cuisinier

bartender

surveillant du service alimentaire

back of house staff

line cook

St. Louis Bar & Grill

The typical restaurant owners you hear horror stories about. If you mess up an order, they're not going to pay for it. Fill in the blanks. They will overwork you to the point of exhaustion, quite literally 7 shifts a week at 9-10 hours per shift if not more, not to mention no breaks and the shifts are understaffed. A lot of customers have stopped going in because they have seen the way the place is run and the staff are treated, and they resent it. When you are exhausted from being overworked, they will use it against you. They will eagerly throw you under the bus to maintain their good reputation. You will constantly be out of stock on beer, liquor, drinks, food, you name it, they don't have it. You will be understaffed 100% of the time, and not in a good money making way. In a full restaurant with one person on the floor and no support kind of way. They will nitpick your every move and hold every mistake against you, even when you are unable to do any different due to being understaffed. Tips are paid out once a week, if you're lucky, oh and make sure you keep track of what you're owed. They will watch your every move on the cameras in their office, and won't hesitate to let you know when there is something not being done; while you run around on your own on the floor. They will insist that you are a 'family', but won't hesitate to cut your shifts if you bring up a concern. They won't hesitate to speak poorly of you to other staff and regulars when you are not around. . If you are looking to feel supported, appreciated, make money, and content in your day to day, keep looking, this is not the place.


Lack of communication: No proper rules, and if management tried to implement, then they would constantly change them. Training on server duties and what to do when, and how was not communicated. No proper training and no meetings for new staff to discuss the restaurants standards and goals. Management would not pick up calls and would take their time to reply to messages, which shows their lack of interest towards communication with coworkers.
Poor management: Management would deal with customer issues poorly by avoiding contact with the customers or giving them unnecessary attitude, never ending with a positive outcome. Understaffed and would be left on busy nights, which is unfair to the customers and workers. Customers would notice that the restaurant is understaffed and would express how wrongfully the company schedules their workers. 
Unprofessional: Management lacked respect towards coworkers by cancelling shifts an hour before hand which is unjust and would not follow up on important information. Managers would not take customer or worker issues seriously, they would just brush off. High employee turn over rate which was reflected and talked about by customers. Very bad image on the company and this location in particular. 
Only good part was the great customers that would come in.

A typical days work was going in and checking the sales of business in all aspects as to food and beverages.making sure that the place was clean and able to produce quality merchandise and immense pace, Interact with staff and customers. Dealt with money transactions beginning and end of shifts. I learned that the power of  of words an tone can change the state of any individual regardless of their days outcome. Also learned how to sell profits to make the business flourish. Management was stern but opened and easy to communicate with. Co-Workers would either come and go because they were not suited for the details of the position and those who stayed were good at what they did and made business profit. Hardest part of the job was to maintain a positive outlook when the business was slow due to either weather or turn of the season. Also to manage a staff that also didn't want to work. Even having to relief staff from their shift because the amount of staff was more then needed for the amount of business bringing in. Easiest part of the job was communicating with customers and dealing with any aspect that may have arose.

There was a lack of communication and rules were constantly changing so we were never really sure what was expected of us, especially due to the lack of effective communication. When there was major staff turnover, we were never talked to about it. People were suddenly fired , and then we were not told anything at all ie. during times when there was major problems with lack of staff, management never talked to us about it and we were just thrown into busy nights all alone at the restaurant unexpectedly, not even given an explanation from management about what was going on - it felt like management really didn't care about what happened to their employees. Overall, an extremely stressful experience - felt no respect from management more often than I would have expected.
Only good thing was the lovely coworkers and some of the guests that came in, especially the regulars; they were so nice and often made my days/nights better.

