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I will not be eating or drinking at Searsucker, Burlap, Gingham, Herringbone, Gabardine

Encinitan Jul 4, 2012 12:21 PM

Based on what I have read in an article in today's UT (Restaurants Feel Squeeze on Insurance), James Brennan, owner of Searsucker et al, is clearly a swine. Somehow Phil's BBQ manages to provide health insurance to their full time workers (32+ hours/wk), and thrives. But for the Brennan/Malarkey team, it means a change in business plans.


“The restaurant industry is really affected by this,” said owner James Brennan.

Since 2009, Brennan and partner Brian Malarkey have created 600 jobs among their five trendy restaurants, a nightclub and catering company in San Diego.

Beyond raising prices to pay for employee health benefits, Brennan said, all of his new restaurants may be smaller, with fewer than 50 employees.

Each of his restaurants now is about 8,000 square feet, which requires about 75 employees. That was the original plan when he began scouting for a location to open a restaurant in Los Angeles. But after the Supreme Court ruling last Thursday, Brennan said he called up his leasing agent to say he wanted to look at smaller properties over the weekend.

“Instead of looking for that 70- to 75-employee size, I’m looking for square footage for 49 employees,” he said. “This is not the way I should be forced into thinking.”

Brennan said that if he had limited his staffing starting in 2009, he’d be employing 400 people today instead of 600.

“Some of these people who are applauding (the employer insurance mandate) need to be asked, do they want to be guaranteed insurance or do they want a job? Because that’s the choice,” he said. “This is real.”

  1. p
    pickypicky Jul 31, 2012 07:34 AM

    well, I lied. we ate at Gabardine last night. We drove past, there were free tables, we went for it. We had some good dishes, some not good dishes, and some excellent kumamotos, but the strangest thing happened. The waiter did not pour us a wine taste. He just opened the wine and poured it. Is this new protocol of some sort? I was a bit shocked, and he could tell, so then he kept giving us free food items, amidst his rather lackluster service. (forgetting oyster forks, etc). It all felt-- well, a bit-- off. Like nobody was driving the boat.

    11 Replies
    1. re: pickypicky
      cstr Jul 31, 2012 08:51 AM

      Curious, did the waiter think the bottle of wine you ordered was not worthy? Please elaborate more about the good/bad entree's.

      1. re: cstr
        pickypicky Jul 31, 2012 09:11 AM

        I couldn't figure out. I thought maybe this is new wine protocol: the server deems your wine not worthy of a taste. But I've had bad bottles before, at all price ranges. We ordered a series of small plates. The oysters were perfect. (We eschewed the sweet sauce served with them.) The signature duck fat french fries were good, but loaded with seasonings (ham bits? cheese?) so they had no duck fat flavor. We loved the shrimp & grits but longed for more grits to balance the chili oil. The watermelon, tomato salad was large and tasty. My husband ate his half of the burger. For me it only tasted of charcoal. It was inedible. Then we were treated to a slice of cake, which we did not eat. It had a fakey-lemon commercial cake taste that the slathering of whipped cream couldn't tame. When the server asked why we didn't like it, we told him. He said, "Good thing it was on the house." Yep.

        On the Gaabby blackboard: "Locals welcome. Yelpers tolerated." I guess now they'll change it to "chowhounders shunned"

        1. re: pickypicky
          cstr Jul 31, 2012 10:41 AM

          A shame the waiter didn't pour, it would have set a better 'first impression' of the place. Too bad about the duck fries, one of my favs, sometimes less is better. As for, 'My husband ate his half of the burger'. Hey it's a primal guy thing, we'll eat most anything that's been charred beyond belief. Surprised he shared it!

          1. re: cstr
            pickypicky Jul 31, 2012 12:09 PM

            yes. we liked the vibe, the open air, the layout, the menu. Much prefer it to the Boner. For oldsters, Monday night is best. It's the quiet night. and you're right, the first impression made a difference. And Honkman (below) now informs me that tastes are NOT always given. wow. never had it happen before.

          2. re: pickypicky
            Fake Name Jul 31, 2012 03:48 PM

            "It had a fakey-lemon commercial cake taste that the slathering of whipped cream couldn't tame."

            Impossible, I never granted a license for that recipe.

            1. re: Fake Name
              cstr Aug 1, 2012 07:03 AM

              time to apply of a trademark.

