FORT GARRY HOTEL

During the interviewing process, they promised full-time hours, benefits, and pay advancement after 9 months or 90 days; NONE of which was delivered.

The job itself is more or less easy and laid back, but it is physically demanding as a banquet porter. 

Most of the managers are nice and easy going, however, there a few who you could call "up-tight".

They hired a bunch of new staff during the slowest season, giving the staff even less hours than before. As it stands, you'd be getting about 3-10 hours every 2 weeks. Shifts start around 5am. 

I was injured, and it took the manager 5 days to present me with an incident report, then was told that it was 100% my fault, even though it was due to a disregard of proper utility maintainence. Carts all have crooked and unstable wheels, the elevators get stuck (all of the elevator licenses are expired) and staff have been trapped inside for hours at a time, and most things are broken. Burned or stained linens aren't replaced to cut costs. 

Management itself is poor and unorganized. They do not train you themselves, because it's easier to get other staff to do it and then get angry at you for not learning everything properly.

Sometimes if there is food left over from a banquet, they let you have some (after all the other staff has eaten of course), but I wouldn't trust the food or utensils there. The owner washes his dog in the kitchen and the dishes are ALL dirty all the time both which are health hazards. 

There isn't any parking for staff, and they don't give you any kind of gratuity even though it's tacked on the bills of the events that you're setting up or serving.

Overall, my experience was more negative than positive, but the job itself isn't terrible.

As a Cashier and Gift shop attendant, I Maintained and organized the gift shop/cafeteria. I Accept payments for food and other merchandise.Most of the work that I do is to  receive calls from guests for their room service and food order. I also relay  information to different departments.Processing parking fees. Taking brunch reservations and inquiries. Taking staff food orders. Hosting for breakfast and brunch every Sunday.I have learned to empathize and understand the needs of different clients/guests. I have learned and manage to multi-task.

The management is considerate with needs of their employees. Even though the job requires minimal supervision, the manager comes once in a while to check the employees and help them when needed. The workplace is very diversified and have a very friendly and helpful staff.

The hardest part of the job is standing for a long period of time but is manageable enough because you get to go around the shop, clean, welcome guests and non-guests who goes for a little snack. The most enjoyable part of the job is you get to meet different people, talk to guests and staff

They are a union and will always favour those who have been there the longest, and will rarely guarantee hours for new-hires.

Staff protected under the union are often inadequate, but it is looked the other way, while non-union or new staff are treated as expendable, with management barely acknowledging their existence. 

They post ads for permanent employment, which are actually temporary positions to cover other employees absences, but they don't tell you this until the interview (if at all). A position will be advertised as permanent, and then when coverage is no longer needed, suddenly there are no more hours for that person (this will be timed so that you will be let go before you make it to the union). They also post ads for full-time, but once you interview or get hired, suddenly there are much less hours available. 

I am not the first person this has happened to, and is a common practice known by most employees.

There is also a clear divide of classism between management and service staff, as management treats staff as though they are beneath them, and there to serve them (even when busy with other guests).

Always excited for the day of work, positive work environment, lots of energy. Each day was always unique and different, guests, features created by the chef (culinary staff). Management were always engaged with the staff, communication, and very participative. Team work was very much a part of the daily culture, knowing fellow team members on a first name basis, and positive energjy. Most enjoyable part of being a member of the Fort Garry Team, was the daily interaction with the guests, and fellow staff with each day being different from the previous.

Typical day at work is the morning work, helping with the front receptoin on busy days, helping with covering the lunch hours. Answering phone and email requests, Making hotel Reservations.

The manager for the Front Desk does not have sympathy towards people who are unable to attend work due to being the hospital, does not like covering shifts.

Co workers all work together, get along well and become friends not just work aquaintanced.

Most enjoyable park of the job is making the guests happy and insuring they enjoy their stay. Being able to go above and beyond for them.

Typical day at work would always be a fast pace environment, fun and enjoyable. Learned many new skills, time management was important. Co-workers and managers were well understanding and worked together threw stressful situations.
Hardest part of the job I must say, was one event I had trying to balance a big tray while walking threw a room full of kids, avoiding to drop or break anything, but turned out to be a success. The most enjoyable part of the job, was hearing at the end of a event, how well our staff was, or receiving a nice comment from a costumer on how they appreciated my service.

It's a nice hotel with a historical image. Employees employed are of different culture. A very busy hotel during peak season.it has a very nice breakfast room and a fine dining restaurant, The rooms are now being upgraded with lots of friendly staff. Every guest will enjoy the stay. They have the Trn spa on the 20th floor of the hotel which caters different services like massage, facial and many more. Good services as well as delicious food are being serve at the hotel with friendly servers and hostesses.

First and foremost, banquet management demands the best from their employees at all times. 

A typical day varies with each service. One moment you could be clearing tables for a luncheon then going home to setting tables and serving meals to clearing drinks.

What I learned is wearing double gloves is VERY important, use the elevator when you can and buy black undershirts. Also walk as fast you can then you have to walk faster.


The hardest part of the job was standing on your feet for hours on end and stairs.

The most enjoyable part is the people you work with.

i learned to be very patient working at fort garry, i made a lot of friends because it has a diverse environment and co employees are like friends, i dont approve of laying off people when they could still come up with better ways to keep them during lean months. been working there for more than 2 years but still get laid off for at least 4 mos everytime lean months come, how is that for career development and managing income.

I would serve functions such as Weddings, Socials, and Company events. I learned that there are a lot of not so nice people in Winnipeg, particularly the ones who have money. Most of the people I worked with were enjoyable. The hardest part of the job was trying to keep a good attitude while serving rich, rude, upper class people. The most enjoyable part of the job was if there was food left over after events we would get to take it home.

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