As the controller of a small, but very busy cash generating restaurant, I think I have a bit of insight into how the numbers work. Mr. Chowderhead might be a bit too busy himself for the daily report, but undoubtedly someone in that organization or in the Briefcase Brigade of accountants that seem to always be at his heels was in charge of the daily cash position of the restaurant. The invoices don't enter themselves into the accounting program and the checks don't get generated as if by magic. SOMEONE has that job. Whether it's an entry level bookkeeper who answers to one of the Briefcase Brigade, or a CPA who's only job is to oversee that restaurant out of Chowderow's stable of investments, SOMEONE has been asleep at the wheel if it's this out of hand. If no one is approving the purchase of sterling flatware for a place that serves food in cardboard, well, I don't have a whole lot of sympathy for either side's whining and moaning at this late date. What happens when the numerous monthly and quarterly tax payments come due? Who's making sure that the credit card portion of the sales are accurately making their way into the bank account? Who's making sure the payroll is getting reviewed and the employer taxes are getting paid? Who's making sure the credit card portion of the waiter's tips is transferred to the payroll account so if the restaurant were to close tomorrow they wouldn't get sued for not paying those monies to the waitstaff? Who's making sure the cash sales minus any paid outs are equalling the cash deposits and that money isn't simply disappearing along the way? It isn't about being up the chef's ass, it's about sound fiscal management and oversight. Chowderow has owned enough restaurants for enough years to know better than to let shit get this out of hand (if indeed it is as out of hand as it's being described and isn't just for the camera's benefit) before "stormtrooping" the place. And if he did let it get this out of hand then he has no one to blame but himself. And Rocco is just an ass. He's reaping what he sowed by entering into this Faustian deal in the first place. I hope he thinks it's worth what was once a stellar reputation. Now he's just a punch line. He earned it. katieloeb, if you work (or worked) at Rouge restaurant in Philadelphia, then this should be a familiar situation for you, as I know the restaurant group that includes Rouge, Avenue B, the Striped Bass and others has recently had similar troubles. How did you deal with your unfortunate situation? Would you describe Neil Stein as an older version of Rocco (without the whole chef thing)?
