Part Two: The Interview

February 20, 2018


February 6, 2018

Review: Sienna Mercato Downtown

February 6, 2018

Reviews: Scratch F&B

February 6, 2018

Conversation & Aunt Bertha

January 5, 2018

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February 6, 2018

Tipped Off is dedicated to providing a space for employees to speak openly and honestly about their work experiences, without confrontation or retribution. In hopes to achieve this goal, we are actively working with our attorney on updating our Terms of Service, to ens...

February 6, 2018


From their website: "With three distinct dining options under one roof, Sienna Mercato brings a unique restaurant experience to Pittsburgh’s Cultural District. Italian with a twist, made fresh daily in our scratch kitchen."

[In the interest of transparency, our co-foun...

February 6, 2018

We're back for a new year and exciting new reviews. While we're cooking up some stellar progress for you guys, stay occupied by getting up to date on the facts about working at Scratch in Troy Hill!

Due to our current terms of agreement, and the following editor's note...

December 12, 2017

[Ed. Note, 10/19: Ms. Cannon has since left Federal Galley as a co-founder of a start-up company that seeks to provide better employment matches and improved company policies to create better working

environments. Ms. Cannon is not professionally associated with Tipped...

December 3, 2017

[Ed. note: Owner Brian Keyser has read this review and prepared a response that is posted below. Tipped Off's interview with Brian can be read here. He will also be a panelist at Tipped Off's upcoming event THE TIPPING POINT: A CONVERSATION ON THE BEST WAY TO PAY IN TH...

August 31, 2017

We love reading the beefier reviews, but we've also gotten some more succinct ones in the last week and didn't want you to miss out.

August 16, 2017

"This place is a love hate relationship. Like all restaurants and bars, it can be a struggle to find the necessary tools to fulfill your job duties..."

August 15, 2017

"The kitchen crew is incredible but pretty standoffish at first. Get to know them. Ask questions. They are some of the most passionate people I've met. I often thought of jumping off the bridge on my way to work. No joke."

August 14, 2017

Money is good. A little bit overstaffed but cuts are made pretty appropriately. Tip out is high and money made per night is not known.

August 13, 2017

""It is a fun/easy/laid-back environment. There seems to be a high turnover of GMs that are hired by the investors (who have never owned or operated a restaurant.) Typically, the investors place all of their trust into a person who looks great on a resume, bu...

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