S+L Kitchen & Bar

I did actually enjoy working here for the most part but after several months of no hints at a pay raise/advancement,the management were generally nice and mostly understanding people however again the pay and benefits (that I was made aware of at least) weren't the physical and mental stress and it felt unnecessary at times, (I've worked in commercial kitchens lots before so I am used to this) food was overpriced and okay at best (unless I made my own thing and payed for it) tips were sparadic and anybody above working grunt status got sometimes 10x more than everyone else despite working less hours and getting paid more by default (including salary workers)

And plenty more including the fact they basically fired all staff once the pandemic hit that point and only invited back a select few not even notifying the others the restaurant was reopening in may



Restaurants are disorganized. This place takes it to a new level. The main company that owns all of these restaurants is going under. I had cheques bounce regularly at least once a month. No management therefore no way to move up within the company. Owners have family members working in the restaurant who treat staff poorly and take away opportunities.  Poorly run service with young floor leaders that have no experience. You’re better off at McDonald’s. 

Lack of communication from head office about almost everything. Allergy guides were never 100% accurate. Most shifts are lead by supervisors getting $18/hr with no tips. All tips from togo orders went to head office. Very weak policies in place that were rarely followed. Lots of scheduling issues and almost impossible to get time off without booking in advance. A lot of equipment would break and not be fixed for months or at all. 

A typical day at work would be checking our reservations, seeing what I need to prep for. I learned a lot about product knowledge, how to fancy a drink to a guest. Management helps to keep our standards aligned.Hardest part about the job is probably coming across a beverage you've never heard of and reacting quick enough to get the drink out in time. I enjoy the most creating and just having fun in my element.

What is the best part of working at the company?
Staff was quite rude and treated new hires poorly. Didn't think I would experience mean girls post high school. 

What is the most stressful part about working at the company?
Making a mistake when learning. 

What is the work environment and culture like at the company?
Most employees had a superiority complex

What is a typical day like for you at the company?
Show up to shift and get cut within 3 hours

The only nice humans in the entire company are those that work for the kitchen, which doesn’t make sense considering they are paid the worst - the front of house is very clicky, rude, high turn over for a reason. There is absolutely no training, front of house tips pay the owners salary..... as soon as a customer called it a gentleman’s club I was out 

I really enjoyed my time here, great coworkers and I liked my manager, however management was really hit or miss and constantly changing. They allowed me to be very flexible with my shifts since I was a student, but keep in mind hostesses don't get tips unlike lots of other places. 

Really great company and staff/managers, definitely a fun place to work if you like interacting with people. I wouldn't recommend this job for anyone with back problems, (speaking from personal experience), you are constantly on your feet and going, you don't have scheduled breaks.

You'll never have to worry about being fired or let go, Management will slowly take you off the schedule instead. 

With many lengthy training seminars concluding in a pass/ fail test, you'd think they'd value staff more. 

good place to work and learn.  the staff are helpful and managers are open to work life balance.  i was able to work here during the summer while taking a summer course at UBC.

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