team member

assistant manager

cashier

shift manager

team leader

Wienerschnitzel

A typical day at work would be going in and immediately checking the bathrooms for sanitary reasons and the lobby as well to check for clean tables and pick up trays. Then u check the ice machines to make sure they are full. If the cooks were really busy I would jump in and help cook. Then I would work my way to the ice cream machine to make sure that was filled and ready to go. After that I would I would have to change out the containers for the toppings such as oreo, resses, and m&ms as well as the mixes such as the chocolate syrup and hot fudge so day shift won't run out the following day.  Then if we were not super busy and they didn't need a lead on the head set for strong sales during a rush, I would make sure that I would stock lids, cups, ice cream containers and lids, restock the napkin cupboard and straws, coffee and tea and condiments. After I had made my rounds I usually had to take a break about an hour and a half in after arriving for an eight hour shift for thirty minutes. Then I would come back and take the head set until 11:00 pm at night. Around nine we started our closing duties. I had to make sure the cold items in my department, such as cherries and strawberries, were up to par. I had to switch those containers out so they remained cold and fresh. I would clean the ice cream station and windows next while doing drive through orders and making sure everything gets out fresh, hot, correctly in a good amount of time for customer satisfaction. The I would close out the till for the front droor and make sure that was ready to go for the am shift. After that I would start to clean all the utensils such as tongs, ladles, soda pumps, and ice cream pumps. Then if we were not to busy I would start the nightly sweep for me and the cooks so we got out of there before midnight otherwise my boss would be upset we worked an eight hour day or over. Then I would fill the ice one more time to make sure there was enough for the am crew and close out the drive through till. Then I would do the garbage's and to first mop. Then when the cook was done I would begin the second mop and they usually finished while I washed their sink and helped them with the dishes and go home. That was my normal shift. I enjoyed the girls I worked with we were all on the go but I had a good crew that respected me so it made it easier to help one another out and we would usually have a good time as well. The boss is a nice guy but he could be really mean and is very tight on pay. Minimum wage and even if we stayed say till 12:00 pm he would make us write it down for 11:30 and that was not very fair but that's how he ran his business and that about covers it.

A typical work day consists of checking the lobby, the bathrooms, and making sure all items are stocked. This is in the beginning of the shift. The front cashier takes orders and continuously checks the lobby, making sure it's kept clean. There will be a middle person who hands orders out for front and drive through. The individual will help drive through with drinks and ice creams. Drive through will take orders, collect the transaction amount, and hand items out to customers at the window.  There is cleaning that occurs in the shift. This is broken up as a team. Half way through the shift we start breaks. The rest of the day includes repeating the procedures listed above. Most importantly, the team always puts customers first and helps them with a smile. 

Being a cashier at Wienerschnitzel has taught me many wonderful things. Individually I have learned how to work in a fast paced environment with speed and efficiency .  Examples of this are when orders are taken, handed out, and when doing daily cleaning. I've grown in my communication skills both verbally and written. This has been from working with the customers and the co workers on my team. My confidence in what I can accomplish in a job has also increased by working at this restaurant. Wherever I am employed I will excel and do my best to work in a team, and individually. 

The management has been up and down. There have been many employees who have gone in and out the door. The ones that have remained have done a great job running the restaurant, especially the head one. 

I've been at this job for over 2 years. The girls who remained have been overall good. Throughout the months it was difficult due to people not being professional in their commitment to a job. 

I would say the hardest part of the job is turning homeless people away when they create chaos. I have a compassionate heart, but have had to tell people to leave when they are breaking management rules. 

My favorite part of my job is making the customers smile and interacting with them in a positive, upbeat manner.

I worked at this location for 4 years. And for all 4 of those years we were “shorthanded” everyone is required to work 6 days a week. No calling in unless you want to get yelled at which also means no sick pay use. He doesn’t hire when he should. He waits until he has absolutely nobody to work before hiring. I think the problem he was too nice of a person to write people up when necessary or suspend and/or fire when necessary. You can get away with murder there.  If you are a new hire and you don’t learn within 2 weeks you get called names and bullied. And the assistant manager is AGGRESSIVE more than once he’s  gotten complaints about his attitude and rudeness. I’m the 4th person to leave the establishment because of this assistant manager. He works double shifts and never clocks in or out. Leaves when he wants to, sits or plays on his phone majority of his shift, cussing at employees when he’s upset and ignores you when you speak to him. He has a habit of making the employees cry at work. We have to beg for days off and we get told “sorry I don’t have enough people to give you days off” it’s just stressful. Would NOT recommend this location to anyone. Overall, the business is wonderful and I loved the job itself. I wish the management wasn’t as bad as it was or I would have stayed.

