Great - Anonymous employee Table22 Employee Review

Team was fun and good

No place to create and expand my expertise

Pro 1: Incredible Clients If you’re into food (which I’d imagine you are if you’re applying to Table22), you’re working with some of the best and brightest minds in the US Culinary scene daily. Pro 2: Interesting Coworkers As a result of occupying this space, T22 tends to attract mostly very cool, like-minded individuals who are all passionate about food, travel, and the magic of the restaurant experience at large. Pro 3: Remote A truly remote gig. You can do your work from anywhere if you're online during sanctioned business hours.

Glassdoor feels like a bit of a damned if you do, damned if you don't platform when it comes to *cons." Inevitably, if you're no longer there you're probably going to come off as a disgruntled ex-employee, but if you don't leave a review, you're potentially allowing someone to upend their lives and accept a new job without understanding what’s really behind the curtain. Based on this, I will attempt to walk through the pitfalls of my time at T22 in as objective a way as possible. I would also like to note that my time there was spent on the Commercial side of the house so the majority of these observations do not reflect how the Engineering + Product + Finance team operate. Con 1: Diversity = Non-Existent The entire founding team is indeed white men in their late 20’s / early 30’s, with one female executive on the leadership team. Sometimes (see: most times) this is just how the cards sometimes fall in early-stage startups, but during my tenure at T22, there was not one singular mention of any DEI initiative. Or any tangible attempts by leadership to show they were actively working on achieving a more equitable leadership team or staff at large. Which makes my next con seem like a natural fallout from the above… Con 2: Bloated Hierarchy For a startup of >30 people I’ve never seen such a divide between the leadership and the rest of the team. Decisions are made in a vacuum and passed down, with any dissent or alternative suggestions from those in the trenches being wholly and utterly ignored. In my eyes, this is one of the biggest missed opportunities for improvement at Table22. It leaves your employees feeling defeated, burnt out, and above all - you miss countless ways to improve both internal and external efficiencies and experiences. Con 3: Impossible Targets / Set up to Fail This is ultimately what made Table22 the most disappointing startup experience to date, (and I have been employed at some real barn burners). While setting revenue targets can be complicated + nuanced, there has to be some semblance of a science to it. The science at Table22 seemed to be = meet with the board, change the target. Meet with the board again, and change the target again. And so on and so forth. Goals were top-down versus based on the very clear, existing historical data we had on what individuals had actually achieved. When 75%+ of your team is not hitting the target you established, there is likely a problem with the target. Con 4: Zero Psychological Safety Someone I deeply admire noted “psychological safety is not a matter of relaxing standards, making people comfortable, being nice and agreeable, or giving unconditional praise. It's fostering a climate of respect, trust, and openness in which people can raise concerns and suggestions without fear of reprisal.” Some may have this there, but I can wholeheartedly say my entire team did not. Our jobs were hanging on by a thread the entire time we were there. Ultimately I really do hope this feedback can be helpful to the organization, as I do want it to succeed. It’s a great avenue for the chefs and restaurants I deeply admire to generate additional revenue. TL;DR ----------- If you just want a paycheck and the option to be remote? Table22 will suffice. If you’re seeking a mentor, hoping to level up your skill set, and/or value the ability to voice your opinions and make a real impact in a diverse startup environment - run, do not walk to the next food-centric org.