server

cook

host/hostess

room attendant

hotel housekeeper

Fairmont Hotels & Resorts

1. I was hired as a Full-Time Cook 3, but it was never disclosed during the interview that my hours would be significantly reduced during the low season, essentially making me an on-call employee. If that were the case, I should have been hired as a Full-Time Seasonal employee instead. I feel misled, as it seems I was brought on primarily to cover the busy Christmas season.

2. Throughout my time working there, I never felt like my coworkers were satisfied with my performance. I frequently received negative feedback.

3. Time management was a constant challenge. Despite my efforts to deliver quality work, the workload often made it impossible to meet the standards expected. I was regularly assigned tasks while still working on others, leading to overwhelming situations.

4. When business was slow, there was pressure to leave on time, even when it was clear that tasks could not be completed within the scheduled hours. Conversely, during busier times, I was expected to stay overtime without being asked if I was available or comfortable with the extended hours.

5. The team was frequently understaffed during busy seasons, which created a stressful work environment. Many coworkers seemed more focused on personal career advancement, which made the workplace feel isolating and lacking genuine support.

6. I was often called in at the last minute for shifts, as scheduling decisions were made reactively based on last-minute bookings rather than proactive staffing plans with adequate notice.

7. The chefs strongly dislike when items run out, which often leads to coworkers carelessly stretching products at the expense of quality. This may be driven by the chefs’ negative reactions when items sell out.

8. We complete requisitions every night, but occasionally items are missed. When I bring it up to one of the chefs, they often respond with attitude instead of quickly getting the item to help serve customers, which has made me hesitant to ask them for anything.

9. As a Cook 3, I often feel the double standards. I find myself hiding behind the Cook 2 and 1 because I know the chefs are less likely to get upset with them, but would direct their frustration toward me.

10. I’ve never experienced this much distress in a workplace before, and I truly do not recommend joining this kitchen team. The moment I resigned, it felt like I woke up from a nightmare.

11. The resignation process was made extremely difficult. HR forced me to complete a resignation interview and wouldn’t let me leave. I was treated like a child, with them persistently pressuring me to speak with the executive chef, even though I made it clear from the beginning that I didn’t want to. During the interview, they blamed me for everything and invalidated my personal experiences in the kitchen. They even said things like, “I find that hard to believe when our anonymous survey shows the kitchen scored the highest.” Those surveys are useless—they only serve to give the upper management a false sense of things being fine, as not everyone participates, and not everyone is honest. They chose to believe the survey over the experiences I was sharing with them.


Compared to the strenuous labor conditions in developing countries, where many endure grueling 12-hour workdays, physical hardships, and reside in crowded dormitories, this job is considerably less demanding. Nevertheless, when viewed from the perspective of more developed regions, such as working here as a room attendant, it may receive only a one-star rating.

1) Demanding Work Environment
Within an exceptionally rigorous and high-pressure work environment, colleagues are acutely aware of the exacting standards for room cleanliness. While we diligently strive to meet these standards, achieving absolute cleanliness is nearly impossible, particularly on bustling days when we are tasked with completing a room within a 30-minute window. Supervisors may approach you for a discussion over a single stray piece of hair on the floor or a speck of dust discovered behind beds, sofas, or TV cabinets. To endure this role over the long term, developing a thick skin is essential, as is the resilience to handle frequent discussions centered around cleanliness with management. It's worth noting that this situation applies to everyone on the team.

2) High Turnover Rate
There is a considerable turnover rate among employees, even extending to managerial positions, which undermines the team's overall performance, communication, collaboration, sense of belonging, and governance effectiveness. Given the varying criteria of different management layers, changes in leadership necessitate adaptation to new work procedures. This provides insight into the challenges of maintaining a long-term career here.

