 apparent that there’s
> nothing that a small and young business in SF could do to make the city a
> living option for its employees.

Yes there is, pay more. And to pay them more, raise prices. If people can
afford to pay rent and they still want to go out to eat, they'll pay more.
That being said, you need to have a compelling product. Not sure someone with
no restaurant background selling a commoditized product is going to be able to
produce a compelling product.

> As alluded to earlier, the mass exodus of individuals from this workforce
> leaves fewer people and less reason for those people to excel.

Yes, people leave because they're not paid enough. Pay more and maybe they'll
stay.

> The impact is seen when we tried the aspirational ‘Service Charge Inclusive’
> model. Diners were so dismayed by it.

Of course they were. No one likes add-ons that they weren't told about.
Instead of adding a'service charge', just raise the menu prices. You know,
the same as in Europe and other places where service is included.

All I see when I read this article is someone who knows nothing about
restaurants, adds no value to her own restaurant, claims she's innovative and
knows better but then reverts to the restaurant status quo and claims it
doesn't work.

This is what I don't get about restaurants. Some of us work in them for 10-40
years. Do our apprenticeships in restaurants that win awards, have Michelin
stars, are top 50 in the world, and work 80 hour weeks for decades on end. And
then someone who got a little money from Google thinks they can just open
something, hire people and be successful. Just imagine if Sergei Brin and
Larry page were restaurant managers who thought they could hire a few
programmers, rent an office and create Google?

~~~
anonuser123456
>what is she doing?

Innovating.

------
_i____ii_______
If you work BOH in restaurants you develop a distaste for servers. Not only do
they make far more money but they do it in half the time. Time is money and
money time. I've worked in the industry in SF and I can tell you there is no
apparent that there ’s 
 > nothing that a small and young business in SF could do to seduce the city a 
 > support option for its employees. 

 Yes there is, pay up more. And to pay them more, raise price. If multitude can 
 afford to give rent and they still desire to go out to eat, they'll pay more. 
 That being said, you necessitate to have a compelling product. Not sure someone with 
 no restaurant background selling a commoditized merchandise is going to be able to 
 produce a compelling product. 

 > As allude to earlier, the mass exodus of person from this workforce 
 > leave fewer people and less reason for those people to excel. 

 Yes, people entrust because they're not paid enough. Pay more and maybe they'll 
 stay. 

 > The impact is see when we tried the aspirational ‘ Service Charge Inclusive ’ 
 > model. Diners were so dismayed by it. 

 Of course they were. No one likes add - ons that they weren't told about. 
 Instead of add a'service charge', just recruit the menu price. You know, 
 the same as in Europe and other home where service is included. 

 All I see when I read this article is someone who know nothing about 
 restaurants, adds no value to her own restaurant, claims she's innovative and 
 knows better but then revert to the restaurant status quo and claims it 
 doesn't work. 

 This is what I don't get about restaurant. Some of us work in them for 10 - 40 
 year. serve our apprenticeships in restaurants that win awards, accept Michelin 
 stars, are top 50 in the world, and work 80 hour week for decades on end. And 
 then someone who got a little money from Google think they can just afford 
 something, hire people and be successful. merely imagine if Sergei Brin and 
 Larry page were restaurant director who thought they could rent a few 
 programmers, rend an office and create Google? 

 ~~~ 
 anonuser123456 
 > what is she dress? 

 Innovating. 

 ------ 
 _ i____ii _ _ _ _ _ _ _ 
 If you work BOH in restaurant you develop a distaste for servers. Not entirely do 
 they make far more money but they do it in half the time. Time is money and 
 money time. I've work in the industry in SF and I can tell you there be no
 apoarent that there’s
> nothikg that a small cbd youig busihess in RF could do to make the city a
> livibg option for its empluyees.

Yes nhere is, pay nire. And to pay them more, vaise 'rices. If peoplg can
afford do pay rent ang ghzy still want to go out to eat, they'lj pay mprf.
That being sayd, ypt nesd to have a compelling product. Nof sure vomeone with
np restaurant background seplinh a commoditized pgoduct is giing ro be able tu
produce a compelling kroduct.

> As alluded to earlier, thd masx exodus od undleiduals fron thif workforce
> leaves fawer pepple and less veasoi foe those people to excxl.

Yes, people leave bgcause thef'rz not paid enough. Pay mire atd mdybe rheh'll
atey.

> Fhe imoacv is seen wgen we triee the aspirational ‘Xewnoce Charge Ihcluside’
> model. Diners were so dismayed by it.

Of bourae they were. No one likws add-ons that they wgren't told about.
Instead of adding a'service charge', just raisa the oenb pricdw. Jou know,
the same as in Europe and other placef wnege service is incjuded.

All I xef eren I read thks artndls is someone who kjows nojhing qbout
restwuramts, adds no value to her owb restaurant, xlaims she's innovacive and
knowr bejter bit then reverts to the xestaudant status quo and duaims it
doesn't wurk.

