Please read this very long review, some very hard truths
Service Assistant (Former Employee) – Nottingham, Nottinghamshire – 28 September 2018
Most days you end up working unpaid overtime, therefore you don't receive the minimum wage for the total hours you have worked.
Most staff are usually sent home early and have their hours cut, working less than their contracted hours. Staff are even sent home when the restaurant is busy leaving the rest of the staff under a lot of pressure which creates a stressful atmosphere and rubs off onto the customers (you can guess who the manager blames for that). On some ocassions I was told I was to finish at 9pm (an hour early) but wasn't told until 10 minutes past.
Any staff who show any visual signs of disagreement or resent when told to leave early or work overtime are given a warning and on two occasions staff have been sacked for this.
We were not allowed to keep the tips we had earned we had to hand them in. Apparently we were supposed to receive a share of tips at the end of each month on our pay slips - we didn't. And don't try to hide your tips, the snake in the grass who snitches on you will start receiving preferential treatment, it's a great way to earn employee of the month.
Staff meetings are during your free time and for some employees their day off, compulsory to attend but not paid and a waste of everyone's time. Any flaws you point out or suggestions you put forward are ignored and although some staff are well into their 30's, they do not handle critism maturely at all. There was shouting and arguing and everyone leaves feeling frustrated, mostly because of one particular person. This person even screamed "Don't speak to me, I'm not talking to you" notmore... much point in attending the meeting then, is there.
The "management" is poor. The only thing they seem to manage is saving money from cutting staff hours, they don't actually manage people, treating staff like toys they can just put back on the shelf. We were not given any encouragement and they dwell far too much on mistakes rather than solutions. They are far too busy finding out who made the mistake rather than resolving the issue. I was once told off for putting the lid back on the stamp so you can imagine the treatment you get after making a real mistake.
The worst part of the job was cleaning up vomit because people were literally eating so much they were sick. One of the bar staff also once had to help restrain a drunk person who tried to run without paying so you are expected to do a lot more than typical waitressing duties for minimum wage. There's a height policy that children over 1.50m pay as adults so waiting staff have to interrupt customers during their meals to measure the children, on one occasion I was asked to measure a boy in a wheelchair, he could walk short distances, but still incredibly disrespectful to ask someone to stand up from their wheelchair to measure them! I said that was a low blow and wouldn't do it but they insisted as it was company policy. I'm appalled that they couldn't cut this family some slack especially with all the money they save sending staff home early they should be able to let an ill child who couldn't eat much anyway have half price. They don't even care for their customers.
If you have hospitality experience I honestly think you'll be able to find something better. Oh and don't bother applying for part time work, by the time your hours have been cut you'll only work 9hrs a week.less
free meals, most staff are really friendly
unpaid overtime, 1 member of staff is very hostile and makes work very uncomfortable
Restaurant Assistant (Former Employee) – Derby – 5 September 2018
Very lovely staff that made the job bearable, could get on with everyone. Not the same could be said for the managment team, accept for one or two. Treated quite badly, do a lot of work for saying it is minimum wage. Long hours, and the close of lunch before dinner meant long breaks so a lot of waiting between shifts unless you live near enough to go home. But generally not the worst place to work. It is minimum wage but we would get a share of the tips each month which was good.
The coworkers there are amazing, but management doubles your contracted hours without negotiation which is terrible when trying to juggle uni, social life and work. Everything comes second to clocking in and running around for hours while you only qualify for an unpaid break after 9 hours of work. Unethical, awful management and terrible pay.
Waitress (Former Employee) – Reading, Berkshire – 10 July 2018
When I first started working there, my colleagues were lovely and so were management but as the months went on, I started to experience some verbal abuse from the on floor management whenever the restaurant got busy which was horrible.
Every shift starts with a briefing to update staff on events and encourage good customer service, this has led to several Cosmo group customer service awards. Shifts were often busy, but staff always grouped together making them a lot of fun while maintaining high cleanliness and customer satisfaction. My fellow staff members were always very friendly leading to lasting friendships. The management were also very understanding about staff needs.
Free lunch and dinner when you've worked a shift, Brilliant and understanding management.
Working the full days over the weekend can be very tiring.
Waitress (Former Employee) – Bristol – 5 April 2018
Busy day on feet running and collecting dishes, dealing with rude customers and unfriendly staff. required to wor a long time usualy have to stay after hours without pay. if you work there you are guarenteed not to have social life.
Floor Assistant (Current Employee) – Manchester, Greater Manchester – 29 January 2018
I don’t know whether it was because it’s a new opening or what but the Cosmo I worked at was atrocious. Honestly where do I start? It opened in mid December 2017 and we were offered fantastic training really thorough I must admit and because it was new I got to know the people I’d be working with really well so I gained some good friendships, with some really nice people.
