Wasn't the worst, but was definetely more bad than good
After working at Tims for about a month and a half/two months, I knew I was done. Now don't get me wrong. I'm not a person who complains a lot; in fact, no matter how much I disliked the job from the beginning (it was not what i expected at all), I never voiced those opinions and attempted to be cheery. I was always nice to customers, got mostly good feed back (other than my speed of service had to improve but me being slow was expected cause i had just started). And I knew for a fact I was a lot nicer and generally more willing to learn than some of the other workers, who baffled me with the shocking extent of their social ineptitude.
however, that didn't ultimately end up mattering and this job pushed me to my limits to the point when i eventually got fired months later, I actually cried of happiness.
Strange right? Well let me break it down for you.
You're paid min wage, which seems alright at first. Until you realize that your typical day is 1) mind numbing-ly boring (there are no customers and your boss will make you do something for the sake of doing something even though there is genuinely nothing to do) , or; 2) too fast-paced and stressful (dozens of customers coming in a the same time and the line is never ending). There will never be a day in the middle; it's either one end of the spectrum or the other with the same result: you're praying your shift will end. I felt this especially when it was going too fast, as you start to develop anxiety, nervous,
Points positifsfree lunches
Points négatifslong hours, random hours, stressful, extremely fast paced
I've worked in Tim Hortons for years already. I now work in a different location with a different employer and they do a lot of things differently here.
CONS
- mean owner
- mean supervisor/s who shout at you for simple mistakes
- unprofessional manager and supervisor who swear a lot when it gets stressful
- most staff don't know the proper standards and teach trainees the wrong things
- poor food safety with the ways they clean coffee equipment (the supervisor told me to remove the coffee stain on the spray head with my nails, which was disgusting so I didn't listen)
- short breaks with only two 15 minute breaks that are hours apart
- its a tiring and stressful job with the pressure of doing things vastly
- rude customers who shout at you for mistakes that they did
- coworkers call you names behind your back using a different language if you're different
- from standing all day, your legs will hurt a lot
- supervisor will intentionally serve something wrong that the guest didn't ask for in the drive-thru orders, just so that they could leave
- drive-thru window time is being digitally timed and monitored
- you'll freeze in the drive-thru window if you work there
- no rotation with where you're positioned at (in-restaurant orders or drive-thru orders) unfair because drive-thru is incredibly tiring
- drive thru is very hectic, stressful fast-paced and the people who work there are the worst at times
- outdated coffee brewers
- outdated wooden counter tops fo
I have worked here for 4 years. Very easy job once you get the hang of it. Usually, the most difficult things are new products and keeping up with big rushes when short-staffed. Customers can be crazy but what do you expect. Don't take things so seriously and get used to the fact that you will have coworkers who do things differently or simply screw up most of the time. I would often request to have one day of the week off such as a Tuesday, my manager would be okay with it but then continue to schedule me on that day.
My friendships with coworkers have been the only reason I stay. The people at work are very positive and friendly. Besides one person who continually breaks rules, very disrespectful and is unhygienic in the workplace etc but nothing is done about this person.
I would 100% not recommend ever becoming a supervisor unless you would like to become a manager. Which even then you would have to really enjoy the job and be able to handle stress easily as the pay raise is miniscule. As a supervisor, they would give me minimal staff and expect the same drive-thru times as normal. They would get mad about production costs and there being too many staff, asking me to send people home early constantly. But again we would be already working with minimal staff, barely making it through a shift completing tasks and keeping up with the flow of customers. I tried to explain this to our general manager when they kept complaining about it to my managers but they had no clue wha
Fun place to work if you can keep up and have a fun attitude
Typical day, come in see where night staff are going to go and who on days we have left, if i can starts stocking and get everything filled to it's max withing the first hour, if i can't stock then i would have usually been in drive through or soup and sandwich. Around 5 when breaks start if i am not already in drive through then i would put on a head set and cover for the girls who are going on their breaks, and take mine as well, then i would make a list of chores that needed to get done and leave it on the counter where the girls could see it and then periodically check in to see what has been done and by whom, during this time when the other girls are doing chores i would usually be in the back helping the baker do the nightly sort in the freezer and then making sure all prep was completed for the next day. Between 7 and 10 when we start to loose staff, i put a head set on and do drive through when needed and run around and clean things like the lobby and bathrooms, and make sure that after our dinner rush that things are still stocked to acceptable levels. On certain nights this is the time when we would do our extra cleaning jobs, like the ice caps, the ceiling vents,the walls, the vent hoods. We also would during this time do the break down of the showcases ( put everything together so it all fits in one showcase and clean both showcases out) we are also doing all the dishes, switching over all the soups and taking them off for the night, as well as making sure the nig
Points négatifsno discount and have to wait in lines to get food
3,0
Customer Service Associate / Cashier | Grande Prairie, AB | 25 oct. 2016
Strenuous and Stressful work environment with great flexibility.
