This company has killed people... only take a job here if you have no other choices
This company is disasterous. They happily pay the lowest legally possible amount and wonder why they don't attract decent staff. Any upselling incentives are a waste of time as they make no difference to you pay check (seriously, my team won an incentive and only got a box of sweets that the company was no longer allowed to sell due to sugar tax... try paying your rent with that! Because thats the thanks you get for increasing sales beyond targets).
I was promised more training and possibly a promotion if I went to another restaurant in the chain for two weeks. Two months later, I've had to take managerial tasks on in this dive, and the actual manager himself hates my guts. But why wasn't he capable of doing those jobs? And why was I only on £7.38 an hour? Burgers were coming out frozen, mold on some food items... even the refill drinks machine spat out ants due to a hole in the back of the wall which exposed some foundations. I had to deal with the wrath of the public while the manager hid in his little air-conditioned office behind a computer as the complaints came in thick and strong... him no doubt chuckling to himself whilst watching me loose self-respect via the CCTV.
When I finally got back to my original restaurant of employment, I had my hours slashed because they had taken people on in my absence to the point where I could pay my bills, but I had to ask my mum for food money because of how poorly I had been paid... just about £500. It was clear this company ha
ProsGood people, Staff discount (not that you want to eat at work on your days off)
ConsLow pay, poor management, serious lack of motivation across the board.
A typical day at work at a Mitchell and Butlers establishment required me greeting customers at the door with a friendly welcome and show them to a table with menus, upon where I would ask for their drink order. I would then go and prepare the drinks behind the bar. Once the drinks had been taken over I would politely ask the customers if they were ready to order starting with asking if they wanted starts promoting sales, if not I would go away and then go back. After taking the customers order and putting it into the till and making sure it has gone through to the kitchen properly I would wait for another customer, or help with preparing others drinks or taking food out for other waitresses if they need it. Delivering all drinks and meals to all customers with enthusiasm and a warm friendly attitude. During the time that the customers have their meals I would double check early on that everything is okay with the meals and if not then I have time to alter and correct any problems and offer the customers more drinks. When the customers had finished I would quickly and carefully clear the table and offer hot drinks or desserts to the table, again promoting sales. If they did not I would offer to get them the bill. When they have left I would then finish clearing the table to the require health and safety standards of the establishment.
Working here I learnt to solidify my ability of working well in a team and adapting to working with all types of individuals. I also consol
Pros50% discount for on shift meals, 20% discount for non shift meals
ConsSometimes working all day but not having a long enough break, 1hour is not that long to order food, eat it and let it digest in time.
during my time at the old lane I have come to understand that work can be an enjoyable experience if people are will to put the effort in. by no means did this mean that things weren't taken seriously but there was a lot of praise when things went well and not many negative comments when things didn't a good example being a line broke free form a beer keg causing a loss of stock it was seen as an accident and not as a neglect of duties and so no punishment was given an example of praise and thanks for the hard work we put in includes such things as staff party's and sweets which may seem trivial but is taken in very good faith. an average day for me starts as follows first I get ice for both bars then I turn on the glass washer clean optics fridges and front and back bar rearrange furniture and glasses so that when the doors open for customers everything s where it needs to be. through out the day I will serve drinks as well as take food orders as well as general cleaning such as clearing tables and glasses. before the end of my shift I make sure that the ice is refilled tables are clean fridges restocked and the general presentation of the pub is how id like to come to. I do this because it shows that I care about my work mates and so they do the same for me when they are on a shift before me. it creates good vibes which in turn makes people want to work hard and so productively.i feel that the management has been a bit hit and miss but the original manager was and is a fin
While working at Mitchell & Butlers Harvester it's been a very testing time. My typical day at work consists of taking over tables from the last waiter/ess, cleaning that section they have worked, cleaning the restaurant, serving tables, serving bar, running food to tables and serving the wandering guests (usually enquiries as to the location of toilets, Salad Bar refills etc). When I'm working until the close of the restaurant (which can be 11/11:30), I close down the restaurant which a selection of 4 jobs (when there is four staff on floor, I do one, otherwise I can do up to 2/3 jobs in one night) which include restocking and cleaning the Dessert Making Station, Cleaning and Restocking the Dispense Bar, Restocking and Cleaning Highchairs and Dressers (where we keep cutlery and serviettes) or buffing cutlery.
The in-house management are pleasant to work with and approachable. However, out-of-house management who oversee many mitchell & butler restaurants in the county are not as good and make decisions based on stats rather than experiencing the job first hand. This makes the job harder as staff try to meet standards set by phantom management, which isn't easy for a Restaurant with our set-up (mostly due to the architecture of the building).
Most of the team are easy and great people to work with and they support you as much as you support them. However, as with any job, there are the few team members who you could do without.