        2. re: pickypicky
          honkman Jul 31, 2012 10:43 AM

          Unfortunately there are many restaurants which don't pour you a taste when you are ordering a bottle.

          1. re: honkman
            svnirvana Jul 31, 2012 12:56 PM

            I guess the question is; what happens when you finely take a taste and the wine isn't good?

            1. re: svnirvana
              honkman Jul 31, 2012 01:04 PM

              You have to mention it to the server or manager.

              1. re: honkman
                MrKrispy Aug 1, 2012 11:29 AM

                wow, I think the only time I have not been poured the taster is at a low-end restaurant serving grocery store wine.

                1. re: MrKrispy
                  Josh Aug 1, 2012 12:06 PM

                  Obviously this health care thing is hitting them harder than I thought.


        3. Fake Name Jul 25, 2012 09:11 AM

          I know many of you are concerned- I had dinner at Herringbone last night, and all servers, buspersons and staff appeared happy and healthy.

          4 Replies
          1. re: Fake Name
            cstr Jul 25, 2012 09:40 AM


            1. re: Fake Name
              pickypicky Jul 25, 2012 04:32 PM

              But how are you?

              1. re: Fake Name
                foodiechick Jul 27, 2012 12:34 AM

                Really? You focused on the buspersons?

                1. re: Fake Name
                  Josh Jul 27, 2012 07:27 AM

                  How scientific.

                2. p
                  pickypicky Jul 22, 2012 09:12 AM

                  I just spent three days in LA, a city I loathe. However, the food I ate and the incredibly chic and stylish places I dined made me think-- yet again-- how backward our little beach burg is. And how places like Malarky's could never fly in L.A. (Blowfish glued to a wall? Ancient olive trees forced into slavery in a cruise bar? ) If SD isn't the ultimate city of suckers, I don't know where is.

                  20 Replies
                  1. re: pickypicky
                    honkman Jul 22, 2012 11:10 AM

                    Just curious why do you loathe LA ? Every city has good and bad parts/attributes so it's hard to imagine to hate a city of the size of LA (or of any size)

                    1. re: pickypicky
                      cstr Jul 22, 2012 03:11 PM

                      Yah, but we've got some good beer to go with our burgers! And don't forget, you can take the H2O taxi over to Coronado and have a drink at the DEL overlooking the ocean.

                      1. re: pickypicky
                        ipsedixit Jul 22, 2012 09:17 PM

                        And how places like Malarky's could never fly in L.A. (Blowfish glued to a wall? Ancient olive trees forced into slavery in a cruise bar? ) If SD isn't the ultimate city of suckers, I don't know where is.

                        As an LA native I can tell you that there are more dining "suckers" in LA than SD. Ever hear of SBE? If that isn't the reincarnation of PT Barnum cum chef, I don't know what is.

                        1. re: ipsedixit
                          honkman Jul 22, 2012 09:34 PM

                          SBE includes also Saam which is one of the best restaurants we had recently in LA. And LA due to its size might have a higher absolute number of lousy restaurants but in relative numbers San Diego is much, much worse.

                          1. re: honkman
                            ipsedixit Jul 22, 2012 09:40 PM

                            I attribute that to Andres more than the corporate partnership behind SBE. Katsuya may have set sushi back about 10 years.

                        2. re: pickypicky
                          Josh Jul 22, 2012 10:30 PM

                          We've been living in San Francisco for a month now and what you say is true. I've been pretty stunned by just how much better the food here is. And you don't have to spend outlandish sums to eat well.

                          The Indian food up here is pretty incredible. Orders of magnitude better.

                          And Mission burritos are awesome.

                          1. re: Josh
                            cstr Jul 23, 2012 07:06 AM

                            Maybe now you have a better understanding of what a diverse city has to offer, from a culinary perspective. Enjoy your sojourn, you're in one of the best cities for a foodie. We'll miss you.

                            1. re: Josh
                              pickypicky Jul 23, 2012 09:10 AM

                              Hey, Josh! And everybody else. . . Check this out: http://chowhound.chow.com/topics/859941 I thought maybe we could make a thread of our favorite SF places for you. AND in the process live vicariously with you being there.

                              1. re: Josh
                                RB Hound Jul 23, 2012 09:34 PM

                                "And Mission burritos are awesome."

                                Most the people that would have called you on this may be gone for the moment, but don't think this has gone unnoticed. Traitor. What is next - touting the superiority of the Bay Area as a beer city?

