adjoint de magasin

delivery driver

Godfathers Pizza

Whether you can handle the job largely depends on the kind of person you are. The environment is alright but not exactly professional, which does mean it has some layed back qualities. To be fair, with how the job is set up currently, if it was more strict I don't think anyone would be able to work there. Stress is often high during busy hours. I worked at the Minden location which was apparently the busiest since it was on the highway, and we were often understaffed. Even when we did have a sufficient number of people working, I would argue that it wasn't enough. The restaurant isn't built for that capacity of customers. The manager and assistant manager both told me about how the would end up having mental breakdowns from the sheer amount of stress. We're talking about lines stretching along the neighboring storefronts and orders coming in too fast to even think up an accurate cook time, customers being impatient, the whole system is not set up for all of that. It needs serious improvement and I genuinely doubt it'll ever happen. I quit before the summer. The work prior to it stressed me out too much as it was and I didn't feel that I was catching on fast enough to several of the tasks. I felt I was taking too long on some things and with all of the pressure involved, there was no way I was going to be able to handle the summer both because I didn't want to let down my coworkers(as this job functions like a delicate machine when busy, requiring every worker to do their various individual parts to function properly), and if they are that skilled and having breakdowns, I'm not willing to find out what I would go through, nevermind for minimum wage. This was after many months mind you, and that is where my prior point comes in. You have to be built for this kind of job. I was often in awe of how my coworkers handled the environment. This job is the definition of easily overlooked by customers when judging difficulty. You're doing so many different tasks, even when everyone's in. You need to be naturally capable of handling quite severe stress quite frequently, multitasking throughout, handling customers, maintaining professional image, remembering to and how to perform every task, all in what can only be stated as one frenzied and blurred motion. Essentially though, it's one of those things that aren't accurately described through writing, and you could have a significantly different experience. Oh, and confidence. If you have any significant amount of anxiety, I don't recommend even trying this, but otherwise, by all means, you can only really know once you try it. Try it for while too, because I will admit, it got easier. It's incredibly intimidating at first, but for the most part they did a good job on training me on specific tasks first, but again, it's still a lot to take in. I actually noticed my short term memory improved substantially even with the short amount of time I worked there,and I'm sure other aspects of my mind did too, but you still need at least a bit of that natural spark for such an environment. Returning to the statement on layed back-ness, everyone's in the same boat and generally pretty understanding for the most part. However, as a side product, some amount of gossip does happen, for the most part it isn't blatantly nefarious, usually casual assessments but it can be and regardless, it is there. I personally don't partake in it as I don't think it's really right unless everyone is close enough with eachother that it's acceptable or if it's something important and strictly relevant, and again, it substantially was. I also don't think most of it is stated with much seriousness, just casual conversation with no weight and just a way of venting through socialization to relieve stress. Someone might complain about someone else but potentially not really mean it, in other words. Honestly, I don't know but regardless it's basically never told to their face which is a little odd to me. If someone's annoying you so much that you have to gossip about them to me, talk to them, not me. Anyway, that part wasn't too much of a big deal for me whatsoever, being I was often focusing on the job, just a side note that one might put at the back of their mind. It's practically inconsequential but I can't help but wonder if any words were said about me, and if so, what they might have been. Again, it's inconsequential, so you don't really have to care but if it effects you then it effects you. Everyone's pretty mature and no one's really toxic to anyone. You can't be toxic in that job. Hopefully that summarizes everything and I didn't miss anything in particular. Again, it's basically impossible to accurately explain so if you're curious, try it. Oh, and be VERY careful opening sauce cans, they'll warn you too but the can openers are garbage on them and theres no easy way to dump out their contents, forcing you to grab and turn upside down a huge, potentially slippery, object with a sharp disk dangling from one end(the lid) to spill out it's sauce-occupying innards into a bowl. Day two I ended up somehow having the entire weight of the can land on my pointer finger, of course, supported by the lid, meaning this lid was sliced right into my finger, deep, with practically all of it's weight for about half a second. You're going to get cut, that's an inevitability. Just try your best not to and when it does happen, immediately rinse it off and wrap it in some paper towel, squeezing to keep pressure on it. My cut was big but luckily I didn't need any stitches or anything, but you might, so tell whoever is there, preferably the manager or assistant manager regardless and especially if you do in fact need stitches. Oh, also, communication. This is a communication heavy job from every aspect. It's vital. If you need to stop doing what you're doing for whatever reason, let the relevant people it may effect know as soon as possible. May sound like common sense but sometimes in a rush some end up forgetting. Anyway, this has become too long. Way too long. Hopefully you enjoyed the read though. I would hope so if you've read this far.