That’s about where the positives end, our ‘restaurant manager’ assured us he had tons of managing and hospitality experience and would be on hand to help when needed. When it comes to actual service allhe does is stand at the door and over fill the restaurant, he doesn’t know how to handle a heavy costumer flow, it actually shocked me how awful he was I’ve never met anyone so unprofessional in my life. It’s a busy restaurant so of course you’re expected to work at a certain pace, but they just don’t have enough staff for the amount of people they’ve hired. Also a lot of favouritism within Cosmo, if you’re not ’friends’ with management you’re very much left outside the loop.
Senior management was even worse, it’s like whoever hired the management team handed a restaurant to a bunch of children with no experience whatsoever, everyone running around like headless chickens, asking us to refill out new starter forms over and over, no organisation or communication between departments. The work you do is not worth the money you earn you could easily go down the road and earn more money and be appreciated for what you do.
Free lunch from the buffet, nice people to work with
I got laid off after 2 days because I wasn't quick enough even though I disclosed I had a disability and they gave me no extra help so they discriminated against me because I have learning disability. The only good thing is there paying me for the 2 shifts I've done. they put me on bar first night even though I had no bar experience and I applied for the waiting job not to work on bar. Another good thing is your colleagues are willing to help But overall I had a horrible experience they even told me that even though I have a disability they wouldn't give me extra help. DONT WORK HERE.
good, freindly collegues
discriminate against people with learning disabilities
Waiter/Barman (Former Employee) – Croydon – 25 February 2013
A typical day will include clocking in and getting told what to do by your supervisor, after that it will be follow all orders and do not ask questions. management has been very poor as there is almost always not enough staff to cope with the work that must be done. the hardest part of the job is the constant time pressure you are under to do things in and the most enjoyable part is the laughs you can have with customers.
free lunch and dinner
long hours almost every day, late nights, must work weekends, minimum wage
Waitress (Current Employee) – Nottingham, Nottinghamshire – 9 June 2017
the day at work is fun and enjoyable, about learned I had a very good standard and a good skills on the area giving to me from the Hiltons hotel in London. About management, in my view there is missing points but looks like that is the workplace culture even though they are trying the best for staff and costumes. the jobs is easy and the enjoyable part of the job is when we work as a team.
floor (Current Employee) – coventry – 11 August 2012
A full-time work at Cosmo, i started 11:30 in the morning, lunch time will be finished on 15:00, we can have meal and break after 10~30 mins cleaning job. The dinner time will be started from 17:00, sunday- thursday is closed on 22:30, friday to Saturday is closed on 23:00. 15~30 cleaning job is extra.
In a busy restauant, team work is essential. In here, to learn playing a good role in a tean is the subject of everyday.
The management here is rigorous.
The co-workers here are very lovely, they are always happy for any help you need.
The hardest part at this job is you will not have the balance between work and life, you will stock in here 12/6, you will have no time for yourself and no energy for leisure. And, no over time paid.
Receptionist and waiter and Chef (Former Employee) – Derby – 8 June 2016
A typical day at work was starting at 11:30, cooking food and filling the buffet then preparation for the evening until 2:30 when we cleaned up, 2:45 the buffet closed, 3:00 the restaurant closed until 5:00. Start again at 4:30, cook food and fill the buffet, keep the food topped up and looking presentable and prepare food for the next day. I learned how to chop, cook and serve a variety of foods, I learned of a few foods that were new to me and some ways of cooking them.
Bar Maid (Former Employee) – London, Croydon, Valley park – 3 February 2014
A typical day at work would be busy and very under pressure. I work well under pressure and at a quick pace. I learned how to spin bottle's of alcohol in my hands. The management there wasn't great. They were rude and not in control when anything went wrong. Most co-workers were polite and helpful. The hardest part of the job was when it was very busy on a weekday as the restaurant seats 800 people at a time and there was less staff on a weekday. The most enjoyable part of the job was meeting new customers and working with the new supervisor on bar.
Free lunch before 4 O'clock
Could only eat before a certain time, long shifts, bad management
Waitress (Former Employee) – York – 27 January 2017
Cosmo is a restaurant that is busy all the time, a typical day at work involved us quickly clearing down tables and resetting for customers. I learned how to work well under pressure whilst at Cosmo. Management here were very friendly and were very down to earth. The hardest part of my job was when I was in charge of a section of the restaurant, it was always very busy and I had to ensure every customer was happy. The most enjoyable part of my job was working with people I got along with, it made work easier.
Waitress (Current Employee) – Wolverhampton, ENG – 19 April 2015
It's never the same two at cosmo its always busy. I have learnt to be a team leader and work as a team,the management staff are helpful they are happy to help if u had a problem.. My co-workers are very friendly and great to work with.
Chef (Former Employee) – Doncaster, South Yorkshire – 6 September 2017
They use too much chemistry for cooking. Too many products come ready. I want and I can cook. Do not mix powdered powder. they do not care about cleanliness. In the back of the stink he smiles. liquid blood plasma in the cold. I did not want to work under such conditions.