surveillant du service alimentaire

cuisinier

serveur au comptoir

directeur de restaurant

commis de cuisine

OPA Of Greece

Opa was very fast-paced as it was a fast-food franchise. I personally really enjoyed my experience there as it sharpened my thinking abilities and helped me improve on my problem-solving abilities. Short-timed opportunities to interact with customers helped me realize what exactly to say to ensure that they were satisfied with their experience at the establishment. I was very quick with the cash register, and knew my way around my environment in less than a couple of days. Keeping up with inventory and handling customer interactions was my daily work routine. The most enjoyable part was having memorable interactions with the customers and my co-workers. Also, I really enjoyed when I could solve a  problem for a customer if they were dissatisfied. Overall, really happy I got to work here because it taught me a lot about customer service.

I work early morning and i start with washing dishes after that I make extra ingredients we need just in case it gets busy. I cashier, cook and make the order as well. I have became more and more confident with the people I was around because they don't make me feel sorry when i mess up even though i do feel sorry. Management was great. The hardest part of my job was cutting onions manually because i always cut my finger but the most enjoyable part of my job was to experience cooking by the grill having conversations with the costumer while making their food.

it was a nice place to work. Hours are flexible, and management is flexible. A typical day at work included: dishes, preparing raw food materials, food orders, cashier, cleaning, etc. Co-workers and management were nice. However, too many people, not enough work. The hardest part of the job was mopping the inside of the freezers as it would be very cold. The most enjoyable part of the job for me was working the cashier and cutting up produce. 

Working for OPA of Greece has been very challenging.  We've had a big turn over in staff and I have found working with my boss has its moments.  Clearly a personality conflict.  My co-workers are great.  I've learned some new skills which will help in finding new employment.  The most enjoyable part of my job was learning new skills and working with my co-workers.

Working for this company was the best experience I have had in the work force.  Management and CEO's were very involved in the restaurant and were genuinely interested in their employees.  Management was incredibly helpful and patient.  I learned a lot about customer service, running a restaurant, behind the scenes of a restaurant.  I learned a great deal about running a team and being a team player.

Everyday we unsure we serve the best food. We grill and wraps food. And do some food preps like salad and roasting potatoes. I learned to how to to balance my life. The management is very supportive and approachable. The co-workers are very reliable and helpful. The hardest part of the job is when it is slow and no customers. The most enjoyable part part of the job is when you here the customers saying we have a great service.

This job is fast-paced with lots of different tasks to perform.  You need to be flexible and able to do all parts of the job including food prep and garbage disposal.  Most co-workers are international students and there is sometimes a language barrier which I find one of the hardest parts of the job.  One of the post enjoyable parts of the job is learning how to cook Greek food on the grill and the free food offered on your break.

A day full of fast paced work, very busy and stressful but also very rewarding when the line is gone and you can see the happiness in the customers. I learned to use a grill and to deal with difficult managers. The hours were very good but it was definitely a hard place to get used to if you have thin skin as they say. You need to be able to handle a lot of criticism and high intensity work.

Its a tiring and busy day because the fast-paced environment but turns out great if you have your wonderful supportive-workers with you.

There's too much business ethics missing with the owners and workplace culture requires a lot of stress for no reason.


They need to pay what needs to be paid (no overtimes, no stat pay, no bonus or compensations)

i learned how to clean a fountain drink nozzle, how to grill lamb and how to make pita wraps and serve customers a proper portion of food, i learned how to work a cashier and how to use good customer service and serve customers with a smile and a few laughs, i enjoyed opa alot and my most enjoyable part of the job was my co workers and my hardest part of the job was how hard i worked but wasn't appreciated enough.

Top Job Titles	Average salary
Surveillant du service alimentaire 36 salaries reported	$20.18 per hour
Cuisinier 12 salaries reported	$18.04 per hour
Serveur au comptoir 23 salaries reported	$16.84 per hour
Directeur de restaurant 49 salaries reported	$33.07 per hour
Commis de cuisine 6 salaries reported	$19.65 per hour

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