Front of House Manager (Current Employee) – Ontario – 9 April 2017
More of a reflection on the hospitality industry as a whole: Working 50-60 hours a week for a very average salary, no benefits. Weekends, holidays, and evenings are a constant. Requested time off is accommodated, but followed by a grueling schedule the weeks preceding and following any time off taken. Lack of training and tools in place to succeed, much less thrive or make any real changes. Upper management doesn't appreciate you and neither will (most) of your staff... Overall, a very thankless task. Not for the faint of heart.
Labourer (Former Employee) – Calgary – 7 February 2019
Fun but challenging environment to work in. Great for developing relationships if you are willing to commit the hours. The restaurant industry is facing challenges with the minimum wage increase so be prepared to monitor labour costs with a microscope.