Wow, I love that they showed EVERYONE, not only the staff that is visible to the guests. Yes you may never see the dishwasher but a restaurant cannot **function** without them!
I'm a guest service and I respect and appreciate each one of them bcs the team won't function properly without any of them, even if one can do their task but it's not as efficient.
No. They still forgot to mention the interns/stagiare, the true backbone of fine dining. They're professional and free, so the owner can hoard all the money for themselves
@@eldenfindley186 Lol remember when people called customer service workers "unskilled" workers, but then during the pandemic they were referred to as "essential" workers? the switch was hilarious to witness
What I love about this is that while this restaurant is a well oiled machine with many cogs, they all have an understanding and passion for both the bigger picture they’re a part of and the part they play in it. Often times in jobs in the service industry it’s easy to feel dehumanised but all these people have a sense of pride and purpose and I hope they’re paid well to boot!
@@accordiongordon didn't exactly feel like he had th most but he definitely had more than the average worker. his job is not as oriented around one or two specific tasks after all
Google em. Wages are pretty much the same everywhere in the culinary space. I'm guess the average of these guys is between 15 and 20 dollars. And then mgmt salary between 40 low 100 hi
"You guys should definitely hire me to drink with your guests. Totally". I'm kidding, he obviously adds value to the business if he continues to be employed, but all credit for talking yourself into that position. I should ask people if they'll pay me to sit around smoking weed. Might get lucky.
the immigrants have my heart working in the basement. big shout out to them. the backbone of NYC restaurants. willing to do what no other wants, for a lower fee. i too am an immigrant and worked as hard as these guys during my college years, usually dishwashing, cleaning toilets, and prepping food. i have fond memories of those days. it made me who i am today. every job needs to be respected.
kinda crazy the immigrants ARE in fact working in the basement of a Michelin star restaurant. but then again it’s “crazy” at all that we lower our people subconsciously and consciously without really knowing anything.
I just love the editing style. It is very beautiful and engaging. Everyone had time to say something about what they do and they all seem to enjoy their job. Wonderful job guys.
Whoa! I thought this would be an explainer video with diagrams and graphics. Way better than I expected. I enjoyed it a lot..it felt so personal. Also, I love that every staff member introduced themselves and talked about their job. Thanks, Bon Appetit, restaurant staff and owner.
@@mikemundy6918you’ve never worked in a restaurant, I assume. To provide the level of service Crown Shy does, it definitely takes that amount of people
@@NateGH36O I assume you haven't either! It doesn't take 50 people to run a restaurant... especially one with just 1 star, get real! Places like this make zero profit because of labor costs being off the charts! If they actually do 250 covers per day, they need to make $50 profit per patron just to break even! Get a clue!
How fascinating! It’s clear everyone strives to be the best they can, regardless of title or position. Such a widespread skillset among the team, too. I hadn’t realized the nuances of all these positions before.
This is such a wonderful step forward to acknowledge each and ever person who makes a restaurant run. Media like this will be a big part to make working and living conditions better for the restaurant industry. Bravo!
This is great stuff Bon Appetit!!! First time I have seen the full staff behind the scenes. Nice for all of them to get some recognition. I loved this!!!! More please....it is super inspiring! Didn't know there was so many jobs.
TV shows like Boiling Point and The Bear has made me realise a lot about how a kitchen works. Big up the Porters, they're like a hidden cog that keep things going.
Nothing better than working with inspirational people all around you. Seems like they all have a lot of respect for one another and hold themselves to a really high standard. Love to see it.
I absolutely LOVE the diversity of this team! All these different countries and cultures must be a melting pot of ideas and energies. I'm sure it helps to create amazing food and a great experience
Great insight that shows all the different roles and skillsets that are required to keep a kitchen running smoothly. One thing I would suggest is it would have been clearer to show an animation for incrementing the number whenever the staff count showed up. It was not clear what team each person belonged to as the numbers changed over time.
This was very cool and interesting to see how many people run a big restaurant like this. Everyone knows their spot and I think most, if not all, enjoy their jobs Thank you for this!
@@knlei1 a star is given because of the whole experience. Cleanliness, table, ambience etc. So, technically every employee contributed to getting that star
Seriously a great piece. The Dining experience comes down to the Staff/Service then the food. Everything you touch in Fine Dining is made just for you that night
Love this! We would love to have you all visit our test bakery and mill here in Lynn and see all the special people who are needed while running a stone-milled bread and bagel company.
As someone who is a part owner of a restaurant the most important thing that was said was the owner admitting it’s too many people. In this day and age it ends up being unsustainable. A lot of redundancy here, doesn’t matter how much a fine dining establishment it is.
wait crazy because I just wanted to learn about the different roles but Crown Shy is on my restaurant bucket list for like 2 years now! Can't wait to go
Great video, tells it like it is. Chef/Owner is a nice guy. That's a big plus, but other rougher management styles are required in places that are not up to their potential and/or are mismanaged. Your margins in a restaurant are very thin indeed, but the nonmonetary perks and rewards are great since you are actually creating something that is appreciated. That said, this place is a huge and complicated operation.
