cuisinier

cuisinier à la chaîne

sous chef

shift leader

serveur de bar

Tap & Barrel Restaurant

The scheduling is a major issue. Spring and Summer hires are excessive, leading to frequent call-offs or early cuts, resulting in tips comparable to slow seasons. If hired in the spring you will work regularly when you start but it won't last.

 Despite the potential for good earnings, securing regular shifts is extremely difficult and typically, shifts are only four hours long being cut after three hours.  I've never witnessed such widespread hiring, with three rounds of lay-offs and many servers quitting, there still isn’t enough shifts to go around. 

 You will be called off regularly even in the summer due to over staffing and will likely be layoff by Aug. Post summer many of us are  scheduled for a minimum of five ON CALL shifts, however you will work only two per week (if you’re luck). Normally you will be notified if you’re needed one to two hours before your start time, which is especially horrible for shifts starting at 6pm. It's disappointing, considering the positive workplace culture, but favouritism is prevalent and will affect your shifts in a positive or negative way depending on who favours you. I recommend this job as passive income, if you have financial obligations such as rent you will 100% need another full time job. This job is perfect for students still living at home or if you don’t have any financial obligations.
There is no consideration for the livelihood of employees. 
It would be best, for them to communicate with staff and set clear expectations, allowing them to seek alternative employment when needed.

I worked at Tap and Barrel Shipyards in North Vancouver from February 2020 until September 2020. I was really excited to start my job, as it seemed like such an optimistic place to work and everyone seemed friendly. 

Realistically, as a host, team work was the worst. Nobody liked each other and the main host that I worked with the least amount possible was rude, controlling and really made it obvious when she didn’t want to talk to you. Working in a restaurant, you should be kind, hard working and obviously you should work as a team. As a Lead Host, you shouldn’t be rude to customers, co workers or anyone really- the girl i worked with SOMETIMES was mean. She didn’t respect me, or anyone else- and it isn’t just me who thought this. 

Management was terrible. Out of the whole group of managers that they have at Tap and Barrel- 1 maybe 2 of them were actually happy to help. I was thrown into a Lead Host position, on a busy day and I felt like I had no support whatsover. Throughout the whole day, nobody was there to help and I had to basically work out everything on mine own without training. I also had to train someone as a host on my second shift on the job. It was difficult, but i made it through. 

The only thing that was keeping me from working here, was the 50% off on the food. 

It has taken me a couple months since leaving this location to find the words to properly convey how horrible my experience was. I was very excited to work for this company. The values and training and people were wonderful and I couldn't believe my good fortune in finding what I thought was going to be an amazing experience. I have never been treated so disrespectfully by my colleagues anywhere, ever. The staff are all hardworking, caring and kind people, run out the door by a General Manager who is cruel, demeaning and incredibly unprofessional. When confronted about things she has said behind people's backs, she turns on the tears and pretends to be upset and caring. Her response to seeing people leave is quite literally "good riddance" instead of self reflection. People are disposable to her. In a business that can be challenging and demanding, there is zero support or empathy. If you offer compassion and care to the staff, you are seen as "weak" or incompetent. In the months since leaving, my mental health has improved, I am happier at home and am more present in my day to day life. 

I recommend this place for people that just got here in Canada because is really good income they team work is really good, must. Of the people inside wants to help you but be warned that is one of the busiest restaurant in the area. That means that if you get stressed under pressure this is not gonna be good for you. Now in terms of leadership, the two chef that I worked with they tried to do what they could to keep the place good for everyone but that's kind off complicated specially if they don't have experience working with that amount of people. With this comes misunderstanding and problems after all.
Other problem and I'm not sure what it could be but I was there for more than a year as dishwasher and I was hopping that one day they move me to do just prep. Never happen, and I see that they new hires they get directly to prep or to line. I'm not sure if is because there is certain preferences for some nationalities or they were friends of friends. They told me that was the first time working for them in a kitchen like me so I don't understand that.
I never have problem with payments or tips and front house have really amazing people to work with 

I recommend this place for people that just got here in Canada because is really good income they team work is really good, must. Of the people inside wants to help you but be warned that is one of the busiest restaurant in the area. That means that if you get stressed under pressure this is not gonna be good for you. Now in terms of leadership, the two chef that I worked with they tried to do what they could to keep the place good for everyone but that's kind off complicated specially if they don't have experience working with that amount of people. With this comes misunderstanding and problems after all.
Other problem and I'm not sure what it could be but I was there for more than a year as dishwasher and I was hopping that one day they move me to do just prep. Never happen, and I see that they new hires they get directly to prep or to line. I'm not sure if is because there is certain preferences for some nationalities or they were friends of friends. They told me that was the first time working for them in a kitchen like me so I don't understand that.

