“A great place to work. Food and drinks are phenomenal and easy to sell, the space is simple enough to maneuver, and the chef and management are incredibly respectful and professional.

All the staff is, really encouraging and friendly, and they're all at the top of their game so working and getting along with them is very intuitive.

It turns into a nightclub Friday and Saturday nights which is fun but can be hectic when closing. That also means that the music is great. All things said, a great environment and opportunity.”

You should write a review. It’s anonymous.

2. Improve Workplaces - Your feedback gets noticed. Restaurants look to your reviews to make changes. You can help shape better working conditions.

3. Boost Transparency - What’s it really like to work there? Your honest reviews pull back the curtain, showing the real side of restaurant life.

4. Drive Change - Together, our reviews can push for better pay and respect across the industry.

5. Support Our Community - More reviews mean more resources we can offer you, like job alerts and career advice.

It only takes a minute to leave a review but the impact lasts much longer. Jump over to KitchenConfidentials.com and share your experience. It’s quick, it’s easy, and it really does help.

Thanks for being a part of this,
Jace

Best,
Jace

• “Very disappointing FOH experience as a server/captain at so called “queer” restaurant.”

• “The only thing “queer” about HAGS is the queer owners exploiting the labor of queer workers.”

• “Foh manager/co-owner micromanages workers in a way I found disrespectful and honestly offensive.”

• “Guests are told that service is included so most do not tip and if they do tip, almost always under 20%.”

• “You do make higher hourly at $23 but do not expect to make a competitive wage as a NYC server.”

• “After voicing my concerns to management, I was fired with no warning. Later through the grapevine, I found out I’m not the only one who has been fired like this.”

• “Very shady and very disappointing from owners who have claimed to want to do better in the industry; their whole platform is essentially just virtue signaling to guests while exploiting and belittling workers behind the scenes.”

It does not have to be hard to avoid places like this. Write an anonymous review and help out your fellow workers!

-Jace

~ I have actually heard a lot of good things about this place in my personal life, being a line cook in in NYC. I hear it is creative and a great place to be.

What have your experiences been in the industry? Want to share? Write an anonymous review and let your fellow workers know!

-Jace

How It Works

It's simple: if you have any funny restaurant videos taking up storage on your phone, send it to us! If your video gets featured on our platform, we’ll send you $20 cash per video. Here’s how to participate:

1. Capture the Comedy: Keep your phone handy and film hilarious moments that happen in the restaurant. From behind-the-scenes kitchen shenanigans to hilarious customer interactions, we’re looking for it all!

2. Submit Your Video: Send us an Instagram DM to @kitchen.confidentials with your funniest restaurant clips. Quick and easy!

3. Get Paid: If your video makes it onto our site, you’ll earn $20 cash for each one featured. It’s a simple way to clear your phone’s storage and fill your wallet!

Why Share Your Videos With Us?

• Let your sense of humor shine and show off your comedic timing to a wider audience - we always give you credit unless you opt out!

• Not only can you make some extra cash, but you could also become a recognized contributor in our community.

Thanks…we’re excited to see your vids!

At KitchenConfidentials, we understand that every dish served and every cocktail mixed comes with its own set of stories—tales of triumph, of relentless nights, of artistry under pressure, and sometimes, of challenging work environments. Our mission is to empower restaurant workers by providing them a voice, one review at a time. Here, anonymity ensures honesty without fear of repercussion, allowing staff from dishwashers to head chefs to share their genuine experiences.

But why is this perspective so vital? Consider the bustling, ever-evolving landscape of NYC's dining scene. For every gleaming new eatery that opens in SoHo, for every exclusive uptown haunt with a months-long reservation list, there are countless stories from the staff that bring these places to life. At KitchenConfidentials.com, we offer a backstage pass to those considering where to apply their culinary skills next, providing insights into management practices, team dynamics, work-life balance, and the respect and recognition that staff may or may not receive.

Our reviews do more than just narrate experiences; they influence the industry. Establishments often adjust their policies and environment in response to the feedback provided on our platform, fostering a healthier, more supportive workplace. For potential employees, our reviews are invaluable, helping them find environments where their talents can thrive and their well-being is prioritized.