A really really side note but I saw the starred verb and I thought wow that's a really weird verb but makes complete sense and since I'm Spanish i thought what could the most direct translation be? And I realised that since star is estrella and the past tense would need a do at the end it would be estrellado but that literally means crashed and I thought that was super interesting how an kind of "invented" verb is a real thing in other language but completely different
I love how everyone has their own Unique style and look how they wanna look, i always expect posh restaurants to have staff that look smart and well dressed and you do get that but to see a lot people with tattoos that are very visible and piercing is a nice change.
Wow, I love that they showed EVERYONE, not only the staff that is visible to the guests. Yes you may never see the dishwasher but a restaurant cannot **function** without them!
first
Can't eat off dirty dishes. Hats off to the dishwasher and the rest of the cleaning crew. ❤
I'm a guest service and I respect and appreciate each one of them bcs the team won't function properly without any of them, even if one can do their task but it's not as efficient.
No. They still forgot to mention the interns/stagiare, the true backbone of fine dining. They're professional and free, so the owner can hoard all the money for themselves
Thank you for showing people that never get shown, those people are the pillars of those restaurants!
The dishwasher is one of the most important roles imo. They start the life cycle over.
🗣️
Ikr!!
No mention at all. Terrible. Our guy at my job is a legend so I actually wanted to see theirs
@@phantomking61the dishwasher is also shown in this video
Chef de plonge
I like that this wasn’t done in order of hierarchy. All these people are so important.
If they're all important, I'm sure they get paid they same.
@@eldenfindley186 Lol remember when people called customer service workers "unskilled" workers, but then during the pandemic they were referred to as "essential" workers? the switch was hilarious to witness
@@eldenfindley186 Would you say they all have the same required skillsets and responsibilities though?
@@potatochicko yes
What I love about this is that while this restaurant is a well oiled machine with many cogs, they all have an understanding and passion for both the bigger picture they’re a part of and the part they play in it. Often times in jobs in the service industry it’s easy to feel dehumanised but all these people have a sense of pride and purpose and I hope they’re paid well to boot!
@@pedecadonstudios714that’s basically what they just said… comprehension issues ?
I absolutely love how incredibly diverse the kitchen staff is. This is really interesting.
Welcome to NYC!
Mexicans/latin people really are American restaurant's backbone. Big props to them
So many industries as well
@@extremeprejudice0 so? Not a single American outside of a few thousands speak spanish, the second most spoken language in the world.
Bourdain said that the NYC culinary scene would be nothing without the mexican workers! Big ups to them.
@@extremeprejudice0 Guess you don't know any mexicans then
@@extremeprejudice0 and you know how long all of them have been living in the country for?
I like how they gave the owner equal screen time as everyone else.
lol some barely got any screen time haha
I feel like the owner got the most screen time actually
@@accordiongordon didn't exactly feel like he had th most but he definitely had more than the average worker. his job is not as oriented around one or two specific tasks after all
@@mechamach8873 plus he said he's at the restaurant all the time.
@@mechamach8873 so to address the OP, he did not get equal screen time as everyone else
They should post the wages also, lmao
I know basically nothing about the culinary world, approximately how much are some of these jobs making
@@tedpiano just enough to almost afford rent in new york
Easy minimum wage. Now do the usual and cry about it in the comments as if it’ll change anything.
@@Ncryptiionyour such a meany
Google em. Wages are pretty much the same everywhere in the culinary space. I'm guess the average of these guys is between 15 and 20 dollars. And then mgmt salary between 40 low 100 hi
bro that sommelier is a G, "the sommelier is like the bass player in a band, our job is to fatten out the sound" awesome analogy dude's a legend!!!
Aka, sell/upsell as much overpriced wine as possible
"You guys should definitely hire me to drink with your guests. Totally". I'm kidding, he obviously adds value to the business if he continues to be employed, but all credit for talking yourself into that position. I should ask people if they'll pay me to sit around smoking weed. Might get lucky.
the immigrants have my heart working in the basement. big shout out to them. the backbone of NYC restaurants. willing to do what no other wants, for a lower fee. i too am an immigrant and worked as hard as these guys during my college years, usually dishwashing, cleaning toilets, and prepping food. i have fond memories of those days. it made me who i am today. every job needs to be respected.
Yes, undercutting other workers is glorious for business owners.
I agree.
