Too Much Work for One Person - werkgeversreview Dishwasher/Busboy bij Compass Group

1,0
29 sep 2022
Aanbevelen
Goedkeuring directeur
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Pluspunten

Free beverages 1 hour lunch breaks Nothing else

Minpunten

Too much work for one person. You have a constant flow of pots, pans, colanders etc in the kitchen when it's used by a chef on top of getting a flow of over 200 students bringing on average 2 plates, 1 cup and 2 utensils. Oh did i mention that you have to put all those now clean cookware and dishes away wall still getting dirty dishes coming in and pots and pans being brought to you to clean and you have to do this cause other wise you wouldn't have space to clean the dishes that need to be cleaned. This job at minimum is made for 2 people not one person and the pay isn't worth it unless they double it. Also they make you sign a paper that states that you will pay for their partner companies non slip shoes by taking it out of your check even if you already have new ones that are much cheaper and if your a newer worker you have to have your boss there to clock you in and out and it's so annoying because he's never on time for either and "doesn't like to be rushed". This job really takes all your energy away and hurts your body to the point that you can't do anything at home unless it's recovering. Oh also they don't have proper dish washer gloves and give you the flimsy latex gloves that break easy. OMG I forgot the kicker, THEY DON'T GIVE YOU TRAINING SO YOUR JUST THROWN INTO ALL THIS MESS OFF THE BAT NOT KNOWING WHERE THINGS GO AND YOU HAVE TO ASK THE OTHER WORKERS THAT ARE TRYING TO DO THEIR JOBS BECAUSE YOUR BOSS IS OFF DOING I DON'T KNOW WHAT. There is a lot more cons trust me.

Ontdek andere reviews over Compass Group

5,0
18 mei 2026
Aanbevelen
Goedkeuring directeur
Zakelijk vooruitzicht

Pluspunten

Great place to work very understanding and a lot of room for growth.

Minpunten

Not very many downsides to working here.

2,0
19 apr 2026
Aanbevelen
Goedkeuring directeur
Zakelijk vooruitzicht

Pluspunten

I worked at the John Wayne Airport American Airlines lounge, which served a strong and steady clientele, primarily composed of business travelers. Guests were generally easygoing and professional, with minimal special requests or complex requirements from their side

Minpunten

The operational and management side was significantly more challenging. The lounge was consistently understaffed, and managers and supervisors often had to step in and cover multiple missing roles just to keep things running. This created a high-pressure environment where tasks that should have been simple often became unnecessarily complicated. There were also strict safety procedures in place, which made sense given the airport setting, but the lack of consistent staffing and equipment issues made compliance difficult at times. In some cases, we were left relying on incomplete processes, such as temperature logs, due to broken equipment and workload pressure. Additionally, perishable goods such as dairy would sometimes sit for extended periods due to last-minute no-shows and staffing gaps, adding further stress to daily operations. Overall, while the clientele and safety structure were solid, the combination of understaffing, equipment issues, and management dynamics made it one of the most stressful and challenging work environments I have experienced.

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