cook

SALISBURY HOUSE

A typical day at work consists of me getting there and finding out the soups of the day and which waitress is in what section. I continue by making sure the cashier area is clean and organized and all the menu's are up at the front ready for when new customers come in. I make sure the washrooms are clean. I make sure all tables are bused and washed down, clear the dishes and put them in the dish pit. When customers come in, I seat them, tell them the soups of the day and get their drink orders. When customers are done eating and ready to pay I handle the cash and credit transactions. At the end of each shift I make sure that the cashier area is once again clean as well as the bathrooms.

I have learned a lot at this job, from how a restaurant business works, to how to properly talk to customers.

I have very good coworkers, who are willing to help in any way they can. I am very lucky.

The hardest part of my job is when I am on shift alone as a hostess on a busy night. I can have 10 customers waiting in line to pay, 8 groups of families waiting to be seated and 10 tables needing to be clean, having to find the right time and manage to do all jobs in a calm and professional manner.

The most enjoyable part of my job are all the amazing customers I get to meet. We have many regulars that are such a pleasure to get to know.

Unorganized management, no laid out expectations of staff, consistent scheduling errors and changes generally with no notice given. Its nice sometimes because there is no guideline to live up too, but its bad for the restaurant because nothing ends up getting done. The lack of management helped me grow to take on a more responsible role in a kitchen environment to produce best possible work ethic between co-workers and myself. The coworkers at Sals are enjoyable to work with, but sometime become difficult because of frustration with management

Manager is excellent but they change around assistant managers too often.

Tips are excellent when people do tip. Guests are for the most part generally pleasant, you get the odd rude ones though or the super picky ones that are difficult to please.

Staff is super friendly made it easier to come out of my bubble.

Great food.

Left due to one staff member that was constantly making everyone around her miserable and couldn't deal with the assistant manager anymore either.

Needed something new that wasn't in the food industry.

Used to work as a cook but then got moved into dishwashing due to not learning fast enough. You're expected to bring the dishes and cups to the front while juggling other things, which is fine if you manage to get the dish pit to a point where it doesn't feel like every section of the room is full (you usually walk in on it being full).
Coworkers are nice, management is a little disorganized at times but it could be a lot worse. If you're looking to be a dishwasher, you barely get any hours per week

my days were usually shorter but I worked both lunch and breakfast. I have learned to improve and better serve my customers  and its helped in daily life as well. I get along great with my coworkers and managers. I have made some of my closest friends in this job. Best part would be working with my friends and yes I really mean working. The not so great would be the constant fight for hours. Overall I really love the job but I feel that for me it is time for change.

What is the best part of working at the company?
Great work environment  good company  

What is the most stressful part about working at the company?
Must like fast paced but enjoyed 

What is the work environment and culture like at the company?
Good famy oriented staff and management great experience 

What is a typical day like for you at the company?
Great sometimes very busy but great work environment miss it

Nothing bright about this company. Top management should perform a deep cleanup within staff and management.  They should let go their toxic staff that hurt company and regulars with constant stealing, lying, manipulating and change management that allows it. Seems like long term employees are untouchable and they know it and take advantage on it.

I learnt how to manage a full restaurant while keeping the front of the house clean and welcoming. Because of my experience at Salisbury House, I've learnt that there is nothing worse than leaving a guest at the front of the house without greeting them to let them know they will be helped asap.

Customers don't come in the door like they used to at restaurants. Managers are getting desperate as minimum wages rise. Cutting hours where you can saves money for now but loses you those customers in future situations.

It's been 7 years approximately since I worked at Salisbury House. I have heard they have gotten better and improved. While I was working there I didn't have a good experience. I really struggled and it was very frustrating. I didn't feel that management did a good job. Though management has changed since I worked there.

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