                                1. re: RB Hound
                                  Josh Jul 24, 2012 06:05 AM

                                  Heh, no. The beer scene here is definitely nothing like the one in SD.

                                  When you eat vegetarian burritos, mission style is much nicer because it's not as dry.

                                  1. re: Josh
                                    MrKrispy Jul 24, 2012 06:15 PM

                                    ok, was about to object to the Mission burritos thing but you took the safe way out (veggie burritos) ha ha

                                    At least there are SOME good craft beer pubs up there with good food, you are still in California!

                                2. re: Josh
                                  TheeAce Jul 26, 2012 03:30 AM

                                  Good god, I just got back to SD from 2 weeks in SF/Peninsula/Marin. I feel as though SD is another country in comparison. Pretty depressing. I apparently am finding that I am not one who is able to accept sunshine in lieu of great food... I mean on 18th and Guerrero, you have Bi-Rite around the corner from Tartine, need I say more? Eat a hot blue corn huarache with cheese and zucchini flowers from La Palma on 24th for me, man and get a coffee from Philz.

                                  1. re: TheeAce
                                    pickypicky Jul 26, 2012 07:11 AM

                                    Sigh. Bi-Rite. Sigh. Tartine. Sigh. Ferry Bldg. Sigh. Food, wine, bread.

                                    1. re: pickypicky
                                      Fake Name Jul 26, 2012 09:00 AM


                                    2. re: TheeAce
                                      Dagney Jul 26, 2012 11:44 AM

                                      Yes, sigh....I think many in San Diego are a little down in the dumps on our "cuisine" these days.

                                      When my husband and I drove to Big Sur five years ago for our nuptials, we were shocked at the volumes of not just good, but excellent quality food and service just....everywhere! I mean, we had breakfast at this tiny, backwoods little diner in Cambria and it just blew our minds.

                                      All the way up the coast, the moment we stepped out of San Diego the food scene blew up in technicolor. And this seemed to be the standard operating procedure, finding good food and service was a matter of walking down the street because no restauranteur would dare run a substandard house.

                                      Everything here has turned into Malarkey-ville or Cohn-ville, which is not some major disaster, but San Diego is a large city, and it would be great to have more mid-range but creative white-tablecloth houses, and more casual places that have even service (Urban Solace, I am looking at you) and are not raucous and loud (Linkery).

                                      1. re: Dagney
                                        mayache Jul 26, 2012 12:12 PM

                                        > the moment we stepped out of San Diego the food scene blew up in technicolor

                                        Where in Orange County did you find all these great restaurants?

                                        1. re: mayache
                                          Dagney Jul 26, 2012 06:31 PM

                                          lol, point taken...okay I'll say north of OC, though Taste of New York Pizza in Seal Beach is wonderful.

                                          1. re: mayache
                                            Josh Jul 27, 2012 07:26 AM

                                            Orange County has excellent Indian and Chinese food.

                                          2. re: Dagney
                                            honkman Jul 26, 2012 02:18 PM

                                            Actually i think the "mid-range but creative white-tablecloth houses" is the only kind of cuisine were San Diego is reasonable positioned (still not great as customers are not demanding enough and so restaurants can "get away" with the minimum amount of efforts without being penalized (having to close). But one of the key questions for us how we judge the quality of any restaurant in San Diego is if it would survive in major food cities like LA or SF) but everything else looks depressing for the size of this city (most cuisine might have 1-2 (if you are lucky) decent restaurants).

                                            1. re: honkman
                                              cstr Jul 26, 2012 03:27 PM

                                              You make a good point, about survival. Cities like SF, LA, Chic, NYC, BOS would eliminate, via attrition, these type of places by simply not patronizing after a few attempts. Simply stated, if you can't produce good chow, you're done. Also, SD lacks larger diverse ethnic hoods like those other cities, example Little Italy, a tourist trap at best. Larger hoods allow for ample ethnic family resto's with a diverse selection of food. A good example of this would be Roosevelt's Tamale Parlor in SF, located in a rough hood but, with excellent food where the place is packed every night.

                                    3. Rodzilla Jul 7, 2012 10:41 PM

                                      This is just even more reason for me not to go. Like many others have said, if he were the owner of a single bootstrapped establishment that would be one thing (and still debatable) but pulling this sort of shit when you have a small empire on the rise its beyond petty.

