cuisinier

surveillant du service alimentaire

directeur de restaurant

line cook/prep cook

restaurant general manager

MR MIKES SteakhouseCasual

So this was my first job back when I lived In Dawson Creek BC. I worked there for a bit over a year till Covid hit and I finally quiet because I had had enough. At first don’t get me wrong it was nice, the management was fun to talk to and I would joke with the other staff a lot. Although  very quickly I started notice if very shady stuff with the management and some stuff I didn’t even know about till after I left. They even had a head office person come in at one point cause it got so bad … 

So one of the first thing I noticed was that my tips did not seem to add up. The tips are suppose to go on to a card and you can use that to buy whatever. But I would notice that the percentage I was suppose to get did not line up with the amount I actually got. It be times it be a whole month and I only got ten dollars…. And I know they made way more then that when I had my shifts.

The pay was also not correct at times I was not getting payed my minimum hours or my shift was just not payed for at all. 

Another thing I noticed was my  employment history. So I worked there steadily for over a year and would usually have one or two shifts a week. But slowly this started decreasing to once a week or once every two weeks. It got so bad to a point where it had been three weeks without a shift!!! So I called and they said I had quiet a total of six times, when in fact I never had said or sent a letter that stated I quiet. 

Another thing that is messed up is one of the mangers. Iam not sure if he still works there but I felt very uncomfortable at times. I remember one night I can’t remeber why But we were open later than usual. So it was just after 11 at night and the manger asked me to take the garbage to the alley way. I felt very uneasy with this as it was late at night and I was a small girl at the time. I did it anyways but as I was walking back I got hit on and harassed by a group of older drunker men. I ran inside scared and crying and the manager did not seem to care. Luckily the bartender helped me out and said something to Those guys and said he would do anything regarding going outside in the future. The manager also would weirdly watch me at times or ask me to in-depth if questions where it was to personal. 

A day at work is fun but as a waitress you get under minimum wage because it is a 'liquor establishment'. The government thinks we make a lot of money in tips and that is not always true. We are worth at least minimum wage. Fun workplace though, it helped me pay for a full year of college!. Management is good to customers but definitely plays favorites with the staff. Oh and if your pregnant they make you bar-tend and you don't have a choice. most enjoyable part of the day is the one family that comes if that really appreciates you and your hard work. hardest part is dinner rush hours. The cooks are usually under appreciated too. There is no employee area, just a very small hallway with one set of lockers. The staff bathroom is to be shared with EVERYONE (staff.males.females...) Too crowded! Overall it's a good job if you are saving for college but don't plan on it for a career job as they play favorites with little to no room for advancements. The boss does a good job of helping the waitresses with the machine (ordering food for customers machine) And they are very quick to help fix a problem.

Staff: Consistently friendly and helpful. Everyone gets along great, very positive culture. Those with better work ethic are consistently rewarded with better shifts, which is nice.
Starting Out: Intense training for a restaurant, but it was valuable. Online training courses that will take hours of your time, but will help prepare you for the job. Working front of house, there were several training shifts even though I had experience, but I felt very prepared and comfortable when I was given a shift to myself, and was skipped ahead in my training path once I proved myself ready.
Management: Consistently hard-working and genuinely cares about the quality of the restaurant's output. Cares about her staff's opinions and checks in regularly. Flexible, and always trying to improve the restaurant in some way. Never the source of any conflict. Great experience.
Pay: Servers get server minimum wage, but tips more than make up for this. Depending on the shift, the hourly is going to be at least 18, and up to 40 on a good night (wages plus tips). Back of house wages are consistently around 20$ with bi-weekly tip outs included

Service is available from open straight through to close. Training program offered from within the company to inform and educate all of their staff on their positions and what comes attached (steak knowledge, drink knowledge, etc). Management has changed throughout the years, but has generally been good. 
Workplace culture pushes teamwork, which is a relief after years of working at other restaurants that foster toxic "lone wolf" serving staff mentality. Hardest part of the job is the same as any other restaurant; the learning curve of knowing the menu inside and out, and acclimatizing to the pace of service. Mos enjoyable part of the job was how well the roles of the staff worked together, regardless of whether there were one or two problem staff at any stations.

