- cross-posted to:
- [email protected]
- cross-posted to:
- [email protected]
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I love the idea, but I wonder how long it’ll be until they turn heel and start messing with reviews unless they get paid just like all the other review sites (yelp, angies list, glassdoor, etc etc)
I’d be surprised, given how restaurant folks are often tightly networked. Front of house politicking and back of house knife-rolls are both good for omertà.
I don’t know what half of this means.
Traditionally:
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Everyone works closely together, often bouncing around jobs and having friends at other restaurants. Having this site totally anonymous gets in the way, but reputational damage remains possible and would complicate extortion efforts or legal liability the site could face.
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Service staff who work up front with customers gossip like crazy and tend to be aggressively managed.
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Kitchen staff are often salty characters who bring their own knives carried in a fabric or leather roll. Giving them guff is a bad idea.
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Omertà is a mafia-like code of silence. A bad review that makes things harder for those left behind can draw reprisals, and some managers take reviews psychotically over-seriously.
Starred reviews are a curse on our era.
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I wonder if some restaurant business association will try to shut it down
Why do restraunts need a union, I thought we were all family here.
Love this idea.
I had a similar idea for the corporate world called “rate my boss” where people could list their company and manager and give a quick review so others would know who to stay away from.
… Never could get the domain, tho…
Owners and bosses having to face accountability
Not in this here country, fucking commies
I worked at a very prestigious, Michelin-starred restaurant. The food was art, but the restaurant was inside of a very prestigious hotel and budgets were very tightly managed. The chef was a very charismatic leader and we all followed him into “battle” each night - the kitchen brigade system is militaristic by design. Anywho… We were told that the restaurant couldn’t afford to pay us to do the amount of work needed to meet the very high standard of food we prepared, but we were committed to the mission. So, as hourly workers, we arrived each day and worked 4 hours without clocking in. When it was time to “start work” the first person who noticed would bang the heel of their knife on their cutting board. This non-verbal signal then saw us all silently pause our prep, we’d file into the hall one by one and clock in. We’d then work for our 8 hour shift and clock out… And then go back into the kitchen to clean and prep for the next day for another 4 hours.
8 hours on, 8 hours off. Each day.
This is a bad story. I have more and some that are especially violent. It’s an objectively bad industry, a part of me loves a lot of it, but it’s abusive, exploitative and overall bad for humanity.
Claiming to work a 16 hour workday every day without having the wherewithal to start suing is a pretty bold lie, even for the internet.
I was a kid fresh out of culinary school, hired off an internship I was lucky to get, into one of the best restaurants in the country - “a career maker” as it was framed. The team saw themselves as artists performing at the highest level, it was only ever sold by the other, older cooks (who I instantly looked up to) as extreme privilege that I had to earn from them and from the chef (the hazing can be nuts in these kitchens as well, but that’s a different story…). It was made to feel like an honor to participate and you didn’t question the opportunity. The fine dining industry is very insular and the teams are small (we were dinner service only as is common many for fine dining restaurants, especially back then before the 2008 crash).
Another restaurant owner I’d work with eventually actually bought a small apartment complex next to his restaurant, basically poached an entire multi-Michelin starred kitchen from France to America and held them there as essentially indentured slaves looking back on it - kitchen to the apartment and back only or he held your immigration paperwork over your head and threatened to ruin your career in both countries - I was one of only two Americans in the kitchen so I didn’t have to experience that directly. He was eventually forced into “retirement” when several lawsuits for backpay and sexual harassment stacked up and became untenable for him.
You don’t have to believe me stranger, but you’re out of your depth here and applying your indirect POV to a life you know nothing about. This all absolutely happened, unfortunately, with several people in my life as contemporaneous witnesses. But you go win the day with your righteousness, friend. Tell us more about what fragile people in vulnerable situations and broken predatory systems “not having the wherewithal” should have done instead…
I don’t see how this can be abused at all /s
Absolutely no way to verify anything said on that site and since it’s anonymous there is absolutely no obligation to tell the truth. I understand that this is true of all reviews
Do they verify that someone works there or I can post 5 star review on my restaurant and why do you have to sign in to browse establishments
The service is great but the wait is terrible
ba dum tis
