service staff (Former Employee), Fall River, NS – March 18, 2013
Pros: nice view of the lake
...unless you enjoy being berated, micro-managed, and treated like an idiot. The owners are ancient and their ideas are stuck in 1978, they cater only to the wealthy blue-haired crowd and dislike children or working class types staying there. They also have no trust in their staff, and as a result are there every day, looking over your shoulder and – more... jumping all over you if you dare make even the slightest mistake. They are extremely unfair and it is a horrible place to work. Don't say you weren't warned!! – less
Pot Wash, and sometimes prep work (Former Employee), Higham, ENG – November 19, 2014
Pros: got a break
Cons: early start
I was a posh wash most of the time but I did used to peal vegetables some mornings. I learnt a bit about how a kitchen is run out side of college. From what I saw the management was good and constructive. My co-workers where all older than me but we got along well and I saw what they did and I also knew my why around the kitchen. The hardest part of – more... the job was knowing my way around the hotel because somtimes they would ask me to find different people. The most enjoyable part of the job was wathing what kind of foods they where serving the customers. – less
Line Cook (Former Employee), Canandaigua, NY – June 17, 2014
Pros: conversation, the people, the food, large amount of prep times.
Cons: winter lay-offs
Everything I've ever learned about authentic cooking was here. Not just throwing a burger on a grill and dropping fries till the timer goes off. I loved working here because they helped me break out of my cooking shell. (if you will) The first day I started they brought me in the cooler and left me there till I came up with a special. A "special?!" – more... I hadn't the slightest idea. I was used to working for corporate and bar n' grill restaurants up till then. I have never had this much creative input at a cooking job. I was told to just look around and mix n' match random product until I found something to produce. The coolest part was that there were no wrong answers. Whether or not people would order it was another story. Sure enough after a few trail and error experiments my..."MY" product was being ordered regularly in a fine dining kitchen. Never have I thought a simple line cook job would result in so much satisfaction. This is truly, the first and only restaurant I've ever been proud to work at. The people there were also highly trained in their fields and offered nothing but positive support and ways to improve the taste and presentation quality of my own design. The hardest part of my job was being laid of for the winter months and not knowing whether or not I'd be back next spring. The most enjoyable part of my job was every time a ticket order would come through and I'd see my "special." A huge self-esteem booster this job was and given the chance I work there all over again. – less
Housekeeping (Current Employee), Canandaigua, NY – January 30, 2013
Pros: a beautiful setting overlooking the canandaigua lake.
Cons: no benefits for flexible position employees.
Cleaning rooms and the facilities with attention to the uttmost detail. Management is alittle sketchy. Alot of favoritism and not always fair to the needs of the employees as well as not being fair as to the even distribution of available hours especially on the off season. The hardest part of the job is to move very quickly and to do a through job – more... doing so with no mess ups. The most enjoyable part of the job is that the other workers are at the most part supportive. – less