Why it is IMPORTANT for Customers to ComplainIf you happened to read my last post about “When is enough, enough,” then you are already aware that I work at a small restaurant local to my hometown. I am a bar-tender/self-manager (we don’t actually have managers, so the owner trust us to take…
3I liked the format of the last post: broken into easy pieces and tied together with an almost-there narrative of my journey from home to a local train station. Unfortunately repeating the conceit with this week’s topic of food, with the all-too-obvious From Breakfast to Dinner in Taipei would be tired and you’d spot the…
Rye on Market and A Few Words About Hipsters(note: I began this essay in May of 2014, published it on http://www.drinkingthings.com in January of 2015, and am updating and republishing it now for Medium)
Chef Adam Sappington on ButcheryAdam Sappington is the chef and co-owner of The Country Cat Dinnerhouse & Bar in Portland, Oregon. He…
The Empire Strikes Black: Business Basics from BlackHouse HospitalityJust off the heels of the opening of their latest venture, Steak & Whisky, I recently spoke with Scott Young, Director of Operations…
