ok for entry job into service industry in front of house
Cook/Dishwasher (Former Employee) – Toronto, ON – 12 November 2018
many split shifts for Front of House and Back of House. entire days taken up for perhaps 6 hours work total. Shifts often cut early, so you can work for 1 hour and wait all day to work 3 more.
Upper management expects employees to attend mandatory free meetings.
benefits are none unless you're management, and wages are extremely low, but there are tips
advancement is almost nothing. they promote females much more than males
managers and chefs are good but overworked by upper management, which does not like to staff the restaurant adequately because of the cost of labour.
upper management does not regard any input or ideas from non-management staff.
the chef makes very good menus, cares about customers and is professional.
back of house gets tips as well as front of house
employees have low morale and not many opportunities to advance
hours are unpredictable
all in all, a good place to learn the basics of italian cooking for back of house and learn serving and customer service for front of house. it's alright if the person is promoted but expect to be overworked as a salaried manager
hours cut and negative company culture