nwyles

Interesting thread. Minimum wage in British Columbia is $8.00 per hour. Our average tipo in my restaurant is 18.5 %. This is not bad. The waiters "tip pool" 3% of that to the kitchen which gets divided once a month. It is like an extra paycheque for the cooks. As the owner of the restaurant , chef, wine steward, busboy and bartender at different points in the week, I do not think it any great hardship for the servers to share some of the gratuity as we all know that they did not complete everything on their own. I have worked at places that ownership has used tip pool to top up a managers wage, keeping the owners management wage burden a little lighter. I do not think that that is right. Are there occasions when I think a server might " throw a bone " to the manager who just sold, poured and topped up a $1000.00 of wine on a table that the waiter will see at least 15 % on. Sure why not , there is lots of money to go around and it would certainly make for a better working enviroment , with less resentment but that is between them and not for ownership to step in and decide that. Once the house decides a tip pool policy, they owner should rarely step in and make adjustments. Over the long run , it always works out. Family run restaurants are a whole differnent ball of wax - I am looking forward to having my kids was dishes and bus tables but that is at least 15 years in the future I mean , hey , I gave them life, right ?

As this thread has turned into a partial fast food discussion, I copied this from the General topics forum. This was how MacDonalds started out. I remember from my youth that they resembled something like this. I do not think that it does today so I for one would not want to start any road trip at the Golden Arches. Do not get me wrong, their marketing machine has reached into my household and we make the weekly trip to satisfy the four and two year olds but food club is way to sophisticated for that. Original MacDonalds - 1. The restaurant sparkles, shines. 2. Only fresh raw product = fresh cut, twice fried french fries, fresh beef patties ground early in the morning and delivered fresh each day, daily made tartar sauce. No freezer. No microwave. 3. Only fresh finished product - burgers and fries are trashed after 10 minutes holding. Timers in each section of the bin to make sure it happens. During rush hours burgers are never more than a minute or two off the grill. 4. Two additional employees - the porter who spends his time keeping the parking lot and inside spotless. The bus person who clears and cleans everyone's table as soon as they leave. 5. A youth workforce that wants/needs to work, that competes for jobs, where there is a waiting list and some franchisees only hire straight A students. Then put in a manager who started off at a buck an hour peeling potatoes, who will motivate, build morale and enthusiasm, who will lead by stepping in wherever needed and is able take over the grill from the justifiably cocky crew cheif and, using two spatulas, one in each hand, flip the burgers six at a time, laying down "12's" and "24's" in rows of 6 on an eight foot grill full of patties and buns in precise alignment and all cooked perfectly. You'll end up with a fast food restaurant that in its way is as well run and as committed to service and quality as any five star french restaurant. And you'll end up with a fast food restaurant with lines out the door and around the building just like it used to be back in the '60s. The majority of the McDonald's of today are a discrace. If the first McDonald's restaurant operated with the sloppy standards of today's McDonald's, the company never would have made it out of Des Plaines IL - Ray Kroc's first McDonald's. But back then most McDonald's restaurants ran with the beauty and precision of a finely tuned Swiss clock. It was a thrill to stand behind the scenes in an out-of-the-way corner and watch a high volume McDonald's turn out its equivelent of pitching a "no-hitter" - back-to-back thousand dollar hours at a time when burgers were going for fifteen cents each. Oh how it has changed.

Add some smoked paprika ( La Chinata makes a great one in either sweet, hot or mild - available at goumet food shops ) - they won't know what hit them but will love it !

