I've worked with this company for over a year by now, and something that should be known is that the employee who is the most experienced or has the best performance ends up doing most of everything in the store.
For minimum wage.
I'm not a supervisor, so why does so much work end up on my plate when 5-6 other people were present during Christmas? My store in particular had gadabouts who scarcely made effort to improve how they approached the job. I think the best advice I can give to anyone who decides to apply is: don't do the most work *EVER*. That said, also don't do the least. Appear to be average among your store, whatever that may be.
Benefits are much less than the level of stress certain employees may receive: only one I ever knew of was a 40% discount. This only applied when buying food for my break.
Points positifsFree access to pops and coffee; Discounted food
This was a wonderful place to work when I first started but with five manger swaps in one year as well as covid breathing down our neck it just wasn’t worth it for 14.25
Many many checklist to get through per shift though breakfast will always have a shorter task list to get done and many times in the evening shift were left to make up for morning shifts incomplete task sheet (folding/rolling cutlery, washing dishes, cleaning grills and kitchen countertops, checking/changing soda syrups) co workers made it okay but when they left I had to go too worked there for almost three years and the new management never knew what was going on who was coming or going
Points positifs%50 discount on food, Flexible schedules
Points négatifsLong hours, No backing from management on policy issues, (most times with customers who the policies are for), Extra work completing overdue task lists
Worked at the A&W in Morinville for seven months, the first couple of months was fine a couple of hiccups here and there but whatever.
And then the management issues started, schedule gaps where people weren't working for up to an hour, never knew when I worked because there was two different schedules or because it wasn't published until the day before, I had to practically beg for time off, no one liked working there.
The building itself is falling apart and during the heatwave in 2021 there was no air con.
My coworkers were amazing people but honestly, you'd be better off working at Sobeys or Dollar Tree
some days were fast-paced while others were slow, when it gets busy it's really busy, we were definitely understaffed and overworked, although the job was chill, especially when you know how to do everything such as managing cash, taking orders, cooking and giving food. What i didn't like was that at times you were tasked to do heavy lifting such as stocking up and that wasn't what i had signed up, i felt like there was a lack of trust between the management and the employee. Had me stay after my shift had ending and some days werent even given a break
I worked there for maybe four months and every one beside 3 people were rude and then I came in close contact with COVID because of school I was negative and they sat me down and told me that they had no room for me their and that they would call me back in April once their other location opened and they never did also one of the staff would butt into the private conversation that I had with that manager and say really rude things about it I would never recommend this for anybody it was a terrible experience
3300 BLOOR STREET WEST,ETOBICOKE was beyond toxic and hands down the worst work place
There was a lot of politics,management was rude would team up against the new employees.No such thing as culture.I was never told about there expectations from me. No training what so ever.Charged me 60$ for the tshirt and then fired me the next day without any explanation or notice.The manager wont even get up from her desk and would treat employees like doormats except for the ones she was partial to
Job itself is fairly easy. Once you pick up the menu and the system you’re good. Had good management at my location so that really helped. If you have a good crew you get along with, shifts can be almost fun. Worst parts being when buses come and you’re slammed for 20 minutes. Most of the regulars are sweet older folks, and some even tip! Good for if you’re in school. However you will probably smell like burgers for a while…
Great food, excellent quality, cooked consistently well every time. Learned how to make onion rings, fries, burgers, chicken fingers, WHMIS trained. Great Management and Co-workers.
Hardest part of job was around Christmas time when it was pretty crazy busy.
Most enjoyable part of the job was serving and customers and talking with them, meeting all kinds of people.
Points positifsServing and talking with customers.
While a good beginner job they typically (as with most fast-food employers) take advantage of young students and their lack of knowledge for their rights as an employee. There is also no way for them to be satistisfied no matter how fast and how good you are they feel there is always room to improve which may be true but while you are getting paid only minimum wage, it is not reasonable to ask.
Customer Service Associate / Cashier | Edmonton, AB | 26 sept. 2022
Great place to start but not to stay
A great place to gain work experience when you’re young/just starting to get work. The team and people working there are hard-working and helpful, the collaborative nature of the job means that more people are friendly to each other. The pay is not so bad to start out and the raises come in-time with consistent work.
A typical day at work consists of greeting customers, taking their orders, making their orders, and calling out their number to their order. When all of that is finished and our service has died down a bit, I would go and clean up the dining room. That includes, collecting trays and mugs, wiping down the tables, drink station, and condiment station, as well as sweeping and moping the floors when needed. If I'm working my evening shift, usually a half hour before my shift ends, I sweep and mop the bathrooms and make sure everything is stocked. That concludes a complete day at work. As A&W Long John Silver's being my first job, I had no experience. But as I continued working there, I learned how to speak to customers properly and work a cashier. Those were the hardest challenges I had to overcome. Management is really outstanding and everyone is well trained. My co-workers and very fun to work with. We do make jokes and have a few talks but we're still getting our jobs completed at the same time. The hardest part of the job is when you have picky customers, unhappy customers, and rude customers. Although they want something their way in particular and there is no way we can fix their problem or there is a confusion, I always handle it the best way I can professionally and if the way I handle it doesn't suit them, then I call a manager so they can help me get through the problems. The most enjoyable part of the job is when you have happy customers who are really kin
Points positifsFree lunches and employee discounts.
