Pros
- Employee discount was 40%. - Most of the part-time staff was nice. - If you're into cooking/baking on any level, you'll find a ton of things to pique your interest here.
Cons
- Absolutely terrible management. Whether it was the culinary manager showing up late and drunk to work (and forgetting to order necessary supplies), or the store manager virtually ignoring a customer getting seriously burned during a demo, this is easily the worst retail management I've ever seen. And that's saying something. The only thing that could be any worse than this crew of habitual screw-ups is.... - .... the pay. Minimum wage. As in $7.25/hr. After taxes, I would take home about $20 a night. That may be OK for a third world country, but for the time being this is still America, right? I hear the pay for the rest of the staff wasn't much better. I can't see how a store manager would be making more than the $30ks. - Management hits you HARD for sales numbers. I hope you're comfortable forcing an Mauviel saute pan in EVERY customer's hand when they walk in. Sales have continually been dropping as well, so that's just more pressure on you. - Little to no training. You better know your stuff before you take the job. - Sporadic/inefficient product ordering. Maybe this was management's fault again, who knows. - I can't really emphasize how bad the pay-to-stress ratio was. Stay away.......far, far away.