A great place to work whilst being a student to gain some general work experience and extra cash. - Bar Staff Compass Group Employee Review

4.0
Mar 8, 2015
Recommend
CEO approval
Business Outlook

Pros

The fact you have a choice whether you want to work or not. This is good for university students/A-level students (such as myself) as some weeks they may have too much work on, whereas other weeks may be the opposite. From my experience the managers I've worked with have been good and understanding.

Cons

The food provided is not good. There are many strict rules on not being allowed to eat food that is going to waste. Everyday there are masses of food that could be eaten but thrown in the bin. Can sometimes get the feeling of being treated like a school child which is not what you want in a working environment.

Explore other reviews about Compass Group

5.0
May 18, 2026
Recommend
CEO approval
Business Outlook

Pros

Great place to work very understanding and a lot of room for growth.

Cons

Not very many downsides to working here.

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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