is checking the back for supplies, prepare ingredients and cleaning up the back. afterward, head to the front to make food.

The staff is great, management is very involved and the work isn't to hard. Only downside is the boss tyrant, always watching from the camaras and the odd time he shows up he does his best to discourage his staff.

Top Job Titles	Average salary
Cuisinier 38 salaries reported	$18.93 per hour
Commis de cuisine 26 salaries reported	$16.65 per hour
Manager en restauration rapide 22 salaries reported	$17.10 per hour
Caissier 10 salaries reported	$17.13 per hour
Superviseur 2 salaries reported	$18.07 per hour

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