Sur La Table reviews

Because employees are part time, the supervisors think the underlings should be virtually on-call. Although no one on earth can afford to live off of what SLT pays, management doesn't seem to factor in that employees need their schedules to coordinate with other obligations (Job #2 and #3/School/Family). Sketchy attitude about breaks. Kitchen Assistants are paid the worst hourly wage possible under State law, whether or not they have extensive experience. Four Resident Chefs in two years. Unprofessional, disrespectful supervisors who have no experience with people; some have no experience with cooking or teaching cooking.

It is so stressful to work here, and all management cares about is money and profits. I cannot tell you how many times I went home frustrated, or in tears. I would wake up and dread going to work. I started getting migraines from all the stress. Working here is so confusing because you just don't know what you're doing, and nobody really helps you. It's all about following executive orders, no matter how ridiculous they are. The hardest thing for me was spending most of my time doing work that had nothing to do with my real job. No matter how many times I brought this up with my manager I was always told that's how it is so deal with it. The office is so disorganized, and the culture is just dreadful. It's just so strange how the people that have been there awhile just accept it. It's like they've never worked at a normal company. I just couldn't take it anymore.