surveillant du service alimentaire

serveur au comptoir

pizzaiolo

directeur de restaurant

delivery driver

Papa Johns

A typical day began with inspecting the store for cleanliness, levels of prepared products and reviewing the paperwork of the night before. Next step was to remove dough from the cooler so it could warm up and be the proper temperature for cooking. Then i would start my sinks in the dish pit to do dishes i would need to have clean to make pizzas and prepare toppings for the day. Last thing i would do is call my delivery driver to be sure i had one. Even though the town's average pay rate for delivery driving is between $7.00 and $9.00 per delivery our owners insist on paying our drivers $4.00 per delivery wich made it next to imposssible to keep drivers let alone hire ones that would represent ppj's properly. i would then spend the day preping and cleaning and solving problems as they came up. Twice a week i would wrestle with a too small budget to re-supply the store and once every 2 weeks i would make up the schedule. Every employee was expected to be able to handle store at any time by themselves regardless of training or experience. I was expected to be availible to come in at anytime to rescue them (not an issue with me) but an issue that could have been resolved better if the owner was willing to spend the money and time on better training and more hours for the employees to improve their levels of experience. Hardest part was juggling ppj's expectaions with my owners expectations with what was phiscally possible by my employees and I. The people themselves that i worked with were the most enjoyable part of this job and the next, was the reponsibility of being a manager.

A typical day at work would consist of preparing daily routines while reducing and controlling expenses by following labor costs. Input inventory as well as input and output transfers. Handle as well as output payroll to contract drivers. Switch over shift by counting down tills, counting all cash drops to accurately match the system cash management. Order from venders. Train as well as manage staff to allow effective teamwork. Direct on floor staff to create productive dynamics and increase business goals. Work with profit system to monitor daily goals, open restaurant, track staff hours, input cash, output cash, input inventory, process transfers, calculate contract drivers payroll, create prep list, create roster reports, create bank deposits, receive as well as complete customer orders. Ensure customer relations, satisfaction and needs are met on a day to day basis.  The hardest part of my job is being able to provide the correct form of guidance, suited to each employee, to steer workers in the right direction for ultimate success based on their strengths and weakness'. The most enjoyable part of  my job is knowing my co-workers are able to confide in me to bring forth issues that need resolving and being able to interact on a one on one basis with new customers each day allowing our business to have and to expand with great reputation.

A typical day at work would include arriving there fifteen minutes early to put on required uniform provided from Papa John's, and self-bought khakis and black shoes. Clock-in at scheduled time, and start preparing and cooking ordered food, so it can be ready for pick-up or delivery.

 Cooking would include following standard health codes such as serving sizes, throwing away expired food and replacing it with fresh food, setting the stove to the perfect temperature for cooking, washing hands after every completed task, and cleaning the food station. Cooks are also required to work at the cash register when needed, of course, after they wash there hands completely. 

Co-workers were a variety of young-adults, and adults. People whom were older in age were typically managers. Everyone was relatively friendly, and professional at the workplace and worked with urgency to get the job done. 

The hardest part of the job, anyone would agree, would be difficult customers. Difficult customers aren't just coming with complaints, which would be easy to deal with, but they come with raised voices and threats. But this seldom occurred, due to customer service 

The most enjoyable part of the job was how nice people are at the workplace, and how well everyone worked together, people never started work drama or harassed anyone.

Working at a pizza place requires employees to take multiple tasks in one day. A day in pizza shop usually starts with preparing and making pizzas. When customers come to order, I usually act as a cashier and then make pizzas that customers required. Sometimes I also need to take orders by phone calls. By working at a pizza shop, I have learned how to communicate and deal with different kinds of customers, and I have learned numbers of different spices and how they taste. Also, the most significant knowledge I have learned is how to make different types of pizzas. My co-workers were my best helpers and teachers during the work. They treated my friendly and taught me much experience which helped me to increase my efficiency. The hardest part in this job is to adapt quickly with quality and high efficiency. For example, I have to remember a lot of different recipes, If there was one mistake, I had to make a new one. Also, it took me some time to communicate well in English without being nervous. The most enjoyable part is to meet different challenges. In order to satisfy all customers, I had to be precise with remembering requirements from customers. It becomes harder especially when there was a high volume of orders.

