surveillant du service alimentaire

directeur de restaurant

serveur au comptoir

cuisinier

food service worker

THE CHOPPED LEAF

Worked at the Chopped Leaf for over a year and if you want the honest truth about the Mississauga location, here it is (not bashing anybody, just observation over my work period):

A typical shift at Chopped Leaf would consist of; prepping (lots of it!), making/taking orders from customers, washing dishes, cleaning, sweeping, mopping, counting cash.

The Job: 
The restaurant job itself is pretty decent. I would recommend this job to anybody that is actively in school, those who have never worked before but have strong communication/leadership skills, those who have another job and needs more cash, or someone who has previous restaurant experience and needs a job at a slower-pace than major F.F. Restaurants. The best part about it, the earliest you are going to work would be 9/10 am (if opening) and the latest you’ll leave would be quarter to 9 (if closing, but depends on how fast you close) and even earlier on weekends. 
The Spring/Summer tends to get pretty busy which makes working at The Chopped Leaf a bit stressful but the time does go by especially during the Lunch & Dinner rush. Also during this season, the restaurant does get a lot of insects; flies, fruit-flies and ants to be exact. Lots of prep to do during these times (cutting vegetables, preparing meat, dishes, etc.) so take that as you will.
The Fall/Winter season tends to be really dead, a few busy periods of the day but overall a complete opposite of the Summer season.  Most days during this season, you are being asked to clean which can get repetitive and boring but again, take that as you will.
The shifts tend to be between 4-6 hrs, you do get a 15 min paid break for less than 6 hrs and 30 unpaid for beyond 6. Sadly, don’t expect to work holidays and experience time & a half, most holidays the owners would work the shift all day (the only “holiday” I worked was Christmas Eve). 
Also don’t expect over 20 hours if you are a Team Member, most team members usually get between 10-20 hours a week unless they pick up extra shifts. If you are a Team Leader, do expect a lot of hours unless accommodated, you could possible work anywhere between 4-40 hours, the hours are also not consistent unless accommodated for so do take that as you will. 
The pay is pretty standard, minimum wage for regular team members and about a dollar and some change more extra if you are a Team Leader but it does depend on the Team Leader as some get paid more than others. You won’t get any “raises” and the only benefit you receive is 50% off food and tips. Every 3 months or so you will get Tip Payout which also varies depending on how much you work but it’s less than 100 dollars. 
Oh and don’t expect that you can listen to music and be on your phone. Phones are strictly forbidden on the prep. line and you are expected to leave your phone at the back at all times. AirPods are also strictly forbidden. The music played is a Chopped Leaf playlist of songs that are radio edited Pop & Country music from probably about 2004-2019. 

The Management & Employees: 
When you are working a shift, you are working in a group between 2-3 people (yourself included). The employees at Chopped Leaf are very nice. Most of the employees are students in either Post-Secondary or High School. The tough thing, it’s hard to get your shifts covered because everybody has there own thing going on, which is more of a management problem as they didn’t hire enough people to cover shifts.  
Management at The Chopped Leaf is kind of… rocky. They are amazing people, you can’t find employers with a heart like them, they treat every employee like a mother to a child. However the character of them and the actions are totally different. It is hard to tell management important things as they brush it off and have a “no worry” attitude until the problem gets worst or it affects them (I told them that fruit-flies were in the store and it took them about 2 weeks to finally start taking action as they started to swarm the food and dishes). Management are also racially oblivious to things that they say, meaning sometimes what they said can be taken the wrong way to a POC. There are times that management gave more opportunities to their children then the actual employees at the restaurant. Management are also unprofessional when it comes to scheduling and pay time. The work schedule comes out every Monday, but there are weeks where I haven’t got my schedule until Tuesday night, Wednesday morning, etc. When it comes to the pay period, it’s not a typical 12:00 am on a Friday you’re getting paid, it is a Email Money Transfer that doesn’t hit your account automatically. The latest I ever got paid was Saturday Night in which I had to remind them that it was our pay period. You also have to make sure you count all your hours and do your OWN calculations as they tend to sometimes make mistakes (which humans are allowed to make). So take that as you will. 

