Micro Management at times... - Anonymous employee Compass Group Employee Review

3.0
31 Oct 2015
Anonymous employee
Recommend
CEO approval
Business outlook

Pros

Decent work hours. The schedule is very acceptable to many of the workers lifestyles, and the managers assist the workers with family's to get the time off if they need the time to tend to personal issues.

Cons

At the account I work, there are several Hispanic employees. Hard workers, all of them, BUT, they do have a tendency to stand around talking quite a bit. When asked to do something, they'll do it, but then the manager will come up to me the next day and tell me I hurt that persons feelings. I ALWAYS ask politely, and say please and thank you. The other gripe I have with this company is that they fel the need to have an outside cleanliness audit company come in to check on things. They come in and say the sheetpans aren't stored correctly, and things like that. I see checking on the labeling of prepared foods, and making sure food items are labeled with date dots, and cooled or cooling properly, BUT to say the sheetpans aren't stored correctly? They're upside down, on a metal shelf. they tell the manager that there should be one pan at the bottom turned rightside up, and the other pans upside down on top of that pan.

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5.0
26 May 2026
Recommend
CEO approval
Business outlook

Pros

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

Cons

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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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