line cook

sous chef

bartender

server

prep cook

Joseph Richard Group

Like the other one star review, I was hired on the spot. I explicitly stated that although I had server & host experience, I've never worked in the back of the kitchen before. However, I was eager to learn on the job and memorized the requirements to the best of my abilities. I was told that it was not a problem and that I'd be trained on the job.

I was told to come in for my first two training shifts after the paperwork had been filed. Although I was given a basic handbook, the training was messy and I had to ask a bunch of questions as to where everything went. I was given a very messy overview of my job - despite this, I went with the flow and memorized most of my duties that shift. It was not only unclear, but it was messy, didn't follow the instructions as given to me in the job handbook and I wasn't given a fair chance to learn, in the end.

The second shift was to work as a dishwasher. I was given a brief overview, and again, I explicitly stated I had no kitchen experience; so I was slower than a typical dishwasher with experience.

For those two shifts, I was required to work past the hours that the shift was stated on the schedule. After the dishwashing shift, the following week or next week, the next two promised training shifts were cancelled on me short term, citing "it was too busy". I thought nothing of it, cool, I'll be trained next week. Except next week didn't come.

Afterwards the cancellation, in the same week, I was told to come in the store on a Saturday just to let me know that I was fired.

Two training shifts, after I stated I had zero kitchen experience and despite me learning as quickly as I could, following the rules to a T, I was fired. No reason was given, just was told "it wasn't going to work out". Maybe because I was only given the chance to work ONLY two training shifts.

The only positives I can recount is that the co-workers were very friendly and welcoming. Despite me making mistakes as a new worker, they were eager to let me know what was right or wrong in the tasks I performed.

Do not work here if you expect to work here long term. I was only able to work for a week here and had my time disrespected.

Literally do not work there, its a scam. While there was a ton of upward mobility for all positions, its due to lack of ability to pay and hire good talent and instead you watch naive young people all across the board get taken advantage of. What is promised to you is simply just a promise and I can assure you these reviews will be viewed as “not their fault” and as a write off. Critical thinking is not a value there and it is simply just the same people making the same mistakes constantly and expecting change (isn’t that the definition of insanity?) The culture in house was lovely! Truly you are all trauma bonded. But the overall company culture was like watching a car crash- you cant help but watch. Oh and they are extremely broke and your cheque will bounce :) they will gas light you into thinking selling $800 as a server is a “privilege” and working for them is a “privilege” meanwhile you could walk down the street and triple that and work for a company that will actually take care of you. They will cut corners at every chance and will not take care of you as an employee. Any “perks” are gone because they have no money or severely cut back. Simply put- if you cant afford to have employees, pay employees or take care of them then you don’t deserve to have any. 

I was hired on the spot because 'my personality was a great fit and everything else could be taught'.  I immediately purchased my uniform and waitress belt (100.00+) and got my Serving It Right.  I fully enjoyed my first two shifts and felt respected and a sense of belonging from the staff.  The step by step training schedule that I was provided and expecting was largely ignored, which was confusing but I am a 'go with the flow' type person so performed the tasks that were presented to me.  I was punctual and receptive to all feedback.   On my third shift, upon entrance to the restaurant, I was told 'sorry we are going to let you go...you are not the right fit'.  I was shocked and asked what I had done wrong...I was told 'nothing'.  I asked how I could have improved my performance...I was told 'you couldn't have'.  I left feeling extremely confused and upset. I sent a follow up email to both the gm and agm, along with a phone call, hoping to get some clarification and closure, and was completely ignored by both managers. 


I had the pleasure of working as a bartender at JRG's Maple Ridge location, and my time there was extremely fulfilling and memorable. The management team at JRG Maple Ridge was exceptional.  As a bartender, I felt supported and valued by the management, creating an atmosphere of trust and collaboration. They were approachable, open to feedback, and consistently offered help if needed. The management's dedication to creating a positive workplace significantly contributed to my overall job satisfaction. I wholeheartedly recommend JRG Maple Ridge as an amazing workplace location. 

Greedy owners that are not ever present in the slightest, no support. Incredibly high tip out to the kitchen but as constantly complained about by the kitchen they don’t actually see much of it—you tip out close to 50% of your tips earned and they secretly disperse majority of it amongst the Managers but disguise it as a kitchen support tip out. The staff is friendly but it seems more like a Stockholm syndrome situation, everyone is bonded by poor work conditions. Skip any JRG run establishments for your own good. 

JRG came on the pub scene with what seemed like a fresh take with a customers first approach and claiming to be very staff oriented.  Unfortunately this company tried to open too many locations too rapidly and they spread themselves too thin.  Customer perks quickly disappeared, as well as staff bonuses and incentives.  So many amazing people left due to poor management, increasing responsibilities for less pay, more pressure and stress, and just a total change in MO.  Too bad-it was good for a while

A friendly low stress job with flexibility, however low paying not a lot of room for advancement and Head Office dosn't  seem  to care about their  staff nor appreciates them and doesn't seem to be organized or involved with their employees but  still a great place to work  if you wanting  a low stress job  with flexibility and like working with people  

JRG is a rapidly growing company with a LOT of room for advancement, learning, and self development  
Head office is really busy and sometimes that’s good, but it can also mean an overstretches team  
I’d still recommend this employer  they’re a lot of fun to work with

So disorganized, thier training skills are a 2/10. Wouldn't recommend. If management doesn't like you doesn't matter how well you do your job. Tips aren't that great either. They seem to withhold pay as well. You get no breaks no matter how long the shift.

Top Job Titles	Average salary
Line cook 6 salaries reported	$19.08 per hour
Sous chef 1 salary reported	$51,000 per year
Bartender 1 salary reported	$17.85 per hour
Server 1 salary reported	$17.85 per hour
Prep cook 1 salary reported	$19.00 per hour

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