Server/Hostess (Former Employee) – Chilliwack, BC – 12 January 2017
This company took the chance hired me with no experience, I learnt fast and we always had fun at work. It was great making people's day and felt rewarding the employees were great, the owners of what was the chilliwack location were not honest and why I left.
Stock Associate (Former Employee) – Edmonton, AB – 30 May 2017
A typical day is busy, on weekends we have many customers which require a fast pased environment so the customer receives their food quickly and are satisfied . I enjoy decorating desserts and making it look presentable and the workplace as well.
Dishwasher (Former Employee) – Vancouver - Canadá – 7 March 2017
Por tratar-se de um estágio do processo de intercâmbio, foi a transição da saída de um ambiente totalmente seguro (escola) para a vida real na prática. Além de tratar-se de uma tarefa e de um ambiente desconhecido até o momento.
Assistant manager- server (Former Employee) – Pit meadows – 7 December 2016
I would start at 6am and it was busy everyday for the breakfast and then just enough time to get ready for the lunch rush. My coworkers were the best to work with.We were one team and would help each other out no matter what.
Waitress (Former Employee) – Surrey, BC – 29 September 2015
a typical day at work would be serving the costumers and doing dishes since they never brought one in. what i learn was all the different foods they had on the menu. the management where over too friendly getting into personal business and always asking why they were actually talking time off the hardest part of the job was to be there by myself and being busy and getting annoyed that you werent aloud to call in people to help you out, the most joyable part of my job i would have to say was the people who came in and made you laugh when you needed it
Line Cook (Former Employee) – Mississauga, ON – 6 September 2015
learned how to work independently, take the heat when clients are upset, yelling etc, met some nice people along the way. must be organized, work at a fast pace, exercise good judgement, be resourceful and can follow directions to perfection.
Dishwasher (Former Employee) – Surrey, BC – 29 September 2014
I've dealt with between 8 and 13 bosses in my time so far, and this one was by far the worst. He didn't know how to run a business let alone his employees, so I got heat a lot of the time for things that weren't worth mentioning.
As an example, I was told to soak the sauce cups in a small bin of soapy water. He told me to do this when I started so I assumed that's how he wanted it done so I did it up until April. He came in and yelled at me for soaking those sauce cups and told me to rinse them out and send them through immediately. (they're low priority because there's so many so that's a pain) Soaking them and throwing them through is faster and easier than doing them right then and there. As such, he decided to fire me by not calling me for 3 months. Right before I moved he asked me into a shift, and I just couldn't say yes to that.
Restaurant supervisor (Former Employee) – Fort McMurray, AB – 10 June 2014
My typical day as a restaurant supervisor - I typically handle almost every aspect of running a restaurant at its physical location. I am normally in charge of making sure guests are happy, training employees, and seeing to it that the restaurant is complying with all rules and regulations put forth by local health and government officials. In addition to taking care of guests and employees, I might also be in charge of handling and balancing the money taken in between shifts. I am occasionally seen working at various jobs within a restaurant. I am normally able to wait tables, cook, and act as host or hostess if it is necessary. I have been trained to deal with almost all day-to-day issues that may come up, but might occasionally have to get in touch with upper management if a situation comes up that he cannot handle on my own.
Kitchen Staff (Former Employee) – Vancouver, BC – 18 April 2013
I learned lots of new things about working in a restaurant especially during training hours.In addition, I found out that in Canada customers and what they think or need are really important for employers and they do respect their customers. All my co-workers and my managers were well behaved all the time and were very punctual. The hardest part of my job was during rash hours. I was working in weekends alone and as a result during rash hours it was so difficult to prepare lots of orders together just in a few minutes. However, I love decorating salads or preparing desserts and this kept me all the time energetic and satisfied.
discount on any kind of foods purchase from the workplace
under staffing certain sections in the kitchen area
Dishwasher/ cook (Former Employee) – Dawson Creek, BC – 6 February 2013
While working at the pantry my role was just to ensure the dish area was clean. After six or eight months of working I was put on as a cook and my job was to keep area clean as possible while ensuring my orders got made correctly and quickly.
Dishwasher/Janitor (Former Employee) – Kamloops, British Columbia – 24 September 2012
Started off dishwashing at the Pantry, I learned to be quick with my hands. I then moved up to cook where i learned how to multi task and work at a extremely fast pace. Had to prepare gravy's, soups and others before hand. stalked freezers and coolers. Co-workers were very nice never ever had problems with them. The hardest part would be when I had to cook for 9 tables at once. Enjoyable part would be finishing and cleaning up
Server (Former Employee) – Chilliwack, BC – 12 September 2012
A work day at the Pantry was never boring, They trained there staff well and taught you how to do your job properly. I enjoyed working for the Pantry because of serving different types of people and knowing that it was up to myself as their server to give the customer the best experience and great service would get them and others by word of mouth to come back again and again. There was not a hard part working as a server or while setting up for a banquet or the clean up it was all worth it to see customers have a good time and enjoy a meal, Not many places have good service any more.