VIA CIBO - Avis
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You'll learn about speed, cleanliness, multitasking and how to work under time frames. That's really about it though. There's not much room for advancement as company is trying to save as much as possible. So don't expect a raise unless you do something to save the company some $$$. The pay is not amazing. During the interview I was told that with the more responsibility i took I would get paid more. I haven't seen any of that and I've been crosstrained on every single station. The owner and GM take most of the tips, as this is not an "actual restaurant". They give tips based off of hours, it can range from $0.50 to $2.00 an hour depending on how well they thought you did that month. Work/life balance? Nope. None of that. Some of my coworkers were working full day shifts (11:00-22:00), with a 1-3 hour break. *With no OT*. For 6 days straight! WHAT! They are always so understaffed, it's almost impossible to call in sick because everyone who can cover your shift is already working or they can't because they've already worked or are going to be working 6 days already. Kitchen was very unorganized, at least the one I worked at. The GM had his own system that everyone had to follow, the hard part was that it was all in his head and he would tell you verbally or had to remind you. There was no organization there at all. I had to keep a notebook to write down all the procedures. Learning to multitask will help you a lot here, as they don't give you any time to prep or back up. I found a lot of the times that I had to cook my food, prep, and make sure I had back up's - plus...
Fun staff, self learning, teamwork, fast paced, good equipment, the stations are fun to learn
Long hours, no OT, lack of organization, management loves when you make mistakes and keeps them for records, monotonous, watching lots of people get fired and hired
The manager was often slacking and untrustworthy. The manager often took advantage of their employees by putting their responsibilities on the employees under them without a justified raise or promotions. Other than the manager, it was lovely working there.
short or no breaks
Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty. * Coordinated preparation of customer meals and monitored food handling for safety purposes. * Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking. * Completed regular line checks to maximize quality assurance. * Kept kitchen clean, neat and sanitized by implementing surface and equipment schedules and standards. * Reconciled daily transactions, balanced cash registers and deposited the restaurant's earnings at bank. * Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.
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I am a former employee, this place is the worst place to work at.... It's very slow and you give the owners your tips every time you work and they split it up with out making it mandatory for you to track them and they pool everyone's tips so even if you track yours there is no information on everyone's tips so you could and are getting ripped off. Took them a month and a half to give me my first tips and it was devistatling under 100.00. They are dishonest and will waste your time they given you kitchen side duties and janitor duties make you work for minimum wage and screw up your tips. Management was very disorganized and a lot of people were emotionally unstable crying during shifts because of managers miss treating them. Not very professional. -1/5 review . Don't waste your time.
If I had a genie in a lamp I would use 1 wish to prevent myself from ever applying and the other 2 to keep all other people on earth from applying. But the best I can do is this review. I received less than 5% of my tips because they were "pooled" and the managment was utter garbage.
I worked there for about 3 weeks , and I was hired with at least 6 other dishwashers. The management didnt communicate with anyone or with each other, somedays there were 5 dishwashers working together at the same time. I was called about 3 weeks into my job that they didnt have any hours left and I wasnt capable of working there anymore. This was terrible because of the management. They didnt even give out free food like normal restaurants.
CONS 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. PROS the chef makes very good menus, cares about customers and is professional. back of house gets tips as well as front of house OVERALL 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
good to learn basics
hours cut and negative company culture
No chance of moving up, don’t expect anything from this job. Always understaffed and constantly have privacy issues between staff. Don’t apply here unless you want to get fired for no reason.
Don’t ever expect to go home on time
Job Work/Life Balance: -Hours are terrible. Sometimes you'll come in on a slow day, work for 2 hrs, get a 2-3 hr break, then have to work again for maybe 2 hrs. -Managers are under qualified. Usually slack off and pretend to walk around, or get frustrated and panic easily during a rush or a problem. -Managers will lie and make false promises to get you to do things. Salary/Benefits: -Servers can't keep their own individual tips. BOH receives a good portion compared to other jobs (its an even pool that is distributed based on hours). -Servers are paid less (which is weird with the way tips are done). -They think $14/hr is way too much for a BOH worker. Job Security/Advancement: -Never going to get a real promotion. They may train you multiple stations, but don't think you're going to get a good promotion or pay raise. -If you have any problems with management your hours will be dropped to 0 (has happened to myself and multiple past employees) yet they wont fire you. -If you try to take anytime off, or anything to change the schedule, they will try to "punish" you by making your next schedule have almost no hours. -They don't know how to make a schedule at all. Takes them about 4 days to do it, and yet they still will schedule people on multiple days where they're not available. Additionally they'll still expect you to work it even though it's their fault for messing up the schedule. Management: -Absolutely terrible. Inexperienced, and terrible work ethic. -Will slack off constantly yet pretend to be doing work. -Will set unrealistically high expectations - plus...
Tips are good for BOH.
Servers dont keep their tips, Paying for Food, Management is terrible
It's an awesome place by all means and there's a greater sense of team working. The employer invests in the training and development of its staff. The best part is you're accommodated in view of your individual needs and they're more than willing to make adjustments accordingly!
this place is so unfair, no teamwork at all i learned not to call in sick every week they didnt even care enough to get my shifts covered for me the hardest part was working there the best part was cracking a cold one
long hours 4-5 hours a shift!!!!!