Restaurant staff – Goniyon http://goniyon.net/ Wed, 25 May 2022 09:50:39 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://goniyon.net/wp-content/uploads/2021/09/icon-3-150x150.png Restaurant staff – Goniyon http://goniyon.net/ 32 32 Wineally Launches Revolutionary Wine Pairing App to Help Restaurant Staff and Consumers Find the Best Possible Food and Wine Pairings https://goniyon.net/wineally-launches-revolutionary-wine-pairing-app-to-help-restaurant-staff-and-consumers-find-the-best-possible-food-and-wine-pairings/ Tue, 24 May 2022 15:40:04 +0000 https://goniyon.net/wineally-launches-revolutionary-wine-pairing-app-to-help-restaurant-staff-and-consumers-find-the-best-possible-food-and-wine-pairings/ Advertisement “Everyone, everywhere deserves great wine and food experiences” says Founder and CEO Ole Nielsen May 24 – After years of intensive development, the Wineally system is launched in different versions for restaurants, wine merchants and wine producers as well as an application for consumers. The system enables all parts of the wine business to […]]]>
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“Everyone, everywhere deserves great wine and food experiences” says Founder and CEO Ole Nielsen

May 24 – After years of intensive development, the Wineally system is launched in different versions for restaurants, wine merchants and wine producers as well as an application for consumers. The system enables all parts of the wine business to increase revenue and reduce costs and consumers to achieve better wine and dine times by offering several unique functions.

“It all started when, as a wine merchant, I realized that most consumers are not able to pair wine with their dishes satisfactorily and that most restaurants do not have a dedicated sommelier and educated.” says Ole

Our first question was: How can we help restaurants and consumers achieve better wine and dine experiences? By digging into this question and interviewing consumers, wine merchants and restaurants, we concluded that consumers are willing to spend more if they know that the wine they are buying matches their dishes well. The solution was to develop the most complex wine pairing algorithm to date and create a comprehensive database of wine information. Today, Wineally’s database contains over 700,000 wines, focusing on widely available commercial wines that are actually consumed in the on-trade circuit globally. Based on the wine database and restaurant information, Wineally creates a unique wine-DNA and dish-DNA which is used for the advanced food-wine pairing.

With the restaurant app, service staff can deliver world-class wine pairings on the floor, even after just a few minutes of introduction and training with the app. Wineally also helps the restaurant increase its revenue by facilitating the sale of take-out and take-out wine.

“We know that the last two years have been difficult for the entire hospitality industry and that finding experienced and trained staff is really difficult at the moment. Wineally can help restaurant, hotel or cafe to provide professional wine service even with inexperienced and untrained staff or customer can do it themselves in the app. says Ole

This way we can help the industry maintain revenue and reduce the cost of providing excellent service. We also know that satisfied customers are more likely to return, so improving service is always a great investment. Wineally takes care of tasks that normally require years of training, like pairing multiple dishes and capturing guest preferences without making it difficult to use. Even consumers themselves can use the app if preferred by the restaurant.

About Winely

Wineally is a SaaS company founded in Sweden and owner of the cloud-based business system product Wineally. The Wineally system digitizes information processing across the entire wine trade value chain, from wine producers, wine merchants and restaurant to wine consumer. Wineally increases efficiency, reduces costs and improves quality for all parts of the value chain. Wineally also simplifies purchasing decisions for consumers by providing an app that enhances wine and dining experiences. The team behind Wineally have many years of international experience in all aspects of the wine trade.

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Voters online choose staff for their beloved local restaurant https://goniyon.net/voters-online-choose-staff-for-their-beloved-local-restaurant/ Mon, 23 May 2022 17:34:57 +0000 https://goniyon.net/voters-online-choose-staff-for-their-beloved-local-restaurant/ The Pineapple Awards were presented Monday at Solitary Vineyard in Friant. Photo via dineoutfresnocounty.com Central Valley residents took the stage and named their favorite servers, cooks and managers at the recent restaurant industry appreciation party. The Fresno Chapter of the California Restaurant Association hosted the event celebrating local restaurant industry workers on May 16 at […]]]>

The Pineapple Awards were presented Monday at Solitary Vineyard in Friant. Photo via dineoutfresnocounty.com

Central Valley residents took the stage and named their favorite servers, cooks and managers at the recent restaurant industry appreciation party.

