Prep Line Cook and Dishwasher (Current Employee) – Burlington, ON – 25 April 2018
Ricky's has been a great first job for me. The hiring process was very easy, and quick. I originally went to a job fair, and within a week I got a call back confirming that I was hired for the job. At first, it was tough because all of the company executives were present, and were expecting the best out of every employee. However, once the executives were gone, everything was flying colours, and the job became second nature. Overall, I have enjoyed my time working at Ricky's, and continue to work there on weekends.
Sunday - Free Brunch. Free Drinks. $10 off any item if working back of house.
Pace of work can be very slow depending on the day of the week.
Server and Cashier (Former Employee) – Regina, SK – 26 May 2018
I have worked in various restaurants, never have I seen a manager carry on the way the manager did at the Regina location. I lasted a day. Hollering at this employees. The last thing a server wants is for someone to Hoover over them, trying to tell them what to do, and that’s what this man did. To be fair, the restaurant was not overly busy, and the amount of stress steaming from this man completely ruined the atmosphere. I notice this location is constantly looking for people, and I would assume it’s because they can not keep staff (reasonably so). He isn’t interested in accomadting people’s life’s sceduelss. You have been warned to seek employment elsewhere because it truly is a gong show.
Hostess/Expo (Former Employee) – Calgary, AB – 15 April 2018
A typical day at Ricky's was always fun and games, while also maintaining professionalism throughout our shifts! I worked with so many amazing people and I'd honestly work there again if I had the chance! Management was super friendly and supportive. Employees were also very sweet.
Host (Former Employee) – South Edmonton common place – 7 March 2018
Over all fun to work wasn’t making minimum wage but worked 7 hours a day for 6 day most weeks. The were nice understanding and fun but most likely the because I didn’t know I was being paid less then everyone else
Kitchen Manager (Former Employee) – Cranbrook, BC – 6 March 2018
When I started off as a line cook for the company I was not ready to be given the duty of running the kitchen in such a short time but when it was presented to me, after 3 days I decided to take the chance and become their new kitchen manager with 8 staff members in the kitchen to work with as a team. The intense training course they had me participate in was exciting , where I learned a lot about the company in the 3 week management course and what it was going to take to manage a kitchen
Host (Former Employee) – Calgary, AB – 15 February 2018
The staff that I worked with on floor were very sweet, patient, caring people. Get to work and everyone greeted you. The cooks would make you a free meal before work or on break of your choice off the menu (with exceptions, of course.) The days felt long only because you are on your feet all day but if you let yourself interact with the customers and your team with all good energies; you set yourself up with a good and productive day!
Host (Former Employee) – Delta, BC – 11 February 2018
Being a host was my very first job. I learned a lot of customer service skills. Its a good job for people who are looking for their first job. I would not recommend it for people who can't handle rude customers
Host (Former Employee) – Peterborough, ON – 24 November 2017
The manager and owner had a lot of turnover while I was there due to a lack of compassion. While I stayed there for two and a half years I became a veteran presence in the restaurant as there were little people who were still there when I started. Overall, it was a great place with an amazing staff who helped me through my first job.
Line Cook (Current Employee) – Langley, BC – 19 November 2017
The job is alright, but the managers are insane. They will not give you any choice over your shifts. Getting a day off is nearly impossible and hard to accomplish. Make sure you are ready to work under pressure with a lot of speed.
Line Cook/Prep Cook (Former Employee) – Regina, SK – 16 November 2017
Very casual days. I've learned all the fundamentals in the kitchen and memorised the new menu quickly. management wasn't the best, or the worst. the co-workers made me feel at home and easy going. there wasn't really any task in the kitchen that was hard for me. i enjoyed working with my co-workers and the satisfaction of serving meals to the customers happily.