Einstein Bros. Bagels – Love my coworkers, most work as a team and support each other. Besides 1 other company I have worked for, this is absolutely the most toxic environment due to management. Picks favorites, verbally attacks certain ones. Talks about employees negatively to others, including customers.No accountability | Comparably

Einstein Bros. Bagels – Love my coworkers, most work as a team and support each other. Besides 1 other company I have worked for, this is absolutely the most toxic environment due to management. Picks favorites, verbally attacks certain ones. Talks about employees negatively to others, including customers.No accountability

Einstein Bros. Bagels is a bagel and coffee chain in the United States. read more
EMPLOYEE
PARTICIPANTS
169
TOTAL
RATINGS
1477

Love my coworkers, most work as a team and support each other. Besides 1 other company I have worked for, this is absolutely the most toxic environment due to management. Picks favorites, verbally attacks certain ones. Talks about employees negatively to others, including customers.No accountability

What are some of the best things about your team?

We are close and support each other. Except for a couple people, teamwork and customers are priority. Positive, supportive and appreciative of each other.

What does the leadership team need to get better at?

Prioritize customer service. Quit letting certain ones do anything they want. Hold shifts accountable. Quit talking negatively about team members to others including customers. We're short staffed too, so help out with customers instead of leaving early.Train people right and hold them accountable

What is most positive about the culture and environment at your company?

Teamwork and coworkers. Regulars that enjoy coming back because of positive experience. Nothing else at all, for the most part, it's become toxic and negative. We make the best we can and try to keep it positive as we can for environment and customers.

What's going wrong and how can it be improved?

Unprofessional management. Quit talking behind peoples back. Show appreciation for those who continue to go above and beyond to make the restaurant succeed. Hold everyone accountable for job requirements, not just a few. Being short staffed, manager should be working more, rather than leaving early

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