server

line cook

sous chef

host/hostess

dishwasher

Kitchen

My typical day compromises of doing my pre-shift 10 minutes before my shift begins. It consists of making certain all my levels of stock for the various items required to run a successful full service bar for a 250+ patron capacity restaurant is at minimum, up to par. Soon thereafter comes the rush where based upon our training manual, states that each cocktail regardless of build is made within 60 seconds of order, and served to the customer and/or server. 

A-typical lunch and dinner rushes last anywhere from 1-4+ hours, with the dinner rush lasting longer on average. After the rush has concluded it is a quick turn down of any bar supplies and utensils that can be machine washed. Everything is clean and re-stocked by last call.

Specifically at this restaurant, I've learned that one's ability to perform and reap rewards is not based upon a prove and review system, where one's performance is occasionally monitored and evaluated. Instead, it is an exponential climb upwards as one's skill set to be successful grows, so too does the reward. However, not without request. As such, although I do appreciate my restaurant owners will to push his employee's self-confidence onward and upward to ask for a raise or access to the next rung in the ladder, it leaves much to be desired from surrounding management, who will often overlook consistent exemplary performance in favor of exploiting an individuals abilities. Being good at your job does not necessarily mean elevation of position, or increase in wage. You're gonna need to prove you've acquired mastery of your position, and then beg for the next step, to even be considered.

Honestly the hardest part and the most enjoyable part of the job are one in the same, and a prevailing reason for my extended stay at this establishment. The people you get to meet and work side-by-side with, are remarkable and irreplaceable. Akin to going into battle, these bonds are life long and the friendships formed everlasting. Especially on business days where the restaurant and accompanying bar observe sales of product well north of $28,000. That's nearly thirty thousand dollars worth of product sold in a realistic 8 hour window of service (lunch lasting ~3 hours, and dinner lasting ~5 hours). You don't form these kind of relationships in the regular world. They are forged by sheer will to make it to the end of the shift together, in one piece. These people are what made the job bearable, and leaving them is heartbreaking.

Obviously in most restaurants the employee turnover rate is quite high, but this particular location (earls willow park) is absurd. Chances are once your 90 days of probationary employment is coming to a close you will have an extreme drop off in scheduled shifts. The managers pick favourites very obviously, and they hardly make sense. I was hired as full time in the summer, with 6 days a week fully available and requesting 5 shifts a week. For the first month or two I did receive the shifts I was promised and then they suddenly started only scheduling me for one 3 hour shift a week. Obviously, i spoke to one of my managers asking how I can get more shifts again and he told me I was doing great, and just to continue to focus on some of our core elements of working at earls ex, food running, assisting other servers etc etc. Which I was already doing but began to really focus and work on also. Long story short, I was working on all the things mentioned and saw no increase in my shifts. I decided to email the GM explaining my concerns. No reply. My next shift I see two new people be hired and Im wondering why on earth are we hiring new staff when management just said we are overstaffed? Half of our current staff is having to find other jobs because none of us are getting enough shifts? I then decide to email my manager again after not hearing back for a full week. Still no reply, I ended up not going to my next shift from frustration/ lack of communication. I was finally answered by email and the manager asked me to come in to discuss how to proceed with my frustrations so I went in the next day. Essentially 10 seconds after walking in and sitting down, one manager was already telling me they had decided I was not suit to work at earls and they had decided to 'separate' from me as employers. All of this being said, maybe I was a terrible server with qualities they didnt like - if so, why was I hired and scheduled 5 times a week and then suddenly one shift a week? Why after one in persona conversation and multiple emails was I given no answer as as to why I was receiving less shifts/ how I could prove myself? Long story short - the other servers are very friendly, however the management team does not value or respect the staff needs. They are quick to blame the servers, and very obviously pick favourites. In addition, tons of the staff drinks on the job. The bartenders under pour all the drinks to save some for themselves. They hire and fire people just for 90 days so they don't need to actually treat them like proper employees.

When I started I was surrounded by about 7-8 other new employees. The person who gave us our orientation told us about how we would have a lot of oppourtunities to grow, learn, how we would be trained for all stations quickly. Do not believe these promises, I believe that I am the only person from that original group to last more than 5 months, most I dont ever even recall seeing in the kitchen. Up until leaving I was stuck on the same station. When I asked about moving onto new ones and being trained, I was told that it would happen when they felt I was 100% comfortable with where I was at, months later and that never happened. You are expected to learn on your own in an environment which can be busy and you dont have time to leave where you're at in order to learn, and then maybe you'll be lucky to get a shift on a different station, only to be put back mid shift because the person in charge of scheduling forgot to assign someone else there so back you go. You'll constantly see new people coming in and out because they cannot keep chefs due to this, you will almost never see someone get trained for a new station and be replaced by someone else. If they pick you out as a favorite, you'll get lucky and move up further. I've seen multiple people get more chances than me that have been there for a shorter period of time that me just because they're buddy buddy with certain people in the kitchen. Most importantly, your hours will be terrible. I was told multiple times that it would get more busy in the upcoming weeks and months, yet I can count on one hand how many weeks I've worked more than 35 and only twice have I worked 40 or more, most weeks expect around 25 (I applied for a full time position) and for those hours to be cut during your shift. Tips are decent, but they're not enough to make up for the lack of hours. Absolutely no benefits for a company of this size. They'll constantly brag about how much money they made a week, yet they keep cutting back on giving food for employees, constantly understocked on food and plates/dishes, always cutting hours, etc. Its a shame because some of the people there are genuinely nice, try to help you out, teach you what they can, all of the sous chefs are great people, but its just as corporate as it can get. 