The Fresno Chapter of the California Restaurant Association hosted the event celebrating local restaurant industry workers on May 16 at Solitary Cellars in Friant.

In addition to live music, food trucks and drinks, the California Restaurant Association presented the Pineapple Awards to various workers in Fresno County.

A Restaurant Association social media campaign encouraged the public to name their favorite servers, bartenders, managers, cooks and more.

Falina Marihart, chief financial officer and co-owner of 13 Prime Steak in Clovis, and chair of the event, said she received more than 200 nominations. They narrowed down the names to five in each of 13 categories and online voting began.

And the winners are:

Preferred server: Travis Campbell – Colton Social House

Favorite bartender: Pat Vieira – Harris Ranch Inn & Restaurant

Favorites manager: Bryan Jacobsen – Dog Grill

Favorite host/hostess: Ashley Gardener – The Point Patio Bar & Bistro

Favorite chain cook: Teresa James – Harris Ranch Inn & Restaurant

Favorite Assistant Manager: Matt Franco – Pismo Coastal Grill

Favorite Stewart (dishwasher): Trevor Valenzuela – Colton Social House

Favorite Back Waiter/ Busser: Luke Shepherd – Five Restaurant

Favorite cook: Justin Shannon – Legacy

Integrity: Christian Santana – 13 premium steaks

Positive attitude: Lindsay Unruh – Namikaze

Cheerleader / Spirit: Nick Espiritu – Colton Social House

Public Service: Brandon Harris – 13 premium steaks

The Restaurant Association also hosts the Best of the Valley awards, which normally take place in January. Marihart said Covid restrictions had put the event in the air, so they decided to hold the outdoor event celebrating restaurant workers this year.

“The ARC is hosting the Best of the Valley event which focuses on the restaurant owner, we wanted to do something in recognition of the employees and people who have helped us stay open during the pandemic,” Marihart said. .

They are still determining if they will host the Appreciation Bash again next year, but they expect next year’s Best of the Valley awards to return in the first quarter of 2023.

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Make restaurant staff stick around https://goniyon.net/make-restaurant-staff-stick-around/ Wed, 27 Apr 2022 22:16:17 +0000 https://goniyon.net/make-restaurant-staff-stick-around/ The food industry experiences high turnover. Restaurant managers can combat high turnover by using these simple steps from Doral Food Distributors. Your restaurant’s turnover Your restaurant has it all: great food, a perfect location and amazing service. Unfortunately, hiring and retaining the perfect staff has proven difficult, and you don’t know why. If you’ve been […]]]>

The food industry experiences high turnover. Restaurant managers can combat high turnover by using these simple steps from Doral Food Distributors.

Your restaurant’s turnover

Your restaurant has it all: great food, a perfect location and amazing service. Unfortunately, hiring and retaining the perfect staff has proven difficult, and you don’t know why. If you’ve been in the restaurant business for a while, you’ve probably realized that it’s notorious for its high employee turnover rate, no matter what type of restaurant you run. But fighting that turnover and increasing retention isn’t impossible. Follow these next steps from Doral Food Distributors to help reduce high turnover rates.

The restaurant industry‘s turnover can be partially attributed to its lack of career development opportunities. Most staff stay in the same position for a long time, performing the same tasks. This can be handy if you want to hire workers who just show up for their paycheck, but less so if you’re looking to hire more motivated employees with clear career goals. COVID-19 has exacerbated this problem, with many restaurateurs having to lay off staff due to catering restrictions and lost profits. The industry is starting to recover, but 17% of restaurants have had to close due to the pandemic, and there are still far more jobs available than staff working in those jobs. The following Doral Food Distributors help you combat employee turnover and keep great employees by your side, where you need them. Remember, if you can’t give staff a good reason to work for you, they won’t.