Points négatifsPart-time workers only get 2-3 days a week which consists of 2-4 hour shifts. When the day gets busy, there's only one cashier taking everyone's orders as well as making their deserts.
The A&W I worked at was privately owned as far as I know, which led the owners to do things that felt unprofessional to me. There was a camera in the back pointed at the grill that would be less used for security and instead to belittle us on not doing well enough. We were scolded if we tried to use paper towels, calling it a waste and reusing the same gross rags over and over again. I did not ever receive proper training for any of my positions, instead received stressful and mismatched information. I never had a consistent position and would be yelled at if I didn't know where I was suppose to be, even though they changed it each day that I came in. I had began to be trained on the front counter, but never was able to even be talked to with the 99 cent coney day rush and was later sent home. Nearing the end of my employment there, they were only giving me three hours a week. Discounts only counted when you were on the clock, and the environment between coworkers always seemed like everyone was cliquey and drama-filled. Not to mention that the owner/manager that would be in for a majority of the time would be late over personal things like buying shoes and would make us clean off snow and unload bags from her car.
Points positifsSlow during the winter so you can close up early
Points négatifsDiscounts only apply while on the clock, unprofessional
The job is easy to catch on to and will usually keep you busy. You are expected to work every station in the resturant while there. Working there was an okay way to make $9 an hour but if you like being happy at work dont be here. The management tries to be friendly and cooperative but will schedule 2 workers and a trainee for the night shift on busy nights while they put 6 people working the morning shift. When brought to their attention they say the will address it but nothing happens. Another big issue is the management is very poor at ordering inventory correctly, so quite often the store would be out of burger patties, fries, cheesecurds and buns. This would happen atleast 2-3 times a week, and then the management expects a crewmember to use their own car and gas to go to walmart to buy more, they even make highschoolers do it too. Easy job ruined by poor management.
Points positifsDiscounts on food, merchandise and gas. Flexible schedule. Benefits.
Points négatifsAmount of pay, Management dosent listen, Not enough workers, Disrespectful customers, Expects you to do more than your pay
I clock in at work and start with cleaning the counters, the floor and the dishes if they was not done from the last shift. I would then stock the cups, syrups, straws, and anything else we needed stocked. Run the register and take peoples order who came in. If it was my night to car hop I would put my uniform on and get my change from my manager and get to delivering food. I learned responsibilities like knowing what makes customers happy. I also learned how to run the cash register, and learned how to count change back from what they give me. I couldn't ask for better co-workers I loved working there and I loved the people who worked there. The hardest part of the job I would have to say during the summer because it was the busiest all year we would stay late and be running around getting orders and making customers happy. My favorite part of the job was making new friends and having our Christmas parties and any other get together we had.
Points positifs50% off a meal
Points négatifsyou never clock out for lunch because you never get a full break most of the time.
Managed team of 25-30 crew members.
● Hired employees and disciplined staff when necessary.
● Scheduled and directed staff in daily work assignments to maximize productivity.
● Efficiently resolved problems or concerns to the satisfaction of all involved parties.
● Continually monitored restaurant and took appropriate action to ensure food quality and service
standards were consistently met.
● Assigned tasks and oversaw the direction of employees to ensure compliance with food safety
procedures and quality control guidelines.
● Optimized profits by controlling food, beverage and labor costs on a daily basis.
● Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and
beverage products to ensure quality.
● Carefully prepared Bi-weekly payroll and accounts payable.
● Regularly updated computer systems with new pricing and daily food specials.
● Morning and evening paperwork, reports and counting cash register ti
Enjoed working with customers and meeting new people from different cultures
When I would arrive at work I would start by getting ready to help the customers by conducting a food safety check by making sure the food was the correct temperature and the quality of the food was good. I also stocked paper product and other items I needed to make sure my team and I could serve the guest in a fast, friendly manner.
While I was there I learned how to operate a digital reader board, weekly inventory to calculate the food and paper costs, I also learned a lot of other managerial duties that were required of me. The best experience that I gained at my job was how to interact with people from different cultures and it was also the most enjoyable part of my job.
For me the hardest part of my job is when a customer was not satisfied with their experience and there was nothing I could do to remedy the situation.
