I wouldn't be a waiter anywhere for $14 an hour.
I always made at least, on average, $20 an hour and more when I worked in bigger cities. Steak and Shake waitresses/waiters make more than $14 an hour. and that's the HIGHEST they say they pay. So most likely, with all of their turnover, everyone is probably A LOT CLOSER to the $8 threshold than the $14. |
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They are walking distance from my house...drove by yesterday on my way to an appointment...couldn't see if there was much activity inside, but there were a number of people gawking in through the windows. |
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Ramsay - Judo Chef:
<iframe width="420" height="315" src="http://www.youtube.com/embed/_XDW6xo5scU" frameborder="0" allowfullscreen></iframe> Go to about the 45 second mark - Ramsay's a pretty chill cat and I get the feeling he could probably kick a lot of asses if he felt so inclined. |
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Small world...I live just northeast of there. Hit up Butterfield's quite a bit more often than I should. |
I didn't feel like formatting this in here, so I will just link to it. It is a "point by point" case against Samy and how they think he is laundering money through this restaurant.
Link It is nothing official, just somebody who thinks that is what is going on. Quote:
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He simplifies the menu with good tasting dinners. He looks to see how the staff in the kitchen works, Alot of the time people are just not coordinated or people are just assholes making others miserable in a hot ass kitchen. Some of the food he has said hey, this is alright, this is pretty good. I know i have seen him absolutely love desserts in some of them restaurants. |
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The thing that frustrates me most is people who have NEVER worked in a restaurant who all of a sudden decide that they want to own one. If you're willing to put in the huge investment that owning a restaurant requires....it would be well worth it to at least spend a year working in a restaurant similar to the type that you want to open up, being in different positions, trying to get a broad view of what being in charge requires. |
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When you call in Gordon, let him do his magic and just say, YES SIR! He will help alot. Thats what i dont get, your the one that called him to help you, let him do what he does best. |
Most peoples menues are simply to larage and complex, so they try and prep the majority of it up frontr and throw it in the freezer, which makes it un fresh. I ran a bar, and have been in thr business my whole life, it's just not that difficult. You just have to have some common sense.
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Just watch Gordon's reaction when Sammy and Amy call what he is doing a "show."
He's not putting on a show... he actually cares about what hes doing. |
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