The challenge of writing a blog about one’s own enterprise is the temptation to self-promote, or, to express grievances perhaps best not codified in the written word. In my blog Eastside Chippery Part One I admit to some self-promotion, but for the most part feel that the conversation managed to stay solidly focused on the philosophical purpose that motivated this writer to launch a restaurant endeavor in the worst economic environment in the modern history of our country. And I did note in Part One that having owned restaurants in the past, I did, and apparently still do have some prowess with respect to the culinary arts. So what more is there to say? I’ve stated previously my motivations, but I would fill remiss if I did not at the very least wordsmith up a few thought about the lessons I’ve learned. Fancy speech aside, I’ve been in the trenches for nine months now, I’ve made and served approximately 25,000 meals, and I’ve had the opportunity to reacquaint myself with real people in the real world—here are some of my thoughts:
The Economy: in the past people have been the victims of a bad economy. This is not the case today. Today, it is the economy that is the victim of people and or a culture that has produced a massive number of individuals who want to gain material wealth through no effort of their own. This is the type of person that signed a mortgage document, knowing that they would not make the payment if their property didn’t continue to go up in value. It’s the young Mexican girl I gave a job to that rather than provide a social security number and accept a check for her work, has taken the Eastside Chippery to the labor board claiming that she was denied lunch 53 straight days in a row—this would allow her to collect a significant penalty under California labor law. Really??? 53 in a row! Really???
The Customer Isn’t Always Right: out of the 25,000 or so happy people we’ve served there have been a few, less than ten I would say, that have expressed their opinions as to how we should properly conduct our business. One woman insisted that we should serve our Chef Stan Burger with cheese. Continue reading