I worked as a hostess there and during the summer the hours are long - be prepared to stand in the sun all day without much sun protection while wearing all black.
They have lead hostesses which basically give them the power to boss other hostesses around while they stand in shade the whole time making the other hostesses bus all the tables. 
When weather is bad half the staff gets called off unless you're a managers favorite. 
Have to be there 10 mins before your shift for pre-shift or you're considered late. 
Only one staff meal a day for 50% off. 
On a more positive note, the staff other than management was wonderful and really get to meet a lot of people from around the world. 
Also working by the water is beautiful and it's always busy when you work so hours go by quickly!
I wasn't a server but since it was a high tourist area people tended to either tip well or not at all because they weren't accustomed to Canadian tipping standards.
Overall i wouldn't really recommend it but if you get in good with management it can be a great place to work.

Tap & Barrel is a popular Canadian restaurant known for its welcoming ambiance, quality food, and stunning waterfront locations. Specializing in a diverse menu that combines pub classics with a modern twist, they offer everything from juicy burgers and pizzas to fresh salads and shareable appetizers. The extensive drink menu, featuring local craft beers, wines, and creative cocktails, makes it a go-to spot for groups and after-work gatherings. Guests appreciate the spacious, comfortable seating and views of Vancouver’s scenic landscapes, especially on the patio. The restaurant’s focus on locally-sourced ingredients and sustainable practices has also earned it praise. While service can occasionally be slower during peak times, the staff is generally attentive and friendly. Whether you’re in for a casual meal or celebrating a special occasion, Tap & Barrel delivers a satisfying dining experience that embodies the spirit of Vancouver’s food and drink scene.

A typical day working in any restaurant involves a great deal of multi tasking. Mainly involves engaging with customers and making sure their experience is pleasant, by offering genuine service and consistent quality of food/drink.

I learned a great deal about psychology, social skills both with customers and coworkers, problem solving, prioritization, food and drink history, health and safety, dealing with unhappy customers, etc. 

It can be chaotic and tiring at times with long or late hours, but overall, the restaurant industry is a fun and stimulating workplace to be in. 

Hardest part about the job is that money is not always consistent unless you put extra hours in.

Most enjoyable of the job is meeting new people and working closely with friends you make. And having access to great food and drinks after your shift.

What a waste of time working there and thinking I'll make bank as a server. They tell you not to come in or cut you in a hour or 2. Not enough  hours in a week to live on. Then there's a on call shift that you may or may not work.  
They over hired, so everyone is scrambling for hours. Shameful. 
Co workers were nice. Food half price. If you're  not making money to live, obviously you can't afford to eat there even with a discount. 
This place should only hire students as they most likely live at home and don't have living expenses. 
The company really needs to look at how they value employees. 
Many employees are walking away with a bad taste. 
I'd never recommended this place to work at. And that also goes for eating there. 
I was employed there for a short time as I ran real fast to a new employer with actual hours and being treated as an asset.






Poor management, some are good, but then there's some who are terrible.  The hybrid server/managers are atrocious and distasteful choices, rude behaviour, under-qualified, power tripping over staff, gossipers.
Focus on favouritism with shifts and sections, some ignorant and unfriendly staff. Over hire all summer then dispose of staff, terminating staff within 90 days, no accountability, disgusting ethic and zero appreciation.
All on-call shifts for new staff, massive tip out to back of house not worth it, giving away 40% of your tips. waiting all day until 4pm or 5pm to be called in.

Avoid this work place at all.

It is crumbling. 

Top Job Titles	Average salary
Cuisinier 2 salaries reported	$22.50 per hour
Cuisinier à la chaîne 4 salaries reported	$20.00 per hour
Sous chef 1 salary reported	$55,000 per year
Shift leader 2 salaries reported	$21.75 per hour
Serveur de bar 4 salaries reported	$17.85 per hour

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