Crew Member (Current Employee) – Brampton, ON – 13 December 2016
A typical day at work will consist of doing whatever the managers ask of you, which is expected in any form of job. However, you're tasked with various different jobs while the managers are lazy and do nothing while they delegate all these tasks. Furthermore, your personal life and time management mean nothing to them. They tend to put your responsibilities at the bottom of the priorities list despite letting them know ahead of time if your availability changes. They fail to properly train new staff and have them stuck on one position which defeats the purpose of having flexible team members that are able to switch shifts with people. Co-workers are friendly. Best part of the job is clocking out.
supervisor (Current Employee) – Management – 1 December 2016
The franchise works under a well trained management. Flexible schedules and rotating shifts are given to each employee on a bi weekly basis. Team work is excellent and workers coordination ranks it at the best of all.
It was difficult to work here, they dont give you enough training
Cashier (Former Employee) – Hartland, NB – 24 November 2016
They dont give you enough hours that they guarentee you, not only that they expect you to be as certain level in your training but dont take the time to train you. while working here i was designated to do dishes and thats it. Some co workers were very pleasant to work with but others not so much, they had favorites and cliques.
Assistant Manager (Former Employee) – Thunder Bay, ON – 21 November 2016
I have started out as a employee, then up to management with in 4 months. I have had previous experience with them and Mcdonalds in the states. they like the rep that I got and then asked me if I wanted to become an assistant manager.
Kitchen Staff/Cashier (Former Employee) – Fredericton, NB – 16 November 2016
Management is supposed to be on top of the job, they weren't. They kept in the back and this created a complete disaster of the front end. No one could handle this by themselves but they never had enough workers on the job. They would constantly cut back shifts and give hours to new workers but still their was never enough employees to handle everything. Constantly, if people were trained for both cash and kitchen, they would be tossed back and forth between them, causing severe confusion to everyone.
50% Off food
Poor management, bouncing from kitchen to cash, constent incoming of new workers creating less hours, senoirity doesnt matter