Assistant Manager in Sheffield
Lovely place to work, but poor work/life balance
I absolutely loved my time with Bistrot Pierre; the restaurant was genuinely wonderful, the staff were super friendly, the food was amazing, and it has great staff benefits too like discounted food and wine.Though I would only recommend working here in management if having a healthy work/life balance isn’t high up on your list. The job comes with contracted 48 hours a week minimum, however, from my experience, the reality is most shifts you’ll be working 8.30am - 11.30pm, at 60+ hours every week with no overtime pay, and not enough time available due to staff shortages to take it as lieu.
Nice place to work
Friendly and welcoming atmosphere and lovely colleagues, fast-paced work when busy but never really felt *too* stressed which was good. Training was fairly simple yet also felt quite in-depth, and like that online training is paid, although struggled to always make time for it as I was also studying for my A Levels at the time. Unfortunately I didn’t have much time actually working before lockdown hit, but felt supported and considered by the company - I was placed on furlough and even when back to work was on ‘flexi-furlough’ meaning I was furloughed for the hours I wasn’t able to work due to less business during restrictions. Also want to add that my manager and other colleagues were considerate of my health issues and made a real effort to understand, which was a great relief!
Kitchen Assistant in Altrincham
Not good but also not the worst ever
It looked alright at the beggining. Later it has gone completely wrong. There are absolutely ridicolous tips- 5 pounds for busy Saturday evening? Like really? Kitchen was horrificly dirty, slippery floor with food and spilages on it, lazy waiters dropping everything and not willing to help. Permanently changing labels on old food and stocks. Filthy fridges. Not enought of staff uniforms. As I wear S or M size I rarely found these, so I had to wear XL or XXL....Headcheff doesn't know words such as 'please' and 'thanks'. Just tells you- you're not 5years so you've to manage. If you don't want you don't need to come. All these people are happy to work when I ask them. (Sure, 100%!). Can't cook, just reheat it and burn it anyway.Management is absolutely incompetent. They can't organize rota and not able even to order fixing of dish washer. I asked manager to keep me off on Tuesdays. I've always had to cross my name out of rota... The main cheff was nice person and also some other ones. But no real friends or colleagues. Always requiring help but never offering.No benefits, miniWell, if you haven't got any choice, there are even worse places.
Front of House Staff in Middlesbrough
Too many menus to give to customers. Menu wasn’t french at all, with many of the items being Italian or Asian style dishes. Management seemed the they didn’t have a clue. Owners would randomly pop in and just stare at you working, didn’t introduce themselves or say hi. Chefs were rude and thought they could say what they liked to you. Not enough training. Don’t recycle. Cleaning procedures were poor, non recyclable wipes used to clean tables. No care for staff, no staff room or staff toilets. No clear finishing times. The list goes on. Poor management of redundancies, had to apply for redundancy even though they never gave proper notice and didn’t receive a penny.
Commis Chef in Sutton Coldfield, West Midlands
Worst place to work in
Bistrot pierre is the worst company to work for they dont like training you so if your looking to move up in you career wouldn't recommend this place for sure, they gave you so many hours to the point you couldn't have a life on the outside and they also expected you to come in on your days off, I would not recommend anyone to work for bistrot pierre unless they was desperate