Sur La Table reviews

Management often expects part-timers to pull the weight in the store, ranging from selling, endless hours at cash wrap during busy periods, truck, and cleaning. Expectation is you will give them many hours of availability but they can cut you with a moment's notice. Pay is barely above minimum wage; raises are almost nonexistent. Managers reap bonuses and prizes based on store performance, but employees barely get a thank you. Little training available on products. Inconsistent policies.

I wanted a pt seasonal job. This fit the bill, BUT I wasn't prepared for the lack of training or interaction with the staff. The SM stayed in the office most of the time. The regular associates didn't speak to you unless they had to. So much to learn but no one to teach you. More like here's your apron & there you go. Luckily I had a passion for cooking and could speak to what worked for me. I was really excited to see the cooking classes but since I was seasonal I was pretty much banned from the kitchen unless I was washing dishes.My sales were great because customers were the only ones who would talk to me except the other seasonal employees. There were a few random texts from other employees (mgmt thought it was fine to post all of our numbers on the back wall) to cover shifts. Funny enough, I was a retail store manager for years before doing this. Still shop there but would never ever work there. People were just not happy there.