teneur de livres

surveillant du service alimentaire

directeur de restaurant

kitchen manager

line cook

Turtle Jacks Muskoka Grill

- great friendly staff, but intimidating
- staff had already established friend groups where it was hard to intermingle and feel comfortable as a new employee
- boss expected me to memorize menu and asked if I "did my homework" every time I came in
- during covid I got no shifts, maybe once or twice a month (due to lockdowns, not anyones fault)
- started training during covid, so it did not make sense to expect me to know the menu when I do not have enough experience in the restaurant to put the knowledge into action 
- took a 2-month contract during covid because I needed the income, boss did not let me return, I think that was unfortunate, but fair
- cool and kind staff, the boss is good at his job and knows what he is doing, but I would avoid this workplace if you are a new server
- I appreciate this workplace because it was my first serving job, but now, as an experienced server, I would not want to work there knowing the things I know. It was not as welcoming as some other bars I have worked at.

Turtle jacks was a very busy and always on-the-go job, A typical day included bussing and setting tables, seating guests, washroom checks, and many other small tasks that a manager or server would be in need of. Management was more on the strict side- nice of course, but they wanted to keep the restaurant in tip-top shape at all times and needed the help of all of the employees to do so. Seeing so many different faces a day was refreshing, as well as having a bigger staff gave me an opportunity to meet many new people. The job was very fast pace, so it was kind of an exhausting shift once you were done. Bussing tables also isn't one of my favourite things to do, which probably didn't help. However, I got to work along a great staff and interact with many different customers who came in and out of the restaurant. Overall, I learned time management and how to interact with many different kinds of people.

While working at Turtle Jack's, I was responsible for hostessing, recording take-out orders and waitressing.  In doing so, I greeted patrons and seated them.  I also received and recorded patrons' reservations and assigned those tables.  I inspected dining and serving equipment ensuring cleanliness and readiness for patrons and servers to use.  I accepted payments from patrons for food and beverages via credit card, debit and cash.
I spoke with patrons ensuring satisfaction with food and services and attended to complaints.
As a head hostess, I supervised and provided thorough training for up to eight hostesses monthly.
My favourite aspect of the job was working closely with others and interacting with customers.  I enjoyed providing great customer service and working with friendly, but professional co-workers and management.  I also enjoyed working in such a fast-paced environment.

I worked as a bartend and server for 4 months at Turtle Jacks. The money I made was amazing, one of the highest I have ever made in any restaurant, and I have worked in many! The other servers and bartenders were also amazing to work and very positive.

However, the management at Turtle Jacks is horrible. Working 10 hour shifts with no breaks, scheduling 60 hours a week with no overtime, and not allowing sick days were just a few of the frustrating things. After I became extremely sick due to a disease, I was bullied by the manager because she didn't believe me (I suffer from lung disease) and told me to stop showing up for my shifts and never come back if I am going to call in sick. 

If you don't care about management being a-holes then it is great for the money and the staff is awesome.

What is the best part of working at the company?
Good hours during the summer, and everyone gets tips!- every 2 weeks 

What is the most stressful part about working at the company?
As a Dishwasher, the sinks are always full with frying pans, inserts, prep boards (NAME IT!!- THERE ARE 3 BIG SINKS), Then you have the "Dishpit" where all the dirty plates and lots of dirty silverware are placed by the servers and cooks, the plate area is approx.  10 ft. long by 4 ft. Wide, it can take up to 2 hours to clear and wash everything, keep in mind dishes are still  coming in- from  customers  who just finished eating 

What is the work environment and culture like at the company?
Work environment!- well it's family run, good family, but needs a little more work on the term " Teamwork "

What is a typical day like for you at the company?
Can be stressful sometimes, not always

A typical day of work was checking the inventory, stocking up toppings and foods in my section and making TJ's special Wing Dust Mix. After preparing, I had to start taking multiple orders as they came in and make chicken wings, or other dishes ordered. The management was good, we got along well, all my co-workers were friendly, encouraging, and helpful. The hardest part of the job was keeping up with receiving multiple orders at once for our customers but I got the gist of it quick. The most enjoyable part of the job was making the dishes, and all the free food we got during our training.

I started as a hostess, I was expected to/ and did tasks that are not in a hostess job description. Cleaning tables, pre-bussing, serving tables, running food, cleaning up after servers…all to be super unappreciated and treated poorly by vetran employees. No matter the effort someone can put, you will still get talked down on. Not to mention, I was never given breaks unless I worked 10+ hour shift …it’s ridiculous. With constant gossip and rude behaviour, and many panic attacks later, I decided to leave my position at this company. You don’t get paid enough to deal with this type of conflict in the workplace. 

Turtle Jacks is an extremely welcoming place. All management and employees are hard working, cooperative and we all function together, as a team. As a hostess I am responsible for maintaining the interior of the restaurant, greeting guests, answering the telephone and occasionally serving customers their meal. The hardest part of this job is keeping the restaurant functioning smoothly, as hosts are the people waiters, managers and customers address to solve any problems and receive any information.

Worked 10-14 hours a day for min wage because you have no say in your schedule, food is expensive even with employee discount, the head chef will often leave his station for hours at a time without warning and constantly harasses female co-workers, you can't leave a shift early unless management sends you home (they don't allow anyone to ask to leave) which lead to one terrible day where I threw up numerous times on line and the response by management was a flat coke and letting me finish my 12 hour shift. The forced overtime mixed with my school schedule lead to numerous breakdowns both on and off the line. DO NOT WORK HERE.

What is the best part of working at the company?
Was a bad experience, head office will be in your back 24/7 even on your days off , positive side the benefits are good.

What is the most stressful part about working at the company?
You have to report to many people the same thing over and over. 

What is the work environment and culture like at the company?
Let me say this people don’t quit jobs people quit bosses , the job is the same in every restaurant 

What is a typical day like for you at the company?
Is a nightmare, food is great to cook but the administration not, everyday you go to work hoping is not your last day

Top Job Titles	Average salary
Teneur de livres 3 salaries reported	$27.50 per hour
Surveillant du service alimentaire 2 salaries reported	$18.00 per hour
Directeur de restaurant 4 salaries reported	$36.13 per hour
Kitchen manager 1 salary reported	$51,000 per year
Line cook 8 salaries reported	$19.86 per hour

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