Management at Earls can be a mixed experience. There is a clear hierarchy with managers and certain leaders receiving more benefits, such as full staff meals, which contrasts with the rest of the team who only receive 50% off meals with a $15 maximum. While some managers are very supportive and lead by example, there is a noticeable disconnect when it comes to how the staff is compensated for their work. The unequal treatment can affect morale and make employees feel undervalued at times, especially given the emphasis on company culture and values.

Workplace Culture:
Earls promotes a strong company culture that emphasizes hospitality, respect, and teamwork. There’s a real sense of working towards a shared goal of providing guests with a great dining experience. However, there's a gap between the culture the company advocates and how it treats its employees. The lack of full staff meals for all employees, despite the competitive nature of the industry, suggests that while the company speaks highly of valuing its staff, the benefits don’t always reflect that. Managers and certain leaders get full meals, which can create a sense of inequality.

The Hardest Part of the Job:
The hardest part of the job is the physical and emotional demands, especially during busy shifts. Keeping up with the speed of service, managing multiple tables or tasks at once, and ensuring customers remain satisfied can be stressful. Additionally, the lack of consistent staff meal benefits for everyone can feel demotivating when you're working long hours and contributing significantly to the restaurant’s success.

The Most Enjoyable Part of the Job:
The most enjoyable part of the job is the team environment. Despite the challenges, there’s a sense of community among staff, and many employees work hard to support each other. The sense of accomplishment when you successfully manage a busy shift and provide great service is rewarding. Additionally, getting to meet a variety of people and being part of a brand that’s well-regarded for its food and atmosphere is a positive aspect of the job.


 am delighted to share my overwhelmingly positive experience as an employee at Earls, a company that has truly set the bar high for creating an exceptional work environment. From day one, I have been embraced by a culture that not only values its employees but actively invests in their growth and well-being.

One of the standout features of working at Earls is the unwavering commitment to fostering a collaborative and inclusive atmosphere. The team dynamics are phenomenal, with colleagues who are not just coworkers but genuine collaborators and friends. The sense of camaraderie is palpable, creating a workplace where everyone feels supported and encouraged to excel.

Earls places a significant emphasis on personal and professional development, providing ample opportunities for training and skill enhancement. The management team is approachable and invested in the success of each team member, fostering an environment where learning and growth are not just encouraged but celebrated.

The company's commitment to excellence extends to its dedication to customer service. I have been consistently impressed by Earls' commitment to providing an outstanding experience for both employees and guests. The focus on delivering top-notch service creates a positive and vibrant atmosphere that makes coming to work a pleasure every day.

Moreover, Earls recognizes and rewards hard work and dedication, offering competitive compensation and a range of employee benefits that go beyond the ordinary. The company truly values the well-being of its employees, ensuring a healthy work-life balance and a supportive network that understands and accommodates personal needs.

In conclusion, being part of the Earls team has been an enriching and fulfilling experience. The company's commitment to its employees, combined with a vibrant and inclusive workplace culture, makes Earls an exceptional place to work. I am proud to be part of such a dynamic and forward-thinking organization, and I wholeheartedly recommend Earls as an employer of choice.

Onboard training is thorough, five days of 3-5 hour shifts focused on menu knowledge, store standard and policies with a mandatory test before you are given a two table section on your own. You are given samples of food, wine, beer, and cocktails to reinforce your knowledge. Hours are generally minimal at lunch but tips are great because of the location and high volume of diners. Dinner is just as busy but the tips are generally lower ($/hr comparatively) because of the demographic. General acceptance that only female servers work the lounge, this is especially prevalent at lunch. Team cooperation is encouraged but staff will tend to focus on themselves and managers rarely keep on top of the issues; Food or drinks will not be ran out to tables on time because servers did not help out and take someone else’s table, so management will crack down and enforce teamwork, it will improve for a few days but management does not continue enforcing so after a week the effect tapers off and then the issue repeats all over again. Tips are not paid out in cash anymore instead paid to a prepaid Mastercard. You may pay for bills or shopping without a fee but to make online purchases, Interac e-transfer, or withdraw cash(more on that after) there are major restrictions and fees attached. Withdrawing cash is especially outrageous, having to pay the card company a fee as well as your bank a fee. 

