Bartender/Server (Current Employee) – Woodstock, ON – 13 August 2016
My boss is always telling his bartenders and servers to stay busy and be as proactive as possible. You never know when you could have a group of 20 people walk in looking for great service. I have learned a lot about team work and keeping customers happy in the year I have worked at this restaurant/bar.
Manager/Server (Former Employee) – Greater Napanee, ON – 26 October 2016
I love working with people, i enjoy helping customers and reach for the greatest experience. I handle any problems that may occur in a professional and timely manner. I am responsible and have a great work ethic. I am new to Toronto and would love to join a new team.
Line Cook (Former Employee) – London, ON – 6 July 2016
Cant complain of the hours, they were wanted, but when you don't get a break during a 13 hour shift, it gets rough. Management has many issues to work on. The coworkers were great. Typical line cook position. Half price apps made rushes even more.
Server (Current Employee) – Guelph, ON – 12 January 2016
A typical day at work is usually steady, I work with between 2-7 people a shift depending the time and day. I have learned about the new menu at work, but as far as learning anything new about serving, I don't think I have because I have previously worked at Crabby Joe's a couple of years ago. The management is completely different from when I used to work there. I work with great people who I can always rely on. the hardest part of my job would be dealing with certain complaints. Sometimes I have nothing to even say about what people complain about because there is no solution.The hard thing with serving is that we are the face of the company, so when people are upset we get the brunt of it. The best part of my job is that I love to communicate with people on a daily basis and I find it amusing to talk to people and get to know them. Serving comes easy for me, however it is still a challenge. Finding the time to do everything in a timely man
Full Time Cook (Former Employee) – Listowel, ON – 13 April 2015
It was a very fun fast pace environment to work in, always able to interact with the waitresses, and other line cooks. We were always updating our menu, so it was a continuous learning. Usually I would be calling orders when, what, and how I needed the food prepared when managements shift ended, while managers were there I would generally be on a grill station cooking meat and preparing pasta dishes. Hardest part of the job would be I was a full time closer of the kitchen so after 11 pm I was the only one in the kitchen and responsible to clean everything properly, make sure everything was stocked, and shut everything off, as well as being a full time grade 12 student so getting home at 3 am or 4 am and have class at 9 am the next day.
thoroughly enjoyed my work environment and management, unfortunately the business sold
Daytime Manager / Bartender (Former Employee) – Brampton, ON – 12 April 2014
Very interesting line of work. Always something interesting to deal with. Lots of multi-tasking, in a fast paced environment. I learned how franchised businesses operate. I became a better employee because my management empowered and supported me. if anything, preparing the FOH schedule may have been the most difficult part of the position.
The environment fulfilled my endless energy and people skills.