cuisinier à la chaîne

line cook

operations manager

chef de partie

surveillant du service alimentaire

The Pint Public House

This place used to be a mad house under the original management team. Then, we got a new management team and things got a lot better. I love working here but the management, which is actually not bad by any means, isn't focused on the right stuff. They keep telling us that we need to cut back on labour, but they've hired DJs for an industry night that they're not paying attention to and musicians that aren't great on Wednesday nights for after the dinner rush is over. Not sure how much they're getting paid but I don't think that money is being put to good use when we need other more important things like more help on the floor during busy times. Would also be nice if they stuck to the new things they try to implement like Shift leaders, etc. Consistency is something that we're struggling with.

Slow kitchen, slow bar service, and a management team that cares more about what's in it for them  than investing in running a functional establishment. Hours were all over the place, and business was incredibly slow for a location right next to Rogers Centre, home of the Jays. Not to mention an incredibly high tip-out that hurts the pocket after working hard for hours and days on end. 

Otherwise, It was a fun team of hard working employees to work with. Even though I don't think they realize their hard work goes unnoticed and underappreciated. Sometimes the money was good on occasional busy days. 

I wouldn't recommend this place at all. There's a lot better establishments to work for. Don't waste your time here.

First, this restaurant is a food factory instead of an actual restaurant. No one is trained properly and any rules the managers set out to make are quickly broken as soon as it's convenient for the managers to do so. The managers do not care about the employees well being either, as servers constantly go through doubles and fifteen hour shifts with no breaks. The only reason worth while for staying would be the coworkers, but even then there is drama. Not only that but the event planning team is atrocious when it comes to updating kitchen management with upcoming parties. 

No one on the management team can ever give a single straight answer, they all have different answers, boast open door policies and then the moment someone has the same question as someone else they get snapped at.

I enjoy the amount of hours I am given on a weekly schedule,I appreciate getting schedule only on my available days.

A typical shift at work is me being the only one schedule,I run around 100 orders mainly by myself.

Management has some work to do,the GM is great he just needs a better manager staff to make his job better.The floor managers do not care at all.

Working here is pretty fun,my co-workers are very chilled people.

Hardest part of my job is the amount of work I do and how little I get a break.

Most enjoyable part of my job is clocking out.

Always busy, minus the summertime can be on the slow side. But once Canucks are playing and the weather gets cold the place gets packed. Always making good tips. All the servers and bartenders work together to get through the crazyness but honestly you shift goes by sooo quickly when it's nuts. Good crowd comes out too, especially on game nights. Managers are good at making sure not to schedule you outside your availability, or they ask permission. That's why it's a good work/life balance type place.

It was a really good place to work to gain fast paced experience. Friendly people and the managers were always willing to help you with any problems. If you like sports it’s the place to be! 500 seats and 3 different areas to drink in!!

Pint is a sportsbar located right downtown Halifax so it was really busy all the times and at night times on the weekends it will turn in to a nightclub. We had 3 levels with a bar and tables on each level. It was a great environment to work in as it was always busy so I got a lot to learn. I work very well with fast paced environments so it was a great opportunity for me.

This place is always busy, so you're never bored. They have so many front of house and back of house staff that it's easy to meet new people, especially if you're not from Vancouver. Lots of staff events and parties, and 99% of the time staff are sticking around after their shift to have a drink together.

Blah. It was really unorganized with kitchen staff. Adding new people when other people didn't have to come in at all. This was during the opening so it may have drastically changed since my departure.

A fast paced kitchen, often overwhelming during a rush, definitely not a place for someone uncomfortable in a fast paced environment or who crack under pressure, typical bar food. Basic culinary skills needed to succeed, most enjoyable part of the job is the pride you get from a 5 star review, the hardest part...the Heat

Top Job Titles	Average salary
Cuisinier à la chaîne 2 salaries reported	$33.00 per hour
Line cook 3 salaries reported	$28.00 per hour
Operations manager 2 salaries reported	$43,500 per year
Chef de partie 2 salaries reported	$22.00 per hour
Surveillant du service alimentaire 1 salary reported	$22.00 per hour

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