Great people, bad system.
Team Member (Former Employee) – Sydney NSW – 3 February 2019
The majority demographics of the restaurant staff are millenials/gen z, which can be a hit or miss to potential employees out there. The staff are generally friendly, and isn't afraid to help.
Most (if not all) stores use a conveyor-belt method for cooking burgers, making one to order (the chips as well), so peak hour can be easier to handle compared to normal restaurants.
Initially joined due to promise of: a free Certificate II in Hospitality while on the job, free RSA provided, a good experience in fast-paced environments.
But in reality, a Cert II in Hospo is better than nothing, but it's basically next to nothing.
What's worse is that the training which was supposed to be provided was frequently delayed to the point (most likely to reduce cost/manpower going into training) that I was only fully trained for 3 stations as of quitting 4 months in (out of 10+), and RSA was just pipe dream.
Fast-paced environment? I felt the heat, alright. Just in front of a fryer or a dishwasher all the time, as no training was provided for elsewhere.
Job escalation is basically impossible, as there are only 3 main positions in the store I'm aware of: Team Member, Team Leader, and Manager. Team Leader is just Team Member + learning how to count money.
Going back to 'training', as since I was hired under the pretense of 'traineeship', I was given a pay of 14.50 per hour. Which is, not only very low, was incorrect. I was supposed to be paid 16 per hour, but they did not bother fixing that until 2 months into my job.
Perhaps studying wouldn't be too bad.
Working for 5 hours or more on a single day gives a free burger.
Extremely low pay rate (if untrained in hospitality), delayed training