front of house manager

line cook

pizza cook

general manager

assistant general manager

TERRONI

A typical day at work at Terroni as a host is dealing with irritable and unhappy employees due to poor management skills. The managers tend to blame the employees for their own mistakes and provide criticism that is neither helpful nor constructive. I have learned how to figure out the ins and outs of a fast-paced restaurant via the assistance of co-workers who do an absolutely amazing job. The management at Terroni on the other hand makes sure that you're aware of being disposable so that you won't speak up about any injustices or risk losing your job/shifts. Employees were terminated due to vocalizing their mental health being affected by working at the restaurant. The hardest part of the job at my location was the lack of space within the restaurant due to the never-ending construction of the building. They overbooked reservations and provided hosts and servers with no assistance in turning tables and left us to fend for ourselves providing us with little to no time and space to make adjustments. The most enjoyable part of the job is the amazing co-workers who made working there the sole reason for staying it out, but that can only do so much before you reach your limit. You do get free meals, but it's pretty mediocre options in comparison to what the restaurant can offer given how much workers are underpaid.

Great coworkers and fun team but the corporation sucks. There is no job security whatsoever. Extremely high tip out of your sales without any transparency of where your money is going. No auto gratuity on large parties, I have frequently had tables of 10+ people ruining my night. Terroni is the only restaurant I have worked at or know of that doesn’t implement auto-grat on large parties for server job security. If you are tipped in cash and it’s less than the house tip out they will not compensate you whatsoever, you are forced to pay for your guests tip out. 
Scheduling is a mess and sections are a disaster. Either you come in for one seating all at once and are then cut or you’re in the weeds all night and unstaffed. Don’t expect any consistency with your schedule and don’t be surprised when they start handing out termination letters during regular slow season. 
The free meal is a thing of the past. The company enforces no eating on shift, everyone FOH worker leaves starving at the end of the night except management. 
I would not recommend this job to anyone unless you like to gamble with your time and money. It started as a great job but got worse everyday. Don’t waste your time here. It’s a shame because the staff and coworkers are lovely it’s the management and ownership that’s allowed this brand to plummet in quality and integrity.

I would not recommend working at Terroni/Sud Forno. Their business model works so well because they can get away with paying their workers the lowest wages in the industry while charging high prices for pasta w/ sugo. They'll try to make you feel like "part of the family" which is just a way of manipulating you into thinking they actually care about you when in reality they are just profiting off of your cheap labour. They'll throw a big christmas party to make you feel connected to the company culture while severely overworking and underpaying you. They'll likely fire you if you ask for a raise just to prove how disposable you are to them.

I would only suggest working here if you have little experience in the industry. Go in, work for a few months, use the inflated prestige of the Terroni name on your resume, then leave for somewhere else that actually values their employees (the ones who make the food) and pays a living wage in Toronto. But make sure you get out! The living wage in Toronto is $21/hr. Terroni pays minimum wage for line/prep cooks. If you have more than 1 year experience go somewhere else that pays more. Being a line cook is hard work already, and we didn't get into it for the money, but we can find better employment than what Terroni is willing to offer. 

Management here is wild. Too much ego and not enough industry knowledge; the GMs at these places have never worked at any restaurant besides Terroni and they think that's a good thing for some reason.

Carrot-and-stick method used on support staff ("You'll be a server/bartender 'soon'") with zero reward ever actually in mind, so the support is in a constant state of turnover. Turnover rate in the kitchen is also a problem when you consider the 60+ item menu, many mistakes in the kitchen slowing down service.

9.25% Tipout is far above the industry standard. This place makes leaps and bounds more than enough money to pay the back of house appropriately without having to sponsor them through the front of house's tips.

Free/discounted meal was changed from to-order to family style, so the free meals are now exclusively a cold concoction of whatever the kitchen was going to throw out anyways. Overall this place has become too corporate and lost its soul in the process.