                                      9 Replies
                                      1. re: Rodzilla
                                        cstr Jul 18, 2012 09:49 AM

                                        Just saw Malarkey, on Cable from the Del Horse Track, where he owns a race horse. Poor Brian, it's obvious he's very cash strapped.

                                        1. re: cstr
                                          svnirvana Jul 18, 2012 02:39 PM

                                          You know, owning a race horse is a good way to become cash strapped!!!!

                                          1. re: svnirvana
                                            Tripeler Jul 19, 2012 07:25 PM

                                            Or, figure out a way to strap him to the racehorse!

                                            1. re: Tripeler
                                              Rodzilla Jul 19, 2012 11:35 PM

                                              I can't stop thinking about horse sashimi

                                              1. re: Rodzilla
                                                Tripeler Jul 20, 2012 12:29 AM

                                                Get yourself to Japan, and eat all of the horse sashimi you like!

                                                1. re: Tripeler
                                                  pickypicky Jul 20, 2012 10:58 PM

                                                  Equine Sashimi at a new restaurant called Horsehair, as in the kind of sofa my great grandmother had.

                                                  1. re: pickypicky
                                                    cstr Jul 21, 2012 08:09 AM

                                                    'kind of sofa my great grandmother had.' Man, you were here before the before wheel was invented!

                                                    1. re: pickypicky
                                                      Tripeler Jul 22, 2012 12:35 AM

                                                      I still don't understand why Melarkey doesn't open up place called

                                                      Muslin Terrace

                                            2. re: cstr
                                              Josh Jul 22, 2012 10:22 PM

                                              Definitely can't afford to offer employees health insurance.

                                          2. Tripeler Jul 6, 2012 06:02 PM

                                            Are you certain it's not the hats that Malarkey wears that are the source of your aggravation?

                                            1. k
                                              karaethon Jul 6, 2012 09:22 AM

                                              Maybe this is just because I don't understand anything about tax laws, but if all the restaurants are all under some larger restaurant group (e.g. Brennan/Malarkey Inc) doesn't that mean that they actually a number of employees large enough to require them to pay the health insurance regardless of whether it is 400 or 600 total employees.
                                              If what he is saying is true, then any company could open an endless number of 30-45 person "sub-entities" and "evade" the health care legislation. I take this as a bunch of whining in a public forum in the guise of an eventual price increase for menu items.

                                              PS - Malarkey told me burgers at The Counter were better anyway

                                              2 Replies
                                              1. re: karaethon
                                                bizzwriter Jul 6, 2012 11:11 AM

                                                I'm pretty sure that each of the Brennan/Malarkey restaurants has been set up as a separate legal/business entity with different mixes of investors/owners, operated under the umbrella of Brennan's Enlightened Hospitality Group. The filing for Herringbone's liquor license was under the name "LJ Eats LLC," while the filing for Gabardine's DBA was under the name "Point Loma Eats LLC."

                                                1. re: karaethon
                                                  sdnosh Jul 6, 2012 02:47 PM

                                                  please, oh please let the comment on the burgers at The Counter go already!!!!

                                                2. d
                                                  DeLobstah Jul 5, 2012 11:34 PM

                                                  Thanks for posting. It is sad to see such arrogance and disregard for the people who work hard to make Mr. Brennan and Malarkey wealthy. I will not go to any of the fabric-food establishments and hope to hear more about how we can vote with our wallets in the future.

                                                  1. e
                                                    Esqo Jul 5, 2012 04:25 PM

                                                    It's hard to feel sympathetic to Brennan's concern about "razor thin margins" in the restaurant business when he continues to open a new restaurant what seems like every other month.

                                                    1. s
                                                      svnirvana Jul 5, 2012 01:56 PM

                                                      So, I guess you will never eat at a Taco shop again?

                                                      2 Replies
                                                      1. re: svnirvana
                                                        The Office Goat Jul 5, 2012 03:34 PM

                                                        Have you ever seen 49 people working in the back of a cinderblock box *bertos?

                                                        1. re: The Office Goat
                                                          svnirvana Jul 5, 2012 04:40 PM

                                                          Well, no but I didn't think that the number of employee's was the point.

                                                          I thought the point was that the OP didn't want to support owners who don't provide health insurance for their workers. If you work for a small business with 25 employees your family won't need health care?

