surveillant du nettoyage

chef de service

directeur des services alimentaires

kitchen team member

directeur de restaurant

Sansotei Ramen

Working at this Sansotei Ramen location is an exercise in extreme stress and mismanagement. Management consistently schedules only one server per shift, which is unsustainable given the high volume of dine-in guests, takeout orders, and the company's high standards for service and cleanliness. Maintaining clean tables, utensils, cups and quality service while understaffed is difficult.

Management claims to offer support, but rarely contribute—often showing up for only an hour or two, or not at all, before leaving early. They are dismissive of our feedback and suggestions. It is a "slap in the face" to be held to such high expectations when the managers themselves leave the restaurant in a messy state at closing, sabotaging opening tasks in the next morning.

Administrative tasks like obtaining tax files or paystubs requiring emailing to obtain and tips are frequently delayed. Most concerningly, working solo means there are no breaks, leaving staff hungry and exhausted.

There is no trust from the owner/management to the staffs. Would not recommend working here if you have experienced in the kitchen or FOH. A lot of things are done unprofessionally or below the standard (ex. the way schedule is posted and hiring staffs) no experience needed, which makes it harder for other employees. As for tips, there is no breakdown. So no one actually knows the total tips per two weeks. On the other, if "they like you" doesn't matter what your performance is...you will get more tips. Worst part of the job was dealing with the management that has no experience in both FOH and BOH. If something happens with the customer, staffs has to deal with it even if the customer ask for the manager/owner. When it comes to staff meal, you only get old rice, extra pieces of chashu, and green onions. Clearly the management does not care much about the employees. 

The restaurant I worked at was extremely humid and the owners never fixed the air conditioner, there would be customers who leave because of the heat and many complaints but the issue was never resolved. The servers are understaffed, many times only one server would be staffed to handle an entire dinner night, customers have noticed this and apologized to me for having to call me over for something because it was "too busy for one waiter" and they felt bad which should never be the case. The owners take the majority of the tips, you get a fixed rate of 2-3$ per hour no matter how long you worked so I definitely would not recommend working here unless you absolutely have no work experience. Food perks aren't that great, you get old day rice, broken eggs and broken chasu, there are other alternative restaurants that offer a lot better. 

Depends on location, but the richmond hill location will rip you off every chance they can. Watch your paystubs like a hawk, tips are done depending based on how much they want to keep you. Both managers can never agree and this leads to a sense of constant stress from either manager. The other co-workers are amazing people though. They are willing to work you like an ox, will let you work +70h a week as long as they dont have to pay you overtime or tips. Complete lack of transparency and does not follow covid 19 guidelines often.

6~7 or 12 work shifts
30 mins /45 mins breaks
cramped work space(touching butts)
high school/recent grad workplace culture
~onigaishimasu~ every time you send food out
high motor coordination needed
management only cares if you're in the supervisor position/in-training
tips included each pay

supervisors were empathetic
quick wits in the kitchen is beneficial as other teammate requires your time to aid 

experienced floods and infestations during mild seasons; sweep and mop the floors as pipes has limited capacity.

No creativity here- management demands results that not be strayed from the usual path

Good workout here, it's a gym itself.

I worked at the Wellesley location and it was by far the worst place I’ve ever worked at. The work load is pretty decent, it’s not too much and the hours were okay too. The co-workers were amazing but the management was incredibly disorganized. There was an incident with policies they created regarding tips that were against the ESA. A popular news website even wrote about the issue and the way the management handled it was unprofessional. They treat their kitchen staff and servers horribly, stingy with staff meals, tips are split 50/50 with kitchen and servers, and overall there’s much better places to work at. 

Depends on location, they will have different policy and culture. However, I don’t learn a lot while working here, the kitchen is small and work flow is slow.
Because the sell is low, they can’t give you enough hours (Ex: You give them full time hours but only get 15 hours). Staff meal is only left over scrap meat with some rice, if you want to eat from menu, you’ll get discounts 50% + tax. Rice and scrap meat need to microwave but they count every minute to prepare your food is in your break time. Most holiday, they closed (while in kitchen, we expect to work on holiday to get more salary rate x 1.5 or more tips. 
Unprofessional environment and lack of opportunity to get promoted. Turn over rate is high.


Management were unprofessional and unorganized and clearly did not have experience running a restaurant and a kitchen. Management goals are to save as much money as they possibly can while exploiting employees. Tips were unfairly and unknowingly split. Scheduling was very unorganized and inconsistent causing busy shifts to be understaffed. Workload can be often unreasonable. Multiple co workers have been injured due to management unwilling to replace broken equipment. The coworkers were amazing and the only good part of the job. Best to stay away as any other job has 1000x better work conditions than this.

Management is a complete joke in all departments and always has favouritism towards certain ethnicities, scheduling them more shifts and always gives a sad excuse as to why they couldn't possibly schedule you for more shifts. Always understaffs throughout the week. Workplace culture is essentially throwing you into the fire with zero training and learning on the fly by yourself. Tips are calculated based on a hidden percentage amongst the staff.

Unfortunately had to stop working there because of COVID and not much room to grow. You can eventually become a supervisor but that’s about it. In terms of work life, there was nothing to complain about. Management was fair and good to us, coworkers were amazing. 

Top Job Titles	Average salary
Surveillant du nettoyage 5 salaries reported	$28.50 per hour
Chef de service 2 salaries reported	$36.00 per hour
Directeur des services alimentaires 3 salaries reported	$36.00 per hour
Kitchen team member 1 salary reported	$22.50 per hour
Directeur de restaurant 1 salary reported	$25.00 per hour

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