Hi everyone!!! I was wondering if anyone has any information on CRP F&B for Canadians! I'm applying for CRP in July and my high hope is to get myself into Le Cellier serving in the restaurant! I know you have to work your way up which is cool. I was just wondering if anyone has any info or has worked in Le Cellier to know how it works, how you get in, and how long it takes!!! I'd be thrilled with any info anyone could give me! Thanks so much! xx
I've heard it has a little to do with how well you work in the first little while, but I think the major thing is when the previous CP's leave. There's only space for so many servers at one time so it depends on when those spaces become available. I think generally it is 3-6 months... but that's just what I've heard.
A little late, but late never hurts! All Canadian F&B cast members must work in the restaurant first as a Seater, Greeter, and Stocker, as well as working at our Popcorn and Beer cart, outside in the pavillion. The general rule of thumb is 90 days before you can move up into service, however, depending on business needs you can move up before that. To move into service you must learn your menu inside and out and then 'spiel' it to at least two managers. It is hard work to learn it. Once you have spieled you will go into food running when a spot is available (which may not be for a long time). You will food run for at least 3 weeks, but could be a few months as well before training to go into service. Once food running you are no longer working at the Cart. Of course, getting into service requires a rather clean record card, not too many lates or call-ins, that type of thing. Hope this helps
That's one of the things I'm looking forward to most, learning the menu and spiel, as its not a strict script really
The spiel shouldn't be too difficult to learn, the menu isn't all that big which is a plus for serving. The last restaurant I worked at had a menu with more than 50 items on it, it was tiring to learn everything. But ya, I also hope to get into F&B. I've only been to Le Cellier once to eat and it was very very good. I had the filet mignon and the maple creme brulee for dessert - both were delicious!!!
I had the filet too when I was there!! soooo yummy!!! I think, like you said jackie, the menu really isn't that large! I know we're going to have to know the menu inside and out, but when you dont have a million things to memorize your golden! I can't wait to serve in that restaurant and make magic for guests!! It's going to be so fun!!! I know we're going to have to earn our way in, but i'm hoping the process wont take more than a few months! The money making possibilities are irresistible!!! Especially when I have a list a million items long of things I want to buy already! lol!
