host/hostess

Top of Vancouver Revolving Restaurant

I worked here as a hostess and let’s just say it was an experience to say the least. Most of the people you’re working with are mostly high schoolers which create that high school environment. Everyone who works there will either like you or completely dismiss you as a person. No in between, if one person doesn’t like you get ready for a whole “ friends group “ to hate you. Most people there are people who have worked there for a while so they are all close with each other.  Sometimes, you over hear the most catty things being said about people who also work there from people in all different positions, it made me uncomfortable honestly.  I’ve seen people quit over one person so many times. Moving on, you will encounter extremely rude customers and the most entitled people. Be prepared, you have to have thick skin. You will learn hosting skills that will be useful if you’re looking to continue in the restaurant industry. You get a meal per shift but the food is a hit or miss. Also, you never get a “ set “ break. Maybe sit in the back for a second. The conclude I’m not the only one who feels this way, but it’s been a while since I’ve worked here so things may have changed with everything but since getting another hosing job I can say there isn’t a comparison. Definitely a good job filler or starter, not a long term. Best of luck 

Flexible hours. Though management will often schedule you for days you’ve said you’re not available our when you’re literally out of the country. Majority of the staff is 20 years or younger. Gives a very high school sort of environment and experience. Restaurant is often overbooked so hosts have to deal with angry customers who don’t get a window seat or can’t walk in. Not socially distanced tables. Tables are right next to each other, def not 6 feet apart. No partition between tables for covid safety. Little support from management when dealing with angry customers. For example managers will tell staff the restaurant is full so we can’t take walkins and then a customer yells at staff, asks for a manager and gets a table immediately.  Very unfair for staff. Make sure you check your paystub cause it’s very likely you won’t get paid for the hours you actually worked. Or they want you to work for free (stay with no pay). Managers don’t seem to care that all girls are very catty to each other. Seems everyone is either best friends in a clique or enemies. 

Not the best experience. First, managers will get petty and passive aggressive over small things like calling in sick or switching shifts. Being a hostess, workers of other positions take their frustrations and anger out on us. They talk badly about us, even the hostesses and the managers, which is quite unprofessional. Servers attack us over small mistakes, and specially attack the new hostesses; severs can’t seem to comprehend that because they’re new, they don’t have everything down yet. The turnout rate for hostesses is quite high because no one wants to be there. The energy is either aggressive and tense or passive aggressive and a lot of back talking. The hostesses, themselves, always have drama, ganging up against other hostesses. They’re frankly quite catty and immature. Some hostesses have been there for a while, and kind of seem to be the reasons on why a lot of new hostesses quit. This job is good to put on your resume for it be impressive but working there is the exact opposite. Not even good for a short term, let alone a long one. 

First of I would like to say that Top of Vancouver's management is the best management I worked under so far.I would start my day by checking all my tables and making sure that all my tables are set properly and are ready to be seated and then know the daily specials.When the customers get seated in my section I go and greet them,introduce myself and let them know what the specials of the day are. I always do quality check by asking the customer as to how the food tastes and I also make sure that their water glasses are always topped up and also frequently keep checking with customer if everything is ok or if they need anything else.The best part of the job is Serving because I love it,its my passion and I found out when I first started serving at Sitar Indian restaurant, I am very fortunate of all the co-workers I have worked with, we always work as a team.Coming to the hardest part of the job which I personally feel there is none.My work experience taught me the highest level of customer service,how to work in fast pace and best of all it taught me the proper way of serving wine and food.

Majority of the staffs are all either high schoolers or now leaving high school, So it's very high school energy in that place. A lot of new people stay for about three months to six months then quit. Managers are not very supportive they make the staff look bad to make themselves look better..EX: if a customer is mad at you for implementing what you were told you to do, the managers will then come in to save the day and make you look foolish in Front of customers. They also plays favouritism and that makes it difficult to work and do your job. There are also employees who feels like they are in charge and then they tend to tell you what to do which is quite annoying, especially being a grown person and having a high schooler tell you what to do and a very demeaning manor. The only good thing about that Place are the views, it's spectacular. So overall it's an okay place to work if you are looking to add experience to your résumé as a young person. 

The restaurant is located downtown and within easy reach.
It is not necessary to have advanced English to work as a busser and day to day activities help you increase your vocabulary and improve your English.
Bussers work by assisting the serves.
the service is physically heavy, requires agility, and knows how to work under pressure.
the scale of work changes throughout the fortnight and management is disorganized.
The service is stressful, but it's part-time and bussers usually do good tips

Have worked at many restaurants over the years and this is like no other.  Yes there is always competition but found managers to be approachable and fair despite hearing they play favorites with senior staff. If you work hard and do your best to sell the money is there for the taking. Overall duties are less than most other places and there is no micromanaging going on so it is quite a relaxed environment!  Staff meal has always been good and I have made good friends and connections while here. 

Management/owners do not care at all about you, don’t expect a raise, benefits, or to move up in positions any time soon. Scheduling is good if you like flexibility and getting no shifts or hours. Don’t expect good food or “fine dining” either. Managers have very obvious favourites and if you’re not one you get brushed to the side.

The dishwasher job in ToV is incredibly depresing, the servers mock you and even the work station is in a secluded corner where only your hands are visible and the heat from the dishwasher machine hardly goes away, in my personal experience I started to hallucinate out of the heat of the machine.
There is free meal for the crew at least.
Your only rest is to sneak out while taking garbage in the internal truck/loading/garbage disposal area.

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