It's the same with Musicians that are asked by restaurants and bars to play for exposure. While I agree with the point the writer makes, the tone of the article from a pr person is harsh. Building relationships with their customers is what sales is all about. When you strip away the terms it's still sales. I also agreed that many people today old and young feel entitled. I love Home Team BBQ because the quality of food is extraordinary. Love them Wangs! My first thought was I didn't want to contribute to her tone by eating where she promotes. But my taste buds got the better of me.
Small local charities often struggle to stay afloat, and with social program funding on the chopping block in the Trump administration, it could get much worse. Restaurants absolutely have the right to say no and should do so instead of giving grudgingly, but it's wrong to characterize all non-profits as mooches and parasites.
Once had a church group approach us about using the private dining room to host a wine-and-cheese tasting event. They wanted numerous different wines on offer, each paired with specific cheeses, and a somm on hand to educate. Oh, and they wanted it all for free. On a Sunday. When we're closed.
Their rationale for asking to be comped? They were a church group, and these were mostly older folks. But they were SURE that by doing this, we'd see more repeat business than we knew what to do with.
Can someone reacquaint me with the Bible verse that apparently says, "Go ye into all the world and be insufferable mooches."?
"First, most of the charities requesting items are probably making more money than the restaurant they are soliciting." With the exception of Spoleto, MUSC Children's Hospital, Chas Wine & Food -- I'd love to know who else you are thinking in town makes money as a non-profit.
While I totally understand being frustrated with the asks, I think the important message here is not: STOP ASKING but rather HOW CAN WE WORK TOGETHER. Non-profits need support just like restaurants need their seats filled -- it can't be either or.
The Holy City is full of high-falutin' parasites, scalawags and upper echelon deadbeats pretending to have "charitable" causes. They should all be exposed and then publicly flogged for their despicable behavior.
As someone who knows - I was in retail management for 30 years - this is not something effecting just the restaurant industry. I would bet that in my 30 years I never saw a month go by without at least 2 or 3 requests for donations. If you have a successful-appearing business this happens to everyone. So , I guess my question is, does the columnist really think this only happens to restaurants or are they somehow a more "special" case?
Veg options appear quite scarce.
@Susan, I don't want to go too off-topic and I understand you were criticizing the author about her complaint of blocked cheese...
The anti-caking additives are cellulose, aka powdered wood pulp. And, it's very safe and used in tons of foods. It's fiber. In fact, its very likely that you eat healthier because of it. It makes you fuller and doesn't add calories. So while you may not like it, it's incorrect to say that it's healthier to eat block cheese.
If you're going to say research is important, perhaps you should do some of your own. ;)
thats not a good sign, seems much more expensive than their last DB'S on James Island
Read the article closer... the name hasn't been decided yet. "Upper East Side Waffle House" is just a description, though not a great one. Seems like a great new spot, in an otherwise fairly quiet area in regard to restaurants serving breakfast. Can't wait!
They were opened for one day and now closed again... Seriously.
FYI- shredded cheese contains additives to prevent it from caking. It's healthier to eat block cheese if you eat cheese. Research is important.
More room for in-your-face arrogance, disappointed tourists and so-so food. Leave it to the tourists for they know not how fake this place is.
12 inch give all bone.Why so short we wand longer buns,24 inch,like in philly
As a native new yorker (and proud charlestonian) I cant wait for the idea of a russ and daughters or barney green grass or balthazar type spot. tip - any reference to the upper east side makes zero sense. That's like calling a restaurant Midtown (sorry). Just doesn't fit the bill.... there's no place like what you're aiming for on the UES. Can't wait though!!!
Also, if anyone is interested, here is a comprehensive (and very well documented) history of the building. This may load a little slow because its on a test server, it will go live when the building opens.
The 12 teller grills aren't gone. They are safe and sound in my garage in Fort Mill waiting to make their return to Charleston. I'm going to install them in a public space in One Broad so that Philip Simmons fans can see them. They are perfect, beautiful in every way and in excellent condition. Mark Beck.
Visit Krazy Owls at www.krazyowls.com for more information!
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