Did someone mention food? Like I said, let's discuss on the 5th. A. ← Hey, that looks somewhat like a porcupine I used to know

I have not been to Sun Sui Wah. Other than that, just about everywhere at least once. My wife had to drag me into Vij's a few years back. "I don't like Indian food" I said ( I wonder where my four year old gets it from ) Come on, you'll like it she said. " You are a Chef, you should try everything ! I decided it was not a good day to get into a battle of wits with my wife as I was unarmed. I had heard lots of things about Vij's and was curious but did not have a desire to eat Indian food. Bad memories of things my parents would bring home in the early 80's We waited and were given Chai and some naan bread. Vij came over and I proceeded to tell him I did not like spicy food as I was filling my face with this delicious bread. He says to me , " how is the spice on that bread ? " ( Sly fox , I felt like I was being set up ) Great I said as I continued to stuff it in ! None of my food is any spicier than that ! I threw caution to the wind and ordered so much food I could barely walk out, but it was fantastic. I have been back as often as I can, take visitors from out of town there, get Rangoli and take it home. I love this place and can't believe how many meals my wife had there without me because I thought I did not like Indian food. I wish I could go back in time and trade in the greasy burgers I ate on those occasions for Lamb popsicles. What a fool I was.

I sit here shaking my head. The lows that some people will go never fails to astonish me. It saddens me to know that someone had to close the doors because of a lack of manpower and compassion. Perhaps a mid-week surprise - " I just sold the restaurant " does not look so terrible. At the end of the day , it is all about the owner, his / her family and the sacrifices that they have made. If staff can find jobs that fast , perhaps the shorter the notice the better. It will be a situation that I will be in one day so I will reflect upon this discussion and take it all under advisement.

I was in Seattle last year for this event and found it to be great. I had a couple of meals at Restaurant Zoe and found it to be great quality and value. Our concierge mentioned that some of the restaurants were not living up to their end of the bargain and provided less than satisfactory meals / size for the $$. He mentioned that a few of them were to be uninvited from this event the next year. Who regulates that ? Who would drop the hammer as it were. In Vancouver, this is an event started by Tourism Vancouver and I would imagine they would oversee that for us. Who does this for 25 for $25 ?

Lots of thoughts and opinions here. All of them have a point one way or the other. The thing I see here is that you have sold the business and you need to get out with your skin intact. I would think that the business needs to be "open" when the transition takes place otherwise you would have shut the doors and not dealt with any of this. What are they new owners intentions ? Keep everyone or bring in new ? Find that out as it makes it easier to help with the transition. Honour any prior arrangements ie: pay raises, vacations etc. Go out with your head held high . Help some staff find new jobs with other friends in the industry. Work out a short term contract for key staff to stay on and train the new staff, negoiate a rate for them with the new owner. Who will train the new owner as far as regular guests, where everything is, recipes, blah, blah, blah. As you will surface again one day in another location of some sort, do the right thing. These people have assisted you in many ways in making the business marketable to the new owner. Bring the new owner in on this dilemma as it will more than likely spill over unto them. I say this through clenched teeth as I just had to fire some staff for theft. I realize that they will screw you if they get the chance. It really comes down to what kind of person you are. As for a bonus to stay on - they were paid for every hour that they worked and perhaps you were not. Some months there might not have been any extra money left over and you had to go without - this is your payday, not their's. Some might leave, some will stay, the doors will always open tomorrow, nobody is more important than the restaurant ! It might be hard but their is a light at the end of the tunnel - permenant vacation

Here is a rather sad note for a Japanese restaurant. My wife runs with the group at the Running Room on Denman. Yoshi's is right above the Running Room. They called tonight to say that Yoshi is on a 2 week vacation and his freezer has broken down. The smell is incredible I feel for the chap who has to come back from vacation to that. I sure hope someone is able to get ahold of him. That would be a nasty surprise.

I quite often scan the Seattle forum as we like to drive from Vancouver, B.C. for a meal. I thought I would just add a restaurant that is in Vancouver that you might find mind blowing. The name is Vij's and it is owned by Vikram Vij a famous chef around these parts. No reservations allowed, first come first served. Food top notch every time. Any visiting foodies always end up there at some point - Jamie Oliver, Martha Stewart etc. Well worth the trip .

Now, now people. Lets keep this nice. My backside is still stinging from the spanking Bux delivered on another thread recently. Nobody wants any moderators sticking their nose in here and telling everybody to cool it. And this means what ? A couple of failed visits to Go Fish is hardly touting! I read here that Daddy-A has a genuine interest in getting some fish but Gord's success is a little runaway right now. It is only a small place and can only hold so much fish. Play nice!

