The Pancake Parlour Reviews

Pros

Engaging and lovely environment with nice team members

Cons

Busy most of the times and management is focused on wages too much

Pros

Free food of upto $30 per shift

Cons

Micro managed by senior management and held responsible for the decisions they have made. Lack of freedom to manage team members. Very much a huge culture of performance managing all staff, even when it’s not essential resulting in a lack of team culture

Pros

Free pancakes. Great training especially in keeping a kitchen clean.

Cons

Shortage of burn aid equipment for a busy kitchen ie no ice pack, not allowed to seek medical attention when burned unless you spend 30 minutes with a manager filling out an incident report. Could not change to another entry level role.

Pros

The people were awesome and everyone was always happy! Easy job with little stress Good development opportunities if you are dedicated and have a good work ethic and are good at your role! Good for students at uni as flexibility was good! Would defiantly go back if needed a survival job

Cons

When it was busy could be hard to manage everything as often under staffed which meant frustrations could be felt around the cooks as well as having to manage multiple areas at once plus having to run food and drinks. However management tried their best to assist and it is expected in hospitality due to budget constraints. Not sustainable to live on due to the shortness of shifts and never knowing when you finish as it depends on business needs (unless full time or part time, but most staff were casual) Pay rate is just minimum and should be raised a litttle for dedicated staff members

Pros

Great place to work whilst studying. I learnt some very valuable skills in customer service and time management as well as leading a team and running a shift. The people there were the highlight, everyone working their was very supportive.

Cons

Management needed some work, I had quite a number of managers over the time i was there and only one was a great leader. They put quite a lot of stress on lower leveled staff and their expectations far outweigh what is practical at times. Training also needed work.

Pros

- Professionally operated company with training and ability to move into various areas - Can

Cons

- Rostering can be a pain since 90% of employees are casuals. Leaves restaurant under or over staffed - Too many promotions causes unpredictable surges in rushes and lacking the staff to cater.