Bon Appétit Sucks Customer Reviews and Feedback

From Everything.Sucks

Bon Appétit is a monthly American food and entertaining magazine, that typically contains recipes, entertaining ideas, restaurant recommendations, and wine reviews. Owned by Condé Nast, it is headquartered at the One World Trade Center in Manhattan, New York City and has been in publication since 1956. Bon Appétit has been recognized for increasing its online presence in recent years through the use of social media, publishing recipes on their website, and maintaining an increasingly popular YouTube channel.


Gizmodo has 3 reasons why Bon Appétit/Condé Nast sucks:

1. Racism

2.tokenism

3. unequal pay.

Reviews

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Former Employee - Food Service Worker says

"I worked at Bon Appétit Management full-time Cons: Favoritism is profound there you must have a buddy"

Former Employee - Account Manager says

"I worked at Bon Appétit Management full-time Cons: they don't pay according to CA law..they pay you whenever they feel like it when they incorrectly pay you"

Former Employee - Cook says

"I worked at Bon Appétit Management full-time Cons: They’re shady and will take advantage of you"

Former Employee - Prep/Line Cook says

"I worked at Bon Appétit Management full-time for more than a year Cons: Managment misguided, personal image priority over health and safety."

Current Employee - Server says

"I have been working at Bon Appétit Management full-time for more than a year Cons: They hire managers who don’t do their job right"

Former Employee - Cook I says

"I worked at Bon Appétit Management full-time for more than a year Cons: Management not so great. overworked and underpaid. never enough staff"

Former Employee - Catering Attendant says

"I worked at Bon Appétit Management full-time for less than a year Cons: Terrible management at LinkedIn campus in NYC"

Current Employee - Chef Manager says

"I have been working at Bon Appétit Management full-time for more than a year Cons: Never work for the one at Washington university In St. Louis Very poorly manage, No team work, No Support A lot of Temporary workers. Lots of drug activity but what do you expect no drug testing. No faith in the staff. New to the union. Managers do not like each other or support each other. Very high turnover rate. a lot of harassment. No Training. This place is like a soap opera based on high school. Do Not work at the South 40."

Former Employee - Anonymous Employee says

"I worked at Bon Appétit Management full-time Cons: Do not work as an admin assistant especially at USF! They will have you count over numerous of cash bags and do other people jobs. The company likes people who are lazy and there is no growth there. They don't value what you have to say."

Former Employee - Cook says

"I worked at Bon Appétit Management part-time Cons: -did not follow basic kitchen cleanliness protocol (especially with their walk ins and meat handling) -incompetent management (SC and HC sat around all shift not doing their jobs) - horrible pay (the other bon app operation in town made double our pay) - lack of safety protocols (cut by those above me due to lack of knife safety) -faked cleanliness and safety standards for inspection, still failed. - the list could go on but I think the point is made. I quit because I didnt want to work in a place that is all but poisoning students."

Cook (Former Employee) says

"They are obsessed with keeping unions out. They lie about pay increases. Show extreme favoritism and have no integrity in their employee evaluations. Never been treated worse."

Retail Manager/Buyer (Former Employee) says

"As a manager for 3 years at BAMCO, I have experienced a lot. Way overworked, underpaid and under appreciated. Not supported by any of my upper management. Was promised a promotion, later to find out it that was not the case."

Crew Member (Former Employee) says

"Blah will never work for them again worst place to be, they have favorites there and burn the star employee's, I was one of them, they are not there for the employee Cons: Everything"

Fine Dining Server (Former Employee) says

"The owners do not care about their employees at all. You are only a number for them and they give you to feel that you are easily replaceable! You make okay money there during the season only, but you have to put up with unfairness and disrespect from managers. If you speak up and tell your opinion, you get fired. The employees are not happy working there. Big time Drama work environment. They have few illegals working there and they take good care of them. The worst management. Two of the managers are former workers from cruise ship companies. They don’t ever cut anyone if it is slow, you just waste your time there. Managers have few favorites, who gets all the guests. Serbian manager harassed every pretty girl working there"

FOH Supervisor (Former Employee) says

"This company only cares about having bodies. They hire anyone because there is a fast turnover rate due to how the employees are treated. Management is a joke. They dont care about anything other than their salary. They get paid whether they are there or not so it's hard to find someone when you need help."

Cook (Former Employee) says

"Very stressful at times ...was always short cooks. One or 2 cooks was responsible for cooking for 900-1000 college students half the time! Never really appreciate there. Worst place I ever worked!"

Porter (Former Employee) says

"I strongly suggest finding something more meaning full. the porter position is a great way to get exposure to a kitchen and learn different positions and how they work so you may one day advance."

Customer Service Representative (Current Employee) says

"Horrible place. Horrible food. Horrible management. Horrible pay. Rasict staff. Low budget. .........................................................."

Employee (Former Employee) says

"Management regularly took part in work place gossip and at times, they were the ones to start it themselves. They often showed favoritism and in those cases, gave those employees special privileges while other staff were not shown the same treatment. Work loads were typically placed heavily on certain employees while others were allowed to sit in the offices of management and chat. Cons: Being put through h*ll and back just to be able to acquire those paychecks."

Grill Cook (Current Employee) says

"What is it that you want to hear I'll leave the place wasn't all that great it was got their own agenda there was no teamwork there everybody had their own agenda what they wanted to do it would do as little work as possible then when I clean up after themselves it was just not a great place to work 40 and you did more teamwork in there everybody which is help out and do the job one person wouldn't have to work so hard to get their stuff done"

Pantry Worker (Current Employee) says

"I would say the only good thing about this job was the hours.The management was terrible, little to no communication with staff. The training was non existent, they pretty much just threw you in and told you something when it wasn’t done correctly. Setting you up to fail is not my idea of a great career. Cons: Everything"

Baker (Former Employee) says

"I got so stressed out and overwhelmed that I had a breakdown and quit. I never got off on time. I didn't get help. There was too much to do and not enough time. You get in trouble if you get overtime but they expect everything to be done. Killed myself for $10-$11 an hour which isn't even a liveable wage."

Dishwasher (Former Employee) says

"Very unprofessional very sloppy they don't care about no one family emergency they just want you to work they always messing up people check you gotta to wash them they are very slick I wouldn't recommend no one to work here Cons: Trip about everything"

Catering Associate (Former Employee) says

"I went thru 5 boss’s in less than a year and a half Cons: I’ve said enough"

Cashier/Customer Service (Current Employee) says

"Served public in a polite and courteous manner. Cons: shorts Breaks"

Prep Cook/Line Cook (Former Employee) says

"If you intend on leveling up in your position as a cook forget about it plus the chefs and managers feed you with tons of false hopes of becoming great the only way to move up in bon appetite is to kiss lots of rears and during ten on ten meetings they will humiliate you as a human being Cons: Management"

Barista/Cashier (Current Employee) says

"lies to benefit the company, never has correct supplies for students meals, cost to high for college campus,gm very rude to staff in front of other staff members and students, lacks authority for discipline for lazy employees late employees or dishonest employees Cons: summers off"

Cook/Server (Former Employee) says

"I love too work for the unversity of chicago. The students treat you right they will fight for you. If they no you a good worker and a good people person."

Former Supervisor (Current Employee) says

"Management does not back up supervisors. Too much favoritism. Family members working together often overseeing other family members. Bullying and intimidation abound. Terribly understaffed. Cons: Long hours, lousy pay, lack of respect."

student café worker (Former Employee) says

"Working in an environment like this I would not recommend to anyone who wants to gain life long experiences to improve their work life. It was a stressful, demanding job and the manager was no help at all."

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