cuisinier à la chaîne

superviseur

Rainforest Cafe

Work Day,
-Wake up at 7 a.m to be dressed and ready to be on Clifton Hill at 9 am. 
-To pass the time waiting for your shift. Listen to some music or wait and have some fun with your phone and enjoy the fresh air and sunshine before you have to be locked in a concrete box for hours on end.
- To be at work for your at 11 a.m for your shift because, if you don't live in the falls the traffic is insane just to even get down the hill. 
**If you don't you will never make it on time for work if you wait until the last minute.**
-Be dressed and ready to work before you even get in the door. The longer you take to be on the floor is the part that bosses hate the most. You should be ready for the "Stage"

Management,
-Upper management is friendly and kind.
-Understands, how hard we work in the summer just to be able to survive during the winter when there is massive lays off during the slowdown of hours.(The Summer Season is from May 2-4 weekend to Labour Day weekend)
- Supervisors, not so much...Until they realize what time you've been there and how much gets added to your to-do list.

*Workplace Culture,*
 -Working for this place you have to have a good head on your shoulders or the Summer Season in the falls will drain you completely of energy when working. 
 -Mentally and Physically Draining so, keep your head up and you'll do fine. 

**Pro-Tips**
**Do not let your mental health slide down when you feel hopeless, you are not alone in how you feel.**

Get the line cooks some water and ice they will appreciate it immensely.If you have doctors' appointments and you need to book time off for it. Good luck because, unless you have a steady and constant schedule your family doctor will hate you because, you don't have the time to book it off it so a walk-in clinic will end up being your best friend.
***
Enjoyable Parts,
-Actually Being able to sit down for a Staff Meal and actually enjoy it
-If you talk to your supervisor they usually understand it, if you show how hard you are wanting to work.

Drawbacks*,
-No music while working.

-When your to-do list gets longer and longer, and your stomach starts to gurgle after a couple hours because you cannot concentrate on what you are doing because all your energy from breakfast was gone hours ago. By the end, you end up fasting until the kitchen closes because you haven't found the time to sneak away to go eat
. 
-Then, you feel obligated to help your team out with tear down because your nice and want to help them out. 

-Then, stay to help the line with their tear down because by the end of it the line ends up getting destroyed, because of the volume of the bills come through since it's one of the most popular restaurants on the Hill.

**Pro Tips pt.2**
-If you can't lift 50+lbs don't even bother applying because there will be no one to be able to help you out when it starts getting hectic. 

-Invest in a good kitchen shoe and your feet will thank you immensely. 

*If you go for a non-slip running shoe your shoes won't last a season and you will have to keep replacing them over and over which is costly for someone who works the Hill.

**Leather shoes are the easiest to maintain and will last you forever if, you know how to take care of them.**

-Unless you are working on receiving or moving things like beer kegs there is no need for having a steel toe shoe. It will make your day feel heavy and long.

Lastly, and these are the best tips to listen to
***The dishwasher is the most important member of staff. If you don't have clean plates and cutlery, then you got no kitchen. So, then if they walk from the poor treatment I don't blame them. If there is no one to relieve them so they can function like a normal human being then don't expect them to stick around.***

Tip your servers. All I got to say about that. Regardless, if it's a bar tab or restaurant bill. Because at the end of the night, when a waitress or waiter has to go to the back he/she has to do a little thing called the tip out and cash out. Along with all of her receipts of what's debit, what's credit and who all paid with cash. Those amounts tabulated at the end of the night have to match the Point of Sale system in order to have their take-home tips.

Do not work here. They will pay you minimum wage for a job that deserves far more than that. The kitchen manager is awful - he has kicked 2 employees and will yell at his employees. The kitchen manager and assistant kitchen managers also spend the majority of their time in the office or standing around doing nothing and complaining about food taking a long time. During the summer they expect you to work 13+ hours per day. The only competent people are the front of house managers, some line and prep cooks, and some servers. They also offer benefits, but you don't get the hours you need to keep them, so by the time you're eligible for them at the end of the summer, you're working part time and no longer eligible.

I would arrive at work, receive a pre-shift from 
management and perform my duties as described in 
the above resume.
My managers from the G.M. on down were always
productive and helpful in providing a top "guest-first"
culture.
My co-workers were, for the most part committed
to the same goals as I had but as in any workplace,
there were exceptions.
The hardest part of the job was dealing with the
guests when the kitchen would on occasion fall
far behind. Some were understanding, some not.
The most enjoyable part was when I and/or the 
manager received compliments for my service.

I worked as a hostess or as it was called there a "tour guide", i would welcome guests as soon as they would walk through the door to ensure that they felt welcomed and wanted to come in and eat at the restaurant, or even just looking through the gift shop or checking out the fish tank we had out front, making sure the guests knew about everything our restaurant had to offer them, and to make sure their experience was a good one, right from the beginning. While seating the guests, we make conversation, by letting them know what happens during their time with us, the thunder storms, and the animals coming to life every 15 minutes.

A typical day at work consist of preparing food for costomers ensuring they have a great experience, clean and sanitize my working space as i go. What i learned at my job is to keep organized and work efficient with others. My co-workers are enjoyable to work with they are hard workers and they have fun doing there job. The hardest part of my job im not challenge enough. The most enjoyable part of my job is my co-workers and management they are great to work with they help when you need it and there enjoyable to work with

What is the best part of working at the company?
becoming friends with the other employees 

What is the most stressful part about working at the company?
Management does NOT care for your well-being and understaffed making it hard to hold a personal life due to, you’ll either always be called in, or unable to be sick.

What is the work environment and culture like at the company?
Busy during the on-season, dead and extremely draining during off-season

What is a typical day like for you at the company?
walking in circles and finding random places to sit because you’re not given any seating

To start I've worked alot of different jobs with no qualms about quitting if I'm disrespected or the pay isn't adequate. Out of all the restaurants I've worked at this one is the best. Lots of hours to be worked during on season and if you need any day off there is almost always someone willing to pick up your shift. The managers are willing to help and very kind, and the co workers are obviously amazing. The only cons I can think of is off season is October - April so you'll need a second job unless you don't have much financial responsibilities. About as good as it gets!

I enjoyed the work itself and the interaction with guests and my coworkers.
Management team was very hard working.
Wonderful coworkers .. was such a pleasure working with them
The job was very physical .. hardest part was if I had to work a double shift .. 10 hours 
Enjoyed so much of it .. the people . the work ..

If I had one criticism it would be there wasn't any job security even though I had been working there for over 9 years.

If you work there they will run you into the ground then fire you. The management hate the staff specifically one guy upstairs do yourself a favour stay away!!! same servers get the same sections no rotation you basically run your butt off for nothing and you tip out almost half your tips they dont let you eat or take it home after you pay for your meal. The RFC is very unhealthy mentally and physically its draining also your overworked.

The RFC was a kind and welcoming place. i love the people i work with and the bonds i have created with everyone. But working long hours was the toughest thing about working there but all and all i was very welcomed when i first started and management was very polite to me when i first started. But the best part about working there is the bonds you make with everyone.

Top Job Titles	Average salary
Cuisinier à la chaîne 2 salaries reported	$17.20 per hour
Superviseur 2 salaries reported	$20.00 per hour

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