Teamwork and training

Every employee in your restaurant’s kitchen, dining room, and bar directly contributes to the success of the restaurant, and it’s essential that they know it. A great way to increase staff retention is to ensure that every team member is on the same page when they arrive at work. Practice open-book management: addressing operational changes in a collaborative way will make your employees feel much more important, because they are! Be transparent with your entire team, regardless of position or tenure. Thus, all of your staff will know that the life of the restaurant is based on effective teamwork.

Train well and train often. Identify who and how you want to train by creating a checklist of what you want a given employee to accomplish at the end of a given period. Make sure your training is ongoing and collaborative. New hires are much more likely to succeed if given the opportunity to learn and grow; it means making mistakes from time to time. Create an environment of trust. When you encourage and praise good performance, good performance will come and go.

Be supportive and compassionate

Staff members want to see their leaders work as hard, if not harder, than they do. Their managers must be able and willing to do whatever they are. Even if you tend to be more assertive, showing respect to your employees will make them trust you. Let your staff know you appreciate them and do it often. Ask them how they are doing outside of work. Praise publicly and punish privately. Listen to what they have to say. If you show respect and compassion, your people will feel it.

Understand that life happens. Do your best to be flexible: offer your staff a schedule close to ideal for them, or at least ask them for their preferred working hours. Providing a good work-life balance will allow employees to feel much less stressed at work, which will lead to them feeling happy at work. And when they feel happy at work, they perform that much better. Everyone wins!

Good salary and benefits

Employees enjoy good pay, benefits, and perhaps most importantly, career development. Instead of trying to manage turnover rates, restaurateurs need to think about their staff development plans from the perspective of an entry-level employee. It’s not enough to admit that restaurant workers deserve better pay; restaurant owners and managers need to offer better wages and (where applicable) better benefits. Employees who are paid more and have at least part of their health insurance covered by their employer understand that their employer cares about their health, safety and quality of life. If you’re not ready to do it, employees will find someone who will.

About Doral Foods

Retaining restaurant employees may seem difficult, but it’s not impossible. Let the professionals at Doral Food Distributors help you find and retain superior staff. We are proud to offer a multi-faceted work environment, motivated management, efficient human resources and essential expertise both on food production and on the operators involved. Others focus solely on food and marketing, and while these factors are essential, we keep our customer relationships at the forefront of our efforts. Our dedicated hands-on service puts the best flavors in the kitchen and on the shelves while committing to you, setting us apart from the rest.

Media Contact
Company Name: NAOSSOFT
Contact person: Phanel Small
E-mail: Send an email
Call: 1-813-563-2056
Address:66 Flagler Street West – Suite 900 #2959
City: Miami
State: FL
Country: United States
Website: naossoft.com

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‘Serving the Hamptons’ focuses on upscale restaurant staff https://goniyon.net/serving-the-hamptons-focuses-on-upscale-restaurant-staff/ Wed, 06 Apr 2022 07:00:00 +0000 https://goniyon.net/serving-the-hamptons-focuses-on-upscale-restaurant-staff/ In Los Angeles, “Vanderpump Rules”. In Southampton, Zach Erdem rules – at least when it comes to restaurant reality shows about young employees and their shenanigans. Such is “Serving the Hamptons,” set in its 75 Main, premiering Thursday on Discovery+. Two of the nine cast members are Long Island natives. VIP host Samantha Crichton, 21, […]]]>

In Los Angeles, “Vanderpump Rules”. In Southampton, Zach Erdem rules – at least when it comes to restaurant reality shows about young employees and their shenanigans. Such is “Serving the Hamptons,” set in its 75 Main, premiering Thursday on Discovery+.

Two of the nine cast members are Long Island natives. VIP host Samantha Crichton, 21, was born in Manhasset and raised in Bellmore, while waiter Hailey Druek, 22, was born in Southampton and raised in East Quogue. They play alongside owner Erdem, VIP host Jillian Gough, waiter Jack Tavcar, bartenders Ryan Fitzpatrick and Jodie Bisasor, chef Brogan Wu, DJ Ethan Thompson and manager Victoria Hilton.

