Line Cook (Former Employee) – Vancouver, BC – 26 August 2016
Show up a couple hours before the event would begin.Get your stand set up and your stations prepped up. Doors open and you serve people till the event starts, it's quiet for a while. Half time is insane but you get through it, you clean up and you go home. after the event ends.
food expitetor (Former Employee) – santa clara – 24 February 2016
This place is for those who are on the dole and can't find work elsewhere. Ex Cons, Mentally challenged, the worst get jobs here. Some work hard...others hardly work. Rude co-workers, managers, supervisors who are rude and disrespectful. You are lucky to get lunch and they don't give breaks AT ALL. Can't get transferred around to other venues inside the stadium. And NO ONE likes cleaning the stand at the end of the night. Oh, and you can ONLY eat a hot dog or soda even though they toss out 3/4 of the food every night. horrible waste here!
Cashier (Current Employee) – Halifax, NS – 21 December 2015
It is sometimes very unorganized but if you want a job where you can make about $40-$50 a shift any night that works well for you, on top of a normal job or school, this job is probably a good decision. Most people are welcoming and if you can learn on the go it'll work well for you.
You get a 50% discount on food before the game and sometimes free food after the event.
The hours are mostly at night, sometimes they don't stock your area, so get some heat from customers
banquet chef (Current Employee) – levi's stadium santa clara – 14 October 2015
this company offers the best so they can get you in , ones your in your up for a big surprise. all I say is get all of your stuff in paper and before you do any get all your benefits vacations and salary make sure you add the bonus
att. if is buzzy you put the time if is slow they cut you hours
MTS Centre - Deck Supervisor (Casual) (Current Employee) – Winnipeg, MB – 29 April 2015
A typical day at work starts at the check in where you are given specifics of the particular days events and what is expected of you. I go into my area and check to make sure each booth is ready. I work with each booth leader to make sure they have everything they need and that the inventory levels are correct. During the event I am available to the booths to help fix any problems that may arise, and order anything they need during business. At the end of the event I make sure that all booths are clean and locked up. I work with the check out team to make sure all inventory counts are correct at the end of the night. Management are very organized and clear about what they expect of employees. Schedules are done well enough in advance so you know when you are working. Most of my coworkers are great and they all know how to do their job. The hardest part of the job is to try and motivate a few number of the staff that are not able to be motivated. The most enjoyable part of the job is that you are in the action. You are involved with some major social events in the City and the atmosphere is always upbeat.
Banquet Server (Current Employee) – Vancouver – 6 December 2014
Crazy making....little to no training ,little direction, last minute chaos all the time. Some really hard workers. No food or water for hours or the entire shift. They would rather make you throw food out than let you eat it, even if you have not eaten all shift. Harsh treatment by management, some captions and senior staff .Beware!
lucky if you get a break never mind lunch
work hard and be blamed for their misdirection - no respect given
Cashier/Customer Service (Current Employee) – Vancouver, BC – 25 November 2014
It is a fast paced environment but the time I was there I felt like I was free to do whatever I wanted too. There was no control of any sort by anybody. I sometimes found other to be off task and just do what ever it is they wanted too.
Tim Horton's (Current Employee) – Winnipeg, MB – 28 February 2014
A typical day at work is fun. Every one there is friendly and willing to help each other if there's a problem or something. The most enjoyable part of the job is working with my co-workers and doing the job without any problems.
Got to work cool events, however low pay with little shifts.
Cashier, Liquor and Concessions (Former Employee) – Winnipeg, MB – 25 February 2014
Duties: Open and closing of concession booth Food prep, cooking and serving Check for age and intoxication of drinking patrons Beer and liquor service Cleaning and management of concession booth
Get to work events that you can't afford, few shifts leave schedule open.
Only work around 12 days in a month, no opportunities for more shifts really.