Cora Employee Reviews
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-Lots of learning to do off the bat, and you continue to learn & grow as you move through the stations -You work for minimum wage plus tips out which is skimped on by management (you get between 15-60 biweekly depending on the season) -New menus come out all the time without warning and you have to learn them in less than a week regardless of how many shifts you have before the launch if you even have any shifts before then -Poor opportunities for growth and you do not get a pay raise, even if you work there for years & are the reason people come back to visit -The customers can be really interesting to talk to -Employee turn over is high and management does not want to pay to train new employees even though busy seasons come up without us being prepared to handle the situations -Holidays are mandatory to work, including Mother's Day -We serve food that is out of season because head office makes it so, then food is returned to be replaced by something ripe which is a waste of time, money, and effort and does not make sense logically -Machines stay broken for a long time because managers are cheap and will go as long as they can with broken fridges, ice makers, blenders, and other essential devices necessary to make food
Obviously in a kitchen you will be rushed but that wasn't really a problem, it was more the coworkers I had. Nobody was really properly trained, so it would get more hectic than it had to be. Also the maneger, he was a great guy, but not that on top of things. That was just my experience at the time
My co-worker is helpful when I started there as a hostess. Assistant Manager always give as feedback how to improve our job. I enjoyed assisting our guest in a very friendly and professional manner.
free coffee, tea, toast and soup
Étant serveuse pendant quelques années pour la même franchise, j'ai appris leurs recettes par cœur, et cela a favorisé la qualité et la quantité de mes ventes. Pratiquant le monde du service à la clientèle directe pendant des années, cela m'a permis d'établir et de fortifier mes liens avec la clientèle ainsi que d'acquérir sa confiance dès les premiers instants de notre rencontre. Le temps m'a laissé comprendre que la plus grande priorité de mon rôle dans cette chaîne alimentaire était de combler avant tout les besoins et les désirs de mes clients.
Toutes les connaissances que j'ai développer et que je continue à mettre en pratique.
Aucun à énumérer ce fut une expérience exceptionnelle du début à la fin.
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Jobs at Cora
My job position was as a cook. My work started at 8:00 a.m and ended at 3:00 p.m. My work consisted of preparing the food items for the orders made by customers, and also clean-up at closing time.
Extra work without pay
I have been working here for two years and ongoing I have full commitment staying longer just love my staff and its place I want come to everyday! Cora is amazing all I got say about it!
Great tips and benefits
Gets slow in fall and winter
Its a nice restaurant and had learned alot in cooking factors, garnishing plates and doing ben et dictines menu are my favourites and, also dealing with some guest complaints is part of the job.
atleast free meal
standing for long hours
the people were generally nice but the coworkers dont really show respect and a lot of the time people are trying to take over your tasks and telling you to do you job differently. overall a very hard place to work in.
not very nice coworkers
Time management is essential to get orders and food quality at its best and in a timely fashion. How to use teamwork and communication to be an effective crew. Management is good very friendly and accommodating. Learning how to do the job on busy days when I first started and the techniques required to make certain foods. Is the staff everyone is nice to be around!
not enough hours
Start at 9:00, Finish when the entire store is clean Fun with the co-workers, painful with management Hiring and Firing is arbitrary, no clear reasons
Long Hours, No Breaks, Damaging Environment (for Health)