![[REDACTED].](https://static.wixstatic.com/media/11ae72_f33901a8a9f941579f470b80c28cdd5a~mv2.png/v1/fill/w_170,h_169,fp_0.50_0.50,enc_auto/11ae72_f33901a8a9f941579f470b80c28cdd5a~mv2.png)
Where Do We Go From Here?
As many of you have already heard (judging by the number of you texting us and whispering in our ears in the last week or so), Casellula is closing. Now that it's official, we can acknowledge the murmuring questions from our industry friends, many of whom asked whether publishing his interview caused the closing, or whether we hated Brian. Neither of these things are true, obviously; a restaurant doesn't close because of one bad review, and we consider Brian to be a friend. B
If You Want Industry Perception and Culture to Change, Calling a Stranger a "Trash Human"
Well, that was quite a day on Monday. Brian's interview created a veritable firestorm on Facebook, which was certainly exciting for us. We were happy to see our community come out in full force to share their varied perspectives on both the reviewer and Brian's grievances. While I was elated by the level of participation online, I do feel like I have to take our community to task a bit. Part of our core values here at Tipped Off is focusing on facts about what it's like to wo
"The biggest issue is that our staff wasn’t very good and they were being paid more than their
Brian Keyser is the owner of Casellula, a restaurant with a location in New York City and in Pittsburgh's North Side. Casellula recently changed its wage model from hourly wage ($18/hr for servers) to a classic tipped model ($2.83/hr + tips). After a recent negative review submitted to Tipped Off by a former employee, Tipped Off contacted Brian for a chance to respond. Below is a short interview with Brian followed by his personal response to the review. Brian will be one of