Hostess in North York, ON
Fun workplace, varied management Location I work at was very busy in the summer, very slow in the winter (plus covid makes it worse). Fun place to work at, coworkers are very nice and friendly. Managers are hit or miss.
Line cook (part-time) in 5000 Yonge Street
Terrible kitchen! DO NOT WORK The hygiene standards there are beyond terrible. Cooking raw meat over cooked meat? Leaving raw meat out at room temp for a day? People have fallen sick before and I'm surprised they haven't been reported/shut down yet.Fast paced place for minimum wage. Management doesn't care about staff health and could give a rats a** about government regulations regarding covid. They'd still expect you to come in to work no matter how sick you are. All of their food comes out of cans and is mostly frozen. If you're a cook who wants to learn more about food stay clear of this place, you'll mostly practice bad habits and learn nothing.
Great for those new to service, not so great for those with experience The tips are pooled and shared with EVERYONE, so if you are experienced looking for good tips- not a great spot. Gets busy, pay is minimum (12.20) with tips, or about $14 if you are a hostess (who does not get tip out), and not worth it in my opinion if you have serving experience. The management and owners are very nice, overall a great workplace environment, with opportunity to move up (slowly) if you work hard enough, but at that point the pay is not worth it anyway.
DO NOT ever work at any Landwer franchisesIn my 7+ years working in the food/hospitality industry, I've had my fair share of ridiculous (word fixed) management that I had to deal with. For most cases, since I've been in management myself, I know what it's like dealing with minor issues and complications in this industry. Landwer exceeds all of that. I don't know HOW they haven't had any issues establishing franchises all over the world and almost 5 in Canada but I don't expect it'll come to fruition unless their company culture changes. There is ONE specific person that handles almost everything in the stores in the GTA regardless of the matter (almost like a mascot). That person is not Mr. Landwer nor a manager. The relationships of the head chefs/management/gm/owners/shareholders are very fine and ambiguous. It's a very unnecessary complication but it has a lot to do with WHY it's a disaster (word fixed) in these stores.
Aside from work culture, in regards to the pay you should value yourself way more than Landwer does to its employees. Seriously. For the amount of duties (word fixed) they make you do, the level of money laundering is unreal. If you're going to underhand employees money, at least make it SEEM like you know what you're doing. This is what happens when you prioritize ethnicity over experience. If you've fallen for the blogTO promos and ig posts and you just feel like you have to work here, I suggest you get a list of contracts/agreements or any necessary proof of employment along with specific breakdowns of how things are handled for future references. This will save you. It's what damaged a lot of past and current employees.
As a server you will need to:
- Do all serving activities (no SA, usually 2-3 managers on hand ALL the TIME)
- Help manage other sections as needed
- If there is a moment you can catch a breath, you should be wiping instead
- Memorize each and every item AND instances that can be modified for free and for a fee as THEY ARE NOT REASONABLY THE SAME. Even then, managers/chef/owner/managers will tell you 5 different answers. Good luck
- No waters of staff should be seen in the front or visible to customers EXCEPT management (but no space boh either)
- Serve AND clean owners/management tables for their 'meetings' or 'meals' or friends
- Help baristas stock up
- No break room
As a barista/bartender you will need to:
- **They do NOT have any countertop bars. This is a lie. If they hire you as a bartender, you will end up as a cafe barista occasionally serving bottled wine or beer, no liqueur or crafted mixes
- Do all usual cafe barista duties
- 'Bar' can fit 3 people MAX
- Each person on shift will have a designated position. Espresso, Tea, Smoothie, Bakery, etc. (Exception for night shifts)
- Frequently make menu desserts, as most come from bar, some from kitchen
- Cash out takeout orders from cafe area or phone
- Constantly make staff drinks and its modifications while it sits there for hours
- Sometimes you will have to do everything yourself. Bar managers' stance is to 'observe'
- Ring the bell like crazy for servers to come and get their orders before everything cools down
- No break room
As a host you will need to:
- Do basic host duties
- Keep an eye on 1 or 2 doors (when there is an emergency exit that they let people use?) and welcome EACH guest as fast as possible
- Usually set menu only, water as well if necessary by situation
- Do a lot of SA duties such as wiping tables, stocking up, errands, etc
- Answer phone calls, make appt
- Managers will constantly be on your __ (word fixed) about who knows what
- Host area is small to non-existent. Customers aren't organized either. Good luck
- No break room
Fun, but fast paced work environmentWorking at Cafe Landwer was very fun. All of the staff are super nice and very welcoming. It can be very stressful on weekends due to the long lines, waiting lists and reservations.