Street - Busser, Expo, Host (Current Employee) – North Delta, BC – 10 February 2018
The keg has given me more growth opportunities then i could imagine, and still challenges me in the best ways. I have learned more about myself from working in this company while being around such a great environment, and i'm grateful for it.
Busser (Current Employee) – Ottawa, ON – 17 January 2018
Fast paced with a good atmosphere most of the time. People tend to be under stress more often than other types of occupations as the deadlines are constant and the tasks that are needed to be done are numerous.
Server/Busser (Current Employee) – Victoria, BC – 13 January 2018
As a busser at The Keg, times can be tough both during busy seasons (prepare to be slammed) and the quiet months (prepare to be cut early), yet so far it's been greatly enjoyable. Everyone works together to cultivate a friendly work environment, and all the employees seem genuinely happy to be working there, which isn't something you see everyday. The possibility for advancement is strong if you can show the management what you can do, and it's easy to talk with everyone there, from the management to the dishwashers.
Hostess/Busser (Former Employee) – Red Deer, AB – 26 December 2017
I loved the management, they were very understanding and loving, and always treated their staff like gold. My only complaint would be that I worked at the time where our mandatory dress code was extremely short, and revealing. Aside from that, I absolutely loved my job at the Keg, I would recommend work here to anyone.
Server/Bartender (Current Employee) – Ottawa, ON – 7 December 2017
I have been working at the keg since the age of 16 and I can not say that there's no other place for room for growth. If I had to pick between corporate or franchise I'd definitely pick a franchise. It's unfortunate that if you hit overtime, the excess hours will be added to next week's pay. Eligibility for benefits is hard to obtain unless your full time in the manager's opinion.
Busser, Stockroom organizer (Former Employee) – Sudbury, ON – 7 December 2017
The Keg is an amazing place to work, the staff is fun and amazing to work with and the managers are always there to help and support you. I recommend the keg to anyone looking to build work experience in a safe and fun place.
Line cook/Sauté Cook (Former Employee) – Nanaimo, BC – 7 December 2017
Arrive around 3:30-4pm, Start around 4-5pm (depending on the day), go on-line and mae sure I had everything needed for a night of cooking, know where my backups are and how much is left. Depending on the day, I might have been there before the rush and do this. Others it's straight into work, picking up into the line without disrupting the line, while knowing whats in, what needs to be in and what needs to be out and gone. Cook till generally about 8:30-9ish Sunday to Thursday, Friday and Saturday would usually be about 10-10:30. After the main rush was over or close to the end of the night, line breakdown would start to begin the close. First the hot stations would be turned off and put into new cold cooling inserts. Then the drawers that held the food that was to be cooked that was left over from the night were covered up and put into the cooler. On-line fridge, freezer, hot drawers and hot sham followed suit. General cleaning and daily tasks would be completed along with all closing duties. Sunday through Thursday would leave around 10:30-11, Friday Saturday at midnight. Learn how to deepfry a few things, sauté vegetables, seafood and other meats as well as sear fish. A small amount of grilling meat to different rarities. Management was alright, though a fair amount of favoritism was definetly shown. Hardest part of the job was judging when to actually start closing down for the night, while the most enjoyable was the sense of team almost family within the different parts of staff.
Free bread, fries and baed potatoes and 40% off food