CATERING MANAGER (Former Employee) – LaJolla, CA – July 26, 2018
The cafe felt like a family environment even though it is a corporate business. The team always stayed side by side through the hurdles during the day.Management actually had an open door policy, they were helpful during difficult times in various employees lives.
salad line cook (Former Employee) – San Diego, CA – June 29, 2018
I was asked to perform the duties that were given and I finished them quickly and moved on to the next task. I had to move at a quick pace to get things done. The supervisors were excellent in providing help and training
Having to leave early if there is not much work left to do
Prep/salad line (Former Employee) – La Jolla, CA – June 19, 2018
Even though I worked at Specialty"s for a short period of time, I have to say it had the best management I have encountered. The co-workers were like a family and everyone was in it together. I highly recommend the Specialty"s in La Jolla for someone who is looking to train in all aspects of a bakery/cafe. All training is done there.
IT Professional (Former Employee) – Pleasanton, CA – June 14, 2018
There have been a significant number of personnel changes from top to bottom in recent months. Unfortunately, the new leadership has not been transparent about these changes and the strategy remains vague with few details shared about plans. The new executives also seem to be disconnected with their people which is not helping with the sense of uncertainty in the workplace and as a result, people are no longer as engaged as they used to be. The people are now hesitant to speak and prefer to remain silent.
Good work-life balance options
Management is disconnected with their people; Salaries are below average industry standards
Guest Service Representative (Current Employee) – Irvine, CA – April 1, 2018
Our store was fairly easy going with unbalanced work placed upon the employees. Our customer service is great with our customers being priority over anything we do. Micro-management was done somewhat poorly but as long as everyone does their job, the place runs smoothly.
50% off everything except for coffee, coworkers could talk freely as long as everything is being done right, flexible hours
Catering Assistant, Guest Services, Barista (Current Employee) – Chicago, IL – March 27, 2018
The pay was higher and the product was better than a lot of other places, but the management seemed to be all over the place. Hard to find a path to move up unless you were a favorite of someone in the corporate office.
Lead Cook (Former Employee) – Seattle, WA – March 9, 2018
I would get to work and do a line check. See what we have and don't have. once that was done, if my held wasn't needed on the line immediately i would start prepping. Then at lunch I would hop on line and help out. then after lunch, back to prepping and or covering co-workers lunch times.