They're the backbone to nearly every single restaurant in the US
kinda crazy the immigrants ARE in fact working in the basement of a Michelin star restaurant. but then again it’s “crazy” at all that we lower our people subconsciously and consciously without really knowing anything.
i’m native born and a dishwasher. legal or illegal y’all needa quit comin to usa and tellin my fellow americans we are not willing to do manual labor
I just love the editing style. It is very beautiful and engaging. Everyone had time to say something about what they do and they all seem to enjoy their job. Wonderful job guys.
Whoa! I thought this would be an explainer video with diagrams and graphics. Way better than I expected. I enjoyed it a lot..it felt so personal. Also, I love that every staff member introduced themselves and talked about their job. Thanks, Bon Appetit, restaurant staff and owner.
Amazing! Its crazy how many people it really takes to run a restaurant.
It shouldn't. His labor must be unreal.
well, this is a big michelin star restaurant, not your average around the corner spot
@@mikemundy6918you’ve never worked in a restaurant, I assume. To provide the level of service Crown Shy does, it definitely takes that amount of people
@@NateGH36O Seriously, especially if they're consistently doing 250 covers with multiple courses.
@@NateGH36O I assume you haven't either! It doesn't take 50 people to run a restaurant... especially one with just 1 star, get real! Places like this make zero profit because of labor costs being off the charts! If they actually do 250 covers per day, they need to make $50 profit per patron just to break even! Get a clue!
How fascinating! It’s clear everyone strives to be the best they can, regardless of title or position. Such a widespread skillset among the team, too. I hadn’t realized the nuances of all these positions before.
That speaks to skilled management. You’d be hard pressed to find many restaurants in the city with a morale like this restaurant’s
This is such a wonderful step forward to acknowledge each and ever person who makes a restaurant run. Media like this will be a big part to make working and living conditions better for the restaurant industry. Bravo!
My fellow Latinos hard carrying. Also, hopefully more people get to hear and appreciate Noelle's voice.
This is great stuff Bon Appetit!!! First time I have seen the full staff behind the scenes. Nice for all of them to get some recognition. I loved this!!!! More please....it is super inspiring! Didn't know there was so many jobs.
TV shows like Boiling Point and The Bear has made me realise a lot about how a kitchen works. Big up the Porters, they're like a hidden cog that keep things going.
The head chef/owner of this restaurant, James Kent, died last month at the age of 45. Rest in peace
RIP, he seemed really cool
RIP
His restaurants also closed as a result D:
@@emilycanfield2634thats so sad :(
I went there with friends for my 60th birthday last year. It was amazing. Thank you to everyone for making great memories. ❤
Nothing better than working with inspirational people all around you. Seems like they all have a lot of respect for one another and hold themselves to a really high standard. Love to see it.
Noelle at 10:30 has a great personality and gives of a very welcoming and friendly vibe ☺️
I absolutely LOVE the diversity of this team! All these different countries and cultures must be a melting pot of ideas and energies. I'm sure it helps to create amazing food and a great experience
Food crosses all borders.
I love that all these people seemed so satisfied with their roles and they didn’t look down on anyone
Chef James Kent was an amazing artist in the kitchen! I hope to be like him one day. I am inspired by his legacy.
Great insight that shows all the different roles and skillsets that are required to keep a kitchen running smoothly.
One thing I would suggest is it would have been clearer to show an animation for incrementing the number whenever the staff count showed up. It was not clear what team each person belonged to as the numbers changed over time.
This was very cool and interesting to see how many people run a big restaurant like this. Everyone knows their spot and I think most, if not all, enjoy their jobs
Thank you for this!
Mis latinos siempre con la frente en alto y con una ética impecable.
No surprise they have a star, with all those amazing people working together! An well oiled machine 😄👏
its a star cuz of the food lol not the workers haha
@@knlei1 a star is given because of the whole experience. Cleanliness, table, ambience etc. So, technically every employee contributed to getting that star
@@knlei1 you think the food cooks itself?
@@knlei1do you think the food just spawns in or?
@@knlei1 bro doesn't realize people make food
Those hours are gnarly
Yeah as someone who has experience in the food industry, you essentially get no time to yourself unless you take a day off
@@stevendchu Yeah as someone who also has experience in the food industry, that labor budget is insane.
Great stuff! Wish you make more of this featuring other michelin restos as well.
This will go down as one of your greatest uploads. Congrats Bon Appétit 👏
Thank you so much. This video will help me to teach my Thai students about the different jobs in a restaurant.
Seriously a great piece. The Dining experience comes down to the Staff/Service then the food. Everything you touch in Fine Dining is made just for you that night
I ate here a week or so ago and it was amazing! the staff and bartenders were so great I am so glad they are getting a spotlight!
0:38 is Chef Danny Garcia, season 21 winner of Top Chef
And after 2 months that this was filmed, half of these people are not there anymore lol
this is a fantastic team, you can tell the passion and respect they have for one another 👏💯
Everyone in the kitchen is important, and deserves respect
To think I actually had dreams of being a chef when I was in high school 16 years ago. This is so interesting to watch.
