Keg Restaurants Reviews

Pros

Great people Flexible schedules tip out is awesome

Cons

late nights but thats just part of the industry

Pros

Good people, food discount, sports teams & events

Cons

No maximum dinning limit (prior to C-19) You aren’t allowed to pass off tables People were not held accountable for not pulling their weight or slacking

Pros

Staff Incentives, Great Cliental, Management, Fun to go to work, Good money!

Cons

None to think of! Love the place.

Pros

Most managers and staff are great to work with. They are the ones that work hard and make the job tolerable.

Cons

In the past decade, there is always an aura of exclusivity with the keg especially with head office and area managers. There was the saying “Fit in or F' off” when it comes to the keg and it’s something that hasn’t gone away. Diversity and equality is lacking and to say the Keg is making an effort is embarrassing and laughable. The effort made thus far in filling head office with diversity is blatant tokenism and seminars held for this topic had been a subject for ridicule because it did nothing to help the situation. All it did is acknowledge a problem that already exists and started a discussion that angered so many people because the idea that change could happen is beyond the truth. It felt more like a test or a trap than a genuine effort to change the culture. It felt like ticking a box than actually caring for diversity and justice. And to add insult to injury, to say that we need these racists, sexists and chauvinistic guests’ money to keep us relevant is incredibly disrespectful and disappointing. How is it that the integrity and self-worth of the staff and managers are less important than money from these pretentious pigs? Re-opening a restaurant is already hard with lack of direction and staff but why add more to our plates? Head office seem to be creating content to stay relevant because it is more apparent now that they really don’t have lot to do and are really not as relevant as their title seems to express. The money that the keg is making is done by the effort of the people that are in the restaurants spending 10-12 hours a day to ensure operations are running smoothly. Meanwhile, more work is added unnecessarily to make it appear like head office is contributing to the relevancy of the company. Do we really need new items on the menu? Do we really need to have 5 takeout drinks? Are we really not allowed to add more man power to our operations instead of burning out our managers? Marketing really needs to step up their game. Ensure menus are the right dimensions before sending them out. That is a lot of paper wasted that goes against the green initiative that you guys tried to implement. Not only that, if food services decides that the takeout menu will be different from the full menu, please have a printable takeout menu available. This lack of communication between both departments shows the lack of unity at head office. You cannot expect us to have to tell guests what is or isn’t available on the menu. Hospitality is the name of the game but you guys are not making it easy for us and you can’t just tell us to “figure it out”. Thank you for the lack of direction on your part. You clearly did not think this through. Food services: stop adding more items for us to learn. You clearly have not worked in a busy kitchen of a cookie-cutter restaurant. Come work at one of the busier kitchen and see how long you last. I bet you our staff can run multiple circles around you. Calling yourself kitchen people and chefs is really, to say the least, quite comical. Growth opportunities? Sure, if you are part of the circle. How can someone show their commitment to the company and have the ambition to apply to head office and have the intent to make a difference yet they are told that they “applied to too many positions “? How can you say that you encourage growth and hiring from within when you are punishing those who do try? How is that something that HR is allowed to do? Yet as managers we are given a list of taboo topics to not discuss when interviewing potential candidates? Why is there no accountability on their part? Why do they get away with it? When a manager feels they need a mental health day, why are they met with “you know what you signed up for” ? We work 45-50 hours a week with no monetary compensation and no recognition. It is starting to become a very thankless job while the “elitist” reap the benefits of our hard work in their high tower. It’s time to reassess the people who make these unreasonable and foolish decisions. More money will not fix this long term problem. It has now become a sad on-going joke that we expect last minute unreasonable changes to be dropped on us with the expectation for us to execute without aid or direction while they expect to receive a trophy for a job well done. Way to stay relevant.

Pros

Amazing coworkers & management, great discount and generous tips.

Cons

Late night shifts as expected in the restaurant industry.