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Nothing Bundt Cakes

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Happy Store Unhappy Workers - Guest Service Representative Nothing Bundt Cakes Employee Review

2.0
19 Jun 2014
Recommend
CEO approval
Business outlook

Pros

Nice work environment, happy atmosphere, casual uniforms

Cons

Minimum wage to start no matter what your experience! Absolutely no room to move up or grow at all. For the amount of work you do here which can include many other things than just helping customers, no one is paid enough up front. The frosters make almost double just for frosting the cakes! If your a guest service representative you not only have to help the customers, you have to restock constantly, then go in back and hot glue millions of the different decorations together because the company is to cheap to have them pre-made so basically the workers up front put every single little decoration together whether it be glueing, making bows from scratch, or origami'ing crap together! No one told us we'd have to do that. & when you get really busy and decorations are low its a nightmare! We basically do everything, management does nothing, & we get paid crap. Theres 16 year olds that work part time to fill in and we make the same amount even though me and other works have been in retail and have 3X experience. Its just one of those places you realize you won't go anywhere.

Explore other reviews about Nothing Bundt Cakes

5.0
20 Jun 2026
Recommend
CEO approval
Business outlook

Pros

Easy and laid back, especially during off-season

Cons

Holidays can get very stressful

2.0
6 Jul 2026
Recommend
CEO approval
Business outlook

Pros

Flexible schedule as long as GMs are willi no to work closely with you to make sure you are scheduled what you want. They work oppsitie/similad hours as long as you both are scheduled over 40 hours.

Cons

HR is unresponsive, they forget to send you your offer letter that explains PTO, sick days, etc. District managers get away with doing the bare minimum and not training you properly to manager an entire bakery alone. Firing GMs for not meeting sales goals which can be out of your control. Executive leadership refuses to communicate with bakery management. Lots of situations that you are not prepared/trained for. They expect management to work full 45+ hour weeks and do most of the job duties that regular staff would do so that labor does not exceed sales. Stuck having to explain why employees are lacking hours/can't pick up extra hours/shifts.

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