surveillant du service alimentaire

pizzaiolo

directeur de restaurant

serveur au comptoir

crew member

Little Caesars Pizza

I started as crew, and was trained on landing the first day during dinner rush. As it was my first job, I've never experienced anything so fast. Two days go by, and I was trained on cash. That was easy for me, as I'm outgoing and have a people-person attitude. I made sure that whatever I was doing, was to the best of my ability. Then, the shift co-ordinator trained me how to do duties up front, and general cleaning.

The part I hate about working is that your hours go by bread sales. If you don't sell enough bread, you don't get hours. Once the owners noticed my bread sales were 30%>, they stuck me on cash since the day I was trained and 2 weeks after, got "demoted" to 1st (we have 3 registers). It's just over 7 months and I'm still on 1st. I'm absolutely tired of it... doing the SAME thing 5 days a week. Restocking front counter, cleaning lobby, announcing orders. I never got trained on sheetouts/dress because I never work mornings. It's always either 3-4pm to start and 8-11pm end shift.

About almost a month ago, I asked the owners (after the guidance of my supervisor) to apply for the position of closing supervisor, since I never work mornings and I'm used to dinner rush/nights. So, they are training me to become so. There's only 6 of us working there; the assistant manager, supervisor, me, and 3 crew members. And we're all between 16-22 years old.

My co-workers, we've become all close to each other since there's only 6 of us. The owners usually leave between 5 and 7 and there's only 2-3 people on shift depending on the bread sales the week before, so for at least a couple hours, me, the assistant manager and/or supervisor, and IF a crew is there, can chill and talk. There used to be 9 of us, but it's quite easy to lose your job. If you miss 3 shifts, you're gone and there's nothing you can do about it unless you have a doctor's note stating you couldn't work.

I don't see the use of working minimum wage, and working my butt off, even the owners saying I'm their best cashier (in other words, making them the most money on till) to get a .60c raise for closing supervisor, when you do 50% more than what crew does. It's ridiculous.

Mind you, I'm the only girl since I started, and the rest are guys except for the owner's wife who's the only one allowed to do dress unless they're not there and it's either the AM/supervisor only. The owners don't like hiring girls because "apparently they don't have nearly enough work effort/initiative as guys and don't want to get their hands dirty." I'm stuck on 1st cash, and everyone else is doing sheetouts/landing/dishes. It gets boring when it's slow, so we have a cleaning list we have to get done. I finish lobby duties when it's slow in 20 minutes when it should take me around an hour. So I end up doing dishes, pan wipes, or landing until closing duties start at 6:30/7. It's so slow, he's only giving hours to the AM, supervisor, and myself who's in CS training. Our crew only gets 1-3 shifts a week when we get 5-6.

Another thing is that I've never had a break since I started. I'm up on my feet from when I leave my house to when I get back, and that can be between 8-12 hours a day depending on shift. Your back hurts so bad, especially when bending to do dishes. But since you're 1st, you can never sit down for more than a minute without someone walking in.

The owners can be really rude sometimes, and especially when it comes to writing tickets, they can be stingy on how you write them up/how much you charge. If you screw up on one minor thing, they freak out. There's so many people who've quit because they didn't like the way the owners treated them, and I can understand where they are coming from. They're uptight about how much parmesan you use, and even fired someone for using too much (giving out too many parmesan packets/overusing for dressing breadsticks)... that's just ridiculous. We can listen to the radio, and it's pretty loud. It's the only thing that keeps us from slowing down our work, because when you clean/do dishes, you become bored if no one's talking and you're doing something repetitive. So you can focus on something and listen to music.

Overall, it's good for a first job, but don't stay there too long, because our supervisor's worked there for about a year and a half and he's saying that it's too long for him. You can only work there for so long before you can't deal with it anymore. It's too repetitive and the amount of work you put in isn't appreciated. If you just want something part-time to make some extra income, such as a high-school student or college student, you'd have to be a dependant or supported by someone/the government in order to have enough to comfortably live. If you don't, either look for 2 or apply for crew and hope for the best that you're chosen for management. And depending on how good you are at cash, they'll keep you for dinner rush or put you in the morning before shop opens so you don't go on register.