A typical day of work at Tim Horton's follows a very regular and often non-changing order of work - Start by preparing coffee, cleaning all customer used surfaces and performing maintenance checks on all food and drink making machines. Ensure that supplies are in order to be used and prepared throughout the day. Proceed to deal with a "rush" of customers, typically at spikes throughout the day at early morning (6:30 - 8:00 AM) and afternoon (5:00 - 7:00). Constantly be preparing food and drink items as well as tending to customer needs.
Learning experiences at Tim Horton's are for the most part understanding how to deal with or diffuse stressful situations with disgruntled or angered customers, in that it is always advised that the customer does not leave both empty handed and angry, so as to preserve quality of appearance.
Lower Management functions much like regular employees, but act as a vast wealth of information in situations where the uninitiated may be overwhelmed by the large work load, customers or confusing cashier computer interface. Upper management is almost entirely unseen and unheard, unless they are complaining about performance issues perceived by them. These performance issues may be the result of arbitrary time-to-serve orders and customer services, which have an arbitrary finish time of around 22 seconds. This "time limit" does not take into account any of the following- Customer payment issues, Machine malfunctions (Payment, Cooking, Baking, Drink
Points positifsFree lunches, Excellent work-life balance, Great lower level management.
Points négatifsCorporate / Management has unrealistic views of work capability, Incredibly stressful environment, consistent malfunctions of regularly used machines.
3,0
Vendedor/a de tienda departamental | Canmore, AB | 24 sept. 2014
Buen ambiente laboral, pero problemas graves en la administración
Era agradable ir a trabajar, mis compañeros eran de diferentes nacionalidades y en general te hacían sentir bienvenido y parte del equipo. Mi horario fijo, salvo excepciones, era de 6 de la mañana a 2.30 de la tarde. Los clientes regulares ya me conocían y era super agradable recibir una sonrisa o un buenos días de parte de ellos. También estaban los que no eran tan educados, pero sabía manejarlos y darles una gran sonrisa y un "que tenga un buen día" a pesar de su mala actitud.
A pesar de entrar a las 6 de la mañana no podíamos salir a colación hasta después de las 10 y eso no me parecía bien. Estabamos todos con hambre y cansados. Era un negocio de café y no teníamos café gratis tampoco. El restaurant poseía sólo un pequeño cuarto que se suponía era para los empleados, pero era más una bodega llena de cajas donde era imposible guardar tus cosas o descansar. Después de casi un año logré que pusieran una mesa en ese lugar, pero no era muy cómodo y estaba frente al baño. Después empezaron a poner las cajas encima de la mesa y eso tampoco me gustaba.
No me sentía valorada ni que las condiciones mínimas para que hicieramos nuestro trabajo se cumplieran.
Hablé muchas veces con el manager y después de no recibir solución recurrí a la dueña. Logré algunos cambios, pero no muchos.
A pesar de esto mis colegas, en su mayoría, se las jugaban el 100% y trataban de hacer su trabajo lo mejor posible. Pese a los roces laborales y que las condiciones no fueran óptimas siempre mostrabamo
Points positifsseguro médico, dental, facilidades en el horario, ambiente laboral
Points négatifsPobremente administrado, con errores recurrentes en el horario, tener que esperar para ir a comer, sala para empleados ineficiente y denigrante.
My fellow staff and management are great. Sometimes I'm pressured to work more hours than I want to, but when I need to take some time off for personal reasons or school or what have you, I never have a problem. Only the second manager I've ever worked with, but I doubt I will ever meet a better one. Very competent, hard working and skilled in the drive-thru and in customer service. He never sits around in his office and is always working more than he needs to with all of the other staff and talks to us like equals. further, he always listens to your concerns and tries his best to entertain your requests.
I learned a lot about working hard, not complaining, taking responsibility for mistakes and handling stressful situations in a fast paced working environment. Especially in a location as busy as mine, It never stops sometimes, but you learn to like that. You get faster at what you do and get better at multitasking and it is a genuinely rewarding experience. Anyone who thinks that it is easy should try working in a double-lane drive-thru on a 20 second window timer for a little while and see how well they do.
That being said, there is little to no chance for advancement at the restaurant level and no incentive to stick around longer than you have to. And this along with other issues with working there, have nothing to do with management but more with the corporations lack of involvement with the franchise owners decisions outside of regular inspections and profit monit
Helpful co-workers, but an entry-level at it's finest.
Working at Tim Horton's was a very extraordinary experience, don't get me wrong. Although, like every job now and again, it has its downs.
The ups are simple; hard-working and helpful employees, modest and caring management, vast amounts of experience to be had, and an overall almost free-like environment (besides not being able to go home and read a book instead, although there is plenty of time during breaks and before and after shifts, so that makes up for it).
