surveillant du service alimentaire

restaurant staff

restaurant manager

MEMPHIS BLUES BBQ HOUSE

In my time working here, i've met many fun and interesting people. everyday was full of laughs and smiles. the job itself was fairly easy as long as you listened to what you were supposed to do. min wage, no benefits. often times they would just hire someone on to be a supervisor instead of promoting workers who had been there longer.

Whenever you come in you'll give everyone a hello and sign in before heading off to do your part, you'll learn some new recipes and how to properly handle food. while it was a little annoying management was good overall, though a little sloppy when giving out everyone shifts. you'll meet lots of people from all sorts of different backgrounds all with their own stories. the hardest part about the job is dealing with some of the younger people who think their better than you, but other than that its fairly easy job. my personal favorite part of the job was preparing the meals on line. time flies and its simple, even when we got really crowded it was still easy manage

Working as a kitchen helper in the morning and dishwasher at Memphis Blues Robson, a typical day is fast-paced and keeps you on your feet. Mornings involve prepping ingredients, organizing supplies, and supporting the cooks, while dishwashing requires efficiency and teamwork during busy hours. I learned time management, cleanliness standards, and how to work under pressure in a kitchen environment. Management is generally supportive and keeps things running smoothly, especially during rush periods. The workplace culture is friendly, with team members helping each other when needed. The hardest part of the job is handling peak hours when the workload increases quickly. The most enjoyable part is the teamwork and the satisfaction of keeping the kitchen running efficiently.

Worked there years ago as a kitchen prep and still have vivid memories. It was brutal physical hard kitchen work and unpleasant work environment - very hot, cramped and steamy kitchen and touch very hot barbecue meat, which still burns your hand with gloves on. Not a lot of micromanaging which is a good thing. And good atmosphere getting along with colleagues, who are talkative and kind. Also everyone can get the bonus tips every two weeks. The con is low pay and long hours. No room for advancement. A decent entry level job if you can withstand the hard and unpleasant work but that is all. 

My coworkers (supervisors mostly) made this job enjoyable, but the culture and management was almost nonexistent. The manager only came in for morning shifts and seemingly avoided all of the workers for some reason. The manager also took home most of the tips; I worked about 30 hrs a week and took home around $80 every paycheque in tips (biweekly). Supervisors were extremely overworked and paid not much more than servers.

its great for the first few months till your hours are cut. good luck getting full time here. The owner doesn't know how to run a business. Most of the co workers are rude to other co workers and customers but somehow the get more hours then you will ever. Sonority does not exist here and I've been there over a year. If you ask for more hours you'll be told to find a new job but don't be surprised when you see their ad for "hiring all positions"

Employer was not the best. At times made rude/inappropriate jokes, wasn't very compassionate or compromising when you needed time off or when you specifically asked for a day off far in advance, but he scheduled you anyways last minute. Food is amazing though, so a free meal every shift was a big perk.

Fun, fast paced environment. Small friendly staff and relatively nice customers, good for a first time job. However, hours are not the best, it is either an 8 hour shift or from 5 PM until close (usually that would still be 6-7 hours)

Memphis Blues has taught me the basics of how a restaurant is run. Good to learn from different people who have many different point of views. Good hours that are flexible to match a students school schedule

People were very friendly. Not much cooking going on, prep cook came in the morning and prepare for the whole day. Good for people who knows little cooking. 

Cons: little room for growth

Bad management, grumpy managers and owners. Work hard for little money. Long hours, few breaks, hot kitchen, never get 2 days off in a row, hours not consistent. 

Top Job Titles	Average salary
Surveillant du service alimentaire 4 salaries reported	$20.00 per hour
Restaurant staff 2 salaries reported	$18.00 per hour
Restaurant manager 1 salary reported	$24.50 per hour

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