Huddle House™ has ZERO violations. Fact.
I don't think Kinsey questioned Hanna's integrity. Far from it. She applauded the article, and actually raised some questions about it that deserved to asked, in a manner that readers and members of the community often do. It was a well-thought out response.
I'm from here, too, and I find ImFromHere's comments to be ignorant.
Kudos to the Leon's crew for taking the risk. Hope it rewards.
Thank you for responding with an answer to my question. Perhaps in the future I will take you up on your offer, and contact you directly with my questions before I use my platform here to question your integrity, making myself look like an ass in the process.
Food writer and critic critiquer
Kinsey, why don't you reach out to the owners of all those places and see where you get with it. Good luck with that. If you have success, then you could tout your "closer look and examination." Until then you're just speculating on a topic that was covered very impressively by Hanna, and she's only been here a year.
We agree. I too believe every restaurant employee (and every employee in any profession, for that matter) should be fairly compensated for their work. And I also agree that those in the fine dining field can be good examples for the industry.
However, I can’t imagine how the changes of a fine dining organization like Indigo Road will benefit employees at locally owned casual spots — casual restaurants that represent the majority of the FLSA violators you listed. I can only guess that their owners were unwilling to speak regarding the story.
That said, as I stated in my piece, you present a great story that needs to be told. My commentary was simply a closer look and examination of this important topic. And as a critique, like a play review or a movie review or, more familiar, a restaurant review, there was no need to call you. I’m simply offering my opinion and my own questions on the story.
As a great teacher I know always says, if we’re not asking questions, we’re not learning. I think we’re better for having had this discussion.
Charleston is a wonderful place for those who appreciate fine food. As such, you will not find fine food at fast food prices. I recently heard of Leon's and my wife and I tried it out. Food was great, atmosphere is unique and different. Staff was very friendly. We will return. In reference to the comment about hiring local people who could walk to work...Anyone qualified for a particular job in any industry is a potential employee. Do they have the skills to deal with people, get their orders correct and delivered in a timely manner? Do they have culinary degrees like many who work in the kitchen? I would make a terrible waiter and can not boil water without screwing it up, so I appreciate all those in the restaurant business who provide outstanding service. Thank you Leon's for bringing a new business to a once blighted area of Charleston.
“When you have rent, gas and children, you should expect a decent day’s pay for a decent day’s work,”
When you have valuable skills you should expect a decent day's pay for a decent days work.
Otherwise you are S.O.L.
Funny. I live near Leon's, and because the prices are so high for fried chicken and concrete floors, I've asked neighbors who've been there. Can't get a positive reaction. The out-of-towners will have to carry the place.
WTF is with opening expensive restaurants in poor neighborhoods and not hiring local people who could walk to work? Is it so hard to train somebody to serve in a place like this? Teach them to say "local" and "unctuous" and the Yankee foodies will be happy.
Kinsey, I'm sorry you didn't call me to discuss the story. I would have been happy to explain that the Mexican restaurant violations originated with non-local owners, and were extensions of investigations conducted in other cities around the state. Since my foremost responsibility is covering Charleston, I chose to focus on those audits which affected the restaurant owners, workers and diners who live here.
Until every restaurant employee is fairly compensated for his or her work, we'll still need more ink to cover "the plight of casual and fast food workers fighting for higher wages." But I think it's equally important to examine the high-end restaurants which hold themselves up as exemplars of quality in every sphere -- and have the awards and press coverage to show for it.
The great thing about the emergence of chef celebrity is chefs now have a platform for making real and lasting changes to our food system. If celebrity chefs can do for line cooks what they've done for farmers, the Department of Labor will soon have far less to do.
Food writer and critic
The Post and Courier
My father and brother owned and ran Charleston Lock and Safe for many years. It's great to see this building that was such a part of my childhood no longer abandoned.
Meg, No official opening date yet. They're hoping to be open by mid-September.
When is the opening date?
I hope the Lee Brothers are there to tell us how to eat oysters and boiled peanuts.
Please,please,please put in a gluten-free fryer ala King Daddy's.
$200 is low ball. at least double that.
Let me guess, $200 a head?
Bet Retired Lata enthusiast Stephanie Barna will b there....
This is an easy place to get to from Downtown Charleston even without a car. The Dorchester Airport CARTA #11 Bus goes directly from the Visitors Center Parking Garage to this location. You can board it at the stop on Mary Street, next to the Parking Garage or the stop on the transit mall, across from the entrance to the Music Farm.
Agreed... The best coffee and service in town and incredible food!!
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