For the diners and culinary aficionados of New York City, KitchenConfidentials.com offers a deeper understanding of where their meals come from. Knowing that a restaurant values its staff adds an extra layer of satisfaction to the dining experience. Patrons can support establishments that not only excel in culinary prowess but also in ethical employment practices.

In a city that pulsates with Michelin stars and trendy food halls, where dining out is woven into the very fabric of its culture, KitchenConfidentials.com stands as a testament to the spirit and resilience of those who make it all possible. We celebrate every unsung chef, every late-night cleaner, and every bustling waiter. After all, the true flavor of New York City comes not just from its food but from the people who prepare it.

Join us at KitchenConfidentials, where we peel back the layers of New York's restaurant scene to reveal the raw, unvarnished truths of the culinary world. It’s here, in the honest assessments of the city’s most essential workers, that the real taste of New York comes to life.

Grade A

• What It Tells You About the Workplace: An 'A' grade is a good indicator that a restaurant prioritizes cleanliness and proper food handling. It suggests that management is committed to maintaining high standards, which can translate into a structured and professional work environment.

• What to Expect: Expect well-organized systems and clear protocol…

Read more

Kitchen Confidentials sprouted right here in the heart of New York City—the epicenter of culinary diversity and innovation. Our deep roots in NYC are not just about proximity; they’re about purpose. We’re here to empower and support the local food community that we call home.

Tailored Tools for New Yorkers

Our focus on NYC allows us to develop unique, relevant features tailored to the needs of our bustling city. From detailed sanitation scores to essential wage theft reports, we’re equipping NYC’s culinary professionals with the tools they need to thrive. Each feature is designed to directly benefit our community, making the food industry a safer and more transparent place to work.

Community First: Growing Together

Concentrating our efforts in NYC means we can deliver these tools faster and more effectively. We’re not just building a platform; we’re fostering a community. By enhancing our services here, we set the stage for a network of support that we plan to expand. As Kitchen Confidentials grows, our vision is to take this successful model to other cities, amplifying the impact from coast to coast.

A Taste of What’s to Come

We’re all about serving the people who make NYC’s food scene legendary. As we refine our features and deepen our community engagement, we look forward to exploring new horizons. With NYC as our proving ground, the future looks deliciously promising.

***Not in NYC but still want to support us and know when we expand to your city? Subscribe to us here on Substack, and we'll keep you updated with all the latest news and expansion plans!

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Why Learn?

In the diverse world of professional kitchens, being able to communicate clearly is one of the keys to performing well and communicating with your coworkers. In the USA both Spanish and English are spoken widely in the hospitality setting. Being able to communicate your needs in both can help you perform better in the kitchen as well as to build better relationships with your colleagues who may speak a different language than you. In this guide we’ll give you our best tips to help you navigate a professional kitchen using Spanish words and phrases. 

Practice Active Listening:

To improve your Spanish skills, actively listen to your Spanish-speaking colleagues. Pay attention to their intonation, pronunciation and common expressions. Observe and learn from the way they communicate with each other and ask for clarification or help if needed!  

Communicate Clearly:

When conversing in Spanish, take your time to speak slowly and enunciate clearly. Feel free to use simple sentence structures and avoid complex grammar until you are more confident. This will help to ensure your message is understood clearly and reduces the chance of miscommunication. 

Utilize Technology:

Take advantage of all that technology has to offer. Use online translation services like Google Translate or start to learn the language with apps like Duolingo or Memrise. These can all help you with expanding your vocabulary, grammar rules and pronunciation. 

Embrace Mistakes:

• Don't be afraid to make mistakes when speaking Spanish. Learning a new language requires practice and patience. Embrace every opportunity to practice, even if it means stumbling over words occasionally. Your efforts will be appreciated, and you'll continue to improve with time.

Learn Basic Greetings:

• Start with some simple greetings

• "¡Buenos días!" (Good morning) 

• or 

• "¡Buenas tardes!" (Good afternoon) sets a positive tone and fosters camaraderie among your colleagues. Similarly, simple expressions like "Hola" (Hello) and "¿Cómo estás?" (How are you?) show respect and create a friendly atmosphere.

Learn Essential Food Vocabulary:

You can also expand your vocabulary by familiarizing yourself with food-related words in Spanish. Here are a few examples. 

