A burger with fries for $8 while still ridiculous is well below the downtown market rate.
Ultimately it comes down to this: why aren't Charlestonians making un-fancy, reasonably-priced pub food a good business choice for restaurateurs? Volume begets deals.
gourmet prices I'm sure. So long cheap liquor drinks
nice look, nice menu, but that makes it not the Blind Tiger
"gourmet bar" - check the link and read the menu. it's as "gourmet" as Juanita's and Andolinis.
Equality = Equal Opportunity not equal results. You have to earn it. And YES gender bias is discrimination!
It's not discrimination. It's support and education.
Do we really need more discrimination ? How about a FAB conference for everyone. We don't need a Black Job Fair or a Female FAB conference.
The parking issue that WJH mentioned is nothing to scoff at. As a musician, I get to talk to the FOH and BOH staff after closing and the financial burden of parking costs, citations for expired meters, and the like cuts into wages very significantly. For workers that arrive at 4pm when the city is still full of day staff and leave at 10:30 all the way out to 3:00am, there isn't even a public option. The city absolutely must recognize that if it is going to balance the economy on server's trays, it needs to take some of the burden off their backs.
So many young ones heading off to NYC and larger cities (just had a few over for Thanksgiving in our NY place - great excuse for me to make cornbread and pork sausage stuffing), where they can make good money and have a chance to spread their wings and possibly advance. Restaurant owners here need to learn the old pay more - get more - stay longer - cheaper in the long run rule. A few of the better places know this and seem to have great success because their people stay. All those F & B kids in NYC like it here, many grew up here, but just can not afford to live here and have any kind of life. I really have to give props to One80 and Turning Leaf, both great programs and also to Mickey and Scott for stepping up. If they ran background checks when I started, 90 percent of the BOH would of been out of a job, myself included.
Given the pay offered, weak transit system and high rents, Charleston won'the ever have the workers it needs. How does keep pay low help this. It costs 20 dollars a day to park downtown. Rent for a one room apartment is 1500 a month. No trained businessperson would accept those numbers.
I started in this business when I was 12 and went to culinary school at 18 and owned my own restaurant in Charleston by the time I was 23. I sold it in 2010 seeing what was coming and it was the best decision I've made.. I now drive a truck for a major purveyor in town and still have contacts in town and the talent pool is atrocious, you have major names in the chef business coming here but not the line cooks to back them up... why? Most cooks can go anywhere else and make 20-30% more. Start paying staff the money they are worth and they will come running.
NCSpartan wrote in another article: Fuck yes!!! good food made for the community. can't wait for the opening. i volunteer to moon that Lewis aberration after I have some real Q.
What did John Lewis ever do to you? Go meet him. He is a very nice guy who would help you learn to cook BBQ if you asked.
There's a staffing problem. Wild Wings just closed so there are some unemployed restaurant people right there.
Why would Hall Management Group be so broke that they have to open on Thanksgiving...? That is not a good thing to do....Talk about overrated....They are...
Way too many venues for amateur help...When J&W was here, very good...But a lot less restaurants...There are too many....Most think they are great, but they are not....
Great. Another restaurant on the Market shuts down to make way for a hotel. Does anyone remember the Gourmaticery? That was where the French Quarter Inn is now.
I was there just today and was so very impressed with the expanded space, new bar & patio, and polite & helpful staff. I'm happy for them both and wishing continued success in their new location. Don & Sharon
Had lunch at the Tavern last Saturday and enjoyed the food very much. The only caveat was when I asked for a merlot, was told they did not have one by the glass, so I changed to a Malbec and was served a Malbec/merlot blend . . . what the ??? But most disturbing was the fact that the wine was ice cold, colder than the water we were served and I was told when I mentioned it, that it was the proper temp for red wines . . . . ?? really. S. McCarthy
Enjoyed eating there and I will miss it.
Sad day! If half of us could have the personality and work ethic of Tony, the world would be a better place!
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