Low pay, oblivious management - Dishwasher Compass Group Employee Review

2.0
11 Jul 2012
Recommend
CEO approval
Business outlook

Pros

Some high quality people work here. They take their jobs seriously and for the most part get along with one another. The sniping/gossiping problem is relatively mild.

Cons

Office management is oblivious to the staff. My last year's employee evaluation was almost 3 months late with no explanation. I was highly rated, but then management reneged on my raise, cutting it by two/thirds. Equipment breaks down and stays busted sometimes for weeks(this is partly a hospital management i.e non-Compass failing). Management has cut expenses to the bone and got rewarded for doing so. My hours have been cut twice in three years. My employee evaluation for this year is already a month late, again with no explanation. Some office people don't even want to talk to kitchen employees. Management thinks they can cure all problems with slogans and rah-rah pep talks. And we have more company meetings than Dilbert.

Explore other reviews about Compass Group

5.0
26 May 2026
Recommend
CEO approval
Business outlook

Pros

It was great learned a lot about aba and working with clients

Cons

Put with high level cases quickly

2.0
19 Apr 2026
Recommend
CEO approval
Business outlook

Pros

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

Cons

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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