Fun, Fast-Paced but Terrible Hours.
Server (Former Employee) – 130 Greatlakes Drive, Brampton. – 13 February 2014
Working for Eastside Mario's usually consisted to the start of a slow night during this time I would check up on my section e.g., making sure my tables are clean, tables are set and a general cleanliness of the surroundings. Afterwards checking and assigning side duties to all other servers. Side duties for servers are separate duties to serving but that benefit the work for all as a team, these would include keepings all the hutches clean, re stocking utilities throughout the entire restaurant, cleaning and sanitizing counters, these duties are assigned first thing before starting my shift but are not actually done until after your shift. Unfortunately they're not paid for.
Even though the hours are not great, I believe and most servers who have had the chance to work at any Eastside Mario's and made it over the initial training would acknowledge that there is no restaurant in Canada as demaning and fast-paced as this one. It does not involve a few steps of common service where you take an order and simply deliver it to the table. It involves 26 steps of service that you deliver to each table regardless if it's busy or not. Audits and secret shoppers are done on a frequent manner to ensure performance of service, service involves basic serving skills but the "all you can eat"program, meaning; ensuring every table's drink is always full, delivering all you can eat bread, salad and soup to every guest in every table at all tables on top of taking regular orders throughout their entire dining experience from beginning of the shift to the end. Eastside's has given me an experience and improved my skills of patience, fast production and being able to literally work under pressure.
Management consisted of two owners, GM and a manager. Friendly and somewhat polite. Not consistent with rules and equality.
Coworkers were all friendly but a common pattern existed; the majority of them students, with limited availability, always rushing throughout the ending of their shift. They would also come and go due to the high volume and the fast-paced of the environment. In four years at the restaurant only four employees remained working myself included, over twenty employees came along and left.
Hardest part is to literally ensure you're providing all 26 steps of service to each table even when you're understaffed, no excuses were pardoned if this wasn't completed and the constant pressure of being friendly and smiling regardless of insults, terrible incidents involving disappointments of the guests.
The best was the overall relationship of the entire staff, the team work and while it was very fast-paced that same reason was also a positive factor because you did not feel time go by. The shift would go by in a flash and you got to meet many new people everyday and hear their lovely stories.
Managers flexible workings around availability
No breaks, big tip out regardless of sales, no automatic gratuity whatsoever affecting your income and livelihood, no benefits unless working for over a year at an extremely expensive price, side duties not paid for, no machine ensuring working hours, managers constantly forgetting what time you're done and taking hours of labour