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  1. People who love to Eat are always the Best people , Katt Hull In an effort to connect all the dots, I have included a link to a page I manage on FB. The interaction on that platform isn’t as nearly interactive as I would like, but rather a peak inside my adventures in food. I chose to name the page after a quote that completely resonates with me. People who love to eat are always the best People. I knew from an early age , I was different from the rest. I watched cooking shows instead of cartoons. I sought out cookbooks in old bookstores and found a sense of home in those dusty pages. This is a piece of me. My food voice. Personal connections I have made will be shared here as well. For this reason, I enjoy rolling solo most of the time. I have always enjoy dining solo. I learn more about the places I go to in that way, and learned a lot about myself. I connect deeply with those who love food. I encourage anyone who has a blog, to post here, and post often. This is what makes this space so extraordinary. We all have a voice. This is the best place to share it. -kat
  2. While this forum has engaged in many threads about tipping with an infinite number of perspectives and ideas, here is how one restaurant in LA is handling the challenge of increasing the income of BOH staff: They've added a line for tipping the BOH staff to each check: This topic has been debated endlessly. Frankly I find this to be a creative suggestion. How will it work? Time will tell. The blog piece by Mark Furstenberg addresses the difficulties with tipping in general and additionally describe the hardships that small businesses face: They have limited resources to pay staff. Alternatively they would have to be super busy and consistent in that regard to see the types of revenues that could handsomely reward staff. I bet Rose's staff does great. The majority of restaurants are not so good or lucky. There is a consistent struggle. While some suggest one simply raises prices by some amount and abolish tipping, there is significant risk in that strategy. If your typical $20 dish suddenly is priced at $25,(and NO TIPs ALLOWED) and the dish was competitively priced with the competition, you risk losing business. Therein is the risk. Its enormous.
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