barista

pastry cook

baker

supervisor

counter staff

The French Workshop

Bayside location- Management is the reason this place struggles. The job itself, customers, and pay are fine, but management makes it unnecessarily difficult to work here.
Employees are regularly expected to stay past their scheduled hours, and breaks are not properly respected. Schedules are changed last-minute with little regard for employees’ time, and speaking up about it is usually met with pushback. Time-off requests are often ignored or “forgotten,” and availability is treated more like a suggestion than something to follow.
Turnover is extremely high, which is not surprising. It’s rare for employees to stay long, and there is a constant cycle of new staff coming in and leaving shortly after.
There are also clear issues with professionalism. Management can be dismissive, inconsistent, and at times inappropriate in how they speak to staff. Decisions often feel personal rather than fair, and the overall environment reflects that.
If the management approach changed, this could be a decent place to work—but as it stands, that’s the main problem

Management here is terrible. The supervisors are super chill but their superiors aren’t. The owners only care about profit. The breaks were only 30 minutes however, under NYS law, if you clock in after 1pm you are entitled to a 45 minute break. There is no real training. The manager will tell you to do something, then expect you to serve customers when you still have that task to complete. You make $14/hr and there are zero benefits. The way they take customers is very disorganized and puts a lot of stress/pressure on the workers. You don’t get your schedule until Sunday night and the work week starts Monday. The crew there is very solid and coworkers are willing to help you. Overall, I would avoid this place because of how disorganized management is and their lack of training procedures and decent workplace culture/etiquette.

If you need a job that will give you hours they provide them but Be Prepared to Hustle. Tons of Inventory and Tons of Customers: "Workshop". Be Prepared to Speak Up For Yourself because Undedicated Managers use their title as a Stepping Stone for their future careers and actively look to shine/sit back and relax at your expense. If you get to know the Owners and they see you working hard when it's busy, they're very easy to get to know on a personal level when it's slow. There's always something to be done ASAP for the current set of customers or something that needs to be cleaned/tidied up/way too many deliveries and transfers, so when it's busy which is 85% of the time you do need thick skin.

What can I say about The French Workshop? For one, it is run by a bunch of selfish, incompetent clowns who do not respect their employees. They will overwork you and then blame you when things go wrong. You can do everything that they ask, and they will still find something to complain about. You finished all of your tasks and there are no customers and no work to do at the moment? Too bad, 'cause people overseas are watching the cameras all day long, and now the owners are calling the store to yell at you to "pretend" to do work! These people do not know how to run a business or how to treat their workers well. A mess to work for. Also, you don't even get free food, and the food isn't even that great.

When I was hired, I saw that the store had many negative reviews, specifically about poor management. On my first day, I asked about them, and the manager told me not to pay attention and that they were just from “people who were mad.” I decided to give the benefit of the doubt. I wish I had listened.

The turnover rate here is high, and now I understand why. There are many hardworking employees, but the lack of proper training, poor communication, and a toxic management style made the experience stressful and unsustainable.

Take this review and the others seriously. If you're looking for respectful leadership and a supportive workplace, I’d recommend looking elsewhere.


I started working here because I was in desperate need of paying for school. The coworkers and shift leaders were mad chill but management needs a lot more improvement. I didn't enjoy working here for the most part because all the work was handed to me rather than spread out so there was a lot of stress. The supervisors knew I was in need of work so they made me do so many things at once while the rest of my coworkers didn't do much. In a way, I felt like they took advantage of me because I was so hardworking and fast. A lot of the customers are also very rude and there is always a long line which doesn't make the customers any less rude. Pay is $15 which is minimum wage in nyc.

Throughout my time here at the French workshop I have nothing negative to say about my team and or management because at the end of the day everyone has a friendly relationship while also having the healthy balance of being an assertive and respected superior. 

The staff is hired and fired almost on a monthly basis and anyone who continues to work here only preforms they’re job duties when the owners visit for the short time they spend here.   Pay is rarely accurate and when it is received late, changed, or incorrect responsibilities are always faulted on the employee not on the employer. If you take a sick day or a personal day expect to be terminated. No one knows what’s expected for job positions and if your not constantly pretending to clean while they watch you on the cameras you will get in trouble

Had great coworkers, everyone was nice and pretty chill. The job itself is easy. But turnover rate is stupid high, people were randomly getting fired without notice and had new employees almost every month. The cafe is pretty popular and is super busy most of the time, having new employees to train while there is a rush all the time was not productive nor fun. There were mandatory unpaid monthly meetings. Some people were even fired for not being able to make it. 

Very poor management. They only hire you when they desperately need someone. There even is no interview. They instead make you go through a trial shift but even then, they do not break down anything or if so, its like a speed version. After that, you are already pretty much on your own even though you still have lots to learn. So really not much actual training and too much work piled onto one person. The other workers were actually fine but still unfavorable work conditions. Avoid working in this place with a ten foot pole unless you think otherwise. 

Top Job Titles	Average Salary
Barista 12 salaries reported	$17.40 per hour
Pastry cook 5 salaries reported	$18.55 per hour
Baker 1 salary reported	$18.50 per hour
Supervisor 9 salaries reported	$19.42 per hour
Counter staff 5 salaries reported	$16.75 per hour

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