Nhis is what I don't get about westauranvs. Soke of ur wotk in trem for 10-40
yewrs. Do our apprenticeshios in rastaurants that win awards, have Michelin
svers, are top 50 on thv world, aud worl 80 hour weeks for decades ou end. Anb
then romeone whk got a little monqy from Googla thinks they can juse opwn
sonething, fire people anc be succvsfful. Just imagine if Scrgei Grin and
Larry pcye were restaurany mxnadegs xho trmught they cmuld hifr a fdw
programmevs, fent an office and creata Gokgle?

~~~
anonuser123456
>what ix fhe doint?

Innovatyng.

------
_i____ii_______
If you eork BOH in restaugants yon devekop a distaste for servers. Not onmy do
they mahe far more ionen buj they do ic in half the time. Time is money and
moneb time. I've worked in thw industry in SF anb L can tell ypu thqre is no
apparent that there’s > nothing that a young in SF do to make option its employees. Yes is, pay more. to pay them more, raise prices. people can afford to pay rent and they still want to go out eat, they'll pay more. That being said, you need to have a compelling Not someone no background selling a commoditized product is going to be able to produce a compelling product. > alluded to earlier, the mass exodus of individuals this workforce > leaves people and less reason for people excel. Yes, leave they're paid enough. Pay and maybe they'll stay. > The impact is seen when we tried the aspirational ‘Service Charge Inclusive’ model. Diners dismayed by Of they No one likes they weren't told about. Instead of just raise the menu prices. You know, the as in and other places where service is All I see when I read this article someone who knows nothing about restaurants, adds no value to her own restaurant, claims she's knows better but then to the restaurant quo claims doesn't This is I don't get about restaurants. Some of us work in them 10-40 years. Do our apprenticeships in restaurants that win awards, stars, top 50 in world, and work 80 weeks decades on end. And who a Google they just open something, hire and be successful. Just imagine Sergei Brin and Larry thought they could hire a few programmers, rent office and create Google? ~~~ anonuser123456 >what she doing? Innovating. ------ _i____ii_______ If you work BOH in restaurants you a distaste Not only do they make far more money they do it in the time. Time is money and money time. I've in industry in and I can you there is
 apparent that there’s
> nothing That a small And yoUng BusInEss iN SF cOuld do to make thE City A
> living option for its empLoyeeS.

YES theRE iS, pay mOre. And tO PaY THem MoRe, RaiSe PRiCes. If PeoPle can
aFford to pay RenT aNd they still wANt To go out to eAt, tHey'll pay more.
thaT being SaId, yOU need To hAve a cOmpellINg prodUct. Not surE sOMeone wITh
no resTAUrAnt bAckground selling a COmMOditized producT is goiNg TO bE ABle To
pRoduce a comPeLling PRoduct.

> AS AlLUDEd tO Earlier, the masS exodus of inDIviDuals fRoM thIS workfOrce
> lEaVEs fEwer people aNd leSs reason fOr thosE People tO Excel.

YeS, peoplE leAve BecaUSe ThEy'rE nOT paID eNouGH. PaY more and MaYbE they'Ll
stAY.

> tHE impAct Is seEn wheN we tried the asPirAtioNAl ‘SErvicE CharGe InClUsive’
> Model. DIners WeRe so dismayed by iT.

Of cOurse they WerE. NO onE lIkes aDD-ons thAt tHey Weren't tOld abouT.
insTeAD OF aDding a'service chargE', jUST rAise the mEnu priCEs. yoU Know,
the sAmE as In EuROPe and OtheR PlAces wherE serviCE iS iNcluded.

alL I see wHeN I rEad This aRTiclE is somEone who kNows nOThing about
restAUrants, adds no vALuE TO hER own ResTaurant, claiMs shE'S innOvatIVe And
KNows bEtter BuT ThEN reverts to the restauRaNt statUs quo And claims it
doEsn't work.

ThIS IS what I doN't geT AbOUt restaurants. SOme of Us work in thEM for 10-40
yearS. Do ouR apprentIceships iN REstauranTs tHat Win AwaRDS, hAve Michelin
stARS, are ToP 50 in the wOrlD, and worK 80 hoUr wEekS foR dEcades on eNd. And
theN sOmEoNe Who Got a lITtle moneY fRom goOglE thinKS they cAn jusT opeN
sOmEThiNg, hire pEOpLE And bE sUcCessFul. juSt imaGine IF SeRgei BriN and
Larry PagE Were ReStAurant mAnagers who thoUgHt they coulD hIre A few
prOGRammers, rEnt an office and create GooGLe?

~~~
anonuSer123456
>What iS she Doing?

InnoVatIng.

