Pros
The majority of the team are friendly, professional, and committed to their work. Staff benefit from complimentary lunches made up of quality items from the continental breakfast, which helps reduce daily expenses. Tea and coffee are also available during shifts, workload permitting. The breakfast offering is consistently well-prepared and offers good value for money
Cons
Pay is minimum wage, and the workload can be extremely demanding. Shifts are fast-paced and physically exhausting, with constant pressure from supervisors to work faster, regardless of individual capability. Initial training is minimal and mostly on-the-job, leaving new starters to figure things out quickly in a busy environment without much support, as colleagues are often too stretched to assist. Staffing levels are kept deliberately low, even during peak periods, which places significant strain on the team. Management may appear to help in busy times but often step back after a short while, giving the impression of involvement without offering real support. There’s a noticeable disconnect between leadership and front-line staff, and decisions often seem profit-driven rather than people-focused. One important thing to be aware of is the payroll cycle: it runs from the 9th of one month to the 9th of the next, with payment on the last working day of the month. This means if you start just before the cutoff, you may end up working nearly two months before receiving a full paycheque. Make sure this is clarified in writing before accepting the role. An early access pay app is offered, but usage comes with a £2 withdrawal fee, which feels unfair given it’s your own earned money. The sign-in process is inefficient and time-consuming, involving several steps before you can even begin your shift – all unpaid. There’s an expectation of top performance for minimum wage, with daily pressure to increase customer satisfaction scores, even after intense physical shifts. Overall, the culture prioritises cost-cutting and profit over staff wellbeing. Additionally, some cost-cutting measures feel disingenuous — for example, the continental breakfast includes low-quality concentrated juices that are knowingly kept out of sight. Staff are instructed to decant these into unlabelled jugs in the back room before placing them out for guests, which speaks to a broader culture of cutting corners while maintaining the appearance of quality.