Fun workplace but no tipping culture among patrons
Server (Former Employee) – Toronto, ON – 2 February 2019
Really enjoyed the management at St. Louis and the team was very friendly and welcoming.
Some issues with stocking necessities like cutlery, coasters... ran out of those things quickly and had to scramble to find a fork and a knife to set tables with.
Not a good place to make money as a server - regulars are amazing but most patrons come for the specials... half priced wings, half priced appetizers... guests are there to pay the least they can for a large amount of food and therefore not good in terms of tips.
Also, no dishwashers... the servers or cooks must do dishes while performing their work duties
Server/Bartender (Former Employee) – Mississauga, ON – 30 January 2019
There was a lack of communication and rules were constantly changing so we were never really sure what was expected of us, especially due to the lack of effective communication. When there was major staff turnover, we were never talked to about it. People were suddenly fired , and then we were not told anything at all ie. during times when there was major problems with lack of staff, management never talked to us about it and we were just thrown into busy nights all alone at the restaurant unexpectedly, not even given an explanation from management about what was going on - it felt like management really didn't care about what happened to their employees. Overall, an extremely stressful experience - felt no respect from management more often than I would have expected. Only good thing was the lovely coworkers and some of the guests that came in, especially the regulars; they were so nice and often made my days/nights better.
lack of time management, communication and professionalism
Server/Bartender (Former Employee) – Oakville, ON – 14 January 2019
was a fun place to work at! All the customers ive had were friendly! The management sucks and is really cheap with fixing mistakes on customers orders. They schdule you for shifts that you cant even attend and the tips are average to every other resturant.
Line Cook (Current Employee) – Kingston, ON – 17 March 2018
Job is not the greatest. Everyone calls in sick, management is all over the place. You get told to do the same task different ways all the time. You get told you're going to get the hours you want and then you don't.
Bartender (Former Employee) – Wasaga Beach, ON – 16 March 2018
Was a key member in the opening up of Wasaga location. Worked my butt of for falss promises like benefits etc. Poor managenent. An owner who didnt have a clue on how to keep good staff or run a restaurant. The place has only been open since July and remaining staff from opening day, are far and few between. Gossip and drama etc. This is 100% honesty. Nothing to hide or not spiteful - just the truth.
Hostess (Former Employee) – Oshawa, ON – 19 February 2018
never received proper seated break or lunch times for any of the employees. Management was rude and would just sit in the office the entire shift. No empathy when something in your family life popped up, required you to work anyway
Waitress/Bartender (Former Employee) – Woodbridge, ON – 23 January 2018
I did enjoy working here for a time, but it wasn't one of the best places I have worked in the hospitality industry. Some things were lacking with the management tactics and working environment and overall it wasn't the right place for me.
Server (Former Employee) – Barrie, ON – 8 January 2018
Busy and great opportunities to make money serving here. Staff is really nice and made alot of friends while serving at St.Louis. Management was not the best as they were very catty and like to start drama between the girls. I loved the theme nights we did and the kitchen is always so nice and are always willing to help you out if you have made mistakes.
Waitress (Former Employee) – Bolton, ON – 12 November 2017
no training given to staff first time servers are given huge sections of 13 + tables or expected to server large tables( 12 people and up ) as well as the rest of the tables in your section . If they see you struggling to keep up with the work load you will be terminated . other servers are rude and mean to each other and drag the rest of the staff into there drama. The servers are encouraged to flirt with customers .( during my first week i had a customer grope me in front of management who did nothing )
Food & Beverage Server (Former Employee) – Mississauga, ON – 5 July 2017
Management was great. Coworkers and overall atmosphere very positive. Management was very flexible and respected employees. Overall attitude and atmosphere were very pleasant and I loved working there. I had no previous serving experience and received thorough training.
Hostess/Busser (Former Employee) – Dieppe, NB – 4 May 2017
A typical day at St. Louis Bar & Grill would consist of a lot of frustations. The atmosphere was like a sports bar; hence, always busy and hectic. The management was awful and i don't suggest working there. Around a dozen people got fired without notice or 2 weeks pay, via Email.
Server/Hostess (Former Employee) – Waterloo, ON – 23 April 2017
Typical day for me is cleaning up tables and making sure cutlery and napkins, etc were filled before my shift. We had small check list of duties to do within our hours and before we leave and start. I learned a lot of people skills with this line of work. Management was perfect as I was going to school and worked part time nearby my school. Workplace culture was enjoyable as I had a good crew of people working with me. The hardest part of the job was managing large tables (15-25 people) on my own as I just started waitressing and learning that year. The most enjoyable part of the job was meeting new people and socializing with customers.
Cook (Former Employee) – Richmond Hill, ON – 13 December 2016
this is a Great job for any young adult or collage student the hours are great always competitive pay the serving staff share there tips with the cooks management is great and always there to help you i never would have left if i did not have to move city's for school.
Line Cook/Prep Cook (Former Employee) – Burlington, ON – 3 December 2016
St. Louis being a franchise chain means that every one that you go to will be different. The menu will generally stay the same but the people never will. This particular St. Louis was run by two of the hardest working and yet most laid back individuals I have ever met. They walked the razor's edge between "Fun work boss" and genuine friend with perfect balance. The work wasn't very hard and the atmosphere was welcoming and warm.
Guest First Manager (Current Employee) – Toronto, ON – 30 November 2016
St.Louis is a very comfortable restaurant to work in with lots of regulars. The regulars create stability within the chaotic nature of the industry. As a part of the management team I have developed more skills and I am very thankful for that aspect of my position.