“At that point, I was impassioned about abolishing the tipping system because I felt it created a false servant-master relationship between servers and guests at the restaurant, ... would just make the staff member feel really horrible, as if they had done something wrong.”
“[There's a sharp divide when it comes to the issue of whether to stay open on Thanksgiving. Many restaurateurs say they close to] give employees a day off to be with their families, ... to give myself a day off.”
“We have a simple philosophy. Make sure the client's expectations are met financially, recognize that any project is successful through a team of people, and treat those people with respect.”
