Delivery Driver (Current Employee), Windsor, ON – September 5, 2014
Pros: not much physical work
Cons: using your own car and own gas
you sit and wait for a delivery, we only get paid $7/hr for delivery drivers with your own car and gas. Usually its not busy during the day, but in the evening it gets hectic and really stressful when you have to take about 4 deliveries at a time and you make it just on the minute. Its harder because you have to make the guarantee time.
Line Cook (Former Employee), Calgary, AB – September 5, 2014
The franchise owners only care about 1 thing, labor cost. Nothing else matters in these workplaces like health and safety and compliance with any sort of laws either.
No WHIMIS training was given too the staff so unsafe chemical usage common. Staff would mop the dining room area with oven cleaner, so every guest that came into the restaurant was exposed – more... too/walking on oven cleaner. It got so bad that at one point every single kitchen staff member had skin rashes from the unsafe chemical use. If you complained about it too management they would just cut your hours.
Franchise owners make you falsify all the HACCAP food safety logs. Also if food was expired we had too peel off the expiration date stickers and put on new ones saying the food is good for another few days.
Canadian food inspection agency advertising rules have no effect here. They advertise the chicken as being fresh and cooked for 90 minutes, this is a total lie. At night they just pull cooked chicken spits out of the oven and put it back in the fridge. In the morning they are just put back in the oven. Same with the ribs being advertised as being marinated 24hours, most of the time the ribs come in frozen an hour before they are cooked.
The most disgusting thing of all were the deep fryers, every day at every restaurant they are supposed too be drained/filtered and cleaned out. Not here thou, deep fryers were NEVER filtered or cleaned out.
At this company, they will always put there own personal financial gain ahead of the health and safety of there own guests and associates. – less
The Temporary Foreign Workers at these workplaces also use mobbing/bullying against Canadian workers to make them quit. By doing so the Temporary Foreign Workers get too stay in the country long enough too get Permanent Residence.
Job Work/Life Balance
Fun workplace, great co workers, productive , great atmosphere
Hostess and Server (Former Employee), Brampton Ontario – August 28, 2014
Pros: discount on food, awesome people
I was a hostess/server at swiss chalet I was seating and greeting customers , serving customers , taking orders, getting their meals, cleaning tables, I had a great expereince at this workplace It was one of my favorite jobs. great people to work with and managers were great also.
Kitchen Staff / Takeout (Current Employee), Hamilton, ON – August 27, 2014
Pros: 50% off meals while working, 20%off when not working.
Cons: cranky costemers
A typical day at work would be operating the fryers. From this job i have learned how impotent food safety is. Management at Swiss is amazing they get to know you as you also get to know them. My co-workers at Swiss are great people as everyone has there off days from time to time it like we're one big family. The hardest part of the job would have – more... to be that one guest that doesn't have patients to wait. – less
Server (Current Employee), Charlottetown, PE – August 3, 2014
Pros: reasonable hours, efficient work, clean, possible gratuities
Cons: insecure hours, gratuities depend on weather, events and tourists
Management consists of 4 wonderful people, always willing to help or lend a hand or piece of advice. The boss is very organized and has an enormous amount of pride for what he does and what he sees in his restaurant. The coworkers are great, sometimes cliquy (as are most Island places) but overall someone will genuinely comment on something that will – more... make your day. Go to work, start your shift, work your tush off until your shift is done. Non stop hard work. – less
Mid-line/cook (Current Employee), Keswick, Ont – August 3, 2014
Pros: discounts on food and i can make it myself, how i like it.
Cons: not enough hours (not enough financial income)
A typical day at work, lots of people start coming in for dinner and that's when it would be the busiest, dinner time. i learned that from this job you have to be very organized and able to work under pressure, also you have to be quick on your feet, to be able to come up with solutions fast. My co-workers were mostly all good people but the one thing – more... i learned while working there is that you have to be a team player and work well with anyone no matter how much you like or dislike them. The hardest part of working at Swiss Chalet would have to be weekends when there are so many associates working, because its always so crowded and it is hard to do anything with so many people in the kitchen. The thing i loved most about this job is that I was aloud to be so social with everyone and talk to people alot. – less
Kitchen Manager (Current Employee), Pickering, ON – August 2, 2014
i did learn a about management helping customer and taking phone call and setting up files and work harder and work like team work friendly respectably. I am been working company cara 14 years . i am just looking for something different and more payment full time.
