Sur La Table Reviews

Rating Trends
Recommend to a friend
Approve of CEO
(no image)
Diane Neal
33 Ratings
  • Helpful (2)

    There are concerns.

    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Current Employee - Kitchen Assistant in Charlotte, NC
    Current Employee - Kitchen Assistant in Charlotte, NC
    Doesn't Recommend
    Negative Outlook
    Disapproves of CEO


    Fun cooking classes. Customers are great.


    Management seems confused and unwilling to communicate with front line employees. Attrition is an ongoing problem that is becoming impossible. Great annual reviews, but no raise in pay. Poor communication overall. No sales training or follow through.

    Advice to Management

    Treat your employees as valuable assets, unless they aren't. When we feel like nothing we do makes an impact, it's discouraging. Listen to us. Develop our skills. We can do more than you expect, and we can make the company great. Don't turn the other cheek when someone does something g wrong, like serve alcohol to children during a cooking class. Communicate your expectations and goals. Let us achieve them, and reward that HERO behavior.

Sur La Table Interviews

Interview Experience

Interview Experience


Getting an Interview

Getting an Interview


Interview Difficulty


Interview Difficulty




    Retail Sales Associate Interview

    Anonymous Employee in Denver, CO
    Accepted Offer
    Positive Experience
    Easy Interview


    I applied online. The process took 4 days. I interviewed at Sur La Table (Denver, CO).


    I sent in my application through the online system. I was contacted within the week and interviewed the same day I was called. The interview was pretty straight forward and actually kind of fun. The manager was easy going and was really more interested in finding someone who fit the company culture than in my sales background. I was asked traditional interview questions pertaining to my interactions with customers and problem solving skills, but I was also asked a few fun foodie questions like these:

    Interview Questions

    • What kind of ice cream are you? and "Who would you have dinner with if it could be anyone past or present, and what would you eat with them?"   1 Answer

Sur La Table Awards & Accolades

Something missing? Add an award
Finalist -Cooking School of the Year , International Association of Culinary Professionals, 2013
Finalist - Best Cookbook of the Year - Things Cooks Love , International Association of Culinary Professionals, 2008
Show More

Additional Info

Unlock Profile
Headquarters Seattle, WA
Size 1001 to 5000 Employees
Founded 1972
Type Company - Private
Industry Retail
Revenue $25 to $50 million (USD) per year

Since its beginnings in Seattle’s Pike Place Market in 1972, Sur La Table has believed that the kitchen is the center of the home. Today, those with a passion for cooking and a love for food can discover a leading selection of global brands in over 100 Sur La Table stores - including more than 50 cooking class locations, online at, through the Sur La Table ... More

Mission: To inspire discovery by helping our customers do more in the kitchen and do it better.

Work at Sur La Table? Share Your Experiences

Sur La Table

Click to Rate