3) Unpaid Overtime Pressures in the Workplace
In an effort to promote the work-life balance principle, the company expects employees to complete their tasks within 8.5 hours, including a half-hour unpaid break, actively discouraging overtime. Nevertheless, it's intriguing to observe that some veterans, with over 5 to 10 years of tenure, have developed strategies to maintain the appearance of not working overtime. On particularly hectic days, they may choose to forgo their lunch breaks. Furthermore, they may work for 9 hours but only record 8.5 hours on their timesheets, or if they've worked for 10 hours, they'd only log 9. These tactics are crucial for anyone aspiring to have a prolonged career, such as a room attendant, in this establishment.

4) Maximizing Benefits Through Short-Term Employment
However, for short-term employees, the benefits derived from working here can be substantial, given the immigration benefits and various company perks such as meal benefits. In certain regions, you can even reside in relatively affordable employee dormitories while employed here.

I have been an employee for several years now, and the overall work environment and employee benefits are exceptional. Fairmont Palliser places a strong emphasis on employee well-being, offering competitive salaries, comprehensive health benefits, and a positive workplace culture. However, there's a significant shadow cast over this positive experience, and that shadow goes by the name of Banquets Supervisor, D. V.

The company's commitment to employee satisfaction is evident in the benefits package provided. From health and wellness programs to professional development opportunities, Fairmont Palliser truly values its employees. The inclusive culture fosters a sense of belonging, making it a pleasure to be a part of the team.

Unfortunately, the same cannot be said for the experience working under the supervision of D. V. While I cannot speak for everyone in the department, I have witnessed concerning behavior towards colleagues from various departments. It's disheartening to observe D. V. undermining people when making simple requests. This not only creates an uncomfortable atmosphere but also damages the collaborative spirit that the company aims to cultivate.

D. V.'s treatment of individuals within his own department is equally troubling. The hierarchical structure he enforces appears to prioritize his personal preferences over the well-being and growth of his team members. This not only hampers the morale of his direct reports but also diminishes the overall team dynamic.

Promoting D. V. within the company would be a grave mistake. His supervision style is detrimental to the positive culture that Fairmont Palliser strives to maintain. Rather than fostering a collaborative and supportive work environment, he contributes to a toxic atmosphere that could lead to employee dissatisfaction and turnover.

In light of these concerns, it is my sincere belief that serious action needs to be taken. Whether through additional training, supervision, or a reevaluation of his role within the company, something must be done to rectify the negative impact he is having on the workplace. In the interest of preserving the company's values and reputation, I would strongly recommend that the leadership reconsider his position and assess whether his continued presence aligns with the overall well-being of the organization and its employees.

During my time at this location, I held six different roles across multiple departments. A consistent theme was chronic understaffing, which led to high expectations for availability and constant multitasking. The work environment often felt demanding and overwhelming, with little support during critical moments — for example, during a site evacuation, I received no communication from leadership checking on my wellbeing. This stood in stark contrast to other organizations in the area that went out of their way to support their employees in times of crisis.

In my final role in the kitchen, I experienced significant challenges with leadership. There was a noticeable lack of professionalism and support from some of the senior staff, and communication was often poor. Management styles varied widely, with some leaders showing favouritism or creating unnecessarily stressful work environments. In contrast, the 2 stewarding managers and kitchen manager were always respectful and supportive, and I appreciated their efforts to foster a more positive atmosphere.

Another recurring issue was budget constraints. This impacted everything from staffing levels to equipment maintenance, sometimes leading to unsafe or highly stressful working conditions. The phrase “it’s not in the budget” was commonly used to dismiss legitimate concerns or requests for essential resources.

When I worked in housekeeping, I encountered similar issues. There was a tendency to minimize the importance of certain roles, despite the fact that every department contributes to the overall guest experience. Unfortunately, this contributed to a culture that often felt toxic and demoralizing.

That said, one of the best aspects of working here was the team. Many of my peers were compassionate, hardworking, and made Special shoutout the current chief steward who dispute everything, was always an absolute pleasure of a human to work with. You deserve so much better than jpl can give you and I wish you all the best! 

