You make a lot of interesting points. I run a restaurant with my husband, and your piece brought home that in some ways it must be hard for our staff - however much they are valued, and however long they have been with us - to know that ultimately the family makes all the main financial decisions. But, on the plus side, our chefs have a LOT of autonomy within the kitchen, and we have also agreed to cap numbers so that dishes remain consistent. I love how you write, by the way!
You make a lot of interesting points. I run a restaurant with my husband, and your piece brought home that in some ways it must be hard for our staff - however much they are valued, and however long they have been with us - to know that ultimately the family makes all the main financial decisions. But, on the plus side, our chefs have a LOT of autonomy within the kitchen, and we have also agreed to cap numbers so that dishes remain consistent. I love how you write, by the way!
Thank you Simonetta! It’s certainly a fine line to tread, but hopefully we can share in some of the glory as a team without sacrificing too much.
I wish this sentiment was more common. Appreciate you being a real one.
I think (hope) that it’s becoming a bit more common.