Good for students - Customer Service Assistant Compass Group Employee Review

3.0
Mar 3, 2020
Recommend
CEO approval
Business Outlook

Pros

Zero hour contract allowed me flexibility but my hours were kept the same from 9am to 3pm every day of the week. It was a job that I did for 3 months or so during the summer holiday before I went back to university and let me earn a bit of money to fund my studies. Also, considering my age at the time I was paid the same as everyone else (£7.83 - national living wage) which I was happy about. My supervisor was friendly and treated me well.

Cons

Sexual harassment in the workplace with the men targeting younger women (just the chefs) with inappropriate remarks and even questions about personal details with no consequences for their actions. The job is bad if you do it full - time and you get told what to do. Also, the tasks get repetitive and you start to not enjoy it at all. For example, manually counting stock, refilling the fridge with drinks, making sandwiches and helping with plate wash during busy hours.

Explore other reviews about Compass Group

5.0
May 18, 2026
Recommend
CEO approval
Business Outlook

Pros

Great place to work very understanding and a lot of room for growth.

Cons

Not very many downsides to working here.

2.0
Apr 19, 2026
Recommend
CEO approval
Business Outlook

Pros

I worked at the John Wayne Airport American Airlines lounge, which served a strong and steady clientele, primarily composed of business travelers. Guests were generally easygoing and professional, with minimal special requests or complex requirements from their side

Cons

The operational and management side was significantly more challenging. The lounge was consistently understaffed, and managers and supervisors often had to step in and cover multiple missing roles just to keep things running. This created a high-pressure environment where tasks that should have been simple often became unnecessarily complicated. There were also strict safety procedures in place, which made sense given the airport setting, but the lack of consistent staffing and equipment issues made compliance difficult at times. In some cases, we were left relying on incomplete processes, such as temperature logs, due to broken equipment and workload pressure. Additionally, perishable goods such as dairy would sometimes sit for extended periods due to last-minute no-shows and staffing gaps, adding further stress to daily operations. Overall, while the clientele and safety structure were solid, the combination of understaffing, equipment issues, and management dynamics made it one of the most stressful and challenging work environments I have experienced.

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