I worked for the Fairmont for nearly 2 years and I was so excited to get started here. I wanted to move up with the brand and start my career here and learn more as a barista. Unfortunately for me, their standards of hot drinks they serve to guests are baseline Tim Hortons when I was expecting 5 star baristas. After about 6 months there and having helped train my managers that came into my department I quickly realized there was no opportunity for advancement in my position at all. When I brought this up with the executives, I was told I could switch positions in the hotel but that I couldn't move upward. That was fine and I accepted the position as something that gave me time to explore the mountains and more importantly use those amazing Fairmont benefits, but once the world shut down this company's problems really became clear. 

I was brought back to help reopen the hotel and it was a disaster. We were understaffed from the moment we opened to the day I left. The managers refused to hire qualified staff and short cut our departments so the other ones would have more staff even though our sales and guest count was through the roof. We had no management most days, and there was no one present to manage the number of people coming into the café and ensure that they were wearing their masks. I was honestly scared to go to work most days, wondering if guests yelling at me about the rules were going to give me the virus. I was ridiculed for bringing up concerns with management about these issues. Even when we had an outbreak at one of our restaurants because of a guest who had the virus they refused to do anything about it until weeks later. I have never felt so unsafe in my life while working. 

Once the pandemic is over, I highly recommend working here for a brief period for the amazing health and travel benefits, as well as the cheap rent and above average pay. It's a great way to see the rockies and meet new people, but do not work here during this pandemic unless you enjoy constantly being worried about your health and having a work life balance.  


As a Front Desk Agent at the Fairmont Pacific Rim, every day brings a balance of routine and exciting challenges. I would begin by reviewing the daily arrivals and preparing for VIP check-ins. Throughout the day, I welcomed guests, assisted with reservations, handled inquiries, and resolved issues promptly and professionally. Communication with other departments—like housekeeping, concierge, and valet—was key to ensuring a smooth and seamless guest experience.

What you believe you learned:
Working at the Fairmont Pacific Rim taught me a great deal about luxury service standards, problem-solving under pressure, and how to personalize guest experiences. I also gained strong skills in using hotel systems like OPERA Cloud and KIPSU, and learned how to anticipate guest needs with discretion and professionalism.

Management:
The management team was approachable, supportive, and focused on maintaining high standards. They encouraged continuous improvement and were always open to feedback. I appreciated their clear communication and the way they led by example.

Workplace culture:
The culture at Fairmont Pacific Rim was professional, diverse, and team-oriented. Everyone worked together with a shared goal of delivering exceptional service. There was a strong sense of pride in the brand and in each other’s work, and that created a motivating and respectful environment.

The hardest part of the job:
The most challenging part was managing difficult or unexpected guest concerns during peak times, especially when quick decisions were needed. However, with training and experience, I learned how to remain calm and find solutions efficiently.

The most enjoyable part of the job:
The best part of the job was the opportunity to connect with guests from all over the world and make a lasting impression on their stay. Being able to turn a moment into a memorable experience was truly rewarding. I also enjoyed working alongside a passionate and skilled team who took pride in what they do.

I’m very grateful to have had the opportunity to work in such a beautiful and unique location. That said, I believe it’s important to be transparent about the reality of relocating for a job in a national park setting.

When I accepted the position of Fairmont Gold Lounge Server, I was under the impression — based on my interview by the assistant manager, that I would be working primarily in a customer-facing serving role, which is my specialty. However, the actual day-to-day responsibilities were quite different. Much of my time was spent in the back of house washing dishes for the entire floor I worked on, not just the lounge, along with completing miscellaneous side tasks that management didn’t want to do and that weren’t mentioned in the job description. It felt as though I had been hired for a completely different role than what was advertised. When I talked to management about my concerns when seemed unhelpful and lack of empathy that you had just moved to work here. Coming from high level serving for 5 years to moving across the country to dishwash just doesn’t seem right to me. 

Additionally, staff accommodations were not what I was led to expect. The images shown online only represent a portion of what’s actually available. My unit lacked basic amenities such as electrical outlets — I had to run an extension cord from the bathroom just to charge my devices. Despite being told I’d have a dresser, closet, and access to a kitchen, none of those were provided. I spent the duration of my stay living out of a suitcase.