The Customers:
If you don’t like dealing with Karens then this job isn’t for you. The customers mentally drain you and some customers take advantage of the fact that we get paid to serve them. Anybody who isn’t interested in dealing with customers… Don’t apply here, plain & simple.

Overall this job is how you mentally shape it in your head. If you are going into the job with the mentality that you are growing experience and meeting new people then you’ll have a decent time working here. If you go into the job with the mentality that “all I care about is money” then this job will be probably the most boring, stressful and most inconsistent jobs you might have.  
And if management is reading this I do hope you take what I said and use it as what/what not to do so you won’t have any more employees walking off the job. 

The Chopped Leaf was my first job in the food industry. I was hired by the owner of the store and then began work at another location. While he had been very kind and willing to teach me, it seemed the manager at the other store had no redeeming leadership qualities of the sorts. I applied one night, the next day I was emailed in for an interview, and that night I had already been given the job. From the moment I began working, the manager running the other location refused to train me further from what he had done in the few hours that I worked cash register. For weeks I was left on dishes, cleaning, and sometimes worked the cash register when there was nobody else to do it. My coworkers saw this as well and proceeded to ask with me when I would get to do something more and be trained in food. This never happened. She refused to teach me, when I asked questions became frustrated and insisted I should already know, and when I didn’t ask questions became frustrated that I didn’t do the job as I was “supposed” to. Whenever she briefly attempted to teach me something and I didn’t pick up on her teaching style immediately, she sent me to do the dishes as I had been before, taking over herself. My coworkers had to teach me most of what I knew. I’m not sure why, but it seems as though she had something against me from the start, eyeing out only my mistakes, refusing to train me, shortening my shifts beneath 3 hours, and yelling at me for my mistakes although giving grace to my coworkers similar mistakes. Perhaps she hasn’t been given leadership or administration training, which I would highly recommend. Management obtains no people skills, no communication skills, no leadership skills, and sees its employees and customers not as people, but as merely sources of income. I wouldn’t be surprised if this this mindset harms the company significantly in the long run. They have an incredibly high turnover rate, as once employees realize the poor working environment management creates, they leave. On top of the bad management, they are incredible cheap, trying to save money wherever they can, resulting in bad company hygiene, bad customer service, and a place I’m not proud to have worked for. I don’t recommend working here and I will no longer be eating at this company or supporting them after knowing what it is like on the inside.

When I was hired at The Chopped Leaf, I was excited about the job however I had no experience so I was very nervous. I barely received any training and worked with my manager for only three days in the short time I worked there. I was never fully trained and was thrown into building salads the very first day I worked there. I was told to just look at the sheets and try to memorize them. In the last week I worked there, they hired two new people and then fired me over the phone. The job was incredibly fun when I was doing it and the people I worked with said I was a fast learner, however when they fired me they said they had listened to the other team members and they said I was too slow. I had only been working there for a month and a half when they fired me, and one day I worked with my manager and the store owner and no one communicated with me. I was still new and never worked with some people and one of my coworkers who I never worked with kept clearing the screen that had the orders on it. I didn’t know what the salads were and she kept clearing the screen and I kept having to ask what things were which is why they assumed I was too slow. They never gave me a full chance to show them that I was progressing and getting better at the job, by the time they fired me I had mostly everything memorized and could do it off the top of my head. Overall, a good job but a very high turnover rate and poor communication. 

This doesn't go for every location as they are independently owned and operated franchise locations. If you're applying, make sure you ask a lot of questions to your interviewer, and if you interview in store you should ask employees what they think of their work environment.
In My experience management is awful and unsupportive. The front line Employees feel the pinch of labor and food cost and as a result we have to work alone often during the busiest parts of the day/week. And then we're extremely pressured to maintain perfect scores on skip the dishes etc. even when working under extreme pressure. Management doesn't maintain equipment or replace broken equipment which compromises food safety and creates hazards for employees and customers. They don't order enough product constantly keeping us on our toes and we alway have to apologize to customers when we can't accomodate their orders. Employees face gender discrimination, tip pools are not fairly distributed and management keeps some for themselves to maintain revenue goals. Complaints from staff fall on deaf ears and are then penalized (getting less hours, less tips etc.)for bringing up the negative aspects of the work environment. Staff are cheated out of overtime and holiday pay and management is not transparent at all