Mainly the location on King st W. The owner has no idea how to run a restaurant. Micromanaged everything I ever did. Would force me to over order products ( warned her it was too much ).. then blame me when they didn't sell. Would yell before thinking... Completely unprofessional... She would be there everyday having an emotional melt down. Once told me her husband was going to "shoot Her" because she over order products, again. Constantly didn't trust anyone on the staff...Highest turn over rate i have ever seen. I only stayed there for the money PERIOD. So glad to be out..Sad thing is That head office knows everything that goes on and continues to turn a blind eye. Possibly the worst place I've ever worked. The only thing I honestly learned was what i will never do or how i get treated again. Never will i work for such a horrible person. I Know this shouldn't be all bad.. but there isn't anything good to say.

St. Louis Bar and Grill has been a great working experience. On a typical day every member of the team comes in ready to work with a smile on their face and with a good attitude. Usually it gets rather busy and that is when it clear how well a team we all are while handling rushes. When it is not that busy, others and I will keep ourselves busy with various tasks to maintain the front and back of house. Management has been quite understanding with my school schedule considering I am a full-time student and have also made sure to challenge me, ensuring my progress as a server. The hardest part of this job is when things do not go as smoothly as we, as a team, would like. The enjoyable part is then when we are able to move past it and still have a good workday. I have learned a great deal about the service industry from St. Louis.

I loved my experience with St.Louis. It was with a heavy heart that I left, but the desire for advancement within the restaurant industry prompted my move. I feel as though I have a strong foundation of the skills necessary to run a restaurant, and am eager to grow and improve on them. I learned to think on my feet, to solve any problem that arose, and to efficiently manage staff. I gained extensive knowledge of inventory control, managing weekly COGs, setting par levels for accurate ordering of goods, and managing variance. I also learned how to effectively schedule staff, cost labour, manage labour, and forecast sales. I had great co-workers, some who were open to change, and others who were not, but worked with them in order to better the restaurant. The hardest part of the job was working almost seven days a week every week, but it was enjoyable because of my co-workers and clientele.

Although the shift is lengthy (on average 7-8 hours into the late night), it is a great place to work with our small team of workers. In working at this particular St. Louis location, we are small but we are a happy family. Everyone gets along so well and is always willing to help one another out without any conflict and problems. Our Bosses/ Managers are the best. They love to let us know that they appreciate us and always encouraging to work harder and up sell ,up sell and up sell. The hardest part of the job would be working very late into the night especially after a very long day shift, but it is worth it because of all the interesting and fun conversations that I engage in with customers. The absolutely most enjoyable part of the job would be talking with the regulars about everything, some have actually grown into being friends with.

For the most part I loved my coworkers, and the environment was fun. Management was horrible. Ultimately the reason I ended up leaving after 1 year. When i first got hired, I loved the manager who hired me. She was competent and knew how to run the restaurant extremely well. When she left and the new manager took position, it all went down hill very fast. They hired a manager who was younger then every person  who worked there, and didnt know the first thing about successfully running a restaurant. She was extremely immature, very petty, and would have favourites and would cater more to the staff she liked the most. I was a very competent server and very rarely needed to have someone else help me serve all the tables. In the end, I left because of management. I loved my job there, and I enjoyed working there, but I quit my manager, not my job. 

I started when the location was first opened. The corporate staff training us seemed very new to their roles and were not the best trainers. There was only advancement when there was a need. The general manager was fired and so the lower managers had to pick up the slack at no extra incentive. The owner was new to the industry and the corporate staff tried for a year to make the restaurant profitable but in the end they were not qualified. I felt left out and not respected by them. After I left I found out that the corporate training staff had been completely replaced. 

Staff was friendly and I did learn much about inventory control, staffing, ordering and managing a kitchen.

Cooking was the most enjoyable part for me when it was not extremely busy.

Top Job Titles	Average salary
Cuisinier 40 salaries reported	$18.94 per hour
Bartender 40 salaries reported	$18.74 per hour
Surveillant du service alimentaire 25 salaries reported	$18.14 per hour
Back of house staff 1 salary reported	$15.00 per hour
Line cook 22 salaries reported	$19.60 per hour

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