Sur La Table reviews

The pay is ridiculously low for what we do. It is SCARY LOW to work as a KA, at least here in NY. The work as a KA is very physical (actually, the exercise is a plus!) but it can be back breaking. Lots of grunt work, lots of setting up, cleaning, breaking down, more cleaning, dishes, dishes, dishes. I joke that I do work in my little part time job at SLT that I pay someone to do in my own house. The irony is - ALL of the KA's in our store have graduate degrees and high level careers outside of the kitchen. Each and every one of us that I have met does it "for fun," because we enjoy being in the kitchen and the store, for the discount. So while the pay is ABOMINABLE and the work is physical and back breaking at times, none of us is a KA to pay our big bills!

Inconstant with scheduling and hours > making the hours inconvenient for other work ie:15- 20 hour work week split into 4 -5 days . Upper management and corporate has really low regard for anyone not in management positions we are all dispensable. Really low pay and most incentives are directed for management and full time employees (ie management or resident chefs ( full time people only) to win, general sales associates never get to win the big incentives. Many times managers bogart the big sales so they get the SPIFFS or incentive wins. Hours are not consistent some weeks you may may get 20 -23 the next you might just get 14. Its all calculated by how well the sales goals are met. Sometimes they will even cut hours down mid-week. Managers like to complain that they have it so hard and do so much but much of the time they are taking breaks, drinking coffee, or taking amongst themselves. But step up when a Jura or other big ticket sale happens. Store opens early & closes late on holidays. So no holidays are celebrated working here.