cuisinier

cuisinier à la chaîne

server

surveillant du service alimentaire

line cook

The Canadian Brewhouse

The work itself is easy and relatively stable, but the management in the Lethbridge location is a joke. Half the managers care more about money then staff, which as a business makes sense until the staff you care about just happen to be the ones who are your friends. 

This job has two great two positives; it’s reasonably flexible if you are in school, and money is reasonable if you are in school.

If you decide you want this job, work with your head down and work hard. Like any job, don’t go complaining about how you hate working. If you hate it, leave. That being said, you so much as slightly disagree with something certain staff/managers say you might as well find a replacement job. This place has the hierarchy of a toxic girl friend group in a high school, so one slip up or one disagreement and you have entered inescapable drama. Emphasis on drama.

If you get sick or have a family emergency and you need to get the day off, they are more then accommodating for it. You just need to make sure you cover your own shift. It’s not too unreasonable until you realize nobody else wants to work your shift because they’d rather be drinking, partying, or hate working so you are expected to be there or find a replacement.

Big venues and parties are great ways to make extra tip money, some of the biggest events even had as many as 3,500 people. HOWEVER, these events are sometimes planned very sporadically. 1-2 days in advance even. Normally they are planned far enough in advance to prep everything, but you better not have any plans on days off. Even if you book an event day off months in advance there is a high chance they will call you or get your coworkers to call you to try to convince you to come in, they will try to guilt trip you to work. Saying “It’ll be good money!” but personally, working a shift with music so ungodly loud it WILL cause you hearing damage for maybe $150-300 in tips isn’t that bad. You only make more money in tips just working normal weekend shifts with 1/18 the BS. Plus, it only takes all the staff multiple hours to clean all the broken glass, bodily fluids, and thousands of cans/bottles.

That being said, every worker has duties they need to finish before you leave every shift. It’s a way to help setup for the shift turnover, it makes the transition smoother for those either taking over for you or before a rush. When they get done you are being a stand up working and it boosts moral through the day knowing there will be fewer hiccups. It’s just too bad only the new staff or those who the managers dislike are the ones who get the most duties and get in more trouble for not finishing them. The staff who befriended the managers just get to sit in the office and goof around playing Spy with the cameras.

Nonetheless, the place is an easy way to make money as a broke student, or person who likes to go out. It’s even better to work here of you are good at French kissing butts, it’s a useful skill in the industry.

A typical day at work would start off with making sure i had everything i needed to serve on the floor, as well as what we called "pre-shift" in which we would have a small meeting before our shift had started to talk about the incentives, specials, ect. Next, i would sign myself into the computer, make sure my section is clean and ready for customers to sit themselves in, and stock stations/clean restaurant until customers begin to sit in my section. Next, i would make sure the make customers comfortable and take their drink orders. Then, i would put their orders into the computer, get drinks from the bartender, and take them to the table. next i would ask customers if they are ready to order. If not, i would give them a few more minutes, but if they are, i proceed to take their orders down. Then, i would put their orders into the computer, and then take cutlery and napkins to set up their table. Once their food was ready, i would bring their food out to them. after a couple of minutes into their meal, i would make sure to ask them if they are enjoying their food. At all times during their meal, i would make sure to clear empty plates and glasses, and if drinks were empty, i would ask them if they would like another. When customers were finished their meals, i would take their plates and ask them if there was anything else that i could get for them. If they were ready for their bill, i would print their receipts and bring the debit machine with me to their table in case they wanted to pay with debit. Once customers were gone i would clean their table for future customers to sit in.


I learned how to multi-task, as well as make conversation with new people every day. I also learned how to work well with others.


The mangers at the Canadian Brewhouse were understanding, funny, and wonderful people. 

All the girls i worked with at the Canadian Brewhouse were friendly, helpful, and kind people.

The hardest part of the job for me was doing many things at one time. The easiest part for me was meeting new people every day and being able to have conversation with people i just met.

Don't work here. This place breaks so many labor and service laws, It's unreal. Expect to have 15 minutes doctored off every shift, for a mandatory "pre-shift" in which, 80% of the time, a manager isn't even there to do one. Worked as a bartender and was consistently told to get customers so wasted they couldn't see. Consistently told to under pour beer, under pour shots, "heavy on the ice and mixer" Kind of environment. It was so bad that we were threatened with write-ups for literally spilling drops of beer. Training was almost non-existant. Most of everything I did learn was learned by asking other people or trial and error. And by far the WORST thing about working for this company is the feeling of how expendable everyone is. Management is beyond two-faced. They will tell you "great job" then fire you the next day for not being fast enough. No warning. No notice to get your act together. No tips on how to improve or what they want. They'll just terminate you and replace you right before your 3 month probation is up. They also treat you different if you don't party with them. Management is extremely close-knit. Most of them even live together. Expect to be fired if you don't drink away your pay check everyday sitting at their depressing wood. Also, hands down the most sexist place you'll ever work. I'm a male But I was told numerous times by managers and other staff "I was only hired for my appearance, we only hire pretty people"  Don't even expect an interview If you aren't attractive and don't fit in to their trashy, Party lifestyle. Many of the customers who came in were depressed, drunk, rude old men who had given up on life and find themselves 7 mugs of beer deep on Tuesday afternoon. In conclusion, Don't work here. Ridiculous expectations from poor, Two-faced management. Who spend most of their time trying to sleep with their employees than they do actually managing their soon to fail restaurants. If i could give 0 stars, I would.

