I think the title says it all.
I went to an interview as a bartender for a restaurant. The interviewer was impressed with my resume and schooling and asked if I'd be interested in interviewing for a position as their restaurant manager. I thought that this would be an awesome opportunity.
After being there for only 4 weeks, a shift happened where it was only myself and 1 other server due to call-ins.
The server asked me to man the bar. No issue there. We took care of our guests. Turns out at the end of the shift there's an expectation that “managers don't make gratuity.” Here in Ontario, that's not a law. Turns out it's the restaurant's policy.
I was expected to forfeit any gratuity earned and turn it over to the server. It was only $40 but I still felt that it wasn't right. I didn't argue with the server. I let her take the gratuity and took my issue with my direct supervisor and explained how it was wage theft.
My next shift that I had with my supervisor, just a few days later, I was told I was being terminated because my management style isn't meshing with some of the team and it's not fair to them.
TL/DR: The Bruce Craft House in Cambridge, ON. Owned by Skyline, practices in wage theft and fires employees who take issue with it.