Kitchen With Operational And Management Concerns - Kitchen Staff Canoe Place Employee Review

The vast majority of the team I worked with was comprised of great people.

Worse pay than other comparable restaurants in the area. Lack of leadership or accountability at the top. Most importantly, a complete disregard for the wellbeing of staff. There are several instances in which I have observed staff be inadequately compensated, at one point not receiving pay for as long as a month. Little to no opportunity for advancement. There is no transparency between ownership/upper management and the staff.

Made above minimum wage, was located close to my home, was a beautiful building with a rich history, gave me a good insight into the reality of the hospitality industry.

Expectations were set too high, they expected 8 hours of work to be done in a 4 hour shift. There was a lot of micromanaging, and a lot of unnecessary stress. The place was overall disorganized but was getting better with time about giving things specific spots, but there was a lack of control with food waste and keeping track of expiration dates. There was also an unbelievably high number of comped desserts, pretty much causing the pastry department to be the poorest department in regards to sales, which resulted in major cuts in the Hours given. This company is so focused on pleasing customers that they over-promise, and the employees have to overwork themselves to please these customers who are receiving off menu dishes and for free.