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When I talk about sustainability in the restaurant. It’s not just about products. It’s about ourselves and what sustainable practices we put in place for our team. This industry historically exploits its workers. That needs change!
Having a human being wake up and dedicate their day to cook for you is a luxury. It’s pretty amazing from a bowl of soup to a 20 course menu. We all need to be grateful for that. We are taught “the customer is always right “ and that is rooted in some nasty history.
Removing the “power” of the TIPS where a customer gauges a servers worth or proformance needs to go.
We as operators should show the true cost of what a meal out cost. Breakdown the walls of foh and boh , the seen and the unseen making dramatically different wages .
We as operators should show the true cost of what a meal out cost. Breakdown the walls of foh and boh , the seen and the unseen making dramatically different wages .
This also reflects our motives are we pushing our teams to make numerical list and guides..? Or are we mentoring the future leaders through passion and respect for both ingredients and people. Channeling the ancestral connection cooking brings to our lives.
When we no longer see the individual because a plated perfect square and hubris lead our actions, we fail. We have lost the magic and the true creativity. Our willingness to expose our failures and faults open opportunities for others to find their courage and voice.
