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.

Moving up in the company generally requires travel/relocation. The most difficult experience I came across was different rules for different days. I consider myself a fairly flexible employee, but after working there for years it seemed that rules/policies/operations changed constantly. Quality of training varied greatly, With the company growing so much, it seems that many important fundamentals have been neglected.