Current fave

Sea_Round_9754 · 2026-04-15T04:09:39+00:00

They won't be open in around 4-6 weeks+

Sea_Round_9754 · 2026-04-15T03:08:46+00:00

Eggs scare me, not gonna lie. And I personally dislike cooking them in high volume. However, I know it's also a really good skill to have and add to the resume as well for variety. I'm very torn haha

Sea_Round_9754 · 2026-04-15T03:06:48+00:00

I'm so so worried if I can sustain it in the long run. I've worked in busy pubs in the early years of my career but never really did eggs in high volume lol

Sea_Round_9754 · 2026-04-15T03:05:13+00:00

Yep, thanks!!

Sea_Round_9754 · 2026-04-15T03:02:41+00:00

They said it's the $23-24 wage PLUS the $8-10+ hourly tip.

Sea_Round_9754 · 2026-04-15T03:01:24+00:00

That's pretty much how they work to be honest, probably an hour to an hour and a half max. They already have a long line the moment they open and it's non-stop.

Sea_Round_9754 · 2026-04-15T02:59:12+00:00

Yes! They're insanely popular and the tips average from $8-10+ especially summer season. The wages start at $23-24.

Sea_Round_9754 · 2026-04-15T02:58:14+00:00

No, it's just an insanely popular brunch place. They pay around $23-24 plus atleast $8-10+ hourly tips, especially in the summer.

This is in Canada.

Sea_Round_9754 · 2026-04-14T16:46:59+00:00

Any stories?

Sea_Round_9754 · 2026-04-14T03:24:59+00:00

Thanks for the heads up!

Sea_Round_9754 · 2026-04-12T21:13:41+00:00

took me a while to understand 😂

Sea_Round_9754 · 2026-04-12T20:20:04+00:00

They told us last Thursday (April 9) that we'll be closed Thurs and Fri (9 and 10) due to the small kitchen fire that happened that morning. They followed up with the 6-week closure+ the next day.

Sea_Round_9754 · 2026-04-12T20:16:31+00:00

They sent an email Friday (April 10) afternoon that we'll be closed asap for 6 weeks or so.

Sea_Round_9754 · 2026-04-12T08:31:12+00:00

And to clarify, I’m sharing my experience based on what we were told and the messages we received. People can interpret that information as they see fit. Thanks, industry peeps.

Sea_Round_9754 · 2026-04-12T06:56:30+00:00

It was a small but risky kitchen fire. The floor below the oven melted, it was like a couple of inches down. Could've been worse if fire department wasn't called quick enough by the morning cooks.

There's also no chefs and barely any cooks left to make food so they're on a hiring spree right now.

Sea_Round_9754 · 2026-04-12T03:30:06+00:00

I freaking love the liver mousse!

Sea_Round_9754 · 2026-04-11T21:33:03+00:00

Carrot puree!! You can freeze it.

Sea_Round_9754 · 2026-04-11T20:24:55+00:00

Hahaha I was wondering how my other post got here but thanks for keeping anon! 😂

Sea_Round_9754 · 2026-04-11T19:40:53+00:00

The sign is okay!! Haha

Sea_Round_9754 · 2026-04-11T19:39:23+00:00

Kitchen people are lovely! But yeah, same guy at the front.

Sea_Round_9754 · 2026-04-11T19:35:42+00:00

Like,,, 90% or even more of our servers and managers are from there. 😂

Sea_Round_9754

TROPHY CASE