Points positifsFree meals, vacation time, customers, and people I worked with
Points négatifsNo Benefits, No oppurtunity for growth
o A typical day at work for me was to punch in with a time card. Then began cleaning all the mugs, and dishes. Once the customers arrived it was my duty to prepare all drinks, ice-cream sundaes, and shakes.
o I learned on how dealing with food, with it being my first job.
o Management was very cheap, and demanding.
o Hardest part of the job, was refilling the ice-cream on a hot summer day, while making ice-cream sundaes, blizzards, and floats.
o Overall my co-workers were nice, most of them were my family members. The managers were husband & wife and their children worked there as well.
o The hardest part of the job was dealing with the bosses, overly demanding daughter. She felt since she was related to the manager, she could treat the employees any type of way.
o Enjoyable part of the job was the schedule. Very lenient. Since it was a seasonal job, particularly the summer. You would still have time to enjoy yourself after work.
Points positifsEasy Job
Points négatifsWage, Managers, Family in the workplace
At A&W the typical work day on Monday through Thursday tended to have the hours between 12 and 2:30 being busy. From 2:30 to 4 we tended to prep. Around 5:30 it tended to get busy till 6:30, die down and then from 8:30 to close it was busy again. Friday through Sunday tended not to have such patterns and you never knew when you were going to be cleaning or cooking. I learned that in order to make a profit on a slow day you sometimes had to send people home early, the internal temp of a patty is 165 and should only take 2 minutes and 30 seconds to get there. The new management has reverted to cooking to order and has put in a new fryer system and a new fry dump. The culture most days is coworkers joking back and forth as we do our jobs and when someone says "Too much" we know to stop. The same coworkers calling in sick is the hardest part of the job. The sense of family and brotherhood with most the coworkers is my favorite part of this job.
Points positifsI get free food.
Points négatifsvery little benefits.
Customer Service Associate / Cashier | Warren, MI | 25 mars 2017
Productive, learning new qualities in customer service, good place to start a job
Very face paced times during the day, great team work. So far I learned how to work a drive thru and dining area. Also learning how to cook and prep. The hardest part is learning the menu and how to read the screens so you can better serve the customers and get less complaints. And the way substitutes show up on the receipts need to be shown better because customers think they are still paying full price and should be getting more for their money. I like how it is fast paced and usually always something there to do instead of standing around. Just wish they would give me more hours because I feel I am catching on fast and would like to learn more and advance to a shift manager quicker than 3-6 months.
Points positifs50% off meals while working, more experience in customer service
Points négatifsShort breaks, not giving enough hours right away
Questions et réponses au sujet de l'entreprise A&W Restaurants
Why did you leave your job at A&W Restaurants?
Posée le 17 mars 2017
I left because no one was respecting me, I've been shouted at for so many times for not being fast enough. There's a woman who shouldn't work there, she's evil. I told the manager about her behavior and that she was going to have a talk but seems she didn't. Now the manager is in her holiday break so there's no one who was there to help.
The work environment is terrible, the sink has been broken for almost two weeks, I was been blamed after I stayed half an hour to make burgers, because I haven't washed the lettuces when the entire morning I worked my butt off with rush after rush and I didn't even know we ran out of it, I was told it was my responsibility when in fact that woman who screamed at me should have looked in the fridge herself or even ask a question if it was done or something.
When I was hired I have been told that in this company everyone respect each other and there's a zero tolerance for intimidation but this isn't what I am seeing here and I was lied to.
Réponse du 3 janv. 2020
Réponse du 25 oct. 2019
Quelles sont les heures de travail chez A&W Restaurants?
Posée le 20 mars 2017
A total of 19 hours of 4 shifts in single month despite having an open availability.
Réponse du 16 janv. 2020
Early morning, mid shift, night shift.
Réponse du 10 oct. 2019
Si vous deviez quitter A&W Restaurants, quelle en serait la raison?
Posée le 16 mars 2017
Better workplace that provides better pay and benefits. Unfortunately the work isn't worth the low pay or stress and I would rather find something that can provide a living wage.
Réponse du 22 sept. 2019
Poor treatment by owner, no benefits, and no room to move up. Employees are not respected
Réponse du 19 juin 2019
What are the perks offered by A&W Restaurants?
Posée le 15 mars 2017
As a team member (not manager/supervisor etc) you get 50% off food for yourself only and free drinks (from the fountain machine).
Réponse du 5 juin 2022
50% off of food during your shift or before it, supervisor and team leads get 100% off sometimes you get internet plan deals but not often and its not really talked about
Réponse du 18 avr. 2022
How long does it take from when you applied, to getting contacted for an interview?
Posée le 26 juin 2017
I'd say a week would be the most accurate
Réponse du 25 mai 2021
They called me back within half an hour, but I’d say up to a week.