Sur La Table reviews

3.1

40% would recommend to a friend

(1,059 total reviews)

Jason Goldberger

41% approve of CEO

28% positive business outlook

Sur La Table has an employee rating of 3.1 out of 5 stars, based on 1,059 company reviews on Glassdoor which indicates that most employees have a good working experience there. The Sur La Table employee rating is in line with the average (within 1 standard deviation) for employers within the Ventas al mayoreo y al menudeo industry (3.5 stars).

Reviews by job title

1K reviews
2.0
Aug 6, 2025

I do not recommend

Recommend
CEO approval
Business Outlook

Pros

You get a good discount on products and sometimes get free food from cooking classes.

Cons

You do so much work for $14.50 an hour. You never get trained in product knowledge, so you look dumb in front of customers when they ask you questions about the crazy expensive items they want to buy. The chefs are crazy mean if you work as their KA. I worked as a KA and sales associate and hated both.

1.0
Sep 19, 2024
Recommend
CEO approval
Business Outlook

Pros

The only positive aspect is that the IT Lead and Infrastructure Engineer are highly respectful professionals; however, the same cannot be said about the IT Director and the IT support technicians on help desk.

Cons

I went through a series of three interviews with the company—first with the recruiter, followed by the IT lead, and finally with the IT director. A few weeks later, I received a rejection letter. However, a week after that, the recruiter reached out again, asking if I was still interested in the role. This raised concerns for me, as it reflected a lack of coordination and professionalism on their part—something I should have recognized as a red flag regarding their management practices. During my first week, I met the team and the IT lead, and I was genuinely impressed by their technical expertise. I naturally respected them, as they were people I could learn from. However, the IT lead was only present for a few days before returning to the state where he worked remotely. That’s when reality set in. The two IT support technicians at the BDC warehouse showed little interest in helping me grow. Their body language and silence made it obvious that they were irritated whenever I asked questions or sought guidance. They even advised me to ‘just relax’ for the first three to four weeks, which was frustrating, as I was eager to learn about their network topology and there broad range ot technologies. Meanwhile, they spent their time watching YouTube, discussing fantasy football, using nicotine pouches, and engaging in inappropriate, non-work-related conversations. Occasionally, they would ask for my opinions on sensitive topics like politics, which in hindsight was a mistake on my part to entertain. What I thought were open discussions were, in fact, the start of a deceptive malicious scheme. They later reported my views—views they specifically asked for—to HR and the IT director, twisting the narrative. Ironically, these same technicians openly made derogatory offensive remarks about the LGBTQ community. I had initially believed that there was a degree of openness in our conversations. They even shared stories about a previous IT employee from Venezuela who chose not to engage with them but are glad I'm willing to socially engage with them. Now, I understand why. These technicians, along with the IT director, displayed subtle prejudices behavior and manipulated the situation to have me terminated. They fed HR and management false information, and, unsurprisingly, their claims were taken at face value due to their longer tenure at the company. This experience highlighted a harsh reality of corporate life—trust is often elusive. People will go to great lengths—whether to protect their egos or advance their careers—even if it means betraying others. Perhaps these technicians felt threatened by my quick learning abilities, or maybe they were uncomfortable with my race and cultural background. I suspect it was a combination of both. Unfortunately, this type of behavior is not uncommon in environments where diversity of thought and background is unfamiliar or undervalued.I would advise against investing time in applications to this company, as it appears to be primarily funded by privileged trust funds rather than driven by substantial business acumen or merit.

3.0
Feb 19, 2024
Recommend
CEO approval
Business Outlook

Pros

The team that handles the day to day was awesome! There is so much support and teamwork it makes coming to work really motivating. The guests and students that come for the classes are mostly wonderful and have a great time learning new things along the way. A great confidence boost for any chef as you share your knowledge and skills with people who are there to learn and enjoy themselves. Management at my particular location was okay. Needed better orgazation and communication, but overall they were supportive of the kitchen. I'd give them a B+.

Cons

The company as a whole low balls your pay. The amount of knowledge and experience that you need for this job is worth more than the just barely above minimum wage they pay you. There is a lot of prep to be done to prepare for these classes and the company doesn't want to pay you to review recipes and game plans or even have meetings with your head chef and coworkers to get proper training and insight from your peers, outside of class time. The company has policies and ways of executing programs or tasks that are archaic and just simply don't make sense. The recipes are from corporate and are sometimes trial and error, which isn't good for a student who is paying upwards of $100 per 2hr. class. The company is retail, yes, but the Cooking Classes and how the chefs and kitchen assistants are treated, trained, paid, and how the program is run needs a revamp. If you are the head chef position (resident chef), you are blamed for everything even if you were unaware that corporate wanted you to do something a certain way and you weren't trained. You are expected to figure it out yourself and if it doesn't work, they will let you know how you are failing without helping you get better at your job. You are on call and work sometimes 60+ hours a week with little reward, appreciation, or rest. It's weird how the part time chef instructors get confident boosts from this job but then when you climb high enough to be the resident chef, the company depleats that confidence. Also, for a store that sells kitchen tools and equipment, the cooking classes shouldn't be using sub-par or overly used or broken merchandise to use in class.

Viewing 280 - 282 of 1,059 Reviews

Glassdoor has 1,088 Sur La Table reviews submitted anonymously by Sur La Table employees. Read employee reviews and ratings on Glassdoor to decide if Sur La Table is right for you.