Kitchen Supervisor (Former Employee) – Calgary, AB – 9 March 2017
It's a good place to work. More fun with co-workers. decent price on the food. The company itself they respect your availability schedule in life.They are understandable and very polite as a family restaurant.
Server/Kitchen/Cash Office/Office Manager (Former Employee) – Calgary, AB – 10 February 2017
In my opinion, i really loved working with the Old Spaghetti Factory in Calgary. I was really close with all the employee's. I considered them as my Spag Family. The management team was amazing. Addressed employees matters in a professional manner. The hardest part of the job was just dealing with very needy costumers. And the most enjoyable thing about the job was working with everything.
Personel Manager (Current Employee) – Richmond, BC – 3 February 2017
Great organization. Very diverse. Great culture. Promotes within. Ability to become owner operator. Voted one of the best restaurants to work for. Very conscious of balancing work and personal time. Once you become part of the family you always have a position at any location.
Swing Manager, Server, Head Busser (Former Employee) – Toronto, ON – 31 January 2017
With over 45 years of history, enough spaghetti served each year to wrap around Earth (not a joke) ,a good team of managers and a large staff of wonderful people, this is a great place to work to learn about trench warfare and laughter.
Back of House (Current Employee) – Canada – 28 January 2017
Managers are sly and talk to employees about others behind their back. Frequently complaining about the employee (performance and overall as a person). When performance is an issue, Management will opt to cut the employees hours rather than coach them or let them know something is wrong.
Hours are cut to the bare minimum and management will frequently try to weasel their way out of paying the lawful amounts for shifts (overtime, minimum 3 hours etc...)
Management will frequently wait until you've arrived to tell you they don't need you to work your shift as business is too slow, instead of calling ahead.
Safety is a large concern within the restaurant. Broken equipment is frequently left unfixed for long periods of time, you are expected to work with it anyway.
BoH is expected to change at work as there are uniforms provided, however no change room, or employee break area was set aside. employees are encouraged not to take breaks and berated if they do.
Pay is decent for the job, however no raises or increases in salary are ever discussed and are frowned upon. absolutely no benefits.
Busser (Current Employee) – Calgary, AB – 6 November 2016
i would go weeks without getting a shift. very uncertain hours.. also they say were going to promote you but never do in fact. minimum wage plus your tips are at the mercy of the servers. 95% of the servers undertip or dont tip at all.
Also assisting co workers in stressful rushes (Current Employee) – Langley, BC – 4 November 2016
Working at The Old Spaghetti Factory is a fun and fast paced job, great for people with high energy and easy to talk to personality's. The benefits of working here are you receive great communication skills and thinking quickly on your feet in high stress situations. Also with regards to customer service and quality, this is the number one priority of the restaurant which is nice to see in comparison to other restaurants I've been to personally that seem to have little to no care about your enjoyment. And, you will rarely/never get a break working here.
40% off food the day you work, warm and welcoming co workers
Manager & Bartender (Current Employee) – Vancouver, BC – 26 May 2016
Old Spaghetti Factory lays out well the expectations of employees and gives all the training, tools, and support needed to be a productive employee. All this is required due to the fast paced nature of this tourist hot spot. Servers at this restaurant are required to do much more than an average server, this creates a need for team work and organization to ensure fast quality service. Multiple managers are always available as well to aid the team, this is very uncommon in the industry. Team mates quickly become friends because of this, this is by far one of my favorite aspects of the work. The most difficult aspect of the work is the unpredictable amount of work. Slow seasons cause there to be a lack of shift and shortened shifts.
Work with an excellent team, helpful managers, discounted meals
Hostess (Former Employee) – Edmonton, AB – 31 December 2015
A typical day at work would be getting everything ready such as getting the front desk ready, make sure menus were folded. Make sure your ready for a long hard day at work. You were on your feet all day running around checking for free tables to be seated. I learned how to work fast and significantly. You couldn't be slow at this job. Management there i have to say i was really disappointed in them they don't know how to run a restaurant. Co-workers were okay i made some friends there but most of the co-workers would just yell at the other for messing something up. Hardest part of my job was keeping the cutomers happy because we were always booked so we always had a wait time to get in and people would get mad.
Server (Former Employee) – kelowna bc – 1 June 2015
There was a lot of things you had to do for even for a simple table and only getting so little out of it. Management was terrible, didn't know how to scheduling and one of them picked favourites among staff. Hardest part about the job is getting shifts covered, I enjoyed the patrons that came in and working with the staff.