The hardest part of the job is somet
The only positive about working for Mitchell and Butlers was the people (customers and work mates). There were no guaranteed hours (sometimes I only had 5 per week for a part time position), the rota for the week was (on average) not out up until the week started, we were understaffed on busy nights and often asked to stay late during rushes because they had rota'd the BARE MINIMUM of staff for in most cases.
The pay was also horrible (minimum wage) and you didn't even get free food on shift (you got a 50% discount which encouraged giving your paycheck back to them before you even got it), on top of this the 'clock in' system didn't even work most of the time which required staff hours being entered by hand (caused many problems with people not being payed for hours they worked).
About my colleagues... many of them were nice, however as with any job you get the moaning, shouting 'I'm unhappy with my job and are gonna take it out on you' (I'm referncing a manager here) type, as well as people that act like school children on shift and hate you for no reason (one woman used to actively sneer at me and even tried to sabotage me on occasion, luckily she was an idiot and everyone was wise to her). But again you get this with every job.
Also, the job is exceedingly monotonous and dull, and don't even get me started on the entitled (usually) middle-aged women that walk through the door on a regular basis and allow their kids to treat the area like a rubbish tip and leave
Genuinely one of the most demoralising places to work. The work is already hard enough (for minimum wage), yet you are pretty quickly reprimanded for standing still for a minute breather. In fact, you are very much discouraged from taking a break (if you do, you are met with "you haven't been working long enough"/"we're too busy"), yet they will happily deduct a 20 minute legal break from your wages despite you working through. Effectively eating into your already-minimum wage.
People who have worked there years and who are part of the 'popular' group can get away with doing pretty much anything (play fighting, chatting, playing on phones, throwing things at each other, etc), while new recruits are belittled and blamed for their mistakes.
Management feel it is absolutely fine for them to send you home after only an hour or two of work, or cancel your shift 20/30 mins before via text (or no warning at all!), but often refuse authorisations of shift swaps when you are unwell or need to be somewhere, even if another employee is happy to cover and WANTS the hours. Difficult and mean for no other reason than the fun of inconveniencing you it felt like.
Hard work is never rewarded, yet mistakes are publicly ousted to the whole team so everyone can have a gossip (gossip which often turned out to be exaggerated/untrue). Passive aggressive group messages are the replacement for just telling an employee directly how to improve. In the time I worked there (only a few months), around
Pros33% discount (that some staff would be told off for using too often?!)
ConsNo official breaks with pay deducted anyway, mean workplace culture, massive staff turnover
A typical day at work would be serving customers to their drinks and food and also helping them if they need anything. Also making sure the pub is tidy and all the tables are done by the end of the night and all glasses are put away, also that the doors are locked and the bar is cleaned.
I have learnt alot from this job, i have learnt how to speak to customers if they are putting in a complaint, also to always smile when serving customers and talking to customers. Also how to work as a team and make sure everyone in that team is doing something and not just standing their clueless.
Management are great, they are so helpful and if something is going wrong they will always help you put it right and not put you down. They are also kind and polite.
My co-workers are also great, they are there for you to talk not just work with. They are helpful and kind and will help you if you are unsure of something. They are also polite.
The hardest part of the job would be drunk customers in the pub it can sometimes be a hard job. If a fight has broken out we have to simply ask them to take it out of the pub, but it can end two ways. Either good or bad, because you could get seriously hurt, or they can listen to you and leave and take it outside. If they dont listen the police will be called.
The most enjoyable part of the job would be meeting new customers everyday but also the regulars because they grow like a family and if you come into work on a bad day and are upset t
ProsIf we work over 6 hours then we would get a meal 50% off, or a free carvery.
start at 6.30am turn on all machines and turn shaams on preheat, delivery arrives about 6.45 recive delivery and put away, meats need to be put in clear containers and label and date dotted and also frozen needs to be put away correctly an tidy. this all neeeds to be done by 8am so you can load the turkeys and ckickens and beef gammon and pork, you have to then start daily prep which includes peeling and chopping 15 sacks of potatoes ready to steam off for roasties and mash. stufing needs to be made and also batter. all this needs to be done by 10am so you can start cooking everything off ready for 11am as thats when the carvery starts. Between 10 and 11 you need to get veg ready roasties cooked and mash and stuffing cooked off, meats need to be prepped, pie cooked and chickens halfed and crisped, at 10.30 you need to cook all veg and put in black aga pots and put on deck with everytrhing else. at 11 everything needs to be on deck ready that includes gravy , meats,veg,yorkies,chips, fish, pie, mushy peas, curry sauce, beans.
as soon as you've finished this you then carry on cooking and replacing all customers eat, this is called backup and its the most demanding job in the kitchen as you are doing everything that involves cutomers needs.
usually i finish at 3pm but around 2 i complete all due diligence and kitchen cleaning roster i do this while still cooking all food for customers.
other days i carve for the customers and others i do washing up and starters
A typical day at work is serving customers, attending to their wants and needs. . I answer phones and because of this I have acquired an excellent telephone manner. I fill out paperwork, clean the pub I work every shift i work, reaching the outstanding quality of our hygiene levels. I make sure the pub is a safe environment for all the staff to be working in, keeping to the health and safety standard that is required.