The downs, however, are a little more complex.
Complex in the sense of a worker's needs, that is. The salary is minimal, barely the cost of living for some. Defining itself as an entry level job for most (students, young-adults, etc.) it is actually a very good salary. However, for others it is a permanent career, and this (as I've seen) has proved to be a very demanding life-sentence.
Life-sentence may be a very crude term, and I mean the company no disrespect. Mainly because, although those people are stuck there, at least they are somewhere.
This world has become so determined on humans being extraordinary at everything, and having the education to back it up. Tim Horton's cares enough about their employees that they do not discriminate due to education, race, gender, or any other quality, which is something to love about them.
But back to the salary(and benefits). Whether you are a student looking for a summertime job or out of school and looking for a place to help pay rent, Tim Horton's is the
Points positifsLunch coupons, flexible hours, decent pay and benefits (for students), excellent management team and employees, modest environment, calm breaks, free coffee and 1/2 off discounts.
Points négatifsLong hours, disgruntled customers (sometimes, also sometimes very rude customers), physically demanding (on your feet a lot), salary for long-term employees can be very low (minimum wage, for those with children to feed and mortgages to pay).
A typical day at Tim Horton's includes helping customers or constantly cleaning when you're not doing that.
Drive thru in the mornings is horrible. They have window times of 25 seconds and under no matter how big the order is. They'll have one person on window, one person on orders and one person to make drinks. Being the person to make drinks in the morning is the most stressful job. You have to make all the drinks for every order, refill the coffee pots whenever they empty, keep everything stocked and still have all the drinks ready within the 25 second window time. And the window person is breathing down your neck for the orders to be done extremely fast. Till is a little bit easier but in the mornings it can still be very hectic.
During the evening shifts from like 8 to 10 pm it's almost completely dead, and the supervisors are constantly telling you to be cleaning. And when I mean constant it's like the very second you finish a job they'll start getting mad at you and telling you to do something. And if everythings not perfectly clean by 10 pm when the graveyards start they get really mad at the evening shift workers for not getting everything cleaned even if it was a busy night.
Trainee's are treated like completely garbage just because they're new. It was my third shift there and they put me on drive thru in the mornings.
They have a meal plan where they take $2 off your paycheck everytime you work but you get to eat anything you want during your brea
Points positifsStaff discount, $2 meal plan
Points négatifsLong shifts, really short breaks
2,0
Customer Service Representative | Dartmouth, NS | 9 juill. 2019
The coworkers are why I stayed so long
A typical day at work: Understaffed consistently in the busy periods in the morning. We would get in trouble for making too much food and how wasteful it is, then get yelled at for not making enough because the shelves look empty. As a baker, it was hard to actually do work in the back because I was constantly called out front to serve customers because there was not enough staff to get through the massive lineup.
What I learned: Keep everything streamlined, keep a schedule of things that need to be done at certain times, keep the coworkers accountable by assigning tasks, keep the coworkers happy by being nice and understanding.
Management: Old fashioned, nepotism ran a muck, and sexist. They wouldn't allow for women to reach on high shelves or do certain tasks like baking because "they aren't capable of doing it." The labour board supposedly has done nothing on the matter because there's no proof. When it was busy and the owners would "help" in the kitchen, they would use very unsanitary practices while making the food because "that's the way we did it back when we first opened."
To add to management; my uncle died who I was very close to, I was entitled as a full time employee to a few days off, but they didn't want to give me all 4 days. So they gave me 2 days, and my existing weekend off. I decided to trade a shift because I had to take a flight to get there. When I came back, I had my shifts cut to 2-3 shifts a week, which was very hard to see. When I threatened
Points positifsFree hot drinks
Points négatifsiffy management, long or short hours, little job security if they don't like you personally.
Interviewed in November, told it would open in December 22nd so I handed in my notice in December. Never heard anything at all until January when I had to use three different contact methods with Tim Hortons, the shop was to now open on February 14th and training would start the week before.
I turned up the week before to start training to find out that training had already started a week ago and the manager hadn't bothered to contact me.
The opening hours had changed from 8am-8pm to now 6am-12am which was frustrating as the original opening hours was the main appeal of the job to me.
Got some informative training on coffee from a supervisor who was great. But the assistant manager decided to put me on tills on the first busy trial day so I had to tell them I hadn't been trained on them (because they didn't know that even though they're a manager!) so they gave me basic training for 5 minutes on how to work the till and was expected to do that position despite the fact I didn't know the menu (apart from coffee) what products contained allergens, deals etc.
Upper management interviewed us when the original manager had disappeared and asked me how I felt about the job so I replied I wanted more training to be confident on upselling, which was noted by them but never received.
Seemed like supervisors were put under a lot of pressure and blamed for not upselling enough, causing one to leave even though they were good at their job and working with the team.
Manager
