line cook

cashier

pastry cook

spa attendant

sous chef

Cipriani

The training process was thorough, and several coworkers were welcoming and supportive. The restaurant is fast-paced and can be a good place to develop service skills.

One manager was especially supportive and recognized employees who were putting in effort and trying to improve. They provided guidance, constructive feedback, and encouraged high standards.

My biggest challenge was communication and access to support from management. There were times when I needed clarification or assistance, but I found some managers difficult to approach or unavailable when questions came up. As a result, I sometimes felt expected to handle situations without having all the information needed to do so confidently.

As a newer employee, I often felt that expectations were not always clearly communicated. My experience with management support varied significantly depending on who was overseeing the shift. I also felt that workplace relationships sometimes influenced employees’ experiences differently.

Overall, the restaurant provides solid training, good staff meals, and valuable experience. However, more consistent communication, accessibility from management, and clearer expectations would make the work environment much stronger.

The pay obviously is great but if you need a consistent job that gives you a weekly schedule then this is not the job for you. The reason for this is because it is an on-call job--they only email you gigs when they need you. It is strange too because some employees get more gigs than others; sadly, I was the unlucky one. In addition, the captains are terribly rude, nasty, and disgusting in how they treat the servers. One time they sent so many people home for being one minute late without giving us any prior knowledge of this through email from the office. The lack of communication was so tremendous it was just utterly unprofessional, unclassy, and disrespectful of the employee's lifestyle and time outside of work. One time I got written up and a  few other women for staying in the bathroom for too long and talking when I explained to the female captain that we were waiting for the other girls to get out. She did not care and reported me specifically to the manager just because of the fact that I respectfully went up to her to discuss that she is abusing her power and to put her in her place. I have a right to speak my mind, but in Cipriani's, they don't care. Because of this I received a red flag and did not receive any shifts until I made the time to meet with the manager to take it off. They did this without even knowing the truth of the story. This was the last straw and made me quit. I felt like they treated me so low down and dirty like my opinion and say in the story was worthless. Even the cook is very mean. One time he overheard someone say that the food was nasty so he told the captains to not give all of the employees the leftovers like a really big baby. The ONLY people that were nice were the servers. Goodbye Cipriani!!!.

Everyone is nice and Sharp, Working as a server at Cipriani has been an incredible experience and one of the most rewarding roles I’ve had in hospitality. The standards are high, but that’s what makes it such a great place to grow professionally. Management is hands-on, organized, and truly cares about maintaining excellence while supporting the staff. You’re surrounded by experienced professionals who take pride in what they do, which pushes you to elevate your own service skills every day.

The clientele is upscale and international, making each shift dynamic and engaging. Training is thorough, expectations are clear, and teamwork is strongly emphasized. While the pace can be demanding, the structure and professionalism make it manageable and motivating. Compensation is competitive, and the experience you gain at Cipriani is invaluable for anyone serious about a career in fine dining. I’m proud to say I work here and would highly recommend it.

Terrible pay, even worse schedules. Time off must be submitted months before date and then it is still denied. Managers are not cohesive, as they run their own section and every section is different so there is no right way to work. Took in-room dining orders even though I was hired as a cashier, did not receive tips for taking orders either. There is no enjoyable aspects of this job. I averaged getting home around 2-4 AM nearly every day that I was scheduled. Raises are laughed at and dismissed.

Management is horrendous. They have favorites, even when there is documentation of this nothing is done. Managers gaslight and belittle employees. There were NO benefits in the beginning, the benefits that only just started are dismal and do nothing for those who have tenor. They expect your life to revolve around the job, texting you constantly on days off not respecting work/life boundaries. No room for advancement. The pay is very good but it is very taxing on your mental health.

Cirpriani is known for events spaces and high end restaurants. Starting a private members club and hotel is not their strong suit. Thought of by Maggio Cipriani this cover up for the top 1%  to enjoy a space away from people who can’t afford it. They leased a historic landmark building for 99 years with the city of NYC so they can have a place to over look the water which has rooms that are not even sound proof from the boats and ferry’s passing by. Horrible management from CEO all the way down to the Directors is management on property. Don’t work here. 

I was the only American in a 15 person kitchen. I was the youngest by ten years. I was one of 3 women out of 15 person staff. I was one of 5 people that spoke English. It was very hard to manage people who didn't speak the language. As a young woman, team members of the same ranking didn't want to accept that I was on their same level. As a company, because it was corporate, nothing could be changed for the better. I made the same exact thing every single day and it eventually made me go crazy. During my time, there wasn't a head pastry chef so there was no one to grow with.

What is the best part of working at the company?
It has name recognition. It also has potential

What is the most stressful part about working at the company?
The management is very stressful as well as the expectations.  The business has seemed to have fallen off.  

What is the work environment and culture like at the company?
It's very stiff and not fun. Long hours for not very much money

What is a typical day like for you at the company?
Long day starts at 9:30 am to work for 2 hours at min wage to set up the restaurant. Ive never had that before

On  my typical work day ,as usual before the event starts we have meeting all of the coworkers ,to introduce our menus and the event details,after that girls usually do canape for  an hour and half,and  then my assigmnet is to serve the table .From my  work experience,I learned how to be more hospitable and polite with the guests,how to serve them right and how to be nice with them to get nice commpliments.About the hardest part I can't really say anything,because this work it isnot hard for me and i can easily handle it.

The People you work with are cool and interesting, the jobs are almost never dull. The management or captains vary from taking the job to seriously, and making the job harder than it has to be, to being chill and just letting you know what you did wrong and what you should do next time. The pay is good, but jobs are sometimes hard to get during the slow season if you're not on the core list.

Top Job Titles	Average Salary
Line cook 9 salaries reported	$20.75 per hour
Cashier 7 salaries reported	$19.71 per hour
Pastry cook 5 salaries reported	$20.40 per hour
Spa attendant 2 salaries reported	$22.00 per hour
Sous chef 2 salaries reported	$77,500 per year

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