team member

shift leader

general manager

shift manager

restaurant staff

Pieology Pizzeria

. Typical day at work varies sometimes it is busy to the point where you are doing three things at once, or it is so slow you get sent home an hour or two early. 

. You learn a ton of things from being independent, quick, a great team member, you learn serving skills, perfect communication skills, it breaks you out of your shell and comfort zone. Overall it'll teach you many things you could use for other jobs, and you learn to give direction to others.

. Management is okay I think it just depends on the place. Where my pieology is I have poor management at the moment. 

. Coworkers are amazing. You become like a family and of course like any family you have problems, but everyone is fun, we laugh all the time, and the environment is positive. 

. Hardest part of the job is staying nice to a customer that is either too impatient or picky, and patiently learning how to portion all the ingredients on the pizza. The customers do not realize the struggle of adding more is not always the best. It is more of a hassle for the oven person when all their toppings are flying off inside and the pizza is black at the bottom but still cold at the top. 

. the most enjoyable part of work is seeing the excitement in the customers eyes and voice. They just lighten up knowing they can be their own creators for their own pizza.

Pieology is the type of place where you see a lot of people come and go. I was always in front creating the pizzas because I actually enjoyed communicating with the guests unlike some of the others. When I was hired the store was brand new and everyone was a college student and now there is a small handful who are still attending because almost all of the people who were promoted gave up on school. This is one of the hardest parts for me because I am really dedicated to my studies meanwhile almost everyone else is thinking about going to the club or getting wasted after work. Despite the irresponsible co-workers who will beg someone to cover a shift but be absent when someone needs them to cover theirs I do enjoy Pieology because it is a very stable and easy job. Customers can be crabby sometimes but it depends on how you communicate with them. I basically come here with a happy attitude because of the guests not because of my co-workers since they do not know anything about working as a team. As for management, I dislike the fact that they will not find you a cover unless you are sick to the point where you should be bedridden. The breaks are ten minutes and the owner is extremely stingy when it comes to portions and that creates angry customers. I have been here for a year and half and I believe that this is not the best job for someone who likes to work as a team or feel valued by co-workers and management.

Working through the day consisted of prepping ingredients and getting everything ready for production of menu items. That means bringing out pizza cutters, cutting boards, uncovering food bins, bringing out pizza dough, etc. Customers would be outside before we even open and lunch time was when the rush would start. Going into the night, rushes would be non stop and towards the end of the shift, it'd be slow if we're lucky.
I learned how to adapt to the hectic shift as well as put a pizza together, cook a pizza in the open oven, prep ingredients in the kitchen, handle money at the register and exposition of finished pizzas. 
Management wasn't all too great. We'd have different shift leaders with some that knew what to do and took charge and others who were too easy-going or didn't know much of what to do during free time. 
Workplace culture was easy to connect to. The people who worked there were from the area and so it was easy to talk to them and understand where they're coming from. 
The hardest part of the job was working through the rushes with a team that consisted of people who didn't pull their own weight. Those people would slow down the rush and we'd be backed up in a certain part of the pizza-making process. 
The most enjoyable part of the job was getting compliments/tips from customers knowing that you're going through a tough shift.

I’ve been working here for a little over 5 months. I’ll be leaving soon. The work atmosphere is okay. I mainly stick to my job so I try not to talk to my coworkers a lot even though they always want to talk. Pieology is not a buffet. If you want your food cooked right away because you’re nit picky about the way you want your pizza cooked, you’re better off going to subway or chipotle, or just make your own pizza at home. Customers walk in with dirty footprints after floor has been mopped, which leads managers to blame workers when we did our job. We don’t want to stay longer than we have to at night, but people will come in five minutes before closing anyways. This isn’t a Pizza Hut or Dominos. Pray that your shift leaders and managers are competent, because you’ll have to do their duties if they aren’t (aka register, expo station, oven). It’s so hot in the store, you leave covered in sweat, sink water, and pizza flour. You get one 10 minute break after standing and working for hours. Sometimes I don’t get my lunch break because my shift leads says I don’t need to even if I worked over 5 hours. There seems to be an imbalance between shift leads and team members because I get to do all the dirty work and they stay behind the counter 80% of the time. Please work here at your own risk. The pay really isn’t worth the toll on your body or mentality.

a typical day: Clock in, immediately check your station for the shift, name tag, get confirmation from manager on role for the day, start any tasks and greet each customer with a smile and polite greeting, clean, prep, help with any transitions, get caught up if behind in sales, take break and at the end of shift either talk with manager or leave.
I learned to manage others in a rush, help with any management tasks needed, bring others to a positive place during stressful situations, work with disgruntled customers, up sell different items on the menu, help the guests be creative with their food
Workplace culture was easy going, the former GM had trouble keeping his thoughts to himself and didn't have a great attitude, other managers were easier to work alongside, team members were training newer employees and weren't given bigger roles in the process.
The hardest part of the job was the training, there wasn't a set process that everyone was collectively in agreement with.
The most enjoyable part of the job was making the pizzas for the guests and seeing their smiles light up.
Tips were accepted from guests but not filtered out to the employees!

