FOH Team Member in Chelmsford
Overall a pleasant company to work forI enjoy working here. Friendly team who are willing to do a good job and I felt warmly welcomed. The restaurant is very popular (which means it can get pretty manic!) but tips are shared amongst all the staff which is very reasonable and means one feels rewarded. The managers are adroit on the floor and very knowledgeable and only want the best, so were very understanding when I needed less hours.
Line Chef in Manchester City Centre, Greater Manchester
Brutal Work Ethic, Amazing PeopleExtremely brutal work ethic. Amazing people. Like a family - You have to earn respect. If you are sick you are made to feel very guilty. Very stressful, very tiring. You are working for every last penny. Co-workers seem like they want to get out asap. Good company values on paper, not sure if they hold up in practice for the back of house and front of house staff.
low hourly wages compared to wages that are on the market.No Wagamama,before to be hired the people from office they will let you know about 4000£ bonus year as a Manage but is not true, and the hours pay rate is very low only 9.40.
Front of House Staff in Watford
Horrible place with horrible managers that will expect you to sacrifice your health for the sake of work Initially I was excited to work somewhere that appeared to have a friendly and laid back work environment, where management cared about the wellbeing of their employees. However I couldn't have been more wrong, there is no work life balance, long split shifts that will have you spending the majority of your time at the restaurant, and the managers are absolutely horrible. They micromanage, criticise you for anything and everything, shout at you in front of customers, undermine you, and talk horribly about you behind your back (even though this is usually within earshot and they are just too stupid to know better). The most frustrating part about it all was that they don't even communicate with each other, and more often than not you will have two managers on a shift who will both be telling you to do different things, I lost count of the number of times I was told to do something by one manager and then told off by the other for literally doing what I was told. When you are new you won't be provided with adequate training at all, and still be expected to do absolutely everything to an impossible standard, and then still get shouted at for not knowing things. If you have any issues they will either roll their eyes, get annoyed or ignore you completely, you're basically just an inconvenience to them and they make sure to make you aware of that. At the branch I worked at in Watford this was most obvious when their was an outbreak of covid at the restaurant, various managers tried to keep it quiet and most of us wouldn't have known that other staff members had tested positive if it wasn't for staff talking about it among themselves. When I became ill with covid during this outbreak I had a manager try and convince me I wasn't ill at all, and needed to come in because the restaurant is understaffed, they weren't even convinced when I had a positive lateral flow, its as if making money is more important than the health of their staff and customers. I would recommend that this place be avoided at all costs unless you want to feel absolutely exhausted and humiliated almost everyday.
Line Chef in Liverpool, England
Not for long I don't recommend it for line chefs.Insane prepping and cleaning , little to no guidance and unrealistic amounts of tasks per person.The rota is out every week on Friday that pretty much mean that if you work on Monday you 3 days notice before having to come in, keeping a work life balance is hard as the rota doesn't seem to consider that factor you might have to close one night , only to open the next or you might have two splits in the row but then be off for a day or two which makes you question of there is any consideration of the people's needs as well.