Any word on Lift ? I heard any day now about three weeks ago. Looking forward to "Liftoff" Does anyone have the inside track on this ?

Man ! I live here and I am jealous of the journey you are about to take. I wish I could come along ! Sounds like a great time. Cheers Neil

I am paying about $9.00 per pound. I hope that is not too much.

When we built the HSG , I wanted a solid fuel grill. This required a seperate vent system with lots fire suppression upgrades. An extra $20,000 that I did not have. I understand that the natural fuel, be it wood, charcoal, mesquite etc, leaves lots of residue in the vent system and creates a fire hazard. You had to have fire suppression inside your ducting etc. Too bad. Taste vs. City Hall City Hall won.

Hey , if anyone is in the unfortunate postion of having to give away mushrooms , you could give them in my direction. Rest assured they would be well treated, cared for and given a good home. - wiped , quickly sliced and made into a sauce of some kind - but only for a well deserving steak !

I spoke to my friendly neighbourhood health inspector the other day on that topic. She seemed to think that there was no legislation on serving rare burgers but that cooking bugers more than rare was a firm suggestion. She also quoted an example in the U.S. where someone insisted on a rare burger at a restaurant, contrary to the advice of the operator. Stamping their feet and quoting " the customer is always right etc. got what they wanted. They got sick , sued the restaurant and won. I guess the restaurant should have known better and not served the guest. I too hope that this thread gets back on topic. Mr. Salmon provided an easy distraction but not really worth the "cyber" paper it is printed on.

I am not sure where this post is going or how to respond. I have noted your disdain for the bridge from other posts. You certainly are on record in that point. It was an example and your opinion is clear. Replace that with Gastown, Grouse Mountain , whatever. What is it that you find offensive - Tourists, Vancouver, Conde Nast .....? Tourism puts bread on the table. My table at least. I certainly do not pretend to be part of the " Culinary Tourism " group. I will leave that to others. But the regular people rolling into town to have a look around sure do cross my doorstep. For that I am grateful. This is what I chose to do so whatever $$ come my way, great. Vancouver being noted in an international travel magazine is good for everybody, no matter what you might think of the publication. In someway or another, it generates $$, and that makes the wheels go around. Do tourists walking slowly down Robson Street four abreast without a clue that hordes of people are trying to get by frustrate me, oh man , you have no idea ! Are there some days I wish the shopping on Granville Island was a full contact sport so I could push people out of my way, yes, sadly I do Do I enjoy the dollars that they are spending here because of publicity like the Conde Nast. Yes I do. Do I like the city I live in being recognized by others as a first class international city, sure I do Do I see this board as a warm comfy self congratulatory clubhouse ? I never thought so. I thought it was about food and drink and the things that go along with that. I enjoy most of the posts here and read this site every day. You just seemed so bitter so I felt I had to respond. That is only my picayune opinion ( nice word - I had to look it up ) Anyway, this has taken up too much time. Time to go home and be with the kids. Until tomorrow Sam...............

Wow. Where did that come from ? Get caught behind a tour bus one day ? A Japanese guy get the last lobster out of the tank at Blue Water one night ? As a restaurantuer , I welcome any and all press, reviews and accolades to our fair city. I hope you do not presume to speak for all of us Sam ! I can only speak for myself and how it affects me to have tourists flocking to our city. I enjoy a fair tourist trade in my restaurant throughout the summer. Lots of people in Yaletown travel in the summer so the local trade drops off a bit. This is replaced by lots of shiny happy tourists gracing our streets. It puts bread on the table and shoes on my kids feet ! I would imagine 50 % of my summer trade is from tourists. Bring it on. I love them ! ( Bring on the steak eaters !! ) Have we forgotten what sort of thing that exposure to the world has done for us ! I can remember a day when there was no drinking on Sundays – Expo 86 saw that changed . We were set upon a world stage and somebody realized that we needed to come into the new century. Good ! Think of all of the tourist destinations in our city that certainly enhance our lives – Cap. Susp. Bridge, Canada Place, Stanley Park, Robson Street , Granville Island Market, etc. These things certainly would not exist in their current form with the traffic and tourist dollars. Lots of us would not even visit them if we were not showing off for visiting relatives. I for one will not be developing a “ Hard Shell” to any people who want to come and experience what our city has to offer. Perhaps you long for the good old days when Silk Tassel was a premium vodka, Kraft American slices was imported cheese , Roma tomato was an exotic vegetable and pineapple came in a can. We certainly don’t want to get anybody on a rant about Government support for tourism or their failure to recognize how important it is to our economy ( we have a few pages on that in egullet ). Are you living in a cave or perhaps under a tree in Stanley Park ? I might then understand your disdain for the tourists as they might be keeping you awake ! Wake up and smell the French roast coffee. It is a big world out there and we are a well regarded, admired part of it.