“I found myself in a girl’s worst nightmare,” Crichton says lightly, speaking by phone from home. “A love triangle turned into a love square into maybe even a love pentagon. It was,” she says, “really an interesting summer.”

The two were among about 100 Erdem employees on the payroll each summer at 75 Main. Adding to the drama of the show, the actors lived together in a beach house he provided. He normally arranges accommodations for his summer rentals, he separately told Newsday, but not as lavishly.

On the show, the arrangement comes with strings attached — rules ranging from the usual (being on time to work) to the personal (not dating co-workers). “Anyone else goes to work and when they get home, those two things are completely separate,” says Crichton, a graduate of John F. Kennedy High School in Bellmore who is currently on a break from her studies at the University of Arizona. “So to have work rules now in your personal living space is difficult.”

Balancing that, says Druek — a Westhampton Beach High grad who earned an associate’s degree at Suffolk County Community College before trying to become an actor in Los Angeles — is “the really cool experience of being in front of that camera. You’re totally yourself, but you act a bit like a ham – you play a little more, elevating your personality. Our producer told us, “What you give is what you get. So if you really don’t want to be on camera, you won’t be in the episode.’ So I think we all had that in mind.”

Indeed, series producer Robert Friedman himself appears in one episode’s birthday dinner scene, along with the restaurant’s publicist, former Hicksville resident Todd Shapiro.
Druek, now back home with mom Dianne, a personal trainer – dad Jeff, founder and CEO of a yacht manufacturer, lives in Florida – has worked in the hospitality industry, including as a bartender in his hometown.

Crichton, who as a teenager with the Metropolitan Youth Orchestra sang at Carnegie Hall and elsewhere, raised capital for a startup, Sosas Martini, which she describes as “a new way to package an alcoholic beverage.” She shares her time in East Hampton with her mother Jessica Daniell, who works for Mercedes-Benz of Southampton, and Bellmore with her father Michael Crichton, owner of Long Island Shower Door.

“It was the experience of a lifetime working with my now very good friends and living with them,” says Druek. Echoes Crichton, “I’m a little nervous looking at all the memories we’ve already made, but I can’t wait to make more.”

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Oklahoma restaurant staff get $4,500 tip from couple https://goniyon.net/oklahoma-restaurant-staff-get-4500-tip-from-couple/ Tue, 05 Apr 2022 07:00:00 +0000 https://goniyon.net/oklahoma-restaurant-staff-get-4500-tip-from-couple/ LAWTON, Okla. (KSWO/Gray News) – Oklahoma restaurant staff are counting their blessings after a mysterious couple left them a few thousand dollars in tips. Mitchell Rhoades, the owner of Leo and Ken’s Truck Stop and Restaurant, told KSWO that a couple came for breakfast on Sunday morning. Before leaving, they paid for everyone’s meal and […]]]>

LAWTON, Okla. (KSWO/Gray News) – Oklahoma restaurant staff are counting their blessings after a mysterious couple left them a few thousand dollars in tips.

Mitchell Rhoades, the owner of Leo and Ken’s Truck Stop and Restaurant, told KSWO that a couple came for breakfast on Sunday morning.

Before leaving, they paid for everyone’s meal and gave the cashier about $4,500 to split between the serving servers.

“They deposited the money, and of course I tried to turn it down at first, you know it was way too much money,” he said. “But they weren’t hearing it, and they were like, ‘Man, we’re just trying to bless people like we’ve been blessed. So they gave me the money and left. It was the first time it had happened like that. I mean, it’s a good deal, and it caught me totally off guard.

Rhoades said that before the couple left, they told her it was right for them to pay their blessing.

Rhoades said he hopes the next time he or his staff see someone who needs a helping hand, they’ll be up to it as well.

“This world would be a lot better if we tried to help each other instead of stepping on someone else to get what we need or want,” he said. “There is always enough for everyone, and we can always help someone who may be in need or less fortunate; it would make the world a better place. Put good in the world, and good will come to you.

The couple left without telling them who they were, but Rhoades said he wanted them to know they are all very grateful and “god bless you”.