Working at Mr. Mike’s was a solid overall experience. The environment is fast-paced, especially during weekends and dinner rushes, which helps you build strong multitasking and customer service skills. Most coworkers were friendly and supportive, making shifts more enjoyable, and teamwork was a big part of getting through busy nights.

Management expectations were generally clear, and schedules were fairly flexible, which is helpful if you’re balancing school or other commitments. Tips could be decent during busy hours, and the job definitely helped improve confidence when dealing with customers.

That said, like most restaurant jobs, it can be stressful at peak times, and long shifts on your feet can be tiring. How enjoyable the job is can also depend a lot on location and management style.

Overall, Mr. Mike’s is a good place to work if you’re looking for restaurant experience, decent money during busy shifts, and a social work environment.

Worked there for a few years and I didn’t realize how bad it really was until I left. Coworkers are very catty and like to talk bad about others (servers are especially bad for this), managers are very unappreciative towards staff - I would cover many shifts and work long hours and was never even given so much as a thank you, I was thrown into many positions without much training and when I would make mistakes (which wasn’t very often) I would be heavily berated by other staff members and managers,  it was also known that I would receive a raise after my 2 year mark which I never received and I worked there for well over 2 years, overall not a great place to work which is most likely why they go through staff so often.

The work at Mr. Mikes was ok to be honest. The coworkers were nice and friendly, especially the servers and that one coworker is a classmate of mines from elementary. The downside is that They don’t even give notice to you in advance weather you will do the close for tonight or not. Like every time when I do the close I almost burned out and I felt so exhausted. Last but not least they don’t predict weather you will have break time or not. They either give you a break or not until you’ve worked after 4 hours non-stop. Overall you’re doing the most exhausting work ever in a restaurant and at the same time you’re paid minimum wage with little or no break time, and you’re treated as trash and rubbish with some coworkers not being nice to you.

a typical day I learned to work fast and keep up to every one else s standards and being well mannered and showing respect to others in stressful rush hours.

Management always made sure I received tip out like every one else and acknowledged the speed and hard work i put into working in dish pit and how important the dishwasher really is by making sure that line cooks had utensils they needed to run the kitchen and simultaneously keeping plates and silverware for the rest of the restaurant to enjoy there meals, as well as the Bar.

The hardest part was keeping a fast pace and retaining my anger emotional feelings to myself in stressful rush hour situations.

Most enjoyable part was I got to eat the flawed orders like dinners and deserts that were made incorrectly.

Mr Mikes is a great place to work, the workplace environment is the best I’ve ever worked in. Everyone is friendly and engaging, with a strong work hard play hard culture, which comes from the top down. Everyone is very open and there is no feeling of departmentalization or hierarchy that can plague other companies. The work environment is very fast paced and challenging, which creates a great environment for learning and growth. With the company growing so fast there is always something new to learn or opportunities available to take initiative and take on more. I appreciate this as it has given me the opportunity to grow quickly in my role and increase my responsibilities and move on to other roles. Even with the fast-paced environment and so much going on there are still many opportunities provided to let loose, de-stress and have some fun!

Some of the most unprofessional behavior i have ever seen. I am used to a positive team environment, and did my best to treat this position the same. the hours were great, as well as the customers and kitchen staff. FOH staff desperately needed better management. Hardest part of the job would have to have been working as a team with he over bartenders/servers on shift. most were rude and not team-oriented. the most enjoyable part of the job was serving repeat customers and getting to know the friendly faces in the community. the tips and hours were great, and overall i was happy with the advancements i made while working there. in the end, i chose to leave for personal reasons, as i felt i could not grow or inspire others in an environment not focused on positivity and improvement.

Top Job Titles	Average salary
Cuisinier 61 salaries reported	$18.69 per hour
Surveillant du service alimentaire 17 salaries reported	$18.31 per hour
Directeur de restaurant 29 salaries reported	$32.24 per hour
Line cook/prep cook 24 salaries reported	$17.80 per hour
Restaurant general manager 7 salaries reported	$81,429 per year

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