                                                      2. c
                                                        cstr Jul 5, 2012 06:23 AM

                                                        I have a few thoughts on this. In addition to the 49 staff limit in the restaurant, if he only hires part-time staff then they will not have to provide health coverage. Wait staffers work very hard for their tips and should be afforded the option to have health coverage. I would support an establishment that provides the option to purchase affordable coverage from their employer. Maybe they can cut back on fidora expenses.

                                                        1. greygarious Jul 5, 2012 04:47 AM

                                                          Are they going to name the next one Chintz?

                                                          2 Replies
                                                          1. re: greygarious
                                                            Tripeler Jul 5, 2012 07:03 AM

                                                            Chintz -- that's a good one, Greygarious.
                                                            My hunch has always been ... Muslin Terrace

                                                            1. re: greygarious
                                                              EWSflash Jul 5, 2012 03:37 PM

                                                              LOL! It would sure fit.

                                                            2. d
                                                              DougOLis Jul 4, 2012 11:55 PM

                                                              Are you going to boycott every other restaurant that doesn't (or hasn't to this point) provide insurance too? Or just the Brennan places (since he was the one who happened to be interviewed by the paper)?

                                                              13 Replies
                                                              1. re: DougOLis
                                                                MrKrispy Jul 5, 2012 10:29 AM

                                                                exactly, good luck finding many non-chain restaurants, pubs, bars, etc that includes health insurance in their compensation packages.

                                                                1. re: MrKrispy
                                                                  mjill Jul 5, 2012 03:00 PM

                                                                  The places you are talking about - small, no-chain restaurants - won't have enough employees to fall under the law anyways. I guess nobody is interested in actual facts before they post on public boards nowadays. Very little restauants locally will be affected by the law, and the ones that will can afford the cost.

                                                                  1. re: mjill
                                                                    EWSflash Jul 5, 2012 03:44 PM

                                                                    Thanks for pointing that out, mjill. I remember in my state in the early 1980s there was a controversial bill requiring motorists to carry auto insurance. People were outraged, hands on hips and shouting as with one voice, "Well I'm sorry, but I can't AFFORD car insurance!" The bill passed, thank God. Everybody adapts. It's a much better, safer place now because of that law.

                                                                    1. re: mjill
                                                                      MrKrispy Jul 5, 2012 05:37 PM

                                                                      So morally/ethically it doesn't matter that a place with 30 employees or 40 employees doesn't need to provide insurance, because the law doesn't say they have to? The moral/ethical dilemma of a boycott against no-health-care is only associated with a new standard set by law? I find restaurant size to be a very flimsy argument in regards to what DougOLis is saying about the OPs "boycott". Funny that consumers didn't get their panties in a bunch when a business keeps everyone at part-time to avoid paying benefits.

                                                                      1. re: MrKrispy
                                                                        Josh Jul 5, 2012 06:46 PM

                                                                        What bothers me about this argument is that taken to its logical conclusion we should also be decrying OSHA regulations, labor laws, environmental regulations, etc.

                                                                        And what's particularly stupid about agreeing with this greedy SOB is that I would imagine any thinking person would want the people handling and serving their food to have access to health care. Seems kind of important from a self-preservation standpoint, no?

                                                                        Doing business costs money, and I'm sure Mr. Brennan ain't broke.

                                                                        1. re: Josh
                                                                          Rodzilla Jul 6, 2012 12:43 AM

                                                                          I wish there were a way to quote posts as favorites

                                                                          1. re: Rodzilla
                                                                            DeLobstah Jul 6, 2012 11:51 PM

                                                                            I agree with Rodzilla. Josh is spot on!

                                                                        2. re: MrKrispy
                                                                          mjill Jul 7, 2012 01:29 PM

                                                                          I think a successful restaurant should do their best to take care of their employees regardless of size. Someone in the Brennan/Malakrey situation who are producing a lot of profit is in the perfect position to just do this and not be forced to - and this is what I have a problem with, the crocodile tears.

                                                                          The reality in restaurants is very few people are actual full time employees anyways (dinner service is less than 8 hours in most cases and few waiters/bussers/expos are going to want to work lunch, and sit around for 3 hours waiting for dinner to start), so it isn't a case of keeping people less than full time - that's just how the business works. But, I still think if they are small and highly profitable they should take care of their less than full time people anyways - places like Cucina Urbana or Banker's Hill come to mind. Work a year and you are entitled to getting limited benefits that you help pay into type deal. They can afford it and its going to keep their best people but also attract top talent. Seems to be a no brainer.

