Avis sur J D Wetherspoon

Inconvénients

Not good pay for what it was

Inconvénients

People above the power of those in the pub make life a lot harder than it needs to be at times. No routine

Inconvénients

High staff turnover, constantly training up new people
Titles go to peoples heads
Drama
Some people don’t pull their weight but get away with it
Later than expected closes if understaffed

Inconvénients

Managers that are too quick to blame

Inconvénients

got to work weekends

Inconvénients

Rude customers (rarely)
Repetitive
Felt looked down on

Inconvénients

-laziness of other staff and favouritism. People pick and chose what they like to do and management do not say anything.
-management are often in the office without being so hands on and do not help as much as they should.
-you are given your contracted hours and none of the extra hours are split fairly you either get 35/40 hours or 4-no inbetween.
-constantly ignored with your problems or concerns. Anything you have to say about the place that is negative is totally disregarded.
-can be extremely long hours.
-it is a really demanding job dealing with customers all day on your feet in different weather etc.
-if you phone in sick it’ll be questioned until you bring in proof.
-unfair staff being made employee of the month.
-long online training.

Inconvénients

- Closedowns not the greatest. Grubbiness, floor dirty, not something you want to walk in to. Doesnt help when you have really bad anxiety and paranoia that you go home panicking unable to sleep youve missed something then certain people or managers will purposely rub it in your face.
- Coming into work in a good mood but being put down by comments of other members of staff, nothing snidy or nasty just people complaining.
- No communication! People not answering radios but also mix ups of checks, stuff being accidentally cooked off twice or checks rang in incorrectly. Being shouted at for red checks.
- No compliments or praisal when CQ’s come in. Always “well done to *bar staff name*. No incentive for kitchen staff, left out basically.
- Long hours. Start at three but sometimes not get out till 2/3 in the morning. Kitchen shutting at 11 but no food comes on for 2 hours on some nights. Having to stand around and do nothing as you arent allowed to take equipment off early.
- always understaffed, 2 people on a busy fathers day breakfast and told to deal with it and “youre going to get bollocked for the red checks”
- managers best friend is the office with the door locked on facebook whilst the kitchens 10 off screen and the bars 4 deep.

Inconvénients

weekends had to work them

Inconvénients

No cons to working here