Server (Former Employee), Burlington – July 28, 2014
Pros: discount meals, great management, fun
Cons: busy, chaotic at times, late nights
I absolutely loved working at Swiss. All of my coworkers were kind, friendly, and we had a lot of fun on the job. My managers were also kind, and always very professional. Although very workplace has some drama now and then, I never had a problem with any of my coworkers. The hours were great- no early mornings, and the night shifts were bareable. I – more... had no problem getting lots of work. The location was always busy, so there was always lots to do. Things were never boring. – less
Take-Out Team Member (Current Employee), Oshawa, ON – July 25, 2014
Pros: the people that work there are great
Cons: the shifts are too short
Swiss Chalet is a great place to work. It is fun but professional at the same time. We are busy most of the time and all work together as a team wonderfully. However, when it is not busy we make sure to keep up with cleaning and maintaining a healthy work environment for all. I did not find anything to be hard about this job because we all worked greatly – more... as a team and we all had our own strengths and weaknesses and worked around them. The most enjoyable part of the job was building friendships with my team members; I will never forget the great times I had there and I will take the experience with me to further employment. I have enjoyed my experience there but, I am looking for a job that is in my field of choice. – less
General helper (Former Employee), Edmonton, AB – July 23, 2014
In Swish Chalet we all work as a team to get everything done in a safe manner. I learned to stay patient and satisfy the customers. My Co-workers the best Co-workers that's all i have to say. The most enjoyable part of the job, is getting the work done.
Server (Former Employee), Sherwood Park, AB – July 22, 2014
VERYYYY BAD MANAGEMENT. Very fast paced. On my second training shift as a server EVER, i was condescended and eyerolled and snubbed by the owner and manager. They expect perfection on the first night. They were fake, often calling you sweetie and hun, until you made a mistake or didnt reach your upselling quota, then you were the scum of the restaurant. – more... The manager and owner were both loose cannons, loosing their cool and raising their voices over the stupidest things and yelling at you infront of you tables....SUPER UNPROFESSIONL. – less
Negative work environment - no positive reinforcement to do the job
Off premise (Former Employee), Brantford, ON – July 9, 2014
Pros: decent pay, simple enough work
Cons: negative work environment, lack of training, poor management
I only worked at Swiss Chalet for two weeks as an Off Premise worker. My job involved packaging and preparing orders for customers (ex. filling sauce containers, informing cooks of what I needed prepared for the order). The reason I quit after two weeks was because I was only being told by my manager that I wasn't fast enough or doing the job properly, – more... and lack of training. I was not being spoken to in a kind manner and I felt like I wasn't appreciated enough to do my job. I was told that "I didn't have to work here if I didn't want to" and when I spoke with them about the lack of training, that "that is not an excuse". I realize it was my first job but I don't appreciate being treated in such a way and when I go to work I expect to feel that I am wanted. Overall, the work itself wasn't bad, it was the management. – less
Front of House and Takeout Representative (Current Employee), Mississauga, ON – July 7, 2014
Pros: timely and early to work
Cons: lackadaisical attitude to work
Could be busy at times, I learnt how to work as a team and people from different nationalities, cultural and ethnic groups. the management was on top of the business ensuring customer to operator relationships.
Server (Former Employee), Mississauga, ON – June 24, 2014
Pros: meeting and greeting customers
Cons: over worked with little salary
Typical day at work would consist of variety of tasks starting from setting up the work station by stalking up sections, making sure area is clean and tidy, and refilling any condiments( butters, sour cream etc). What I have learned as being apart of the team is cleanliness is key. Customers are impacted by the cleanliness of a store. Communication – more... has to be effective in order for a store and employees to run well. Management will always be interchangeable, management needs to follow through will rules and guidelines at all times, not to say but do as well and to treat others fairly. Hardest part is keeping up with the constant changes and remembering them at all times. Enjoyable part of the job working with fellow co-workers and meeting new customers daily. – less