Joe Fortes Seafood & Chop House Employer Reviews

I was not here long before deciding it wasn't right for me, just under two months, however if you have an interest in the restaurant industry, Fortes is right for you. It's a constant hustle from all departments and thus you will see and hear some...

I was not here long before deciding it wasn't right for me, just under two months, however if you have an interest in the restaurant industry, Fortes is right for you. It's a constant hustle from all departments and thus you will see and hear some very high stress moments, but there's just enough friendly faces and advice to lift you up and push through. I would definitely place them in the high maintenance category but if you're able to find pride in what you do that won't be an issue.

I was working doubles without time to eat in between and they always tried to short overtime pay despite working it. They take as much as they can out of you for patio season then dispose of you in the winter. Everyone stressed while working no ...

I was working doubles without time to eat in between and they always tried to short overtime pay despite working it. They take as much as they can out of you for patio season then dispose of you in the winter. Everyone stressed while working no one having fun. No coming to the restaurant when your not working. No real discounts or employee appreciation programs. Uniforms are hideous and hot.

I worked here for two years and it was a good experience if you're looking to make money. The restaurant is very busy all the time and there is not much time for anything other than dealing with your section. Fortes has an old school feel but it's...

I worked here for two years and it was a good experience if you're looking to make money. The restaurant is very busy all the time and there is not much time for anything other than dealing with your section. Fortes has an old school feel but it's very popular due to its history in Vancouver and its approachable for many types of people with menu prices higher but not out-of-reach. Clientele includes lots of visitors from the hotels (the restaurant has good relationships with the concierges across the city) and tourists generally have money to spend. I wouldn't recommend working at this restaurant for the inexperienced (you probably won't be hired anyway) because the demands are high and you have to hit the ground running. But, if you are experienced and are looking for a workplace that will pay the bills, you found it.