• "La carne" (meat)

• "El pescado" (fish)

• "Los mariscos" (seafood)

• "Las verduras" (vegetables)

• "La cebolla" (onion)

• "El ajo" (garlic)

• "La parrilla" (grill)

• "La sartén" (pan)

• "El cuchillo" (knife)

• "La estufa" (stove)

Learn Common Kitchen Phrases:

• "¿En qué puedo ayudarte?" (How can I help you?)

• "Necesito más ingredientes" (I need more ingredients)

• "¿Cuánto tiempo falta?" (How much time is left?)

Here are some additional vocabulary that can help you navigate a kitchen setting. Even using these terms without the correct grammar can go a long way towards better understanding and communicating with your coworkers. 

Greetings and Polite Expressions:

• Permiso - Excuse me

• Por favor - Please

• Gracias - Thank you

• ¡Cuidado con el cuchillo! - Watch out for the knife!

• Lo siento - I'm sorry

• Está bien - It's okay

Requesting and Offering Assistance:

• Necesito - I need

• ¿Puedes traerme...? - Can you bring me...?

• Necesito ayuda - I need help

• ¿Puedes ayudarme? - Can you help me?

• ¿Qué necesitas? - What do you need?

• ¿Cuál es la temperatura correcta del horno? - What is the correct oven temperature?

• ¿Hay suficiente inventario? - Is there enough inventory?

• ¿Podemos colaborar? - Can we collaborate?

• ¿Podemos organizar una degustación para el nuevo menú? - Can we arrange a tasting for the new menu?

• ¿Cuál es el plato más popular entre los clientes? - What is the most popular dish among customers?

• ¿Cuál es el procedimiento de limpieza? - What is the cleaning procedure?

• ¿Puedes explicar cómo se hace esto? - Can you explain how to do this?

• ¿Podemos adaptar este plato para un cliente vegetariano? - Can we adapt this dish for a vegetarian customer?

• ¿Cuánto tiempo de cocción necesita este ingrediente? - How much cooking time does this ingredient need?

• ¿Puedes lavar los platos, por favor? - Can you wash the dishes, please?

• ¿Hay alergias alimentarias que debamos tener en cuenta? - Are there any food allergies we should be aware of?

• ¿Dónde está el equipo de protección? - Where is the protective equipment?

• ¿Cuál es el plato más popular entre los clientes? - What is the most popular dish among customers?

Kitchen and Cooking Terms:

• La cocina - Kitchen

• El chef - Chef

• El cocinero/la cocinera - Cook

• El menú - Menu

• La receta - Recipe

• El plato - Dish

• La preparación - Preparation

• La presentación - Presentation

• El sabor - Flavor

• El aroma - Aroma

• La orden - Order

• La parrilla - Grill

• La sartén - Pan

• El horno - Oven

• La batidora - Mixer

• El cuchillo - Knife

• La tabla de cortar - Cutting board

• La olla - Pot

• La cazuela - Casserole dish

• El fuego - Fire/Heat

• La temperatura - Temperature

• El tiempo - Time

• El menaje - Cookware

Kitchen Safety and Instructions:

• ¡Apaga el fuego! - Turn off the fire!

• Ten cuidado - Be careful

• Está listo para servir - It's ready to serve

• No lo hagas de esa manera - Don't do it that way

• Está bien cocido - It's cooked properly

• No está bien cocido - It's not cooked properly

• Despacio - Slow

• Rápido - Fast

• Hazlo así - Do it like this

Apologies and Feedback:

• Lo siento - I'm sorry

• Está bien - It's okay

• Este plato necesita ser mejorado - This dish needs improvement.

• Este plato está demasiado condimentado - This dish is too seasoned.

• Este plato requiere una presentación más atractiva - This dish requires a more appealing presentation.

• Estoy satisfecho/a con tu trabajo - I'm satisfied with your work

Miscellaneous:

• Permiso - Excuse me

• Aquí - Here

• Allí - There

• Ahora - Now

• Más - More

• Menos - Less

Becoming proficient in Spanish within a professional kitchen setting opens doors to effective communication, teamwork, and cultural appreciation. By implementing the tips and phrases mentioned in this guide, you'll be well on your way to mastering Spanish and enriching your culinary journey. ¡Buena suerte!

