In her essay, Druckman talks about how restaurant kitchen are similar to the brigade system. The two features of this system are: it is very hierarchical and psychologically and physically challenging. Women are often hazed harder than the boys and placed in subservient positions in kitchen. On the other hand, women need to endure the harsh environment. According to Druckman, “…although the setup isn’t particularly friendly to anyone, it’s harder on females.” Some women chefs change conditions of their kitchens in order to work more easily and conveniently. However, this kind of innovation of kitchen would still be overlooked by men chefs because males decide the norm of restaurant kitchen. Thus, women chefs are still do not be able to have influence on restaurant kitchen.