Fun when it's busy/everyone is in a good mood. Incredibly lenient with favourited employees, not so nice and strict with others. Favouritism plays a huge role in sections, shifts, hours and what you can and can't do. Management for the most part treats their employees very rudely and makes you feel small and lesser than. Found they freak out over small things and act like you cannot make a mistake if you are an employee long term. The GM is very inappropriate with staff and never had anyones back on serious issues. The culture was alright if you kept to yourself but could be toxic sometimes. Staff love gossip and rumours, and it was hard to be happy for one another when you watch the favouritism happening. The hardest part of the job was going to work and staying out of any drama or not getting upset by the way management treats employees. The management is extremely ignorant and doesn't act upon serious issues, they extend leniency to their favourites, and give unnecessary consequences to those they dislike. They consistently receive negative complaints about customers/employees but with regard to the favouritism, the complaints theoretically get thrown out and dismissed because of "good business for the company" or lack of energy to find better management. You can make very good money working here as it is a large drinking spot for many but I'm not sure if it truly is worth the money for the way you are treated.

During busy times the place would be packed and be high energy. Game days, certain holidays and other events would bring a solid crowd, which would typically equal good money(or the opportunity to make good money) in the hospitality industry, however that was not generally the case at Brewhouse Red Deer. The poor management, specifically the lack of consistency in terms of the support and leadership from them, truly played a major factor in the service customers would receive, and ultimately the money you made as an employee. From not being present on the floor, to not managing BOH/FOH challenges during rushes, and not providing proper assistance or communication with customers. Without a  solid management team, there was little to no accountability for employees to work as an effective team either. The environment was extremely unprofessional. Drinking on shift was quite common for certain staff members depending on their level of seniority/how chummy they were with the managers. I watched many times as employees were treated not only unfairly due to favouritism, but blatantly abused. The place itself has potential, and as a company there seem to be many advantages to working at The Canadian Brewhouse. Red Deer’s location is an exception and I would advise against working there. 

A typical day at work is chaos.  No one really knows their scope and as hard as you might try, you never do it right.  The supposed "Hurry Don't Rush" is never actually lived by.  Everything is rushed because they want what they want and they want it now. Upper Management doesn't have a clue how long things take and get half stories and give half stories, taking what works for them and leaving the rest behind.  The amount of times staff have to put their own names on the line just to meet unrealistic timelines is ridiculous but you do it because this is your job right now and you need to pay your bills until you find something with a reputable company.  It's unfortunate because the company is a success story and the founder is quite nice and seems sincere, however, telling him the problems makes little difference because the biggest problem is something he isn't willing to change.  There was a bit of light with a new upper management hire but everyone sees this person will be stifled and won't be given the opportunity to grow due to an ego that just can't let go.  Glad to be gone and finding companies that actually live by the values they set forth.

People are great once you settle in, and after you get past the unfriendliness of most girls who work there. They are very tight-knit and often did not make an effort to make new people feel welcome. I've worked there for almost three years. Watched the building manager become regional and become quite overbearing and micromanaging everything anyone did after being promoted. Had to serve one of my coworkers who brought some of her friends in, one of them did not have her ID on her, so I let her know that I could not server he alcohol. Made sure to let manager on shift know. Turns out, the shots that MY OWN COWORKER was getting she was sneaking to her friend. Even though she knew the consequences had her fiend gotten caught without her ID, she still put my job and Proserve at risk.   Told the manager about it and he OPENLY TOLD ME had the coworker not been his friend she would have been fired. 
Too many friendships within management that get them favors. Not professional in my eyes.
Fort McMurray Brewhouse and other Brewhouse's seem to have this issue.

It’s a great place to work at if you’re looking for hours, basically the only good thing about the company. Availability is trash, some Kitchen Managers often disregard availabilities (approving your availability while doing the exact opposite and scheduling you or other staff on a day you’re not available). Most kitchens I’ve been to (they sometimes send you to locations that needs an extra set of hands) are dirty and disgusting so if you’re expecting to work in a clean environment then it’s not the right place for you. Most locations are fast-paced too so if you’re expecting breaks and 2 day-offs then it’s probably worth looking for other and better jobs. In conclusion, if you want good hours then it’s the right place for you. But if you’re looking for a good place/company to work at with good wage, good tips, clean and respectful and fun environment, good BOH management, and good and working equipments then it’s not the right place for you.

I've worked for this company awhile back at the Sherwood park location, I didn't completely enjoy working there. Sure the other employees were fun, and helpful, but there were problems. The schedule was only one week at a time and often I was scheduled only a couple hours before I even seen the schedule. The schedules were inconsistent as well, so you could not make any plans around work as you had no idea when you were going to work beyond the one week they scheduled you for. They also did not tell you when your shift ended, they kept you on for as long as they "needed you" then cut your shift whenever it was rare I worked for longer than 5 hours when I was full time there. Food safety standards were basic and ok but were in need of improvement especially in training new hires that have not worked in the industry before.

When I originally started working with Brewhouse I liked it a lot more, but the customers got super mean and so did the coworkers. Lots of creepy old customers who would harass myself & all the other female servers, but security would usually handle it. Employee discount was awesome. Favouritism was clear when sections were assigned and when early shift cuts were made, and the cliques were clear and defined, making it very difficult to make friends at work. One assistant manager told us that if we didn’t make a certain amount in fundraising money, then they would “find a reason to write us up”. My breaking point was when another coworker and I had to serve what would 8 sections that would normally be covered by 8 different servers (this coworker and I were covering around 30-36 tables each) on a Saturday at 4pm during dinner rush with maybe 2-3 support staff to help run drinks and food. Not worth the constant anxiety caused by both customers and coworkers. 

Top Job Titles	Average salary
Cuisinier 12 salaries reported	$58,107 per year
Cuisinier à la chaîne 9 salaries reported	$18.04 per hour
Server 8 salaries reported	$15.13 per hour
Surveillant du service alimentaire 3 salaries reported	$19.17 per hour
Line cook 3 salaries reported	$18.00 per hour

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