Oh great to see behind the scenes of how's the restaurant operation going on and love to see there has diverse people working there
Love this! We would love to have you all visit our test bakery and mill here in Lynn and see all the special people who are needed while running a stone-milled bread and bagel company.
Lots of Dominicans working at the restaurant, proud of them! 🇩🇴
shoutout to the dishwasher
this was so interesting! so cool to see so many different faces and backgrounds
This video is pleasing to the soul
Today I learned that Hulu’s The Bear does not have enough actors
Loved this video but i would have love to seen the hosts! They are the first impression any guest has when they enter a restaurant!
I so love watching Chef Jamal Kent 😍😍
OMG me too! He seems like such a chill dude. I loved his Munchies video when he ate out with his family.
Love the camaraderie and just the love You all have for what You do! Props!
As someone who is a part owner of a restaurant the most important thing that was said was the owner admitting it’s too many people. In this day and age it ends up being unsustainable. A lot of redundancy here, doesn’t matter how much a fine dining establishment it is.
wait crazy because I just wanted to learn about the different roles but Crown Shy is on my restaurant bucket list for like 2 years now! Can't wait to go
Great video, tells it like it is. Chef/Owner is a nice guy. That's a big plus, but other rougher management styles are required in places that are not up to their potential and/or are mismanaged. Your margins in a restaurant are very thin indeed, but the nonmonetary perks and rewards are great since you are actually creating something that is appreciated.
That said, this place is a huge and complicated operation.
They deserve much more recognition
Incredible restaurant ⭐️⭐️⭐️
Danny secretly working in the kitchen thinking no one would notice.
Lead, inspire, nurture, and teach. Great job guys
This made me emotional for some reason.
Depression 💯
thanks doc @@jamalwilkesbooth7190
No surprise they have a star, with all those amazing people working together! An well oiled machine
I needed this to finally understand The Bear.
This was an excellent video! Very cool, love this content thank you!
Toda mi gente latina les amo. Representando fuerte
I loved each and every one of your videos. I've not missed a single one. This one, by far, is my favorite
Thank you
Amo latinos sosteniendo esa base del restaurante!!
I'm gonna eat there just to order the Grill Cook himself.
MVP is the Dishwasher
That’s a big team 😮😮
Is nice to see a diverse staff like this
does it matter??
@@elorah-sh1oz Yeah it does.
every race in unity in the kitchen # love this
Lots of dominicans and latinos! Love it
That's the classic kitchen brigade positions, cool.
RIP Chef Kent. Crazy talented and taken much too soon.
But congrats to Danny for winning Top Chef Season 21! He has a very bright future ahead.
Latinos are the soul in that kitchen. ❤❤❤❤❤
Saludo a mis Paisas! Al 100 poniendo su granito de arena que ayuda a esa concina 🎉
Top Chef Season 21 winner Danny Garcia at 00:41! Makes sense he's helping out because he's the executive chef at Saga.
1000 dishes... The dishwasher is a boss for sure
Rest in peace James Kent
Shoutout to the prep team 🩷
now, spill their salary 😂😂
RIP Jamal James Kent :((
A really really side note but I saw the starred verb and I thought wow that's a really weird verb but makes complete sense and since I'm Spanish i thought what could the most direct translation be? And I realised that since star is estrella and the past tense would need a do at the end it would be estrellado but that literally means crashed and I thought that was super interesting how an kind of "invented" verb is a real thing in other language but completely different
12:01 whatever he was doing, you caught him red handed.
RIP james kent. he died on the 15th june.
Def gotta try when I’m visiting NY 🤌🏼
Respects to the single dishwasher✊️
Rest in Peace Jamal.
Wonder what the hourly/salary/wages and tips. Is it a pooled house?
Why? You thinking about applying?
Really hoping for another episode of Help Wanted, it had been my favourite new series by far
This restaurant is phenomenal, both dinner and brunch.
03:07 bro is truly crunched
The guy who runs a michelin star hotdog cart watching this video:
Beautiful crew
At 2:59 you see Top Chef S21 winner, Danny Garcia in the kitchen, however he wasn’t introduced in this video.
6:30
Didn't know Howie Mandell moonlighted as a Sous Chef
Rest easy chef James Kent
Tan bella mi gente ❤
Amazing how the crew's so diverse
I love how everyone has their own Unique style and look how they wanna look, i always expect posh restaurants to have staff that look smart and well dressed and you do get that but to see a lot people with tattoos that are very visible and piercing is a nice change.
They should show who does the scheduling and that process!
48 employees to 250 customers. thats huge
Depends how much those 250 punters are paying for food and drink.