chef

shift manager

apprentice

assistant manager

kitchen team leader

Toby Carvery

I could write a long ling list....
When starting all staff seemed ok. They taught me the ropes. Not management. The woman who shown me around, was constantly moaning about her amount of hours. She did 50 in a matter of a few days. She always was working. They always asked the same people to stay and if they said they couldnt they would be funny with them. Hugely two faced staff and management. I went to one member of staff after a couple of weeks being there and spoken to in confidence, by the end of my shift everyone on that shift had gossips about it and told the manager before I had chance! The lady I spoke to was in the same boat and I thought she would understand letting me tell the manager I was pregnant. After speaking to the manager at the end of the shift he already was told by a different member of staff. It didnt stop there though. He said I couldnt do certain things within the job no heavy lifting, no filling the gravy, etc. The other pregnant lady wasnt made to do these things but he told me to do them still! Asking me to fill graves, asking me to move tables, putting me on the bar on my own and no waitresses helped with the heavy glasses, they just piled them around it. There was no one around to help so I just did these things. The manage simply walked past me many times whilst I tried to move tables about.....then resulting in a miscarriage just weeks later! I stressed about going in, and doing too much I knew I was doing too much. During my miscarriage I was moaned at for not turning in just days after. I've never known a company like it. Absolutely appalling!! The staff are rude. Management are even more rude. I once asked for help on a voucher, being new I wasnt sure on this voucher so I approached management. Then afterwards I was taken into the office to say I could have dealt with the situation on my own. But I couldnt have because I didnt know if this voucher was able to be used! I thought that's what management was there for?? To help in those situations when it asks for management code on the till!!! Well. Dont work here I could go on and on about everything wrong with this place. Dont even get me started on Christmas day tips.... still haven't received them months on.

Working at Toby Carvery was nothing special, it is a relatively fairly paid hospitality job. My co-workers were very friendly, hours were good at the start, and training for things like health and safety and certain protocols were fairly good as they were to be done online.

 The problem working at Toby Carvery was the management. It was a struggle to get in touch to try and book holidays off work, I would often get ignored and it would take multiple attempts for me to chase it up. Another issue I had was the lack of proper training: I was shown how to do things briefly once, and after that I was left to fend for myself. Whilst working independently and using your problem solving skills is always necessary for a job, I was often scolded by management for asking to be reminded how to do things even during my first week. They did not try to hide their annoyance even when I was brand new to the job. I felt unwanted and as if I couldn’t win: if I asked how to do something as I was never shown, I was met with frustration and sarcasm, if I took it into my own initiative and made a mistake, I was told off and shamed in front of customers and colleagues. Instead of providing me with the training I had asked for, they simply reduced my shifts down to one a week despite my contract being 16 hours per week. 

Management tended to pick their favourites and were incredibly bias. Example; I had worked Christmas Eve and Christmas Day when I was 16, and whilst my peers were thanked and appreciated, I was not even acknowledged by management. Other members of staff and even customers picked up on this. 

Working at Toby Carvery would’ve been a decent job if management weren’t so childish and bias. Absolutely would not recommend anyone to work here, I’d honestly rather lick the toilet bowl clean. 

If you want a life outside of work, this isn’t the job for you. You will be made to work all the hours under the sun and working split shifts is soul destroying. 

Your colleagues aren’t much help either, and are constantly rude to you, especially on Sundays when everyone is rushing around like headless chickens. 

The only good thing about it is the regulars you serve, as the conversation can be interesting. This isn’t a compliment to Toby Carvery, rather the people that made me forget I absolutely hated the job.. even if it was only a few minutes at a time. 

 Managers are rude too and seem incapable of saying hello when you start your shift. I nearly slipped many times being told to work faster, as there was a permanently slippy floor where the entrance was to the kitchen. The breaks were absolutely horrendous too. If on the rare occasion, you find yourself working 9-5, you get a 20 minute break at 10am, to eat the breakfast which is disgusting anyway, and then you have to fight to get 10 more minutes some time later in the shift. They are biased to smokers and allow them to get their ‘cig breaks’ whenever they see fit. 

They try and justify it by saying if you’re on a double shift you get a whole hour break. Even then you have to clock out, so it’s not payed. Also If you’re shift says 5pm to 11pm, expect to get out many times past midnight, especially on a Friday. 