At Godfathers a typical shift included: cleaning the lobby, counters and washrooms, washing dishes, prepping pizza and other foods following health procedures and guidelines, taking orders and relaying them to the cook or making them myself, answering phones etc. I learned to be quick on my feet and how to greet all customers with a smile. I also learned how to be more sociable and too work independently for long periods of time. Management are very friendly and very helpful. If you are new they help you till you have a hang of how things work even thought they expect you to catch on quickly. I had gotten along very well with my co-workers they were hard workers and know how to get things done. I believe that the hardest part of the job was dealing with very grumpy customers. The most memorable part of the job was working with my co-workers, I call many of them my friends now and talk on a regular basis.

A typical day at work would include getting straight to work. You walk in, take off your coat and straight to work. Work included prepping toppings for the cook, prepping dough for the dinner hours, cooking, cleaning, answering phones, tending to customers, retrieving pizza's from the back of the oven before they burned etc. As this restaurant offered more than just pizza, many customers ordered more than just pizza. The cook had to balance her time for cooking each item and making sure the food was all ready at relatively the same time. The hardest part of this job is being new. Learning everything that needs to happen in this place while being under constant pressure is not easy. The most enjoyable part of this job is when you are on a roll and everything is running smoothly and as planned. When this happens, working here is very enjoyable.

As part time jobs go, Godfathers is one of the better places. Management is fun to work with, the coworkers are all welcoming and interesting people, and the work is laid out in an organized and consistent fashion. The hardest part of the job would be keeping up with the fast paced orders while alone in the store, though the only ones alone are given the title of supervisor or above. The easiest is prep before the dinner rush, and cleaning afterwards. This is not a job someone who needs to provide for their family alone should apply for, as the hours are lacking unless you are a part of the Management team, but that is at the fault of the Owner and Head Office, not those who make the schedules.

Bad place to work, managment treated you horribly, make you work 8-12 hour days with no breaks... somtimes up to 60 hours a week. If you have a scheduled day off and they need you to work that day after the schedule is already made, they will put your name in the spot without even telling you... I worked 12 days straight once because of that... they hire alot of teenagers which only work 1-3 days a week then make you work the rest. They only hire the bare minimum amount of workers then overwork them. Takes months to fix or replace equipment, costs you an arm and a leg just to get days off. Would not recommend working here unless your a student because they only ever cater to them.

At the beginning of my shift, I start to get everything ready to rotate the toppings on the pizza counter. Between serving customers and preparing food, I also clean up the store and supervise other employees. I assign the other employees tasks and guide them with anything from customer service to daily paperwork. If I am doing a nightly close I will be alone by myself for approximately three hours. This means that I have to continue my nightly routines, cook, and serve customers. At the end of the night I am required to count the net sales for that day, make a float, fill out supervisor paperwork, and take a large deposit to the bank.

A typical day included answering the phone, taking customer orders for pizza, making pizza and cleaning the tables and dishes.
I learned how to make pizzas, how to ensure the customer got what they needed.
The management team was wonderful, courteous and knowledgeable. They made working for them fun and exciting on a daily basis.
My co-workers were fun to work with and made the day run faster.
The hardest part of the job was when it got crazy busy and we had to turn away customers.
The most enjoyable part of the job was seeing the hungry look on the customers face go away when they got their pizza.

I didn't mind working here but you were often left unsupported and working alone to take orders, make the food, call the delivery person all while doing the dishes and cleaning and then finishing it off with managerial duties at the end of the night like counting the till and entering data. Then you were expected to close up and take a deposit to the bank after every shift. Everyone that worked there had a key to the place which I found strange, even the highschool students. I'm not sure if things are still the same as they were when I worked there (it's been quite some time) but I didn't feel overly safe working there alone at night. 

I would prepare dough for the pizzas, Clean up any messes and at the ends of my shifts before closing. Cooked and cut pizzas and boxed them for customers.
I learned how to make dough, and use the machine to do this.
Management wasn't that great, but that's also because they were new and didn't know everything about being a manager yet.
My co-workers were very easy to get along with, and fun to work with.
The hardest part of the job was working alone at night with larger orders.
The easiest part and most enjoyable, was working in the morning making dough.

The hardest part of working here is dealing with the company, the people from head office are very unpleasant. Everything in the store was broken or might as well have been, I don’t think a single appliance had been replaced/upgraded the entire time I was there even though it desperately needed it. We have no staff room to take breaks in, and the staff bathroom is actually a storage room. The only thing I can say I enjoyed while working there was that sometimes I had super amazing coworkers, it was the only reason I worked there for so long.

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