A typical day working at The Chopped Leaf begins with the morning prep list, getting everything ready for our busiest time - lunch. Then, working together as a team, with everyone responsible for their own 'position' at lunch, we work through the busy lunch hour to get customers their healthy meals fast!
Management is typically responsible for dealing with staff, taking customer comments and building relationships, handling catering orders and invoicing, processing weekly product orders, and overseeing daily ongoings and productivity.
As a small staff of less than ten people, we work very closely and become quite a close-knit group - this has both advantages and disadvantages. Teamwork is an essential component of a smooth and efficient workday.
One of the hardest parts of the job is compartmentalizing work and social relationships; another would be keeping a cool head during busy and stressful meal-time rushes.
The most enjoyable part of this job is being part of such a great team. Seeing what working well together accomplishes - a well-run restaurant and happy, satisfied customers.

A typical day at work is getting the prep ready, cleaning up and opening the doors around ten o clock, then around eleven the lunch rush hits and is busy until about 2 o clock. The boss is very new but I appreciate the dedication she shows combined with the strength and stamina she shows, introducing new ways to make The Chopped Leaf run more smoothly. My co workers on the other hand have been some what judgemental from the beginning and have some experience with communicating in a professional manner towards their co workers. The hardest part of the job was not being able to provide enough rent for myself a long with personnel desires. The most enjoyable part of the job was being treated with understanding from my boss about my quitting and getting to try out the great foods that The Chopped Leaf gave me a 50% discount on.

This location was particularly busy on the day to day basis with the exception of Sundays and Mondays. During my time there, I was under 3 different types of management so it started off great and progressively got worse with time. The people to work with made it enjoyable but as the job satisfaction decreased, employees left. 
Honestly, before the last round of management came in, I really loved working here. I loved the upbeat environment, being busy to help time pass and interacting with the regular customers. To be in a position where you are not being hovered over every second of the day was awesome.
It's a fast paced environment which I love but management micromanaged and made it hard to meet our basic needs. Not enough staff to cover the day meant no staff to even cover our breaks. We relied on the restaurant's busyness to whether we could drink some water or take a bathroom break, sometimes going full shifts without a single break.

What is the best part of working at the company?
The owner is absolutely amazing she would help you in any situation weather it would be work related or personal ,the staff is so friendly and the customers are great ,and the pay  was pretty good .I would recommend them in an instant spent 3 1/2 yrs working  there

What is the most stressful part about working at the company?
There was absolutely no stress working at this company

What is the work environment and culture like at the company?
Work environment was very good ,everyone gets along like a family.
There were multiple students from. Different countries ,going to school and working .it was nice to learn new things about other countries 

What is a typical day like for you at the company?
Go in at 6 am ,prep for the stores serve customers ,do caterings to other companies,male soups ,wraps salads all made fresh

wouldn’t recommend it for anyone. worked at 2 locations, first one was alright, second one was awful. the girls there were so nasty and rude, basically a giant clique. they acted as if it were high school. i received almost no training, and was disrespected everyday. i truly did try to be nice, but 99% of the girls were flat out rude. we wouldn’t get out sometimes until 45 minutes. hours were cut without warning, and the owner would come in and black out shifts. i’d be sent home right after they got me to clean the bathrooms everyday two hours into my shift. everyone was constantly pestering me and my friend who also worked there, all of them acting as our managers. was hard to try to do my job correctly when i was never taught how to do it correctly. horrible experience.

The work itself is pretty simple but shifts are not set up well to support a lot of the workers. The most difficult part of the job are the rush hours and easiest and most fun would be prep work. Management does their best to be fair and allow for diversity as well as encouraging their workers to do their best but there has been times where hours were cut without warning or balancing it in some way as well as yelling at workers during rushes and there tends to be an imbalance of extra duties between the day and night shift. Offering more shifts or a better scheduling system that allows for equal shifts amongst all workers would improve this company greatly.

Top Job Titles	Average salary
Surveillant du service alimentaire 50 salaries reported	$24.49 per hour
Directeur de restaurant 30 salaries reported	$34.51 per hour
Serveur au comptoir 18 salaries reported	$20.09 per hour
Cuisinier 6 salaries reported	$26.17 per hour
Food service worker 5 salaries reported	$15.00 per hour

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