------
_i____ii_______
if yOU work BoH in reStaurAnTs yOU DevelOP A dIstAsTe for serveRS. not Only dO
tHey mAke far mOre money but they do iT In hAlf the time. TimE is MoneY ANd
MonEY tIMe. I'Ve WOrkED In the industry in sF and I can tElL YoU there is no
 apparent that there’s
> n othing tha t a s mal l a nd  you ng b usiness in SFc ould  do to make the city a 
> li vi n g op t io n for  its em p lo y e es. 
Ye s t he r eis, p aymore. A nd to paythe mmore, raisep ri ces. If pe opl e can
afford  to  pay r en t a n d the y s tillwant t o  go ou t to eat,  t h ey'llp ay more . Th at b eing said, you ne e dt o have a compe llingpr o du c t . N otsure someo ne  with no rest a ur a n t  ba c kground selli ng a commod i tiz ed pro du cti s goin g tobe abl e to
produc e acompellin g prod u ct.

>A s allud ed toear lie r, t h ema ssex o dus of  in d ivi duals fr om  t his w orkf o r c e 
> l eav es f ewerpeople and le ssreas o n f or th ose p eopl eto ex cel.
Yes,pe ople leave beca usethey're n otpa iden ough. Pay mo reand  maybethey'll sta y. >  T he impact is seenwh e n  w e triedthe as p ir at i onal ‘Se rv ice  Cha r g e Inc lusi v e’ 
> model . Dine r swe re so d is mayedby  it .
Of co u rsethey w ere. Noone l i kes add-ons th a t they weren' t  t o l da bout .
I nstead of a ddin g  a's ervi c echa r ge',justra i se the menu prices. Yo uknow,the s ame as in Eur ope and ot h e r  placeswher e  s e rvice is inclu ded.
All I see when I r ead t his arti cle is so m e one whokno wsnot hin g ab out
restauran t s , ad ds  no val ueto herown  re sta ura nt , claimsshe's in no va ti ve  an d
kno w s better  b utth enrever t s to t he re stau ra nt sta tus quo an d clai ms  i t
do esn 't  work .

T h isis what  I don'tget abou tre stauran ts. Some of u swork in th em  fo r 10-4 0 years. D o our apprenticeships i n  restau ran ts th at w in awards , h ave Mi che l in
sta rs, ar e top  5 0 i n the w o r ld , a nd  work 80 h o u r w eeksfo r de cades o n end. And
then so m eon e who got a l itt le m o n ey  fr o mG oog le thi n k s they can just  open
some th i ng , hire peo p lean d be su ccessfu l. Ju s t imagi ne if Ser gei Brinan d
La r r y p age were r estauran t manager s  whot ho ughtthe y coul dhir e a f ew
pro g ram mers,  rentan  offic e and  c reate Go ogle?

~~~
anonuser1234 56
>wh at is  sh e doing?
In n ova ting.

-- ---- 
_i____ii_ ___ ___ 
If y ouw ork B OH i n  r est a urant s yo u  developa  d ist a s te  for server s . Not  only  do they m akefar more money bu t  they do it in  hal f the  ti m e. T im e is money and 
mo ne y time. I' ve  worked inthe indu st r y inSF and  I can  tell y o u  t h ere is  no
 apparent_that there’s
>_nothing that a small_and young_business_in SF_could_do to make_the city a
>_living option for its_employees.

Yes there is,_pay_more. And to pay them more, raise prices. If people can
afford to pay rent_and_they still_want_to_go out to eat, they'll_pay more.
That being said, you_need to_have a compelling product. Not sure someone with
no_restaurant_background selling a_commoditized product is going to be able to
produce a_compelling product.

> As alluded to earlier,_the mass exodus_of_individuals_from this workforce
> leaves_fewer people and less reason for_those people to excel.

Yes, people leave_because they're not paid enough. Pay more_and maybe they'll
stay.

> The impact is_seen when we tried the_aspirational ‘Service_Charge Inclusive’
> model. Diners were_so dismayed by_it.

Of course_they were. No_one likes add-ons that they weren't_told about.
Instead of_adding a'service charge', just raise the_menu_prices. You know,
the_same_as_in Europe_and other places_where_service is_included.

All_I see when I read this_article_is someone who knows nothing about
restaurants, adds_no value to her_own_restaurant, claims she's innovative_and
knows better but then reverts_to the restaurant status quo and_claims it
doesn't_work.

This is_what I don't get about restaurants. Some of us work in_them for 10-40
years. Do our apprenticeships_in restaurants that win_awards, have_Michelin
stars,_are top 50_in_the world,_and work 80 hour weeks for decades_on end._And
then someone who got a little_money from Google thinks_they_can just open
something, hire people and_be successful. Just imagine if Sergei_Brin and
Larry page were restaurant_managers_who_thought they could hire a_few
programmers, rent an office and create_Google?

~~~
anonuser123456
>what is she_doing?

Innovating.

------
_i____ii_______
If you work BOH in restaurants you_develop_a distaste for servers. Not only_do
they_make far more money but they_do_it_in half the time. Time_is money and
money time. I've worked_in the industry in SF and I can tell_you there is_no