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Throughout my culinary journey, witnessing the exploitative practices in staging and trailing sparked a desire to better the working conditions for all within the industry. Drawing inspirations from my tech background, an idea hit me: Why not create a website where food and drink workers can anonymously, yet openly, share insights about their employers? This led me to create KitchenConfidentials.com, a place where restaurant workers can safely and anonymously share their experiences. With each new piece of knowledge added to  KitchenConfidentials.com, it will become exponentially easier to avoid the employers who don't value their workers and support those that treat their employees fairly! 

The History of Staging

Staging has its roots firmly in the regimented brigade system introduced by Georges Auguste Escoffier. Dating back centuries, aspiring chefs would embark on a journey, offering their services in a variety of kitchens, without pay, to master diverse cooking styles and techniques. Drawing upon Escoffier's military background, this system mirrored the hierarchical structure and discipline of an army regiment, a characteristic still widely prevalent in modern kitchens.

Escoffier's brigade system, founded on principles of imperialist European practices, structured kitchen staff like a military unit, with each individual assigned specific duties. It was a means to streamline and increase efficiency within the chaotic kitchen environment, but it also marked the onset of many of the labor issues we observe in today's culinary industry. The culture of unquestioned obedience, prioritizing the needs of the 'regiment' – the kitchen – above personal health and well-being, has persisted, creating a work environment that can often be challenging and, at times, detrimental to the individuals working within it. 

Ripe for Abuse 

Whether in a fine dining establishment or a casual eatery, the practice of 'staging' and 'trailing' is prevalent, acting as a rite of passage in an industry known for its intense competition and high entry barriers. The practice extends to all corners of the hospitality industry, regardless of the level of prestige. 'Staging,' historically a long-term commitment, involves working unpaid in kitchens to gain exposure to different cooking styles and techniques. On the other hand, 'trailing' typically involves potential employees working a single unpaid shift as a form of real-time interview. This 'trial shift' both tests the skills of the candidate and provides a taste of the restaurant's work environment. Both are usually unpaid. 

Despite the ubiquity of these practices, they pose significant labor issues, often placing aspiring employees in a vulnerable position within a culture that expects work without immediate compensation, starting the workers off from an already exploited place. 

In the realm of high-end fine dining, an unseen army of stagiaires may spend countless hours picking herbs, tourne-ing potatoes, and performing other meticulous preparations, mostly unpaid and under harsh conditions. Conversely, even in more laid-back settings, job seekers are asked to prove their worth in the heat of service, working a shift without compensation.

These extended, unpaid hours reflect a culture that demands not only commitment but also an acceptance of exploitation as a rite of passage. This often goes unrecognized by patrons, who are unaware of the significant toll and effort behind each culinary experience, irrespective of the establishment's prestige.

 This practice perpetuates a culture of abuse and overwork in the hospitality industry. It places workers in a vulnerable position, compelling them to tolerate potentially unfair treatment for the sake of  learning, opportunity, and getting their foot in the door. 

A Shift in Perspective: From Tech to Restaurants

My own journey from the tech industry to restaurant work brought these issues into sharp focus. In tech, where I began my career, the concept of working for free is generally regarded as exploitative. Talent is recognized and compensated accordingly and it should be in the restaurant industry too.

Working in the hospitality industry has been eye-opening. Witnessing the stark contrast in work culture and practices, particularly around staging, was disconcerting. It struck me as an ingrained form of exploitation, masquerading as tradition. It is clear that this antiquated system needs a serious overhaul.

The Inspiration Behind KitchenConfidentials.com

This realization sparked the idea for KitchenConfidentials.com. I envisioned a platform that would empower hospitality workers by giving them the information they needed to make informed decisions about their careers.  So I created a space for workers to anonymously share their experiences. By bringing transparency to the industry, I believe we can change the narrative and challenge the status quo.

KitchenConfidentials.com is my contribution to making the restaurant industry a better place. It's a space where workers can read and write reviews about employers, understand the realities of different workplaces, and make choices based on real experiences, rather than promises. It's a space where your voice matters, where your experiences count, and where we believe in creating a fairer, more equitable industry.

The practice of staging and unpaid labor is deeply entrenched, but that doesn't mean it's unchangeable. By sharing our experiences and raising our collective voices, we can challenge these outdated traditions. We can shape an industry where opportunity doesn't come at the expense of fair treatment or pay. Together, we can create a hospitality industry that truly values its most important ingredient: its people.