Copyright 2022 KSWO via Gray Media Group, Inc. All rights reserved.

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Staff at Leo and Ken’s Truck Stop and Restaurant get a thousand dollar tip https://goniyon.net/staff-at-leo-and-kens-truck-stop-and-restaurant-get-a-thousand-dollar-tip/ Mon, 04 Apr 2022 07:00:00 +0000 https://goniyon.net/staff-at-leo-and-kens-truck-stop-and-restaurant-get-a-thousand-dollar-tip/ LAWTON, Okla. (KSWO) – Staff at a local restaurant are counting their blessings after a mysterious couple left them a few thousand dollars in tips. Owner of Leo and Ken’s Truck Stop and Restaurant Mitchell Rhoades said a couple came for breakfast on Sunday morning, April 3. Before leaving, they paid for everyone’s meal and […]]]>

LAWTON, Okla. (KSWO) – Staff at a local restaurant are counting their blessings after a mysterious couple left them a few thousand dollars in tips.

Owner of Leo and Ken’s Truck Stop and Restaurant Mitchell Rhoades said a couple came for breakfast on Sunday morning, April 3.

Before leaving, they paid for everyone’s meal and gave the cashier about $4,500 to split between the serving servers.

“They deposited the money, and of course I tried to turn it down at first, you know it was WAY too much money. But they wouldn’t hear it and they said, man, we’re just trying to bless people like we were blessed. So they handed me the money and walked out,” Rhoades said. “It was the first time it happened like that. I mean it’s a good deal, and it caught me totally off guard.

He said that before the couple left, they told him that they had received a blessing and that it was right that they give it to him.

Rhoades hopes the next time he or his staff see someone who needs a helping hand, they’ll be up to it too.

“This world would be a lot better if we tried to help each other rather than stepping on someone else to get what we need or want. There is always enough for everyone, and we can always helping someone who may be in need or less fortunate, it would make the world a better place,” he said. “Emit good into the world and the good will come to you.”

The couple left without telling them who they were, but Rhoades said he wanted them to know they are all very grateful and God bless them.

Copyright 2022 KSWO. All rights reserved.

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Salt Bae lawsuit proves why it pays to tip restaurant staff https://goniyon.net/salt-bae-lawsuit-proves-why-it-pays-to-tip-restaurant-staff/ Tue, 29 Mar 2022 00:58:54 +0000 https://goniyon.net/salt-bae-lawsuit-proves-why-it-pays-to-tip-restaurant-staff/ It’s no secret that the minimum wage in the United States – especially for hospitality workers – is ridiculously low; that is why tipping is customary. In fact, most hospitality workers make most of their money from tips, not wages. However, several staff members who work at Miami Nusr-Et – a restaurant owned by Nusret […]]]>

It’s no secret that the minimum wage in the United States – especially for hospitality workers – is ridiculously low; that is why tipping is customary. In fact, most hospitality workers make most of their money from tips, not wages.

However, several staff members who work at Miami Nusr-Et – a restaurant owned by Nusret Gökçe AKA Salt Bae; a viral sensation best known for the way he sprinkles salt – realized that customers were no longer tipping due to mandatory ‘service charges’ being added to every bill.

Following this discovery, they then discovered that this service charge (which at Nurs-Et always represents 18% of the total bill) was not divided and paid to the staff members in addition to their salary. Instead, it was just a case of paying their salaries plus other costs to run the restaurant… Which meant these staff members were getting a lot less money than usual.

So, they took legal action and argued that this “charge” should not be used to cover their normal salary, it should be given to them as a “bonus”, especially because the very appearance of the charge on every bill leads most customers to think tipping is no longer necessary.

The court finally made a decision and finally ruled against the staff members, stating that a mandatory service charge and gratuities are do not the same thing; and that under the Fair Labor Standards Act, Nurs-Et is well within its rights to put every 18% service fee towards staff salary rather than giving it to staff members as a bonus on top of their salary.

