baker

cake decorator

barista

customer service associate / cashier

front of house staff

TOUS LES JOURS

If you are considering working here, be prepared for a workplace where employees are often expected to do the work of multiple people at once while receiving very little support. In my experience, even small mistakes were treated as major issues, while important training and communication were often inconsistent.

One of the biggest frustrations was the lack of clear expectations. Employees would be told one thing and later be told something completely different. For example, I was told that employees were allowed one free food item and one free beverage per shift. Later, I was criticized for taking a food item because there were additional restrictions that had never been explained to me beforehand.

Management closely monitored employees both in person and through security cameras. It often felt like every move was being watched, and instead of receiving constructive feedback in the moment, criticism would sometimes come later after the situation had already passed. There were also times when I was told I should have known how to do something despite never being properly trained on it.

The workload can be overwhelming, especially during busy periods and closing shifts. Employees are expected to take orders, package food, make drinks, refill displays, clean tables, sweep, and handle other tasks simultaneously. When staffing is limited, it can be difficult to meet all of those expectations at once.

Scheduling was another issue. In my experience, schedules were sometimes released very late, and after returning from approved time off that had been requested well in advance, my hours were significantly reduced. When I asked for feedback on how I could improve, I often received vague responses without specific examples or follow-up guidance.

What disappointed me most was the overall management style. Rather than feeling supported and trained, I often felt micromanaged and criticized. Mistakes were heavily focused on, while effort and improvement were rarely acknowledged. The environment made it difficult to feel confident or valued as an employee.

Every workplace has challenges, but after working here for over a year, I cannot recommend this job to others. My experience was that employees were overworked, underpaid, and not given the level of communication, training, or respect that they deserved.

What is the best part of working at the company?
The coworkers that I was started off with and the original mangers that have left

What is the most stressful part about working at the company?
1. Professionalism and Communication
Constructive Feedback: Management fails to address performance issues directly. Instead of professional coaching, they engage in exclusionary behavior and workplace gossip similar to "high school" dynamics.

Condescending Tone: When feedback is given, it is delivered in a belittling and condescending manner, shifting all blame onto the staff rather than offering solutions.

Physical Boundaries: Ownership frequently disregards personal space and "breathes down the necks" of employees, creating a high-stress and uncomfortable physical environment.

2. Management Practices and Retaliation
Constructive Discharge: There is a pattern of "quiet firing," where management reduces employee hours to zero without notice or formal termination, rather than having a direct conversation.

Inconsistent Policies: New rules and policies are created arbitrarily and do not align with established company standards or labor expectations.

Reduction in Benefits: Established workplace perks (such as shift pastries and adequate hydration/drinks) have been restricted, which is particularly difficult given the high level of customer interaction required.

3. Operational Issues
Role Inflation: Part-time staff are being forced to take on the responsibilities of Shift Leads and Managers without the corresponding title, pay, or authority.

Workload: The expected output has increased significantly beyond the original job description, leading to burnout.

4. Serious Conduct Concerns
Discriminatory Behavior: The new ownership has displayed biased and racist behavior, creating a hostile environment for a diverse workforce.

Retaliation: If an employee attempts to set boundaries or address issues, ownership responds with maturity lapses and further character disparagement.

What is the work environment and culture like at the company?
toxic and very un-professional 

What is a typical day like for you at the company?
stress full with my heart rate spiking up

I do not even recommend this job to broke college students like myself or struggling folks. Their expectations often exceed reality in situations, and I've seen the most hardworking people break down after an onslaught of words from either customers or toxic management. Management is unafraid to say the most disrespectful things and make you feel undervalued constantly over minuscule mistakes, micromanaging so much so that you question each breath you take. There is typically no official training; everything is observation. Hypocritically, they will embarrass you and call you in front of workers and customers alike when a mistake occurs, a mistake that would've been prevented if they had the ounce of efficiency to train. It doesn't take long to realize their business operations are undermined when they expect so much yet pay so little. Employees leave quickly in a span of a couple of months after training and working, and still have not received the raise as promised from the interview. (However, there is a shared tip, but it can depend on location on how they operate, and some take digital tips away from employees, allegedly?!). How this company treats its workers is extremely unfair, and sometimes even to customers who often receive less than what they paid for in a myriad of ways. They do not care for the well-being of people; they expect the quickest way to the dollar, all the while thinking that working in that pristine little cafe you spent all day cleaning, after the nth way to nag you about "common sense", is a privilege to be there.