Working at Little Caesars was one of my biggest regrets. I worked as a manager in MB. I waited one year to post without potential retaliation.  The staff was the only good part because we had to deal with the BS all together. As a manager I pushed for the best in everyone and the stores well being. Our main problem in the store was the health of employees. The franchisee was very cheap on repairs which lead to our store overheating and reaching 35°c consistently, without  accounting for oven temps or outside temp. Staff had heat stroke and heat sickness as a result. We were very understaffed and unable to schedule more people because we couldn't afford labour. Staff members had worked with the flu, pink eye, heat stroke,first and second degree burns, lacerations on body that had stitches (gloves on) and other common illnesses because of the lack of staff. General maintenance of the store was not done unless it was affecting business, money income specifically . The franchisee owned many locations and would frequently neglect her already owned locations. Our general manager (one position above me) got thrown into their spot and was forced to consistently work overtime as well as magically fix the whole store. Franchisee had a bully like attitude. General manager got pushed around by franchisee and would do anything to be on her good side like throwing other staff under the bus. As a manager I got blasted if one of the team members made an error even if I wasnt on shift. Vacations were rarely allowed, in our contract it states we get one week vacation if working there for under 1 year, after 1 year we are entitled to 2 weeks of vacation. With the high employee turnover rates the staff that could access the 2 weeks vacation were unable to because no one else could cover that time or was not skilled enough. My time outside of work as well as my time booked off was not respected. I was internationally travelling just for 4 days and was expected to fly home to cover a shift. Id get called at unexpected hours to get berated over others actions. As staff we got paid 30 min breaks which we were unable to take because of poor staffing. I worked there for nearly 2 years and got generously estimating 42 minutes in break time through my whole employment. At the end of my employment I watched numerous people quit on the spot because of franchisees actions. One quit because of a family emergency and was forced to work, one quit because the manager screamed at them for forgetting an item while being severely understaffed on a busy day. I am unable to go into detail of why I left because of potential retaliation and identification. Overall generally the store feels like highschool being the bullys puppet and I would not recommend because theres no respect, you are treated like a disposable employee, no regard to physical or mental health and no boundaries on outside of work life. 

For Little Caesars Pizza, the store is first open to employees at 10 AM, the morning staff prepares for the public opening at 11 AM but preparing some pizzas, and beginning to work on dough for the day tomorrow. The typical day at work has you preparing pizzas and dough for rushes, and then cleaning at around 6:30-7 start and preparing to close at 10 PM (11 on Fridays.)

What I learned at Little Caesars was how to properly handle staff members that are going through work turmoil or private turmoil, without prying details. I also learned more basic food works, such as making pizza and reinforcing customer service skills. Finally,  I learned how to properly do paperwork regarding; entering in hours, entering in what was sold that day, entering in how much money was made, dealing with the bank deposit, and finally ordering the stores supplies/taking inventory.

As for management, this can be hit or miss. As for our general management of the store from the higher ups, they expect far to much out of a minimum wage job. They ask that you complete things at inhumane speeds, while also completing it absolutely perfectly every single time. Furthermore, should you fail to meet this standard, reprimand happens on the spot, no matter who's around, meanwhile, appraisal is limited to e-mails the staff members that get praise in can only hope to hear from the store manager passing it on. All in all, management is poorly handled on a personal level, but I suppose the store does well for itself, so from a professional level I'd say it's doing good, if not frustrating for the staff.

The job has it's hard parts and it's easy parts. The hard parts are likely keeping up with the standard management has laid out for you from the very get go (You're expected to go as fast as the manager after 2 weeks of working there). The easiest part, for me personally, is cutting the pizzas at what is referred to at landing station (Where the pizzas land). It's as simple as unpanning the pizza, cutting it, boxing it, and properly locating it in it's cres cor or to the appropriate customer.

In conclusion, the job shouldn't be a minimum wage job for the amount of perfection they demand, not ask, of it's employees. There is some breathing room and I admit it's hard to keep personal strife out of this review, however, I stand by everything aforementioned here. If you're looking for your first job, look somewhere else first.

