The current treatment of undocumented immigrants in the United States traps undocumented immigrants into the secondary sector. This leaves people who are undocumented in positions for potential exploitation in the workplace. This study explores the treatment of undocumented workers in the restaurant industry. It uses qualitative methods analyze in-depth interviews. There were thirteen participants in total, all except one identified as Latino. One very special attribute about all of the participants is they have all chosen to permanently settle in the United States. Most of the findings have already been noted in the literature such as low wages, hour violations, and unsafe working conditions. Adding to the literature, one important finding is status preservation of co-ethnics or/and status of preservation of legality, this is where supervisors who have the same ethnicity or status treat workers worst than their American counter parts. Furthermore, another important finding was the slow maturation of exploitation consciousness. Young people in my thesis were not fully aware of the exploitation they were receiving while undocumented. Through these findings above the purpose was to present a clear story on how undocumented people have no mobility and are static in working low-level jobs.