                                                                          Great post Josh...

                                                                          1. re: mjill
                                                                            foodiechick Jul 7, 2012 10:43 PM

                                                                            Very well said. I am only concerned about the former post the the servers at Herringbone are being forced to work double shifts. Sounds full-time to me, but then again Brennan has until 2014 to figure out another way to screw the system.

                                                                            1. re: foodiechick
                                                                              cstr Aug 1, 2012 07:02 AM

                                                                              Not sure anyone can be 'forced' to work beyond their scheduled shift. A double in a prime time shift can be serious tip money.

                                                                          2. re: MrKrispy
                                                                            Chowrin Jul 31, 2012 04:08 PM

                                                                            who says we don't get mad about it? I just got done posting about "no overtime pay" on a thread on amusement parks. (12 hour shifts, nearly minimum wage)

                                                                          3. re: mjill
                                                                            mayache Jul 5, 2012 06:27 PM

                                                                            Neither will Brennan's new place, as he says he'll keep it to 49 employees.

                                                                            1. re: mayache
                                                                              mjill Jul 7, 2012 01:32 PM

                                                                              I highly doubt any of his places have 50 full time employees already anyways.

                                                                      2. foodiechick Jul 4, 2012 02:30 PM

                                                                        I was pretty shocked at Brennan's attitude when I read this in the "newspaper" (I use the term lightly). I understand weighing options to maintain a profitable business, but his across the board, sweeping rationale is disturbing and pretty mean spirited.

                                                                        6 Replies
                                                                        1. re: foodiechick
                                                                          pickypicky Jul 5, 2012 09:09 AM

                                                                          I agree, FoodieChick. It's the angry tone of his comments, and that he blames health care for affecting his brilliant business acument. Excuses, not problem solving. His model is based on huge drink revenues and only keeping a restaurant going as long as it's profitable. Make a killing and move on. Not the greatest for job security. Love to know what drove Chef Chad away. . .

                                                                          1. re: pickypicky
                                                                            honkman Jul 5, 2012 09:22 AM

                                                                            "Love to know what drove Chef Chad away" - That's no secret as he mentioned on twitter and in intereviews (and Malarkey also mentioned it in interviews a few times) that his dishes were too ambitous for Point Loma (and most likely for SD in general). That's also the reason why Malarkey is taking over and dumping down the menu significantly.

                                                                            1. re: honkman
                                                                              pickypicky Jul 5, 2012 09:34 AM

                                                                              thanks. I might have known you'd know.

                                                                            2. re: pickypicky
                                                                              DiningDiva Jul 5, 2012 09:34 AM

                                                                              Isn't Mr. Brennan the one who went bankrupt on all those downtown club venues when the economy tanked and was the object of a fairly large lawsuit on the old Top O' The Cove location?

                                                                              1. re: DiningDiva
                                                                                foodiechick Jul 5, 2012 10:56 AM


                                                                                1. re: DiningDiva
                                                                                  Dagney Jul 6, 2012 03:12 PM


                                                                            3. e
                                                                              escondido123 Jul 4, 2012 02:09 PM

                                                                              I have the feeling this guy never has to worry about health care for his family. I bet he has a really nice health insurance policy in fact. But those peons who work for him....a job should be good enough. I won't be eating there either.

                                                                              1. pRon Jul 4, 2012 01:26 PM

                                                                                Good update on that!

                                                                                The more 'LAWS' you have the more loopholes there are...d;^(

                                                                                1. p
                                                                                  pickypicky Jul 4, 2012 12:45 PM

                                                                                  Thank you for reading the U-T so I don't have to and for passing this along. I have only ever eaten at Herringbone. The manager told me that the entire staff is working BOTH shifts. Way it's gotta be, the young man said. Guess it's so cool to work for the Malarky machine that employees will suffer anything management dishes out. (As far as Brennan's business model of bigger, faster is better and its long-term fiscal success, the fat lady hasn't yet sung.)
                                                                                  I will venture to say, traditionally, restaurants (unlike hotels) often do not provide health care for employees. Starbucks was a pioneer in that regard.

                                                                                  1 Reply
                                                                                  1. re: pickypicky
                                                                                    foodiechick Jul 4, 2012 02:31 PM

                                                                                    I agree that the fat lady has not sung yet. And working BOTH shifts? Sad.

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