Lots of people who works there still operates like they're in still high school even though some employees are as old as 33. The bosses didn't care if you were good at your job, they cared more about how you socialized, and as soon as they could tell how badly you wanted to do well at your job, that somehow made you have lesser value. It's counterintuitive. They definitely play favorites and don't appreciate enough how hard someone works. I had my fellow SAs tell me I work way too hard to be tipped only 30 dollars a shift.  They were very right. 

Some people liked it there, but even the ones who apparently do still did not enjoy it. Everyone there hates their job and if you try to be positive, they will end up disliking you.

The way they tip out is so ridiculous. The servers get the lionshare of the tips, and all for just saying hello to their guests and making idle chit chat while everyone else does their grunt work for them with very little thanks. And if the servers themselves need to bring out the food for their own guests, it's as if you committed a war crime. The people there will pretend to care about you, but really they are unreliable. It's the fakest environment I've ever worked in.

When I first started working there, the managers were very attentive, very keen on making you feel important and valued, make you attached to them to keep you on longer. Well, it worked for me. I kept hoping that they would make me a server, but it never happened. They kept dangling it in front of me, kept on making me believe that I could attain it, but really they only want specific people to be servers. 

I worked there for 9 months until I found a better job. 

Often work started with coming in an hour early and organizing areas such as the dining area or lounge area to make sure everything is clean and ready for service. Having pre and post service meetings with goals for each service. Providing service for many types of costumers. Makings sure each person leaves happy and content. Helping run food from the kitchen to all tables and keeping a clean and positive working environment. Then cashing out (by calculating the money you made, what you owe in tips and including all cash and receipts for the administrators).

I learning how to really multitask at a fast paced rate and do it well. How to increase my communication skills with coworkers as well as increase my people skills.

The management was often great and really willing to help in many different aspects from anything to helping serve people when busy, helping get through difficult costumers and giving advice and constructive criticism in our serving abilities.

The co-workers were a good variety of people. There were co-workers that were difficult to deal with and be around, but there are very nice and supportive coworkers present as well.

The hardest part of the job was the multitasking. Making sure to remember many different orders, to get what the customers needed in a timely efficient manor, help other coworkers, and staying positive.

The most enjoyable part of the job was getting to know and talk to different, new and interesting people.

All kitchen positions begin at the recruit stage washing dishes. The standards are low for cleanliness with a majority of cooking implements and inserts being only sprayed off and dunked in sanitizer before being considered clean. Dirty pans are put into crates, "cleaned" and then put right back into the same dirty crate. They do not employ a standard three sink system, few things touch soap if "it isn't required". Servers are not held to any standard and will leave plates and trays in awful condition; without ever being reprimanded by management. 

As well the schedule is designed based on the projections for labour. Which means that they will attempt to understaff themselves whenever possible and then demand employees stay past their scheduled shifts. Being expected to stay past your scheduled shift for an hour or more (without the appropriate adjustments made for breaks either) is common place. A majority of the staff are young and do not know that this is a predatory tactic only utilized to save money. 

There is no interest in work/life balance. You are a worker, you will do your job, for as long as they say, or you will be fired. While there are very easy opportunities' to advance within the restaurant; it is against your own interests as you will be brought up within sub-par standards. To the point that a chain like Mcdonalds with legitimately give you better education.

I would start off my day by greeting my peers. Making a cup of coffee and beginning my counts on all products to ensure that we have enough going into service as well as making sure that the quality was up to standard. Passing on a re-prep list to the day team to make sure that we do not run out of any products. Then we would set up for service and ensure a smooth night with high levels of execution, profitability and fun.

I learned a lot about the business as well as myself. There is something for every one. I was never very passionate about food. I focused on the things that were important to me such as developing relationships, coming up with smart systems, public speaking and providing motivation and inspiration to my team. 

Management was good. There are obviously always problems but I believe that the systems put in place were meant to create the most positive environment for employees, guests and management. 

I loved my co-workers. I still consider them family and meet them on a regular basis. 

The hardest part of the job was that it was always an uphill battle to keep the bigger picture in mind when there were so many things that were happening on a daily level. Also ensuring high levels of profitability made it difficult to make the changes we needed to make but that was not why I left. It is near impossible working in a kitchen to maintain a healthy work life balance.

The most enjoyable part of the job was working with my friends.

Top Job Titles	Average salary
Server 44 salaries reported	$18.58 per hour
Line cook 20 salaries reported	$19.92 per hour
Sous chef 42 salaries reported	$23.41 per hour
Host/hostess 33 salaries reported	$19.26 per hour
Dishwasher 35 salaries reported	$19.35 per hour

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