lead cashier

dishwasher

directeur

cuisinier à la chaîne

consultant principal en salubrité alimentaire

Union Social Eatery

Short staffed, you never get appreciated for your work and management has no respect for their employees. Micromanaging at this restaurant is at a PEAK. Instead of actually helping out their employees give out the best service they can for their guests, management will nag, tell you you’re basically horrible to your face and do nothing. You can do everything perfect and help out as much as you can, but the minute you make one mistake you will be told you’ve done a horrible job to your face (and not in a nice way, in a very demeaning way)

Management is all over the place and is never on the same page. Management has thrown around the R word at employees along with guests and it’s just a bad taste. They don’t care to make tip outs fair for the employees, kitchen gets 5% of sever sales and bar will get 1% of total sales. You’ll be tipping out of minimum of $100 on a good day on the spot. They won’t care to hear the severs out to make it fair. So be prepared to tip out your bar tender $20 even if you sold no alcohol, because they’ll just claim your food sales. Even if the kitchen makes a mistake and your table is taken care of, you still tip out on it. It’s an absolute disaster with tip outs and always inconsistent and what is the standard.

I would say this job is ONLY good to get some entry level experience at serving and the coworkers, but do not stay here and sacrifice your mental health for this place. It’s not worth it for the lack of guidance and help you get from management. Stay away from this place unless you can mentally distance yourself while you’re on shift in an environment like this. 

I wish I could give it 0 stars


What is the best part of working at the company?
I love sports, and this company has an amazing environment for business meets and also for sports enthusiasts, with multiple levels u wont be bored with only one version of seating. I love the work environment as well since I'm able to perform my duties in timely manner on a busy day of service.

What is the most stressful part about working at the company?
During the heavy busy hours of the day I'll get to clear orders that will be busy so in that time I'll have to check on the quality of work that's been cleared from the chit to front of house, there will be a ground manager to check upon the work done before heading to the customers.

What is the work environment and culture like at the company?
The work environment is kinda toxic although during busy hours besides that it's fun for everyone work as a team and get the order chits cleared!, we all work together sometimes separately as well

What is a typical day like for you at the company?
Theres not really much to say just regular prep and cooking that goes everyday with or without me.

Working environment is like all bar restaurants and has their pitfalls. The staff and food are all amazing. When i first started i remember my KM telling me before they laid him off the day after new years was that there was too many "bosses" and its always conflicting on processes and procedures.  The dining managers arent really professional just put in place to have that clean cut professional look so when customers complain they can talk the walk. Realistically just all facade and quick to throw kitchen staff under the bus and comp meals. Also usually always hiding in the back for when servers needed them. Too bad because that resulted with lotsa turnovers and politics of a dog eat dog world.

Only bright side is coworkers, but not at work where everyone is stressed out and over worked. Unprofessional and poorly ran. Managers are never on the same page and it shows. No breaks (but they doc you for them with no shame), low pay and tips after paying the kitchen. You pay the kitchens salary in tip out when you serve because they won’t pay them more. Hosts get no tip out (watch out for the “start as a host” trap). You pay tip out daily no excuses but must wait a week or longer for your tips depending on when they feel like making a trip to the bank. Good place for a first job if you’re looking to build experience for your resume but not the place to make real money as “the rush” is no more than 1 table turn each in your small section due to over staffing. Be prepared to come in and be turned around and called off A LOT.

This establishment does not care for its staff or their needs and they okay favouritism towards the employees that have worked there longer. Not only do the managers blatantly disrespect their employees (I was called stupid for putting condiments back in the refrigerator) but they do not respect personal needs or care that some things are not in an employees control (Eg; a hospital visit that I could not control resulted in disciplinary action even though there was proof I had been hospitalized during my missed shift that I called in for hours ahead of time). Would not suggest this establishment unless you don’t care about your work wnvironment at all.

Union social eatery is a great place if you are looking to clock in for hours. All of the team members are amazing and friendly and will help you without a doubt. It’s a face paced environment with many friendly guests and regulars who make your dining experience even better. As a former hostess at union social eatery I can honestly say I loved it! The patio is a great place to catch a tan in the summer if you are working up there, and the food is so good after a long shift! Loved it so much and loved the team! 

Working at this restaurant has its good and not-so-good aspects. The team of co-workers is nice and makes for a friendly atmosphere. However, the management isn't great, leading to a lot of staff changes, both in the front of house and in the kitchen. It can be a bit tricky to feel like part of a team with so many people coming and going. If you're new to the industry or just want a part-time job to earn some money, it might be a good place to start. But if you're looking for a stable and growing work environment, the constant changes might be a bit frustrating. It's okay for getting some experience, but not the best for long-term career plans.

Get in, Make sure Dish Pit was clean, cut fries, help cooks on line, had to keep ear open to hear for calls, and work hard as I can to get everything clean by closing time
I learned how act, and re-act quickly both mentally and physically
Management was we had four front of house managers who were like supervisors to me, and then my Head chef was the one who hired and trained me, and is a fair and understanding person.
hardest part of job is trying to always keep up a fast pace
enjoyable part of the job is talking to my co workers and getting a free meal at the end of every shift.

One person doing a three man job, they are short staffed but do not put in enough effort to hire more people. The job is physically/emotionally demanding, if you are the reserved/quiet type this is not the job for you. 

The job culture is not the best here. Managers will get on you for the smallest thing and only like you if you are overly social and gossip about your personal business like everyone else. Schedules are very inconsistent and does not run smoothly.

Spare your mental health and find somewhere else to work.



I really liked working at Union Social Eatery, because it really made me go my all out. It got me more comfortable working with other people (fellow employees) and it also taught me many things. For example I never done inventory until I started working here but now I'm familiar with it and wouldn't mind doing it again. My most enjoyable time at work is obviously the one free meal a day. My manger was honestly so cool and a great person.

Top Job Titles	Average salary
Lead cashier 1 salary reported	$18.20 per hour
Dishwasher 1 salary reported	$22.50 per hour
Directeur 1 salary reported	$60,000 per year
Cuisinier à la chaîne 1 salary reported	$19.80 per hour
Consultant principal en salubrité alimentaire 1 salary reported	$65,000 per year

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