Avis sur J D Wetherspoon

Avantages

It is a large company and was offered a wide range or areas to go into while working there

Avantages

Good bonuses for just doing your job right, opportunity for progression, fair pay

Avantages

Good friendly staff
Always ready to learn

Avantages

Good laugh, lots of friendly customers

Avantages

You work with a variety of people, very student based job (young work force). I've worked in 3 different pubs inc a Lloyds. Consistent and continual training opportunities. Great chances at promotion. Managers are generally nice. Hours fit in nicely with other jobs or study. It's easy to transfer to other locations and keep the job.

Avantages

Free management feeding on clock
20% off food + drink off clock
Good bonus and training a chemes
Fast progression

Conseils à la direction

Increase the off duty discount of 20% and reduce the price of on duty staff drinks. Many other companies offer better discount rates - if not free drinks for staff!

Area managers to come in occasionally and work at pub level to really understand what it’s like trying to manage shifts within their parameters (I know head office used to do this)

Avantages

Easy access to promotion
Fast paced environment

Avantages

Great and amazing place to work, no doubt

Avantages

Pay is fairly average and the psy contract was well established and respected.

Avantages

Career progression
Discounts on and off shifts, management fed on shift
Online training (although some of the modules are rubbish and take too long)
Students can transfer relatively easily during term/holiday time

Conseils à la direction

Base available hours for pubs on the amount of physical time needed to actually do the job to a high standard, not allocate an amount you want to spend on wages and spread out by number of hours that adds up to. Certain tasks take a set amount of time (cleaning lines, cleaning tables, counting money, then there's serving drinks, pouring a pint takes 15 seconds) People setting the budgets should actually try doing the job and calculate things like how many drinks can be served an hour and then allot hours based on time required to perform tasks, some of the drinks are so cheap that there cant be much margin on them and that means that by paying someone to actually make them you're pushing a loss unless they start rushing which then causes mistakes Bar staff have to serve customers within 2 minute, and iOrders have to reach tables within 5 minutes, often you can only afford 2 bar staff so if there is a rush this is impossible to meet. Floor staff have to ensure all food leaves the gantry within 60 seconds, checkbacks performed within 2 minutes, and tables cleared within 5 minutes of finishing eating, plus toilet checks on the hour, seems reasonable until budgeting only allows one person on the floor even when busy and you have 50+ tables to attend to and some are at least 30 seconds away from the kitchen. the higher ups constantly state floor standards aren't high enough, I think if they tried covering the same shift the floor would be just as bad if not worse!