Sur La Table Reviews

2.9
Rating Trends
Recommend to a friend
Approve of CEO
(no image)
Diane Neal
20 Ratings
  • Helpful (1)

    Fun place to work

    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Former Employee - Part-timeemployee
    Former Employee - Part-timeemployee

    I worked at Sur La Table part-time

    Recommends
    Positive Outlook
    Approves of CEO
    Recommends
    Positive Outlook
    Approves of CEO

    Pros

    Great place to work! Fun co-workers, great products, awesome employee discount

    Cons

    Scheduling--they can let you know 30 minutes before the end of the first portion of your shift if you will have to stay for the "on call" shift.

    Advice to Management

    Change your scheduling protocol. It stinks not knowing if you will have to stay on or if you will be able to leave


Sur La Table Interviews

Interview Experience

Interview Experience

50%
28%
21%

Getting an Interview

Getting an Interview

70%
17%
8%

Interview Difficulty

2.3
Average

Interview Difficulty

Hard

Average

Easy
  1.  

    Floor Lead Interview

    Anonymous Employee
    No Offer
    Negative Experience
    Average Interview

    Application

    I applied online – interviewed at Sur La Table.

    Interview

    I was almost denied an interview for no reason other than personal bias on behalf of the manager. Luckily an anonymous complaint to HR about the same issue fixed this and I was granted an interview. Though from the second it started (with the manager being over an hour late) I felt that I was not going to get the job despite the fact that the interview itself was successful.

    Interview Questions

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
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Additional Info

Unlock Profile
Website www.surlatable.com
Headquarters Seattle, WA
Size 1000 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 surlatable.com, through the Sur La Table... More

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

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Sur La Table

 
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