In fact, the court pointed out that tips are “determined solely by the customer” and that “the essential element of a tip is its voluntary nature”, therefore, since these “service charges” are mandatory charges that the restaurant charges customers, it’s definitely not a tip.

What does that mean? Well, to put it simply, if you’re in a restaurant – whether it’s one of Salt Bae’s lavish steakhouses or not – and there’s a service charge on your bill, you still need to tip. to your servers! This is also a lesson for restaurateurs – treat your staff well or they might try to sue you…

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I charge more to pay restaurant staff a living wage https://goniyon.net/i-charge-more-to-pay-restaurant-staff-a-living-wage/ Mon, 28 Mar 2022 13:00:09 +0000 https://goniyon.net/i-charge-more-to-pay-restaurant-staff-a-living-wage/ Melissa Martin is chef-owner of the Mosquito Supper Club in New Orleans. She is a finalist for the 2022 James Beard Award for Best Southern Chef, and her first cookbook, named after the restaurant, won Cookbook of the Year by the International Association of Culinary Professionals. She plans to spend her summer traveling through France […]]]>

Melissa Martin is chef-owner of the Mosquito Supper Club in New Orleans. She is a finalist for the 2022 James Beard Award for Best Southern Chef, and her first cookbook, named after the restaurant, won Cookbook of the Year by the International Association of Culinary Professionals. She plans to spend her summer traveling through France to write her second.

When I opened Mosquito Supper Club, I took the mockup of the restaurant and threw it against the wall, and let it smash on the floor. I only chose the pieces that I liked. Anything I didn’t like about restaurants I tried to drop and start over.

From the very first day I opened, it was always prepaid, and there were no service charges built in. So people prepaid, and they showed up for dinner, they ate, and no one tipped. We raced like that for a few years. And then I signed with Tock, and I was able to add a service fee.

Our service fee is 25%, and it is charged at all levels. We use this number to be able to increase the hourly rate of all our employees. A server elsewhere can earn between $2.13, $5 and $7 per hour, but we can start a server at $14, $16 or $18 per hour. The same goes for the people in the back. Our dishwasher makes $20 an hour. Everyone works behind our backs, no one makes less than $18 an hour. We played with the number during COVID – we increased the service charge from 20% to 25%. And we started offering health insurance to full-time employees.

We still have a bar where you can come in and have a drink, and our a la carte menu. For these tickets, I don’t apply a service charge there, so people tip on these tickets. And people tip on their drinks at night. You can prepay for wine pairing etc, but if you don’t and just order drinks a la carte in the evening, people will also tip. So it’s a combination of service charge and tip.

Because we are a prepaid restaurant and have so little seating, we couldn’t leave the choice up to the customer. I’ve had this experience before – they won’t tip on what they pay. And we see it at private parties. Someone will have a wedding, and then they’ll pay for their drinks on the night of the wedding, and you know their drink bill will be around $2,000, and they’ll leave a $100 tip. Some people just don’t get it.

We had to add the service charge to run the business. So you can do two things: you can decide to make your food more expensive or you can charge a higher service charge. It’s very, very expensive to run a restaurant. The margins are so, so small. It costs $105 to come to our tasting menu. And even with these margins, it’s still very difficult.

We are a team of 11 people. It’s a small business, but when the business grows, that means everyone is going to make more money because that’s how I want it. The other ways we want to run the business – the best possible quality of food we can buy, composting, recycling, health insurance, days off, work-life balance. All of these things are why it’s so expensive to eat at my restaurant.

We just did a huge study with our business coach to try to get everyone on the salary. But it’s a learning curve. When you change anything, it’s a painful learning curve.

I think some of the staff think that if they provide good service at the bar, by putting in place a service charge, maybe they will cap what they could get from tips. But on a Thursday our average tip was 17%, on Friday our average tip was 20%. It’s reality, you choose what you want.

The same person who would shout that they want equal pay for everyone is the same one who will complain that their checks are not high enough. You can’t really win with a lot of people. They will complain: “If I worked in this restaurant, I could earn $250, $300 in tips. I’m like, “Okay, but maybe ask this restaurant what they’re paying for their dishwasher.”

