more than meets the eye - Production Compass Group Employee Review

4.0
26 Jan 2016
Recommend
CEO approval
Business outlook

Pros

Extremely generous with employees being given unlimited free meal, executive chef is kind and respectful of all team members; giving the same courtesy and respect to all. Freedom to talk to team members in production areas provides a 'family' type of team. 'Open door' policy promotes airing misunderstandings to avoid escalation of disagreements. Allowing employees to work independently and develop their own methodology to improve their skills and productivity.

Cons

Union weazeled their way in, making the atmosphere tense and discordant. Lazy employees exploit any angle to avoid doing the more difficult functions, knowing it will be an unpleasant and time wasting process to be reprimanded, due to the union's meddling. Outstanding employees are locked in to the same hourly wage as the slackers, making it almost impossible to be promoted or rewarded with a wage increase.

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.

See reviews by: Helpful|Rating|Date|All