I checked it out to see what all the hub-bub was about. It looks just this side of caveman drawings ! Very low-tech indeed. How is it that these people have not discovered the awesome power of the egullet. Someone should enlighten them , or we just let them wallow in their own ignorance. I think the latter. Thanks for the explanation.

Am I missing something here ? I am just a simple man new to this so what is the deal ??

I will tell you about a tradition in my house that will shock some of you. There are a couple of things to bear in mind. A. I own a restaurant B. I work pretty much everyday It started out as a Christmas tradition. Order dinner form the Pan Pacific. Chef prepared, nicely packaged, great food. They even throw in a loaf of bread and mayo for turkey sandwiches the next day. It costs about $200 for ten people. Do the math - pretty easy. Play with the kids all day , sleep in ( if you do not have kids ), relax, have fun, call the relatives, have a nice day , and at 3:00, jump in the car, go downtown ( streets are empty , you can drive fast ) and get dinner. Come home unpack it , warm up a couple of things, place big box outside back door to toss things in later, kick back and enjoy. Clean - up is easy , toss all the things you do not want into the box, toss into back of car and drive it back downtown and throw in your dumpster ( we all have a dumpster, don't we ? ) This tradition has bee frowned upon by some prior to the day but when they see how easy it is and really it is all about being together is it not? Nobody has to take a shower with the turkey , nobody has to be prepping vegatables the day of, no major pot scrubbing etc. I realize that not everybody has prep cooks to cut vegetables the day before or chop bread for stuffing so this is the perfect way to celebrate Christmas. So why not Thanksgiving ? Because the Pan does not do it for Thanksgiving. But hey , we found a high end food store on the Granville rise ( I do not want to name names, that did a nice setup for Thanksgiving, so we went for it ! - Big mistake ! I have never been so sick in my life ! Without going into details , I was sick !!! And so was the wife ! We called and talked to the Chef. She blamed it on us , poor handling, could not have been them, every excuse in the book. There was no possible way they could have done anything wrong. Really a poor way to handle it. No problem , we call the owner. She happened to be away in Europe at their cooking school / retreat there. Sent e-mail , letter etc. I had a bit of a bee in my bonnet by this point. No response ever came from any person in any of the forms we sent it. I have never set foot in the place again and never will. So , long story short , I think I might be cooking a turkey this year with all of the bits and pieces. I will have the cooks at the restaurant prep the vegetables etc but I will cook the bird. What will I be thankful for this year. Not being sick for days after Thanksgiving. Arne , is that what you were looking for when you asked the question?

From all the other posts , I gather none were too impressed. We went on the first night in a break in service at the restaurant. It was Ok. Nice layout etc but just another grocery store. The thing that made me laugh was the signs that told you things were on sale. Reg price $2.99 Sale price $2.49. It is your first fuckin' night ! How stupid do you think we are. You have not been open long enough to establish a regular price. Say this is the price we would like to charge you soon , This is a gate crasher special , but stop with the bull !! Ok , it did not make me laugh , it pissed me off. Is that better. I feel better for getting it out.

That's it , House of Knives. I think that they had monkeys bashing the knives on rocks to sharpen them , mine came back pretty dull as well.

I took mine to a knife shop in Pacific Center mall. London Knives I think. Took three weeks to get back. Very frustrating and the job was not that good. I have a name in the back of my head of an old school older Italian gentleman who sharpens knives. When I can rattle it out , I will post. Neil