I've never had any management experience before this job. So I went and talked to each one of the staffs that I won't be able to be a perfect manager but I'll be a manager that will be vulnerable, open-minded for some good changes and grow together as a team. I learned that great supporters make great leader and there's much greater value in teamwork rather than to reach the goal on my own. I've also learned that with communication, anyone's weakness can be covered by each other's strength.Asking for help, informing each other of things regardless of the job title was the culture that I tried to implement because this allowed everyone to talk to anyone about anything without feeling difficult to open up. Hardest part of the job was opening the store and having everything function while being organized. I had to work 16 hours a day, 6 days a week for the first month of opening and that only included short time for lunch during 3-4pm. I started my day off by opening the store with early morning staffs at 6am for training then close the store at 11pm with night shift staffs for another training. The most enjoyable part of the job was when I discovered how the teamwork balanced out and each staffs came to work without feeling like coming to workplace. They started to come to work 30 mins earlier just to talk to each other and of course I loved to be part of that conversation. After this store closed down, we still meet up and grab some food or drink together! I think relationship is 98% and the other 2% of money follows.

The role itself isn't challenging — making drinks, packaging and serving pastries, restocking, etc. Dealing with difficult customers is part of the job, but that’s expected in customer service. However, the management is the real issue. Scheduling and new items are very inconsistent. New rules or changes are rarely communicated, yet employees are scolded for "messing up." Communication between management and employees is very poor. Often, you’re left to work alone, even on busy days, which is frustrating. Shifts are long and frequently without breaks, making them exhausting. Initially, we had online tips, but management never figured out how to distribute them. They eventually removed them, and we never received those tips. They later reinstated tips but used them for raises for some employees, which was unfair to others. Favoritism is blatant. Management's favorites could break rules without consequences, while others were regularly scolded. You get old pastries for free if you close, and you can receive cash tips. I personally faced ethnic discrimination, likely due to the traditional area where the bakery is located. Management is quick to blame employees to appease customers, and most coworkers leave within two months because the job is unbearable. Overall, the job is manageable, but the poor management and lack of support make it a place I wouldn't recommend.

The job itself can be incredibly enjoyable, with kind coworkers and satisfying tasks. You generally work on a point of sale system helping customers and making drinks. I learned a ton about how to use a point of sale system and the basics in drink making. Unfortunately, the management was quite frustrating to deal with. Training felt minimal, while management was nice at first. They made schedules via e-mail (at first I got mass emails like "April shift availability", but then radio silence.) It felt like changes were made without informing employees, and it felt like I was somehow supposed to know about this. But, I loved my coworkers, the free food, and interesting tasks. Sometimes management was fun and kind, but the environment was not for me, as someone who prefers to have an unchanging way of doing things.

Working at Tous Les Jours bakery in Arcadia was a hectic experience. There are no training whatsoever. Poor management because the owner of the shop expects his workers to magically handle everything without his supervision. The bakery barely keeps track of what they need to restock on: Food name tags, cleaning supplies, and specific popular breads. If you search in all corners of the shop... you can tell how poorly the shop is run'd. By the end of the day workers would need to throw away all the bread on display. Any recommendations you give to your supervisor will not be considered. There will be overtime if you're working the night shift. Expect yourself to be the manager when there are new employees, because no one will be training them but you.

What is the best part of working at the company?
Nothing. They’re unprofessional with everything and have no idea what they’re doing. Best part would be the nice customers you meet along the way. But, other than that they just screw you over and do NOT care about you. 

What is the most stressful part about working at the company?
That everything is unorganized. They just wing it. Not a professional business at ALL. They don’t train you just throw you in. They will drop you and just forget about you and not put you on schedule for no reason cause they play favorites. 

What is the work environment and culture like at the company?
The work environment is stressful and messy. The people in charge don’t care. 

What is a typical day like for you at the company?
Chaotic. You’re all over the place jumping around.

I started working here when the location first opened as my first job. The workplace culture is fairly well and you learn quickly to multitask, deal with customers, make drinks, use the cash register, stock things, etc. You get a lot of work experience with joining TLJ as a barista/customer service and it's very helpful to feel out how it's like to work under management, deal with stress from bosses, customers, and coworkers; and get overall experience working a minimum wage job. There aren't many benefits and for all the work you have to do simultaneously such as dealing with very rude customers, long lines, and coworker tension, the pay isn't really enough. This job takes more effort compared to other minimum wage jobs.

I really wanted a job that packs bread and here you definitely do that. I got the hang of all the breads, drinks, packaging in about a week so it wasn’t that bad but there were always directions I wasn’t fully in the loop about when it came to taking orders on the phone. I worked at one inside of an Hmart so it can get really busy when the market does. The customers can range from super nice and friendly to very demanding. Our management was also interesting when it came to scheduling (sometimes he was really understanding and sometimes he would guilt trip us into taking shifts) but overall it was a good place to have a part time

Top Job Titles	Average Salary
Baker 24 salaries reported	$18.37 per hour
Cake decorator 36 salaries reported	$18.34 per hour
Barista 24 salaries reported	$15.70 per hour
Customer service associate / cashier 12 salaries reported	$12.67 per hour
Front of house staff 10 salaries reported	$17.65 per hour

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