chef

cake decorator

bakery manager

bakery assistant

baker

Shingle Inn

I won't say what store I worked for but will give my honest review.

I worked at a shingle inn store for 1 year and a half. The first 6 months was great. The staff were all really friendly and all that. I enjoyed the work, and the customers. I was getting really awesome hours. The 6 months in the older staff began showing their true colours. The older staff were women in their late 40's. I thought they were genuinely nice until I had one approach (the only one who was open and honest with me) me about what the other two were saying about me. It was little things that I could fix, like maybe forgetting something here or there, something they should have told me. It just became a nasty environment. I'm a hard worker and I am a firm believer in, I can't fix something if I'm not told what I'm doing wrong. I can't stand back stabbing. My hours were then cut, and then the owner hired more people for some reason, I asked if I was doing something wrong and he just told me "No, my family members kids just need work". I was honeslty appalled. Everytime I spoke to the boss about the older women stepping out of line, it would get swept under the rug because they'd been there for so long and he was afraid to approach them.

The team members who were younger were all so lovely and I couldn't fault them at all.

I started as a school-based trainee, and I only last 2 weeks. The trial seemed good, but then when I started on the first day, I was blamed for things that I didn't do, and basically for having anxiety and struggling to speak up and understand some things. Sure, there were some language barriers, which I learned 2 shifts in, but no one really helped to make it easier to understand or generally just told me off. I went out to the tables to see if anything needed collecting, and someone else brought out a cloth and left it there, then someone blamed me for leaving it when I hadn't brought one out, let alone seen it as I wasn't looking at those tables. The customers are fine though, they didn't really cause much trouble for me, it was mainly the staff.

Only good thing about North Lakes is the few staff members who were in the same boat as me at the beginning but managed to see it through and are now managers or confident in their roles. They were kind and I hope to meet them again soon, but the boss and a couple of staff members really made it so I felt unsafe at work (due to my anxiety). And they also SAY they don't expect you to know everything, but then they actually DO expect it.

I absolutely loved working at the Shingle Inn, as it was a job that always kept me on my feet. I adored all of our customers and built a relationship with them to make sure they enjoyed being there as much as I enjoyed being of service to them. However, I was underpaid most weeks and am missing over 700 dollars to this day. The owners were not efficient and I found and witnessed them doing things that they should not have been allowed to do, such as "taxing me" 46% of my pay before i had a TFN from the first shift I worked there when they were supposed to give me 28 days to provide them with one. They would roster you on and make you come in early and stay late, meaning you were working overtime almost every shift and not getting paid for it, as they paid the hours based on the roster rather than having any sort of clocking in or out system. I loved this job, it is just such a shame that the owners could not treat their staff properly which resulted in a very, very high staff turnover. I would still work for the Shingle Inn if it were owned by different and better Franchisers.

Busy days were really busy and kept you on your toes which was definitely a pro rather then a con. On weekdays super boring as no one would come in. 

Management and staff were really friendly and helped me warm-up to the place and showed me around. All of the staff were a lot older then me.

The hardest part of the job for me would be delivering numerous dishes at once to tables, or not being able to find the table number so having to walk around the cafe aimlessly with a tray of food and drink, looking for that one table.

The most enjoyable part of the job was working the cash register and serving customers.

My experience at Shingle Inn Macquarie was, let's say, mixed.  While I got good pay, they let me have a holiday, and I was able to fund my spending money for an overseas trip, as someone who had never had a job, it was not amazing. I had at least 5 people looking over me, and while 3 of them were understanding, kind and helped me out, the other two treated me like this isn't my first job ever, were very rarely kind, and I left each shift stressed and in more than one occasion, in tears. While I'll admit I am a very nervous person, I'm not the only person who felt this, as my good friend who was working with me at the time, felt the same way. I did at least 5 shifts of unpaid work to "trial" me, and I very rarely had lunch breaks, working for at the most 6 hours with no break. In the end, I only really stayed there for the money, and even that didn't work out because it closed. Overall, not an amazing introduction into the working world

The company is unprofessional at least the one I worked at. Communication is disgusting. If you want to say something all they reply back with in messages is a thumbs up emoji. Not professional at all. Was promised a permanent part time position only to get my payslip the next week and find out I’m actually causal. They didn’t say until the last minute that suddenly they don’t have hours to give yet they told me part time when I applied. Haven’t worked in 3 weeks cause they also keep taking my hours. Training is disgusting and the employees are straight up mean girls. You just know they are talking bad behind you and very rude when talking to you . No patience and bad training. You’re expected to know everything about the menu and how the til works in the first hour. Don’t believe them when they say they will train you. They won’t try very well

The hiring process was simple; too simple. I had no interview, only a 3 hour UNPAID trial shift. During the shift the manager asked if I had hospitality experience.

Then worked 3 shifts across the next week and a half.

The good things:

Free coffee on shift
Good fast paced experience
Flexible hours a week
Nice regular customers

The bad things:

Stressful, they don't train you at all and throw you into the deep end
Unfriendly staff - don't even want to learn your name when you ask for theirs
Manager didn't encourage customer-staff friendly conversation/small talk
Pressured to work faster
Getting blamed for everything while being a trainee
Management is unstructured - asking for bank and personal details over text

As soon as I got another job, I got outta there.
Don't work here unless you don't mind other staff ignoring your existence until you've done something wrong.




I had a great experience up until new management took over and seem to have very little understanding of how a business is run successfully and not enjoyable to work for.

 I was always having to go in before my shift time started to clean extra mess and to get everything ready for the day. I was ignored when I offered advice about simple things that were common sense to me and after being a long term employee with the previous management I knew how the place ran but instead my shifts were cut back to nothing at all and was given no notice of this. not a great experience.

Over the time I worked here I built up a lot of relationships with the customers and worked hard everyday and were a valuable employee who truly cared about my job but now I am saddened by the unfair treatment an will not work for this company again in future 

The days were fun and usually fast as we would often be steadily busy throughout most of the days. The staff are amazing to work with as they are all very friendly and enthusiastic about hospitality and customer service and the management were just as fun and understanding when it came to availability and working hours. Whilst working here I learnt how to effectively work a coffee machine and make proper coffees as opposed to the automatic 'button' machine at  N Cafe. The hardest part of the job would have been the small working spaces behind the counter as it was often difficult to navigate between staff and work areas. All in all, the job is pleasant and vibrant and I really enjoy working there.

Working at this store was constantly a draining experience. I acknowledge that this particular environment is fast paced and busy but it was largely due to the severe mismanagement that meant going to work was such a negative experience. Management lacked, employees were not payed for overtime shifts, we were constantly asked to stay back and at times - peak shifts were understaffed. Also, the concept of a 'middle of the shopping centre cafe' may be a good idea, however is not functional, the kitchen is cramped and this only added to the highly stressful situation at the cafe. The managers themselves are lovely people, however should contemplate taking a course on management or become involved in another industry.

Top Job Titles	Average Salary
Chef 1 salary reported	$50,000 per year
Cake decorator 1 salary reported	$40,000 per year
Bakery manager 1 salary reported	$59,500 per year
Bakery assistant 1 salary reported	$42,588 per year
Baker 1 salary reported	$50,000 per year

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