You are assigned on a specific role but is expected to help other stations if there is nothing to do at your station. You can be in the front attending to customers then go to the Makeline to help make pizzas if there are no customers/phone calls/skipthedishes. It is crucial to be able to handle stress and pressure as the job is very fast paced. I love my working environment and my co-workers but there are times that newly hired people cannot live up to expectations due to the nature of the job. Multitasking and efficiency are a must. Great communication skill is also essential especially if the orders are modified, cancelled, etc. Although handling complaints are typically done by your manager or shift lead, you need to be able to handle complaints if the store is so busy. The hardest part of the job is having so many orders with few employees. There are days that every station has someone but there are also days wherein you have to handle multiple stations if you are only 3 people on shift. The most enjoyable part of the job is you are treated as a family!

Papa Johns Orleans. 

This location needs a revamp in terms of staffing and management, the job itself isn’t hard it’s fairly easy like any fast food however you don’t get breaks which I mean cause be brought up to labor board and management has zero clue what exactly goes on on the store when he’s not around. If you’re new oh best believe you’re hustling to get things done you’re the only one on make-line (pizza topper) while it’s only your second day still not knowing really what goes on the pizzas while everyone who’s been there for weeks or months stands around eating not helping while screens are full but when the pickup person is at the cash start yelling where’s the food!! It’s completely unprofessional even for a pizza shop you’ll also close alone with other new people even a new manager who doesn’t really know what she’s doing either it’s a complete joke if you go in for assistant manager here realize you’ll be babysitting a bunch of don’t care teens highly recommend going else where it’s definitely NOT a work as a team environment. 



At first, this was a fun place to work and I made some great friends there. However, things went downhill after new ownership took over. Management lacks communication and avoids any kind of confrontation—instead of addressing issues, they will simply stop scheduling you and eventually block contact, which seems to be their way of terminating employees.
There is also a noticeable lack of loyalty to long-term staff. Promotions don’t come with proper raises or recognition, which is discouraging for employees who have put in time and effort. The workplace also became very unhygienic, to the point where it’s surprising it has passed inspections. Additionally, there were concerning patterns in staffing decisions that made the environment feel uncomfortable and unfair. Overall, while it started as an enjoyable job, the changes in management significantly impacted the workplace culture in a negative way.

I would start each shift by washing my hands and clocking in then immediately find work to do. The work I would do would be from refilling toppings for pizza, refilling the boxes at the front, cleaning the cooking surfaces and handling customers. I learned how to be able to work under high pressure situations and handle these situations responsibly. I also learned how to build a relationship between employer and employee. Majority of co-workers I worked with were hard working people that were easy to get along with in and outside of the workplace. The hardest part of my job was having to deal with a major problem during a busy work time. An example is having to handle a customer who received the wrong order during our busiest time of a shift. My favourite part of the job was being able to work with great people that I would call my friends everyday throughout high-school.

My typical day starts as opening the store in the morning, counting float cash register, switch all the machines for daily operation, preparing the mis-en plus such as food preps. check any planned ahead order for the day. My co-workers are very hard working and friendly to work with. The hardest part of the day would be when sometimes one has to work alone in the afternoon and there might be a rush and the person has cope up all alone. The most enjoyable part is the rush hour where orders keeps coming, phones are continuously ringing to place orders, customers are lining up inside the store to order or to pick up their pizza orders. It is a quite challenging situation and time pass by quickly.

Working at Papa John’s was a saucy adventure full of cheesy moments (literally). From tossing dough like a pro to mastering the perfect pepperoni pattern, every shift was a mix of teamwork, hustle, and the delicious smell of fresh pizza. I started just knowing how to eat pizza — now I can practically build one blindfolded. The crew was like a second family, and there was never a dull moment — whether we were racing the clock on a Friday night rush or laughing at someone's attempt to fold boxes faster than the manager. I gained valuable customer service skills, learned the art of multitasking under pressure, and maybe became a little too addicted to breadsticks. If you don’t mind getting a little flour on your clothes and can keep up with a fast-paced kitchen, Papa John’s is a great place to work and grow your skills (and pizza knowledge).



Top Job Titles	Average salary
Surveillant du service alimentaire 59 salaries reported	$18.67 per hour
Serveur au comptoir 16 salaries reported	$16.72 per hour
Pizzaiolo 41 salaries reported	$18.79 per hour
Directeur de restaurant 44 salaries reported	$31.20 per hour
Delivery driver 12 salaries reported	$20.62 per hour

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