Why You Might Want to Think Twice Before Dining at The Imperial
The Imperial is marketed as a luxury event space complemented by an Italian-inspired bistro located in the heart of Forest Hill, at Avenue Road and St. Clair Avenue West. Recently opening its doors for regular lunch and dinner service through Bistro 1888, the venue aims to offer a premium experience. However, based on firsthand experiences from former staff members, there are significant concerns regarding the establishment’s operational practices and treatment of employees that patrons should be aware of.
Prolonged Opening Delays and Underprepared Infrastructure
Construction delays and extended verification processes pushed back The Imperial’s projected opening from summer 2024 to a much later date. When staff was finally brought on board in early 2025, they were promised full-time hours with competitive wages, heavily supplemented by tips. Expectations were set that training would commence in early April. Yet, delays persisted, causing training sessions to be rescheduled multiple times. When staff members finally began working in late May, the reality was far from the promised luxury environment.
Substandard Working Conditions and Inadequate Equipment
On the day service started, staff encountered a kitchen lacking essential facilities: no functioning hand sinks, no dishwashers, no exhaust fans, and only one operational restroom. To prepare for the first dinner service, staff had to work in cramped conditions, with roughly 15 employees managing an extremely limited space of 400 square feet under immense pressure. Training was condensed into a single day, and the team faced verbal reprimands from kitchen leadership, further compounding the challenging environment.
Dishwashers were forced to manually fill bins with water and dish soap, washing dishes on the floor due to the absence of proper equipment—all without an operational dishwasher for over a week after the venue started serving paying customers. These conditions raise questions about the health and safety standards upheld at the establishment.
Handling of Staff and Payment Issues
One of the most troubling experiences reported was the management’s handling of staff payments. In June, nearly a month after the venue’s opening, numerous employees found their paychecks unprocessed and unexplained. Despite assurances from management that payments would be made, staff continued to encounter excuses and delays. At one point, staff were asked to pick up their cheques at a designated time, only to find the owner unavailable, leaving many unpaid for weeks.
Operational Challenges and Ongoing Concerns
Aside from payment issues, The Imperial faced operational upheaval. An announced “building issue” resulted in a closure for two weeks, yet management continued hosting guests during this period. Staff were out of work for over a month in total, with many seeking alternative employment. Even after resuming operations, the venue’s kitchen remains disorganized, lacking basic amenities such as hot water and proper ventilation. During recent shifts, staff faced the unsettling reality of working without essential supplies like paper towels or toilet paper.
Implications for Patrons
While The Imperial markets itself as a high-end dining destination—with offerings like a seafood tower priced at $260—the unorthodox and sometimes problematic operational practices behind the scenes suggest a disconnect between the luxury image and the realities of the venue’s infrastructure and management. Patrons valuing consistent, quality service and clean facilities might consider these concerns before choosing to dine at this establishment.
Final Thoughts
It is important for potential diners to be aware of the significant operational and management concerns raised by former employees. Ensuring a safe, well-managed environment should be a priority for any hospitality venue claiming to offer a luxury experience. Readers are encouraged to consider these perspectives carefully when making dining decisions at The Imperial.