Côte Restaurant Server/Waiter Reviews

Updated Jul 20, 2021

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Found 5 of over 114 reviews

3.9
43%
Recommend to a Friend
97%
Approve of CEO
Côte Restaurant CEO Alex Scrimgeour  (no image)
Alex Scrimgeour
2 Ratings

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  1. 4.0
    Current Employee

    .

    Jul 20, 2021 - Server/Waiter 
    Recommend
    CEO Approval
    Business Outlook

    Pros

    Good place to work at

    Cons

    Could be too many hours sometimes

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  2. 3.0
    Former Employee, more than 3 years

    not bad

    Dec 10, 2020 - Server/Waiter in London, England, England
    Recommend
    CEO Approval
    Business Outlook

    Pros

    goos tips and nice staff

    Cons

    long hours and not many breaks

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  3. 4.0
    Current Employee, less than 1 year

    Good company

    May 15, 2019 - Server/Waiter in London, England, England
    Recommend
    CEO Approval
    Business Outlook

    Pros

    Food, tips , trainings

    Cons

    Mystery Dinner, no breaks and long shifts on weekends.

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  4. 1.0
    Former Employee, more than 3 years

    waitress

    Sep 4, 2018 - Server/Waiter in Reading, England, England
    Recommend
    CEO Approval
    Business Outlook

    Pros

    Pay can be good. Learn how to be a good waiter.

    Cons

    Unrealistic requirements need to be met. Management have no idea how too treat people. Cut hours if you get a bad mystery diner. Long shifts.

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  5. 3.0
    Former Employee, less than 1 year

    To say average is a compliment.

    Oct 31, 2017 - Server/Waiter in Welwyn, England, England
    Recommend
    CEO Approval
    Business Outlook

    Pros

    The people you meet & discounted food. Mounts of room for progression.

    Cons

    The tips are shared by the manager every two weeks into everyone's checks. There's no specific order or reason, the money fluctuated purely on their own rationale - not even by hours or sales. Extremely hard to measure a living when the pay is unstable and not guaranteed. Any table that removed the service charge and left cash specifically for me - was taken from me and put back into the shared service charge. Sometimes I wasn't even making £20 a night when on a Saturday night my takings alone were 1,200. We're not even allowed to say that it doesn't go to us because some of it does. The hours were said to be flexible, but really it was the staff members who were flexible as we weren't receiving rotas until the Saturday or Sunday night, shifts were cancelled mid-week and staff sent home early or made to stay later without permission or warning. The first week of training is intense with bulk hours and numerous online tests. Severe pressure is put on the staff for making the tiniest of mistakes in mystery diners - luckily I never had one in the years I worked there, but I bore witness to a few of the consequences. Some of the managers aren't managing anything and are the most unprofessional people I've encountered in any job. We had head office visits weekly to check on the Staffs wellbeing, service standards but moreso to acknowledge why we were receiving so many complaints from staff and about staff, nobody ever asked the waiters who were at the brunt of it all.

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    1 person found this review helpful
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