back of house staff

RS-Real Sports

I worked at real sports in Toronto for 4 years as a food runner. It was a physically difficult job, you have to carry 3 plates of food up alot of stairs sharing the same small staircase with the customers. My legs would be killing at the end of an 8hr shift. Another thing about the shifts you don't know when you will be allowed to go home, if its busy they keep you as long as they need you for, that could be over 8hrs and if you ask to leave they will say no. I stayed here soo long because the money was good and you would take home cash every night and the deals being associated with MLSE were great, free into the aquarium the CN tower the zoo soo many places. No free tickets to games or concerts though. It is a unionized job so you will be working with lazy people because it is very hard to get fired.

It was a fun place to work at times but also very stressful. Massive workloads and the empty promises of management for more help.
IMO a kitchen should never be a unionized environment. They are too protected. You need people you can rely on. NOT cooks who take advantage of their unionized position and don't show up for work or are always late and never reprimanded. It goes on for a while and eventually they get the warnings and finally get canned. In a normal kitchen you do that once and you're gone, twice if you're lucky. Been let down so many times on a crazy busy Saturday with a 1000+ in the book. 

As a supervisor at Real Sports, we do it all; from staff management and motivation, to balancing labour and cost of good's costs versus revenue.

We also engage in creative thinking and writing in order to market particular activation's to key demographic groups, and centre them around particular brands to adhere to our agreements with those brands (i.e. Molson, Diageo etc.)

Management is great at communicating between one another; which is needed in such a big place that has such lofty expectations of service.  My teammates are wonderful!

A great environment if you like that kind of atmosphere, always busy so your nights fly by. Not a lot of organization, no promise of hours, shift cuts often, or, shifts longer than scheduled. A clear hierarchy between FOH staff. Fun some days, dreaded others. A lot of pressure put on staff as call-ins were a daily occurrence. The management would ask for availability and schedule you regularly outside of your open days. Really difficult for students, as I was often scheduled on my days where I could not work, and not scheduled on my open days.

Real Sports Bar and Grill is a great company to work for. I worked at their Ottawa location which unfortunately closed its doors in Nov 2016. The kitchen was state of the art, one of the finest I've worked in over almost 20 years. The food was great, everything made from scratch including wing sauces. Fun people to work with, great atmosphere with over 200 TV to watch sporting events including having the largest in all of Ottawa. Great for private parties , corporate events and special events hosting.

working in real sports is always good and bad in that place to much supervisors too much managers each managers have their own real and they don't know how to communicate on their side when it comes to a situation. my job can be streefull i got injured 3 times in three years they i will have a doctors note saying im on modify they still want me to do the same work

I had a great experience during my time at RSBG. The staff was friendly and the work was fast-paced and really busy. I got to be part of some very memorable sporting events in the city which I will never forget.  
The only problem is I was a part-time employee which meant I had very few hours in the summer.

In real sports... Management that are racist and talk behind your back.  If your any person with color good luck surviving. Not a healthy place to work for. Management are not good.  My coworkers are very nice. And have a second job.  They call your shifts off alot.

I loved my job. 
I am sorry to have hd it end the way that it did. But the days that I didn't want to be there were grossly outnumbered by the days that I was in love with what I was doing and moreover where I was doing it.

Always respect not only your head chefs but your fellow co-workers. A good working relationship is one of reasons why this place is successful.
The hardest part of the job would be keeping up with the volume of orders because its a large restaurant.

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