Rat race job, comfort but pain in the long term - Server/Waiter Compass Group Employee Review

2.0
Apr 11, 2022
Recommend
CEO approval
Business outlook

Pros

Good flexible job if your a part-time student, pay is decent, job can be fun and easy depending on management. High end institute, ability to learn ins and outs of hospitality.

Cons

Terrible management that has a high turnover. Not very smart in dealing with issues, and difficult in booking time off. Constantly short with staff even pre-covid. No long-term career path here, its a dead-end low paying job. Very tiring shifts, no tip policy leaves you with no compensation for your extra efforts. No benefits at all, HR is against you. They hire every one and anyone, including ex-convicts, and especially 16 year olds. If your in your mid twenties and above you will feel very out of place here, and questioning why you get paid the same as a 16 year old who has just gotten their first job.

Explore other reviews about Compass Group

5.0
May 26, 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
Apr 19, 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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