cuisinier à la chaîne

cuisinier

Woodys Taphouse

Fellow servers were great, customers were almost always well behaved & polite. Hours were consistent & I got all the time I needed off-booked over a month in advance. Bartenders and supervisors were helpful and always defended me in my decisions to cut customers off or ask them to leave. My only issue was with the Manager- it was often near impossible to switch shifts or get shifts covered on short notice. Even if another server was willing to pick it up or make a switch, the manager often refused to accept it even if it would not cause any disturbances to anyone else. She almost took it as a personal attack on her scheduling skills if someone wanted to try switch for an early cut on a Friday night. Management also charged a nightly "breakage fee" which is illegal- if servers forgot to give her the fee she would remind them next shift as well as add an extra fee for forgetting. Also made servers pay for customers meals if they walked out- also illegal. Some servers had even had to cover $300 tabs when customers snuck out when she had her back turned. Completely unfair and once again ILLEGAL. Manager would also forget to explain appropriate short length in the summer and instead of telling a server at the end of her shift for next time, she made her drive all the way home and change in the middle of her shift as well as suggested her to go buy a pair from a store nearby so she would be quicker. Management also refused to give a server a larger section claiming "her English isn't very good" even though the server's English was perfectly fine (she was from Quebec). It was often impossible to get ahold of the manager once she left the bar or wouldn't reply until hours later after receiving a "never mind" text. Completely unprofessional. Would also convince/ manipulate servers during the day to have a beer with her on shift- every day.

There is another manager there now who was previously the bartender- he is much more professional, lenient and appropriate. If he was the only manager I would go back in a heartbeat.

Everyday when I walk through the Woody's Taphouse front door, I never know what is going to be in store for me. Going to work at a bar everyday, there's always many ups and downs. I never know what kind of people I am going to be dealing with, but I do know that I'll always have my regular customers and amazing staff to make coming back to work that much easier. 
I can't say there's a 'typical day' at my current job. Things are always changing, and I am always serving new people. That is one thing that I love. The change of scenery every single night. Constantly meeting new faces and creating new relationships with complete strangers.
My co-workers are the foundation of the bar. My servers are constantly working hard and making sure that all of their tables are happy and content. Always asking me questions, as I confirm answers. I have the highest seniority at Woody's Taphouse, and I have only been there for a year and a few months. 
I have seen the management change 3 times since I have worked here, and I have survived every new General Manager. I feel as though having a job is a privilege; not just something that can be handed out to anyone.
I think the hardest part of my job is not knowing what could happen. It definitely throws a pretty big thrill to my evenings and I do enjoy it, but sometimes I come across dealing with belligerent people who enjoy arguments and riding in police cars. I can't say it's very much fun, although the police know me by name and hang around in the area in case I need them.
Overall, I'd have to say the best part about my job is being constantly surrounded by people. I can get along with almost every human being on this planet, and I feel as though I have a great 'get to know me' personality that people are drawn to. I love meeting fresh faces, and creating new relationships. Having great customer service has helped me quite a bit in my past, and I do believe it will help me out in the flight industry. :)

The staff are enjoyable and fun to work with though it seems the managers do not care about the place. With how dirty the place is, and no push from management to even be on the building to ensure things are being done properly. They don't post the schedules regularly or at all. It appears they did rather be at other locations

It was a very slow location, hard to get to via transit, and the other employees complained about not being paid on time from day 1 of working there. Most of the time i spent working there was standing there twiddling my thumbs till i was cut to finished closing duties and sent home for the night

Staff is very cliquey. Management is rude, you don’t learn on the job, you learn through getting write ups. No training is provided, but if you don’t do something exactly how they would like it you will be written up. Staff is very cliquey with management. Good luck! 

Extremely slow, rang out about $300 on a 9 hour shift, not worth the time. Co-workers were wonderful but management do not treat their staff with respect. Surprised the bar is still able to run with the lack of customers. The only people that come in are regulars that have been coming for years.

schedules and inventory 
payroll 
shifts starts 
training
new employees
hiring and firing
the hardest part is firing your co workers
the most enjoyable is hiring, progress team work ,organizations and fun

an awesome place to work. cool wonderful atmosphere. 
their computer system is the best ive worked with yet while being in the service industry.

Again hard to write a review on a place thats completely changed but the food is reasonable. The management has always had difficult as there is no freedom for the manager there.

Woody's was a great place to work, the environment was always awesome and the staff, management and most of the customers were always great to be around and work for.

Top Job Titles	Average salary
Cuisinier à la chaîne 1 salary reported	$16.00 per hour
Cuisinier 1 salary reported	$36.00 per hour

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