I was surprised to get hired here, seeing as I had no minimum experience in the restaurant industry other than cooking and baking in my own home.

This job is great for young ones in high school, but be careful. Management, both district and on-site, do like to take advantage of the ignorance young ones have with labour laws. 

A few things-

Pros: Flexible scheduling, I could book days that I needed off in advance and I would usually get them. I learned a tremendous amount working here- never in my life did I think I'd be manning a cash register but it became one of the main things I did. Coworkers were generally nice and helpful for the most part and were patient with me. I grasp concepts and instructions on a slower level due to autism and mental illness, so the patience and passive accommodation of my coworkers was extremely appreciated. Sometimes the customers were pretty cool, and with the location, I served a lot of unique people which is amazing. Most days, I woke up feeling excited and happy to go to work. When I did have to speak with upper management, it was generally pleasant conversation, which I am always happy to have.

Cons: Understaffed, and often during peak hours. The shifts that I was on were most definitely understaffed for the workload we had, causing an unnecessary amount of stress on all workers during that shift. Upper management lied about things, a lot, and I have been gaslit quite a few times both by management and by coworkers. Take anything management says with a handful of salt and don't count on anything. Unpredictable scheduling that's often received at the last possible moment. Often times I would be contacted in the middle of the night (1 AM!) and asked to come in the next morning, which I found just plain disrespectful. Most of all, the thing every fast food place goes through- rude, entitled customers (especially the high school kids who don't listen), and no protection for the worker from them.

All in all, it's a great workplace if you know what you're doing, but be prepared to put up with a lot and turn the other cheek and shrug on some things. Management and the understaffing issue could use some work, and some real-time, in-store issues that are ignored definitely need to be addressed.

What is the best part of working at the company?
The owners really made having a good work environment their top priority. Every one of my co-workers was nice and hard-working. Customers who were violent and/or threatening in any way were banned from the store. Although the weekends were extremely busy, we had each other's backs and were able to work like a well-oiled machine. They also paid us way above minimum wage despite being a fast-food restaurant and used the tips we made each day to reward good employees (we made a lot of tips on the weekend).

What is the most stressful part about working at the company?
It was a small store that often had a lot of customers on the weekend. This resulted in us sometimes having a 30-minute wait time on all orders which customers were not very happy about.

What is the work environment and culture like at the company?
Very warm and welcoming. The first month of work is dedicated to training, so it may feel like your co-workers are pushing some of their work on you. In reality, it is your work too because we collectively are all supposed to do it, but we tell you to do it all the time with the goal that eventually we won't have to tell you. You'll notice that we stop telling you to do it after your training is over unless we can't do it and you aren't busy (and are the closest to us).

What is a typical day like for you at the company?
You clock in, say hello to everyone, ask where you are working that day, and get to work. Some days you're making pizzas and putting them in the oven. Some days you're taking them out of the oven, cutting, boxing, and then handing them to customers. Some days you are just making crazy bread, washing dishes, and wiping down pans. Most days are a combination of the above.

Been working here for 3 years on and off. The job is easy. Yes it can be busy and it can be stressful especially if you're understaffed, but overall, it's one of the easier jobs I've ever had. It's a perfect job for entry level people or High Schoolers / College Students who are studying.

 The shifts I had were mostly just making Pizzas, selling them, taking orders on the phone or the delivery Apps, managing the cash register and than closing and cleaning the store. Speed is the greatest asset someone can have here. The faster you are, the better. I was technically the shift supervisor in my location but my role was pretty much the same as a crew member with the added benefit of calling the shots.  You'll always be moving so shifts tend to go fast. 

Really enjoyed working here. However, the pay is absolutely abysmal and the opportunity to advance varies depending on where you are. In my case, there was no room to advance and my pay remained stagnant. Each store will have a different manager. Luckily, mine was laid back and fun but still had a sense of responsibility.

