sous chef

Tuckers Marketplace

The environment is very fun, but sometimes overwhelmingly fast for me, as I am autistic and require small breaks for a physical condition I have. The coworkers are all friendly and really treat each other like family. I felt constantly looked out for, and they were wonderful about my accommodations and about explaining things to me.
The work was fun as well, and even though there were some difficult aspects, the work was one of the best parts. The hardest part of the work itself was customer service, but what sits badly with me is the management.
I was working there through the co op program at my high school. For a usual case, you're allowed three days off, but I knew due to medical appointments I'd need more than that. I was open with everyone involved and we agreed to have me work longer shifts to make up for it. Unexpectedly, I had to take a week off for medical reasons. Not a single person expressed a problem with this until I was almost due to return, when I got the call from my teacher telling me I was fired. The reason? This medical leave, and that I wasn't working at every station, only the bakery. Neither of these things had been problems until that phone call, and I had gone to multiple people in charge to make sure they wouldn't be problems. It was never communicated to me in any way that I wasn't performing to their standard; in fact, I was complimented on multiple occasions on my hard work, my attendance, and my perseverance. Even though my attendance wasn't great, it was well understood that the days off were for medical appointments that I couldn't miss or move, and I was even working more hours that I needed to be to make up for these missed days. I was not given any warnings like my teacher explained I would get, but I was given the impression that the discussion about firing me between my teacher and the manager had been going on for quite some time while they kept me thinking everything was fine.

- Punch in and start stocking basic supplies (often under prepared by previous bartender/not enough time to prepare the bar before the restaurant opens)
- Drinks are processed based on order punched in by servers/most efficient output.
- Shifts are varied; some days are slow, in which I walk the floor and clean up dishes for the servers, or very fast in which case the back of the bar becomes utter chaos, or anything in between.
- Allowed to play your own music, and steady drink orders make the job more tolerable.
- Closing the bar involves washing all the equipment and surfaces, putting away the mixes and garnishes, preparing any garnishes the next bartender may need, restocking beer and liquor.

*bar is enclosed (cement walling in 3.5 sides, no windows, no air conditioning), tight, and gets extremely hot (25 - 30c average (45c+ in summer)
*Bi-weekly Tipout instead of tips (@ roughly $1 per hour)
*Little opportunity to eat during shift

- Hardest part is trying to make all the drinks in time. Servers are required to bring drinks to customers within 5 minutes, but that doesn't take into account that we may have multiple drink orders from multiple servers, and we're often the only bartender.

- Most enjoyable is when drink order's come in constantly, are varied, but not overwhelming in volume.

A typical day at work started with a team meeting before every shift (including the kitchen staff). Management always has your back (even if you do something wrong). There is always one - two managers running the floor depending how busy that day is and though some are more intimidating than others, they all care about the greater goal which is to have happy customers and if you ask for help they always step in (clearing dishes, grabbing drinks, clearing tables) its the little things that make your shift go smoothly. It feels like a big family (Key word BIG) as there are A LOT of servers and other staff but its a very mature environment that still has room for fun. You can walk next door after your shift and grab a drink with all your co-workers. I made good tips and left with a positive experience at Tuckers Market Place in Burlington, ON. Would and have recommended it for those looking for a job in the customer service. My only note is sometimes you wanted to rip your hair out if you had a party on one side of the restaurant and had to run back and fourth to the only bar and dish pit on the other side of the building (through the chaos of the kitchen). BUT overall a great place to work.

The afternoon shifts start at 5pm. Begin work by cleaning dish washing area making sure everything is clean and ready for use. By 6pm the kitchen prep should be started, this includes preparing vegetables to be made with meals. Approximately around 8pm the kitchen starts to close and each station brings utensils, pots, pans, dishes to be washed and used for the next day from approximately 9:45 pm garbage is being thrown away and the kitchen floors are being cleaned. Usually work is done by 10:30 -11 pm. same schedule for weekends with the afternoon shifts starting at 2 pm.

What I have learned is the importance of cleanliness, the safe and proper way of handling food as well as time management. All these factors are very important while working in a restaurant as well as any work environment.

The hardest part of the job would be the keep up. though it is not difficult once you have fell behind it can become a train reaction of a delay in getting things done on a timely basis. I would personally say the most enjoyable part of working is working together, the communication, helping each other to get things done together as a team.

I did enjoy working there, although the pace required from your and multitasking can provide a hectic work environment. The only issue i encountered was not being able to get home because the bus would stop running before i was done work (depending on how much prep there was for the next day, i would sometimes have to stay past midnight or 1 am). Also the amount of employees working in one section was not sufficient, we were often being called to come in when we weren't scheduled because there wasn't anyone else trained to work in our bake shop area. The coworkers and managers provided a fun and productive workplace and as long as you can keep up with the pace required, i would recommend working here.

Work began by walking in and seeing the same faces, with what seemed to be a few new faces every couple of weeks. 

This job had me learn that fast, and quality service is a necessity in a busy location such as Tucker's Marketplace. Management helped to make the job easier by clearly outlining their expectations and helping out where need be. The co-workers also made the job easier by contributing to our work's goal of a 'team work' mentality. 

The hardest part of the job was realizing that no matter how hard you try, you are never going to please everyone 100% to their standards. However, trying to do this with an enthusiastic and caring service style did make the job very fun and interesting, while helping me learn new things everyday at my workplace.

It was always a decent place to work. Staff is great and usually alot of fun. It was very fast paced with lots to do. I absolutely loved the managers, very willing to help out and try to be fair with scheduling. MAJOR FLAW from working there was workplace harassment is standard there and goes unpunished. One jamacain women bullies litterly everyone unless they do her work for her and management does nothing because shes been there her whole life... would not recommend

Very good place to work unfortunately because of COVID 19 they shut down , not reopening I worked for them for 23 years 😂
Dealing with customers getting to know what they like to eat or drink very important.  knowing then we’ll calling them by first name great service making sure they want to come back most people come back for the food and lot of them come back for the service as well .

This was my first serving job and I think it was perfect for me! The managers made sure I had the proper training on bar as well as serving prior to my first shift alone. Very fast paced restaurant at times can feel overwhelming, but coworkers are always willing to lend a helping hand. Perks of the job include access to the buffet food as much as you want throughout your shift.

Management team lies and cares little for its employees. It also takes advantage of employees, and has poor communication skills. The actual work itself isn’t bad, it’s the power system that faults this restaurant.

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