There are a thousand ways to fail in this restaurant market. Too few seats to build volume? Too many seats to fill? Too pricey for the neighborhood? Too cheap for the rent? Too limited a menu for picky eaters? Too diverse a menu for quality focus? Too limited hours for convenience? Too long hours fatiguing the staff and owners? Food too boring to pique writers/bloggers? Food too adventurous for paying customers?
Once Meritage closed, I figured that no matter what, no restaurant regardless of how much money they're making is a sure bet. An $11 hot dog doesn't seem particularly sustainable, however.
yeah, if overpriced food and no seating is a good business plan, I wouldn't know the proper way to run a restaurant
"never saw it coming....seriously?"
Hey Ima, listen here. If "visiting chef pop-up series" doesn't imply longevity, I don't know what does.
There will be more. Any place that isn't a bar won't get any support. I lived in Elliotborough for several years and it's filled with broke students who's rich parents front the ludicrous rent.
never saw it coming....seriously?
Have you guys never been there? Their actual motto, which was on their shirts, was "Separating Church and State." Which is the order it goes in colloquially, as well. Not State and Church. Yes, it's a play on words.
But I guess it's irrelevant since Thin SKinsey deleted my post.
"And everyone really is friendly"
but a week and a half ago CP said that was bullshit. I'm confused
See I thought the "State and Church" was not only intentional but a play on words relating to the address, half way between State and Church streets.
^ I figured the "State and Church" subtitle was intentional and possibly referencing what seems like, according to this article, a backwards Monopoly move that booted the previous owner out and is getting a mayoral ribbon cut to "seal the deal" for the public eye.
Awesome! I hope you get only whales with fat tips!!
LSU is at Locals in Mt. Pleasant!
It will never be the same!!! Too sad.
I know just what you need... let's get you a participation trophy
Dude, if you want to be respected by people who don't know you, go into a profession that people respect. If your self-worth derives from your take-home pay, take the money and shut up.
Kudos for being a great waiter and all that. Servants are servants.
Way to fight condescension with condescension. If diners asking you about your life makes you upset that speaks more about your insecurities than it does anything else. Being in Food and Bev you should realize that most people are idiots. Who gives a shit what they say to you. They are there to eat food and you are there to provide it for them. Some will be awesome and some will be shitheads. That's life. Don't take things so personally.
Bravo Philip. We are happy you make a decent living in the service industry. You must realize though that many of your clients are tourists, and although it is wonderful that Charleston has become a "foodie town", the income you earn is by no means typical. In Charleston, it is not uncommon for the entrée to be $30 and all the sides are $8 each. Throw in wine, salad, an appetizer and desert and a couple must shell out $200 for a meal, which calculates a decent tip for you. This is not how it works in most other places. I hate the way the Charleston upscale restaurants have gone to A la carte pricing. You would have to be a millionaire to eat out in Charleston on a regular basis. So bear in mind, most of us are accustomed to Outback Steakhouse and a $40 bill. Those wait staff had better have a real plan for their future.
Is "are u an actor? " ok...lol
The bbq wars begin, who will be the best on the upper peninsula? Can't wait to try it.
Having retired from working in the food industry for many years I find your comments on target. Being a good server is a profession that does not receive the respect it should. You make the choice to work holidays, weekends and evenings to afford "those health benefits & private retirement plans". During my experience my pet peeve was the college student working as a server because they were going to do something better when they graduated giving poor service and a bad name to the conscientious server. Not everyone can be a server and not everyone wants a degree but we have the freedom to make that choice.
Hey, F&B blogger: if you want to change the perception of your job, may I suggest you talk to other F&B bloggers? You know, the ones that tirelessly report that servers make ONLY $2.85/hr, not even minimum wage? Maybe that's where people get the idea that y'all are struggling and waiting for a bridge to the mainland. Also there is the oft-repeated in pop culture/columns/internet postings characterization that F&B life is literally hell on earth, with terrible managers, terrible hours, terrible customers, even worse customers, and then all the burns you get in the kitchen (that one is true). Where, oh where do your clueless, inconsiderate customers get this out-of-left-field idea that F&B is a low-paying, high-stress job that people view as a transitional career? Stop promoting the specter of a horrible job and then complaining when people listen.
For the record: I waited tables for two years and never averaged anything below $12/hr, peaking out over $100/hr (yay, New Year's Eve!) and that was back in the 90s, so the trope is tired.
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