If you want to feel like a number then by all means fill your boots, but if you want a better job, I would say avoid the restaurant industry altogether and find something where you can work normal hours, as in 9-5 and be treated like a human being and valued for your hard work. I’m being generous awarding 1 star. For your sanity, avoid at all costs.

Working at Toby Carvery has been a fulfilling and dynamic experience. As part of the front-of-house team, I had the opportunity to engage with a diverse range of customers, which honed my interpersonal skills and ability to provide excellent customer service. The environment is fast-paced, especially during peak meal times, but the camaraderie among staff makes the busy periods manageable and often enjoyable.The management team at Toby Carvery is supportive and approachable, always ready to lend a hand and provide guidance. Training is thorough, ensuring that all employees are well-prepared for their roles, from understanding the menu to mastering the art of customer interaction. This foundation made it easy to transition into the job and perform confidently.One of the highlights of working at Toby Carvery is the emphasis on teamwork. Whether you're in the kitchen, on the floor, or behind the bar, there is a strong sense of unity and mutual support. This collaborative atmosphere not only improves service quality but also makes the workplace a pleasant and encouraging environment.Additionally, Toby Carvery offers flexibility in scheduling, which is particularly beneficial for students or those with other commitments. The pay is competitive, and there are opportunities for advancement for those who show initiative and dedication.Overall, working at Toby Carvery is a rewarding experience for anyone interested in the hospitality industry. It offers a chance to develop valuable skills, work in a supportive team environment, and interact with a broad customer base, all while being part of a respected and well-loved brand.

In a typical day I would probably be waiting on but may be on the bar. I would therefore have a section of the restaurant to myself or be solely or dually responsible for the running of the bar. I would have to prepare drinks to brand standard and give impeccable service to guests. Equally I would be responsible for cleaning and relaying tables as well as giving excellent table service, ensuring that guest satisfaction and safety was of paramount importance.

From this position I learned to take initiative at work, making the most of any quiet periods. I learnt to always remain calm and polite under pressure and deliver service with a smile in any circumstances. I also learnt the true value of a supportive team who here seemed to be more like a family, everyone going out of their way to help each other from management to front-of-house to back-of-house staff.

Whilst the management were extremely competent and could motivate the team very well when they wanted to, they could be unprofessional as well within the management team and sometimes undermined or belittled their staff.

The hardest part of the job at first was working long shifts on my feet but that was soon something I got used to, the hardest part then became the ability to remain positive and upbeat in front of customers at all times even if I wasn't feeling so great that day.

The most enjoyable part of the job on the other hand was the opportunity to communicate with so many different people on a daily basis and build a rapport with the regular customers. Equally, what made every day enjoyable was being part of such a tight-knit, hard-working team.

Worked 8 shifts on breakfasts and then expected to be able to serve 200+ customers on your own in three hours . There must be an I in team at this place as there was no support and no team work.  Total inadequate training given...was told I don't want to show you too much and put you off ..then told your not good enough..I was given late night finish 10.30 pm and expected to start again the next morning at 7am...pretty sure on the goverment website it's 11 hours between shifts.  A very poor experience for a qualified cook.  God help someone without experience... The management one in particular is rude and expects you to be able to do deliveries as well as serve at the same time with zero training on given on deliveries.  I was told I was trained the day before...sadly this wasn't the case as I wasn't even on shift. It seems the left hand doesn't have a clue what the right hand is doing. I would not recommend working there at all. If fact I would take a wide birth of the place.  No wonder they can't keep their staff...they lost a pot wash lad last week and was told that's all I was good for..as the 8 days training is all you get..nothing like making you feel inadequate...i am not the first member of staff they lost in my short time there due to their inability to manage I was the third .. Whist there I found lots of meat that had run to it's sell by date. Nobody seems to know what they are doing.. they keep the eggs by the door in the fridge which can cause bacteria as the shells are porous...and they wonder why the staff turnover is so high 🤣. I'm quite sure if they thought about it, it's self explanatory. ..totally unprofessional...