A typical day at work started by having my crew meeting. We would get together and spend 5-10 minutes discussing the duties that layed ahead of us for that particular day. Talking about things that we did well and discussing how to improve, because there is always room for improvement. I learned how to manage a crew and be responsible for their actions. I learned how to create a balanced and fair work enviroment for my subordinates and act as a liason between them and my direct manager. My manager, who was also the franchise owner, was very supportive. Giving advice and his knowledge with great positive reinforcement and constructive critism. My co-workers were very enthusiatstic and friendly. The hardest part of the job was having to let employees go who had talent but just couldnt get their attendance in line with the schedule they were assigned. The aspect of the job I enjoyed the most was working face to face with the publlic on a daily basis, knowing many of our regular customers on a first name basis.

The only upside to working at this location are the customers. Being able to interact with them was a pleasure however the owners can be very difficult. When reporting problems or concerns I was often made to feel like a nuisance. There is very little to no communication from owners and employees. I recognized a coming problem regarding the weather and asked them what to do. I was ignored. When the problem came to be I was once again ignored. They commented that they don’t have to communicate with me if they didn’t want to. The next few days I became aware of the “punishments” I was now receiving and would continue to receive until they were staffed again and I could be fired.  Up until this incident of inquiry everything was fine. I know the exact moment they became angry with me. Very disappointed in the experience and the treatment. Be aware and pay attention to your timesheets. Dont try to meet unrealistic expectations and Refuse dangerous demands. 

What is the best part of working at the company?
The way the managment/owners and fellow co-employees care about each other like everyone working there is family no one is left out and everyone is treated with respect and fairness.

What is the most stressful part about working at the company?
Like any other job in this type of industry having those peak hours in the day when youve got the entire resturant inside and drive-thru slamed with long lines trying to get all orders done correctly fast and working with each other communicating to get it done with all customers leaving satisfied with the experience and the way it was all exacuted.

What is the work environment and culture like at the company?
Family like fun and warm. Makes you want to come to work everyday knowing theres no drama and that if a problem is found it will be handled to make it the place you would want to come back to .


What is a typical day like for you at the company?
Easy gaoing enjoyable and fun knowing you have people you can count on to have your back getting a good days work in.

Wienerschnitzel is a small company with over 100 locations. Most of the locations are privately owned and operated. The corporation has a small crew of Area Directors that visit each and every location, at least once a month. These visits cover various operations and marketing and employee training as per mandated by the corporation. Each store is also visited by a Mystery Diner that rates the store for friendliness of crew, marketing talent and cleanliness of the store. 
A typical day starts with stocking daily supplies by the front end. Cleanliness is throughout the day. A typical location will have 4 to 5 employees at a time maximum. The day moves rapidly as the customers are throughout the day. The fast pace keeps all employees busy and is the most fun part of the job. Handling customer complains, though few are the hardest part of the job. Since only total satisfaction of the customers is the job, it can get time consuming and a little difficult.

Straight away, I would say the cons are that no one is trained the same way and/ or are trained thoroughly. You learn as you work, which does not work for a lot of people in a fast-paced work environment. Additionally, we are always short-staffed and are always forced to be in extremely busy situations with only 2 or 3 people all the way until closing. We are even expected to be short-staffed with the dining room open. As for the pros, I would say my Wienerschnitzel is true to their word about being flexible with scheduling. If I ask for any days off, they will give it to me, and that is something I can definitely appreciate. Also, the work is fairly easy to do; it is only difficult when there is only one of you to execute it. My pay is fair enough: I get paid $15/hr as a general team member because the owner believes that we each can earn a raise by demonstrating good work, outside of being a manager or shift lead.

Takes them a bit over a week to respond to applications. The interview was very relaxed and was offered position on the first meet with no work experience. Training is on the job but you supervised and can start at what you are most comfortable with. For example I started with prep and cooking and worked up to customer service and cashiering. the most important thing to do while learning is to ask questions. if you dont know how to do something just ask "can you show me how to make this." The manager is very nice and accommodating but also very serious. Coworkers are all very nice and friendly. A typical day includes using a fryer, making drinks, building hotdogs, cleaning, prep work, ect. I think the only con would be the pay vs how much you work. The starting pay is minimum wage. You should be moving all through the shift even if it is slow. Slow times are to prep and clean. There is almost always something to do. 

The work is fast pace which I don't have an issue with. My issue is with the management. Calling in before your shift results in hours being cut the following week even if you have an excuse. If you ask for a day or more off they end up giving just about the whole week off and only two or three work days with 4-5 hours shifts which results in a small paycheck. Managers are the only ones that get to work fulltime everyone else has to settle for part time. You get written up for being even a minute late. This place is OK for temporary work, but I'd suggest finding something else while working there because it can't get you anywhere other than being a shift manager for maybe a dollar more. The work isn't worth it to me for the small paycheck and small hours. Also, managers are the only ones that get breaks. We get absolutely no break unless you go to the bathroom or get a drink.

Top Job Titles	Average Salary
Team member 3 salaries reported	$21.88 per hour
Assistant manager 1 salary reported	$17.25 per hour
Cashier 2 salaries reported	$14.13 per hour
Shift manager 2 salaries reported	$17.19 per hour
Team leader 2 salaries reported	$16.75 per hour

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