Biggest problem were the hours and low pay. The hours are inconsistent and you may find yourself working like 28 hours a week and then all of a sudden, it goes to 6 hours a week. I'm not even joking. In my last week, all the young workers were only getting 4-5 hours a week. Pay is the absolute minimum as well. Don't expect any bonuses or raises.

As people, the management were some of the nicest, honest people I've ever had the pleasure of meeting.

As managers, they routinely ignore staff complaints, issues that greatly affect staff performance, and suggestions that would greatly increase productivity and workplace efficiency.

Some examples include: not having any sort of standard for when the schedule is made or distributed, ignoring multiple complaints about an employee who routinely makes comments that would be simply unacceptable in any other workplace, because he is "good with numbers", and guessing produce shipment numbers because actually doing inventory would apparently be too time consuming.

That being said, it still isn't the worst place to work, as the work isn't too difficult, and you will generally have a good time while you are there. The food isn't half bad either, and the routine contests and promotions do help give you some extra motivation every so often.
The scheduling, when done correctly, can actually be great, and the hours are very flexible. It's a really good job for students or anyone who is trying to fit some hours into an already busy schedule. One really good thing would be that you are trained on every station in the store, so you'll end up with more experience than someone stuck on one position most days.

I typical start to my closing shift consists of me signing in to my cash register. I make sure before I start that my til balances to $150. After I sign in, I make sure all of my stations are ready for what is called dinner rush. I stock the appropriate products, our Hot-N-Ready food, and prep made pizza's and bread. After our dinner rush, I'm usually alone. My duties as a closer are: clean and sanitize every possible station in the front and back of the store, sweep and mop the entire store, count the safe and every register, waste products according to our half hour policy, finish any dishes leftover from dinner rush, prep and make a list of what still needs to be prepped for the opener the following day. I would rate my management team with a 7. They are very helpful. As well as other co-workers. I would rate my co-workers as a 8. My current team knows exactly what they need to do, and it helps very much with keeping calm during busy circumstances. I would say the hardest part of my job is the "dinner rushes" we get. I've learned that you cannot predict how many people will buy pizzas. Especially at the same time. You have to have a strong team, to ensure everyone is helped during these times. The most enjoyable part of my job is the people I met. Most times are very strict but I like that I'm around people that can joke and laugh but also be serious, we needed. I would also say that my management team specifically makes it easy for me to keep my other part-time job.

The owner shouldn't run food establishments, let alone a Little Caesar's. They are too cheap that; equipment often fails at older locations like ovens, holding equipment, thermostat for the building (but yet they can purchase a BMW & an Audi, go on vacations to New York & London), locations are understaffed, product often runs out because of not ordering enough, can't do dishes properly as sanitizer "costs money", wash hands properly because paper towel "costs money", & etc.. The owner's family/friends that work there are allowed to come in late, eat whatever they want & by areas that food is prepared without cleaning up, & basically do things that would get other employees fired. The store is very unclean and if a health inspector walked in and saw that they don't wash out sauce containers (they just refill when low), wear beard nets for bushy beards, wearing band-aids without gloves on when preparing food, food is often left out past "danger zone temperature" and still served to people. I wouldn't work for this place until Little Caesar's gave the place to a more competent owner.

A team orientated person, I believe my strongest asset is working with others and interacting. The most important thing to me is to keep learning constantly, that is the only way to get the best out of myself. I believe my customer service and my interpersonal skill allows me to perform my best at all times. The most vital part of any business success is meeting the needs of their customer’s, clients etc because they are the driving force of any company. Due to this realization, I have made customer service my strongest asset, I want to be able to meet the need of a customer by all means so the company will have a great customer loyalty.  I am able to work efficiently under pressure due to my previous job experiences which is another quality which keeps me motivated with any given task. I express great problem solving skills, where i am able to analyze a certain problem, with understanding to form recommendations to solve the specific problem or provide insightful suggestions. As a business student i have learnt how to negotiate with people which will be a valuable asset for any company as an employee. I am able to influence to the point of mutual agreement due to my communication and sales skills. Hence, I am an individual open to challenges to meet the needs of an organization and the desire to learn.

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