#MeToo
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Canceling a Bad Man Is Just the Beginning
What the curious case of Paul Qui tells us about how the restaurant industry should handle accused chefs
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When You See a Stranger Being Creepy in a Bar, the Worst Thing You Can Do Is Nothing
Advice from a bartender on how to make bars a safe space for workers and guests
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How Do We Punish Bad Men While Protecting Restaurant Workers?
The industry needs to step up and support workers stuck in the restaurants of disgraced men
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What Happens When a Restaurant’s Toxic Culture Reaches Customers?
Diners who experience inappropriate comments are often left with little recourse
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Who’s Still Going to Restaurants Owned by Bad Men?
Deals fell through and foot traffic declined, but there are still people eating at the restaurants of accused men
One Year After #MeToo, I Have No Regrets About Coming Forward
I was terrified when I publicly accused the Spotted Pig restaurateur Ken Friedman of sexual misconduct, but it was the right decision
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My Coworkers Turned on Me When I Reported a Chef to HR
I had a witness, I spoke up about what happened to me, but I was the one who ended up leaving
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The Fight for a Better Hospitality Industry Starts Here
How one organization is pushing against wage inequality, gender discrimination, and sexual harassment in restaurants across the country
Lipstick on the Spotted Pig
One year since #MeToo, accused men like Ken Friedman are still getting paid
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It’s Not Just ‘Kitchen Talk,’ It’s Abuse
Words can do lasting damage to restaurant workers. Stop making excuses.