While I appreciated the chance to work in such a stunning location, I think it’s only fair that future employees have a clearer understanding of the role and living conditions they’re signing up for.


Let me start off by stating that the company itself is great, has many benefits and treats their employees like a family. On the other hand, the grounds department needs a serious overhaul. 
- We were not paid fairly for the laborious work that was involved in the job. Notably during the winter where you're expected to freeze to death for 8 hours a day chipping away at ice and shovelling snow. 
- The supervisors (one in particular) micromanage their employees to no end and do not leave you alone to do your job. We were all adults and did not need to be babied every hour of the day. Quite a lot of the job duties provided from the supervisors were just busy-work, and work tasks did not always make sense, or were a waste of time.
 - The clothing and uniforms provided were not appropriate for the harsh realities of the winter - cheap, off-brand clothing that did not reflect the culture of a luxury hotel. I felt sordid every day I came in and my mental health deteriorated in a matter of months. We were the most visible employees outside of the hotel for guests to see, and you can't provide something that looks and functions decently and embody what a luxury hotel ought to represent?
- Management has no passion and is quite clearly depressed, we could see it every day. Absolutely no confidence in themselves. They are stuck in their ways and DO NOT listen to employees below the supervisors. Good luck making any progress with them while they sit there half asleep, depressed and leering at you like you have three heads. They know you'll leave after 6 months so why bother listening to you?

New employees, STAY AWAY and go into a different department. 

I worked here for approximately 11 months and put in a genuine effort to succeed. From the beginning, I focused on learning complex systems, supporting daily operations, and doing my job properly. I took pride in my work and consistently tried to contribute wherever I could.

Over time, the work environment became increasingly difficult. Expectations continued to rise while staffing, resources, and support did not. Workloads were unevenly distributed, and standards were not applied consistently across departments. Some teams appeared to receive flexibility and recognition, while others were closely monitored and placed under constant pressure.

What made the experience worse was how employee well-being was handled. Concerns around workload, safety, and injury did not feel meaningfully addressed. Employees were expected to continue taking on more responsibility even while dealing with work-related injuries, which added significant physical and mental strain.

The timing and handling of terminations was also discouraging. Letting people go close to the holidays, combined with administrative issues around final pay, created unnecessary stress during an already difficult time. Overall, the lack of empathy, consistency, and basic human consideration stood out the most.

While I gained experience working in a large operation, the culture felt exhausting and unfair. Based on my personal experience, I would not recommend this workplace to others.

I would not recommend this place if you can avoid it. 

A Typical Day at Work as a Bellman
A typical day as a bellman involves arriving at the hotel, getting briefed on VIP arrivals or special requests, and ensuring the lobby is tidy. Throughout the day, you'll assist guests with their luggage, provide information about the hotel and surrounding area, and help with special requests or issues. You coordinate with the front desk and concierge to ensure smooth check-ins and check-outs, deliver packages or messages to guest rooms, and offer a warm, welcoming presence to all guests.

What You Believe You Learned
Working as a bellman teaches valuable customer service skills, effective communication, and problem-solving. You learn to manage time efficiently, multitask, and handle various guest needs with professionalism and poise.

Management and Workplace Culture
Effective management is supportive and communicative, fostering a team-oriented environment. A positive workplace culture is essential, emphasizing respect, cooperation, and a commitment to exceptional guest service.

The Hardest Part of the Job
The hardest part of the job can be dealing with difficult guests or handling high-stress situations, especially during peak check-in/check-out times.

The Most Enjoyable Part of the Job
The most enjoyable part is interacting with guests from all over the world, providing exceptional service, and making their stay memorable. The gratitude and smiles from satisfied guests are incredibly rewarding.

Poor management
Favoritism and nepotism
Long hours and no overtime pay
Impairment at work of co-workers

Top Job Titles	Average salary
Server 86 salaries reported	$19.46 per hour
Cook 48 salaries reported	$25.63 per hour
Host/hostess 64 salaries reported	$23.32 per hour
Room attendant 51 salaries reported	$23.26 per hour
Hotel housekeeper 47 salaries reported	$24.89 per hour

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