High-strung restaurant job
Préposé au service alimentaire (Employé actuel) – Montréal, QC – 18 février 2017
A typical day at work: arrive, sign in, put cash in after waiting possibly an hour for a manager or team leader to show up, serve clients, replace empty or old food, rearrange "grab and go", operate cash register, clean dishes/ any surfaces. Go for a half hour lunch break, and back to work. Hours very often go over designated shift times.. we close when we close, it's not like we can leave at 9 on the dot and leave a mess. We often finish closer to 10, 10:30. It's very fast-paced and high-stress, always moving and rushing and thinking of a million things at once.
Management is fluid. Some managers are great whereas the majority look down on you and talk to you very condescendingly, very passive-aggressively. They don't seem to realize we're humans, often telling us to do one thing after the other, even if we're not finished the first ten things they told us to do.
The people are mostly miserable and when the topic of leaving comes up, most say they're not going to last a year at all or that they're planning to leave soon.
The hardest part of the job is the very fast pace that occurs at the airport, which of course is unavoidable when working in that environment.
The most enjoyable part of the job are the people. Most are very friendly and we seem to bond over our shared pain. I've made quite a few friends here and I am not looking forward to the day I will have to leave them.
50% off one meal a day, fun people
long hours, rushes, exigent managers