incompetent - Customer Assistant Compass Group Employee Review

1.0
18 Oct 2021
Recommend
CEO approval
Business outlook

Pros

They gave us meals during breaks

Cons

For minimum wage I was working in an acutely understaffed canteen. manager was visibly stressed and was angry and irritable towards staff. The company served the cheapest possible food which was generally very unhealthy, monotonous and lacking vegetarian options. customers justly complained about the quality of the food, something we as workers had no power to change. Despite an already heavy workload we were pressured into upselling extras, usually fatty and sugary confectionary and snacks. Although I was part time, i was made to alternate between early and late shifts which made having regular sleep patterns difficult and I was frequently pressured to take on more work by the manager. I ended up having an anxiety attack during a shift and resigned a month into the job.

Explore other reviews about Compass Group

5.0
18 May 2026
Recommend
CEO approval
Business outlook

Pros

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

Cons

Not very many downsides to working here.

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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