As a result of working there, I have learned a good number of customer service, admin, teamwork, communication and organisation skills.
The management is brilliant, making sure all the staff are happy and feel safe in the work environment. They are fair to all the staff and work very hard to make sure of this. They make sure all the customers are happy and satisfied with the quality of our food, hygiene and other products.
My co-workers are all brilliant. For example, when a new member of staff begins to work with us, everyone makes sure they are happy and everyone helps out to train them. There is always someone else working with you in case you ever feel out off your depth and need some help.
The hardest part of my job is dealing with tricky customers. Sometimes (especially in the area that I work in, e.g alcohol) customers can get difficult, but I have learnt to always keep calm and collected when dealing with customers and try to meet all their requirements.
The most enjoyable part of my job i meeting new people every day and the social aspect of it.
I was with the company for 9 years in this time I have worked pretty much every role in the pub I worked my way up to general manager and that’s where it all goes bad! In 9 years the pub I worked in had 9 managers (one for every year) as a team member is was all sunshine and roses but the higher you get the worse it gets you are expected to work no matter what! No excuses would be expected and you were given no support! I finally broke after my area managers unrealistic and dangerous expectations proved too much. Budgets are cut beyond reason - my guests once had to use napkins in the toilets as we weren’t allowed to buy toilet paper! Staff are expected to work at last minutes notice because budgets haven’t been released so roters couldn’t be done and long hours too. As a salaried member it’s even worse you get paid for 48 hours a week but only rarely does this actually happen I’ve worked many 100 hour weeks over these 9 years and have rarely received a thank you. I wouldn’t recommend this company to anyone it uses and abuses people and spits them out when they’ve seen them for who they really are. I’m currently under going grevience proceedings with them regarding my issues but 3 weeks after my meeting I’m left chasing them about the progress and have still not had a response from them.
ConsLong unsociable hours unrealistic targets and budgets, dangerous working conditions, no work life balance at all.
Fun, exciting and upbeat atmosphere with a hard working reliable team , a busy environment and ever-changing customers
A typical day at this employment for me was arriving at the premises early in the morning, opening up the inside of the building by turning on machines in both bar and restaurant. Counting the income from night before and banking it at a near by bank.
Review daily goals, daily roster and any events that are on in the area.
Work with incoming morning staff to open the business fully for the breakfast meals followed by lunch meals and dinner.
Work throughout the day until night time where the restaurant would be transformed into a bar with live music.
Work with Staff on serving customers, deal with complaints , work with security monitoring capacity and customers behaviour, floating the tills and counting income.
Late that night close the premise safely and securely by putting income into the safe, switching of machines and setting alarm after closing and inspecting all entrances.
I learned responsibility of staff and premises, i learned management skills and team leader abilities.
My management was supportive and entrusting.
My co workers where strong and reliable.
The hardest part of the job was the long hours in a day, but I found it was easier to be positive and enjoy my time there than complain.
The most enjoyable part of the job was the fun enviroment we worked in, meeting people everyday of all types of background and working with energetic co workers.
ProsGreat team members, meet new people and never a boring day.
ConsLate hours, rude customers due to alcohol consumption and no benifits.
Questions and answers about Mitchells & Butlers
What should you wear to an interview at Mitchells & Butlers?
Asked 25 Apr 2017
When u do interview with an employer u should wear suits
Answered 16 May 2020
Answered 21 Feb 2019
How are the working hours at Mitchells & Butlers?
Asked 11 Jun 2017
Very long and Poor
Answered 17 Jun 2021
40 - 50 hours. And you will hate every moment
Answered 13 May 2021
If you were in charge, what would you do to make Mitchells & Butlers a better place to work?
Asked 7 Oct 2018
Sort management better
Answered 11 Jan 2022
See workers as people. Respect the staff.
Answered 3 Dec 2021
What is the Mitchells & Butlers employee discount?
Asked 25 Apr 2017
Discount on the bar staff is ok we are chef wen we work double we don't need paying for nothing but we got discount on online percks
Buy shoes,jacket, trousers.ecccc
Answered 16 May 2020
33%off your entire bill for you and 5 friends
Answered 10 Jan 2019
How does someone get hired at Mitchells & Butlers PLC? What are the steps along the way?
Asked 12 Jan 2018
Be yourself, be enthusiastic as pride in yourself can be seen as pride in the company