Running a restaurant or food business is tough. So is trying to make a living in it as a worker, being valued and treated fairly.
At the heart of it, we are striving to make the hospitality industry better for everyone—individuals growing with businesses.
We believe healthier and happier staff leads to better work, better service, more chuffed customers, greater loyalty, a stronger business, and a better bottom line.
Here at Countertalk one of our main objectives is working hard to promote healthy work environments in the hospitality sector.
Code of conduct
We ask that everyone who works in hospitality to commit to our values and join us in making this a more resilient and exciting industry to be a part of. We will work hard to advocate and uphold these values which includes applying them to those who use our service.
For employers — Restaurants/Businesses:
For applicants — Chefs, FoH, and more
In return, as an individual applicant we will provide you with the best career opportunities with some amazing employers. And, for businesses we will connect you with our quality community of inspired and motivated people looking to build their career in hospitality.
In short, this is simply the spirit of fair treatment, mutual respect, and equal opportunity.
We celebrate those who do.
Ravneet Gill has only been cooking professionally for six years, but has enough horror stories to fill a book. The kitchen where one man kept asking her out and made her so uncomfortable she had to leave. The time she reported a colleague to one of her bosses for “being disgusting” and the email was forwarded to said colleague. “Kitchens,” says the 27-year-old, “are not professional environments.”
After finishing a psychology degree in 2012, Gill began training at Le Cordon Bleu but “could only afford two terms”. Despite a tutor telling her to wear a wedding ring when in employment, “so guys leave you alone”, she was not ready for the level of harassment and isolation she experienced in some of her jobs as a pastry chef.
She almost quit the industry but a stint at St John showed her kitchens could be rewarding places, with staff treated fairly and given breaks. “I used to think: ‘I hope there is an organisation set up to highlight that environments should be healthier, and help chefs get to know each other a bit more.’”
She decided to build one herself. In March 2018, Gill launched Countertalk. Through the website, she places job advertisements for companies she can vouch for, organises networking supper clubs, and posts video interviews and recipes with fellow chefs.
For Gill, it’s all about trying to bring support to a notoriously antisocial, unsupported profession: “I’m just trying to make a hub of people who can see and help each other.”