But there are a lot of people who think it’s great. For example, one of my managers was in nursing school and she knew exactly how much she was going to earn. She didn’t have to worry about tips because she knew she would definitely make $20 an hour. For people who are serving life sentences in the service industry and who want to earn more than $60,000 a year in tips, it will be a little more difficult here.

Maybe because I grew up very poor and my dad had four jobs, I was going to do my best to be able to change a system I thought was flawed. In a perfect world, I would pay everyone $65,000 a year. It’s unattainable for a small restaurant like me, but there is no one in our restaurant who is below anyone else. Everyone does the same work to get there.

I think the restaurant industry model is just broken and tipping was due to servitude. I’m amazed that it even became legal to pay a server $2.13 per hour. That beats me. How did it happen? How is it legal?

But we’re looking at ways to increase revenue and different abilities so we can try to pay everyone more. We tried to get more subscribers to our bar program. We added another service at the start, a gardening service, which is like a fixed price at 5:30. Usually we only did one service at 7:30 so we are trying to expand and build a little oyster bar on our property. I mean, I wrote a cookbook so we would have another source of income. I’m writing another cookbook. You bring income streams in different ways.

I often say that we are on teachers’ salaries, and teachers do so much more work than us. There may be a socialist model, but I think there are a lot of people who are happy to know that our dishwasher – who has worked with me for over 13 years, does a very hard job and is very important to our business — earns a living wage to support their family. They know the money is distributed so that we can try to end some wage disparity.

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Lanterns restaurant staff who refused entry to veiled woman ‘not Indian’, says witness | THE DAILY TRIBUNE https://goniyon.net/lanterns-restaurant-staff-who-refused-entry-to-veiled-woman-not-indian-says-witness-the-daily-tribune/ Mon, 28 Mar 2022 07:00:00 +0000 https://goniyon.net/lanterns-restaurant-staff-who-refused-entry-to-veiled-woman-not-indian-says-witness-the-daily-tribune/ NOB | manama The Daily Tribune – www.newsofbahrain.com The staff who allegedly refused entry to a veiled woman in a popular restaurant in Adliya were not Indians, claims a witness. Bahraini woman Mariam Naji, who apparently shot a video of the incident at the Lanterns restaurant which went viral and thus brought it to the […]]]>

NOB | manama

The Daily Tribune – www.newsofbahrain.com

The staff who allegedly refused entry to a veiled woman in a popular restaurant in Adliya were not Indians, claims a witness.

Bahraini woman Mariam Naji, who apparently shot a video of the incident at the Lanterns restaurant which went viral and thus brought it to the attention of the kingdom’s authorities, said she was upset by the unpleasantness of everything the incident.

Naji, a friend of the woman who was turned away, had previously posted about the incident from her Twitter account on March 26, saying the official was not Indian.

Here are Naji’s words:

“Hello first of all. I’m very sad about the news and rumors. Actually the man (manager) was not Indian. And believe me, I can recognize Indian people. So please, stop doing this. please, please stop doing this. not even happy with what i saw. so…i sit down with the owner, the indian owner…he was very kind to us and he apologized to us… for what happened. So we just closed the case, and that’s it, and that’s (is) the truth. don’t even listen to the news. You must know the real story. You can even see that I am not wearing hijab, my friend was wearing hijab. Because of this, I am making a video. So, yes, thank you.

Naji also says he claims to know the actual nationality of the personnel who took the offensive action. She believed it was her responsibility to reveal the person’s nationality after several social media users ended up wrongly targeting the Indian community and a particular Indian political group, which she considers unfair.

However, since News of Bahrain believes that this particular incident has nothing to do with the nationality of the person but only with his action, we do not wish to repeat these particular words of Naji. We (NOB) only hope to clear up a misunderstanding instead of blaming another party. Other revelations will be made according to the information disseminated by the authorities of Bahrain.

Meanwhile, the Lanterns restaurant told the News of Bahrain it did not wish to comment on the matter as it was an ongoing investigation.