Highschool atmosphere amongst the staff.

Non-Speaking English environment, South-Asian language is mainly spoken. 

Management condones it.
Rules only apply to those who are no in their cultural demographic or circle of friends.

Everyone is out for themselves in the workplace, no teamwork. Subpar/lesser skilled people are in positions of leadership or promoted, due to being friends with right people. creating, a caste system.
Noone works as a team, everyone does the bare minimal to get by.

Management is very shifty.

Pay for skilled labour is poverty wages, below the minimal standard to live in the city.

It is not a merit or skilled based workplace, your experience or effort will not be rewarded. It is based on whos circle of friends you're apart of. Essentially creating a caste system within.

Tips are the same regardless of how busy it is, and below industry standards. You can do the math and figure out what is happening there despite what the company claims in the policy book.

Management and leadership roles are filled by lazy people who do just enough smoke and mirror show for the owners to stay off their case. Long as the money keeps rolling in. 
Routine health-code violations, improper storage of food.

Staff of skilled labor positions are typically filled by unskilled "friends and family" of recruits who are incentivized to recruit them via a cash bonus.

There is no promotions or raises granted based on performance or skill. It's all based on personal relationships.

There is next to no diversity, all recruits are south-Asian.

Atmosphere of passive-aggressive low energy low skilled workers

Bottom line is its a dead end job with a very toxic work atmosphere and will do nothing more than stress you out and stunt any personal growth


Terroni in it self is not a terrible company to work for.
There is room to grow if you show effort.
Too bad that applies to mostly white men with too much confidence that get to a higher position, clearly not trained or have any knowledge on how to manager a store, and what just follows is the employees under them quitting due to the chaos. 

They won’t tell you how the tip out gets split, they will cut your hours even if you’re full time and you will find out you’re working 3 days out of 5 on a Sunday. The schedule will not come out any time sooner.

Overall the staff is great, the food is good and it’s definitely a starter job, like a lot of the reviews said I think they need to start looking for more trained and mentally mature people to manage their franchise.

I would not recommend working at this place to anyone. The lack of care for employees is evident in the poor quality of the food served, which is sometimes spoiled and oily. The fact that management watches employees to see how much food they are taking is invasive and disrespectful. The double standard of rules being enforced only for lower positions is unfair and creates a toxic work environment. The stress levels are through the roof and it seems like only a select few have the privilege to do whatever they want. Overall, this workplace is not a healthy or positive environment to work in. Employees deserve to be treated with respect and provided with quality food and a fair set of rules that apply to everyone. This place falls short on all accounts

I look back fondly at my time working at Terroni. Management and all of the employees were so kind and made adjusting to a new work environment very easy. I quickly became friends with many of my coworkers, and as such, I was never afraid to ask for help when performing a new task. 

As it is a household name in Toronto, Terroni often got quite busy. Numerous times during the summer, customers would become frustrated as we had to implement wait lists for both inside and outside dining. The collaborative efforts of the staff made working through these stressful times much more manageable. 

I would highly recommend working at Terroni to anyone who enjoys camaraderie and fast pace in the work place.

Overall they are very kind people but they don't have sense of job work/life balance. The shifts were okay but if they want you to stay more, they would tell you on the same day. So no way of balancing the personal life.
They don't even give breaks or food, if you want to eat something you cannot even do it hiding it from costumers, you basically have to leave.
For the amount of payment they offer, is not worth it to work here, sometimes I had to do tasks that weren't even part of my contract.
And as someone just starting, management was putting so much pressure on me doing the things perfectly, I didn't felt any empathy.

Top Job Titles	Average salary
Front of house manager 2 salaries reported	$56,000 per year
Line cook 10 salaries reported	$19.80 per hour
Pizza cook 5 salaries reported	$19.60 per hour
General manager 10 salaries reported	$77,750 per year
Assistant general manager 6 salaries reported	$70,000 per year

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