Tableau Bar Bistro
3.8 out of 5 stars.
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Tableau Bar Bistro Employee Reviews

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3.8Work-life balance

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Insights into Tableau Bar Bistro

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Areas for improvement
  • General feeling of work happiness
  • Fair pay for job
  • Ability to learn new things

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Loved working here the people are great and management is very understanding and helpful.
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Poor front and back communication. No respect for cooking times.

Con: Don't be surprised to walk into an empty station and have 1-2 Hours of prep time for your busy night service. No respect for cooking time. If the front screws up an order they want whatever it is in under 2 minutes. Pros: Everyone is pretty relaxed and chill. You can move up easily if you are solid, keep your head down and focus on getting things done.


Free food, Easy night close, Secure lockers, Fair pay. Health/dental Benefits?


Lots of unnecessary corner cutting. Surprise empty station shifts.
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fun and educate workplace, good for hospitality career

Tableau Bar and Bistro is a fun and educated work environment, with a good management would help to pursue career in Hospitality Industry. Working with professional manager who will help you with any question and doubt about job. Fancy Vibes of France Bistro in the heart of Downtown Vancouver.
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Lots of transition, would not recommed it

During my time at Tableau, there was a lot of unrest and transition. The Director of Operations was pushed/ forced to quit. The accounting department was very challenging to work with and did not have an open mind of willingness to discuss new or different policies and procedures to unable to business to be more functional.


Staff is great


Unrealistic expectations set by executives
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Goal orientated establishment, cool perks!

Positive environment. Good feedback from peers.typically we start by ensuring staff room is prepped with goods for staff, as well as checking recycling and cardboard bins to see if they need to be emptied. On to the pit, the dish area, first check that all line stations are stocked and then begin where the last steward left off. Replacing full organics bin with empty one, is a start. As dishwares come in, organize them, spray off debris and so on, through the machine they go. Spot check for excess debris, return dirty ones, and stack according to size in organized manner. Management do a good job, they keep us working, sometimes to much, they want us to be more proactive. co-workers are nice.Its nice to finish up a long day, the money is good, but well worth it.


free meal, tips, some perks
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Overall rating


Based on 5 reviews

Ratings by category

3.8Work/Life Balance
3.2Job security/advancement
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