It was earlier reported that the Bahrain Tourism and Exhibitions Authority (BTEA) has launched an investigation asking tourist outlets to comply with regulations and avoid any policies that violate the kingdom’s laws. The department released a statement saying, “We reject all actions that discriminate against people, especially with respect to their national identity.”

He further called on the public to report such incidents to the authority through the national complaint and suggestion system Tawasul or by calling the Consumer Protection Center on 17007003.

Meanwhile, in a statement posted on social media earlier, Lanterns management apologized for the mistake made by one of the staff members, which brought shame on the organization. “We have suspended the duty manager based on our investigation,” the restaurant said.

“We have been serving our clients of all nationalities living in this beautiful kingdom for over 35 years now. Ours is a place where everyone can come and have fun as a family and feel at home.

“In this case, a mistake was made by a manager who was suspended and it does not represent who we are,” the restaurant said.

Lanterns is a popular Indian restaurant brand in the kingdom with branches in four cities including Budaiya, Amwaj, Adliya, Riffa.

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Kandi Burruss says she had no idea some of her restaurant staff were hooking up until she saw him on her new reality show, ‘Kandi and the Gang’ https://goniyon.net/kandi-burruss-says-she-had-no-idea-some-of-her-restaurant-staff-were-hooking-up-until-she-saw-him-on-her-new-reality-show-kandi-and-the-gang/ Sun, 27 Mar 2022 12:01:00 +0000 https://goniyon.net/kandi-burruss-says-she-had-no-idea-some-of-her-restaurant-staff-were-hooking-up-until-she-saw-him-on-her-new-reality-show-kandi-and-the-gang/ Jon Kopaloff/Getty Images Kandi Burruss’ new series “Kandi and the Gang” takes a behind-the-scenes look at her latest restaurant, Old Lady Gang. The family restaurant has a close staff that often mixes work and pleasure. Burruss told Insider she was “surprised” by some of the connections. Kandi Burruss’ new Bravo reality series “Kandi and the […]]]>

Jon Kopaloff/Getty Images

  • Kandi Burruss’ new series “Kandi and the Gang” takes a behind-the-scenes look at her latest restaurant, Old Lady Gang.

  • The family restaurant has a close staff that often mixes work and pleasure.

  • Burruss told Insider she was “surprised” by some of the connections.

Kandi Burruss’ new Bravo reality series “Kandi and the Gang” has a few surprises in store for the restaurant owner.

New spinoff “Real Housewives of Atlanta” takes viewers behind the scenes at Burruss’ new family restaurant, Old Lady Gang (OLG), as staff juggle their often intertwined personal lives with the demands of the hospitality industry . It quickly becomes clear that this Atlanta restaurant has a lot more cuisine than southern fare.

Burruss told Insider that “Kandi and the Gang” revealed to him for the first time some of the relationships that took place between restaurant staff. “Some of the relationships that happen in our restaurant – some of them, I think ‘okay’. But some of them, I didn’t know they hooked up!” she says.

“Like, I knew some people liked each other or whatever, but a few of them, I was like ‘who, what? “I didn’t know this was happening. It was a surprise!” added the “Real Housewives” star.

Staff romance is prevalent in the series. One of the fan-favorite relationships to watch develop is that between OLG manager Brandon Black and OLG bartender Dom’Unique Variety. Black even revealed on the show that he started working at OLG after seeing Variety working there.

“Kandi and the Gang” features Brandon Black and Dom’Unique Variety at the show’s premiere.Marcus Ingram/Bravo

And Burruss isn’t afraid to show all sides of restaurant life – both in front of the house and behind it. When asked if she was worried about opening up her restaurant’s issues to the world and potentially impacting sales, she admitted she was a little worried.

“On the one hand, we wanted to show people that even though we’re ‘celebrities,’ we still have the same struggles as other business owners when it comes to having your own small business,” he said. Burruss told Insider.

“We were trying to show people that we have to deal with a lot of the same things. But at the same time, you know, a lot of times people want to see you as perfect, and they don’t want to see the struggles,” he said. she declared.

“Kandi and the Gang” airs Sundays at 9 p.m. ET on Bravo.

Read the original Insider article

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