I would say that the only big issue with this job is that I’m often staying late. If I’m supposed to be off at 5 but a bunch of people come through the door at 4:55, I’m often asked to stay another hour. Most of the time, that’s not too much of a problem as it just means I get more hours. Also, we close at 10 or 11 every night, but who knows when I’ll be off. 11? 12? 1? Your guess is as good as mine. They put a big emphasis on customer service. It took me a bit to get used to since I can be bit shy, but I honestly enjoy talking to customers now. I think the best thing for me is the pay, but I'm a little biased because I know I'm making more than my peers because of my experience. I make a few dollars over minimum wage, plus we get $2-3 in tips every shift. There is also no shortage of hours, but that's mostly because I work very hard and have proven that I deserve them. A coworker that started at the same time as me keeps getting less and less hours, which is pretty cruel. Just put in your 100% and you will do fine.

A typical day is somewhere from 6 to 8 hours so not too bad. Consisted mostly of helping guests with their orders, other things were cleaning, restocking products and cooking food.
 For me this was my first job and I mostly learned how to handle guests, proper cleaning procedures, and how to cook pizza in a wood stone oven.
 The General Manager was and will probably remain as my best supervisor for years to come, as he actually cared for the staff and listened to our concerns, and he also worked side by side with us during the work day. The other managers were also mostly great too despite a few exceptions.
 The culture of the staff at my old location, to me at least, was great. Many of the staff were easy to talk to and gave advice when ever needed and came when help was needed.
 The hardest part of the job at this location was that we had four different sources of orders, in store guests, online orders, phone orders and uber eats orders. The result was quiet hectic even when we were fully staffed that day.
 The most enjoyable part for many of the staff was that we were easily able to get along as the setting there was easy going,

It should first be boted I worked at a franchised store, while everything was great with the company itself except for some.of the cookie cutter design decisions that made life awkward, most things flowed smoothly. 
However corporate does not care about its workers, the franchise owners violated the terms if their license and corporate only saved one of the 5 stores in Michigan, we recieved an email at 3am telling us we were out of a job even though they knew for over a month what they were going to do. Our store was selling about 7 grand of product on a slow.day and on football days in Ann Arbor for U of M we would.do as much as 18k and the pizza was only 8 bucks and some change after tax for the size of a normal medium pizza at another place, except here you could have truly unlimited toppings. And yet they choose a store that was making slightly more then us a day. So no corporate does not care and if you work here you'll love it but if the franchise owners don't keep up the terms you'll be out of a job faster then you can Pie out.

Working here was fun, I had really nice coworkers, had a couple different managers and they were all pretty nice, but I noticed they tend to play favoritism, at least during my time there. It gets bad when its really busy because management tends to send people home early to where there's only 2-3 people working during a busy dinner rush. They send people home a lot, so expect to get your hours cut or to be working hard during a rush. It's not so bad, but it can get stressful during those rushes plus you've got online orders too. Customers get impatient during those times  but there's nothing you can do about it except be as fast and efficient as you can and be as nice as you can. This companies greedy so it doesn't give you much options on how to help an upset customer so usually management will have to take care of that. You also have to try really hard to get hours, so just pick up as many shifts as you can if you are looking for more hours. 

This job is high-stress with rushes throughout the day that can last up to 2 hours nonstop. Once you get good at your job you'll be able to work it like a machine, but your coworkers will determine how smoothly it goes. Management is also a huge thing, if your shift leaders stand around and do nothing you'll basically be breaking your back for them, IF NOT, chores will be distributed evenly. 

Due to the oven we use, be prepared to have customers complain about burned pizzas. Sometimes you'll have to remake orders while theres a line out the door and tons of online orders waiting for you. 

Closing shifts are cool since the store is closed, but requires you to clean thoroughly. Nights were always my favorite shift, especially when you have nice coworkers. 

This is all mostly my experience, but like any job, who you work with will define how smoothly it goes. If you like fast-paced-food related jobs this is it, but be prepared to work!



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