A typical day at work starts by asking the manager on shift what section you're working and then doing a handover if needed. You'll be taking drinks orders, checking allergies, and then getting deserts if needed. 
Shifts are long and most vary from 6-12 hours with the majority falling at about 8-9h. Where I work, you only get a 20-30 min break if you're on a close shift. Even if you work 7am-5pm you will not get a break, it's horrific and a violation of workers rights. I've asked for a break before and essentially been shamed and worried into not taking one because there isn't enough people scheduled to cover breaks.
I've learnt a lot about food safety, food handling, health and safety through the paid mandatory training. I've also learnt about making drinks and deserts as there's times you'll have to do that on your own. 
Managers have okay attitudes but don't understand how stressful constantly sitting tables is when slammed, i've had younger waitresses crying to me on shift because of this. 
Lot's of dating in the workplace from what I've seen, it's messy and best to stay out of the drama because everyone will know within 2 working days. Hardest part is smiling to customers all the time, even when you really want to go home but thats just life. 
Moat enjoyable part is that tips aren't dispersed, you leave with the tips you get given.

this was my second job having worked as a waitress beforehand
i enjoyed my time here, i got along with most people if not everyone
i worked here through college - management will work you around your school hours and are very understanding of this
when i left, management offered to keep me on the system so i could transfer to other companies or come back for christmas, etc - which is good!
the main problem is the lack of breaks especially on long and hard shifts, where you'd do a 9 hour shift with 20min break (if lucky) and then be expected to do another 8/9 hour the next day with the same break or less. naturally, with long days you will become tired and when tired you will find it hard to maintain the friendly and welcoming personality that is expected of you - so just bear in mind if applying for this position, you will be tired. i was only front of house, i know kitchen staff were doing over 12 hours with no breaks - only 5 mins if they were smokers. the lack of breaks leads to a breakdown in teamwork because people would go for 15 min toilet breaks because they didn't care anymore, slowing down the service cycle which is difficult.
however, for a first job/ temporary job it is good. i would not recommend this as a main source of income but it is good alongside uni or college

I was very excited at the prospect of having a full time job. 
Typical day - My main duties were in the back of house in the kitchen area, washing up, and helping the chef. The work was full on, very busy indeed.

There wasn’t time to learn anything new, I had worked in a kitchen environment before, so had some experience, they seemed to let me get on with washing up etc.

Management seemed ok, and praised me for the work I was doing on two different occasions, they seemed pleased with my work, which made me feel good about the job, albeit very tiring because of the long hours.

Breaks, if you manage to get one are not organised at all, employees struggling to get a full break, if at all.

The hardest part of the job were the hours, which is why, at the end of the first week, I asked the manager if my hours per day could be reduced, I was told that maybe a part time job would suit me and they let me go.
I know I would have enjoyed the job had it been 8-9 hours a day with structured break times. Would that not have been full time?
I feel let down and disappointed that at 18 years of age I was expected to work from 10a.m to end of business, which was 11.30p.m.
Apart from anything else, I did mention that I thought that was illegal, only to be told that, it’s a split shift, as I get an hour break inbetween! Isn’t that a dinner hour!? I’d call it slave labour.
 Am I bitter? Of course I am.

This place is good to work at if you are looking to work in a BIG well known company, Salary depends on your age and position ofcourse...but sometimes a young person can be doing important jobs to but not be treated as an important member of the team. Benefits included are for shopping and some shops on the high streets that are well known. Management needs to improve to give that great feeling of being cared for and actually feeling like you mattered within the workplace. Job Work collided with Life balance a lot though, being called in on days off was annoying but worst was having booked off a day with the family and yet having to work that same day and being pestered and called throughout the day asking when i will be at work, That felt like angered pressure which was not fair. I did make one mistake with some roasting oven but what can you do when there is no manager to supervise and then when i was off sick due to working  2 weeks straight with heavy flu havign manager call you up and have a go at you because of the mistake.....sucks management is a KEY ROLE within the hospitality career so make sure this place has a great system and you shall be fine :D If you find yourself doing 10am-1am shift with no break just as i did, you are better off somewhere else who cares for your health :)

Top Job Titles	Average salary
Chef 44 salaries reported	£11.13 per hour
Shift manager 3 salaries reported	£12.36 per hour
Apprentice 15 salaries reported	£11.15 per hour
Assistant manager 3 salaries reported	£24,630 per year
Kitchen team leader 2 salaries reported	£17,946 per year

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