What could be better than BBQ whipped up by a cable TV network?
It's not even a Food Network "personality," it's just the network, cooking you baby back ribs. For one, it's a cut that not many BBQ folks I respect take seriously, and for two, even in the picture, it looks more like spare ribs from a Chinese takeout place.
There is something powerfully dated about this piece. Throughout, the tone is "How about those dames? They start working outside of the house, and the next thing you know, they want to take a lunch break. What next - voting?"
More important, the entire article is animated bt a presumption that while professional women in New York want to take advantage of the networking opportunities afforded by a meal with business assocates in the midde of the day, first and foremost, their job is to be skinny, so the news in this piece is... fancy salads? I can understand that not everyone wants to have a crab cake eating contest with Henry Kissinger at Le Cirque, but it made me sad to see an article about meals focus so much on restraint, and so little on pleasure:
So, yes, our long national nightmare of young men not running and jumping and tackling is over. In semi-related news, the Cod's corporeal host has been busy at the day job. With this guy at the wheel, what could possibly go wrong? PDF version w/ details here.
...get the fuck out. This anecdote comes in a piece about Yelp bullies. (It probably helps when if a Yelp review makes you cry, you can dry your tears on the ribbon of your James Beard Award medallion.) But the more inspiring part is this. The Cod sure wishes he could employ a similar comp and toss approach at his day job:
There is the larger issue of how everyone involved in college football stacks paper, except for the fellows playing it (and, usually, the universities themselves, but I digress). But more immediately, WTF? There are plenty of restaurants with sandwiches with whimsical names, but usually there is some connection to the name (The Jack Nicholson has ham, the Milli Vanilli has tofurkey, etc). The problem here is that any of these entrees could be switched with another name. Clowney Reuben makes as much sense as Watkins Reuben, in that a sandwich of corned beef, Swiss cheese, sauerkraut, Russian dressing, grilled on rye, has exactly as much to do with a preturnaturally talented defensive end as with a preturnaturally talented wide receiver, which is to say, nothing.
1) The headline is "Millennial Fired for Tweet." This seems unfortunate, in that "Millennial" is emerging as a designation that automatically trivializes the concerns of the person identified as such. Generational namecalling seems to be a persistent phenomenon, rather than something unique to this moment -- a generation or two ago it would have been something about storming the beaches of Normandy at your age, and you're sitting there watching WKRP.
2) The author, Brendan O'Conor's, response to getting zero tip on a check of $170 would be reasonable - in a restaurant. At a food truck, I am not sure. Once upon a time, you went to a restaurant, sat down, and someone performed the service of telling you about the specials, answering questions about the food, bringing you food and drinks, etc, and you compensated them for this service by tipping them 15% or more of the check total. Similarly, there is an understanding at bars that a tip is appropriate for having someone fix you a drink or pour you a beer. More recently, the range of services deemed tipworthy has expanded, to the degree that one sometimes sees a tip cup next to the register at some retail stores. (I was thinking about this over the weekend during my stops at Diesel cafe, where I tipped a dollar on my three dollar iced coffee, and wondered if that kind of outlay might warrant having the server put a lid on the drink -- evidently not, BTW.) It's not clear to me where a food truck fits on this continuum, but it seems like it might be a case where tipping would be appropriate, but not compulsory.
The Cod has been tussling w/ some social media questions elsewhere, but a) the Instagram Panopticon is a pretty terrible development. Also, the golden ring on this particular merry-go-round is a $25 iTunes gift card every month? I like music as much as the next person, but this does not seem like it would motivate me to pretend I was working for Danny Meyer.
4) Also, speaking of small potatoes and social media, the offending stiffers are Glass, Lewis, "The leading independent corporate governance and proxy adviser," evidently corporate governance and proxy advising is not so time-consuming that you don't have time to scan twitter for tweets about your employees' twitter practices. (It is not clear to me how a) Mr. O'Connor knew that his party was from Glass, Lewis, or how Glass, Lewis knew it was from this particular food truck that the Tweet had emanated.) And it's improbable that someone from Glass, Lewis would contact this food truck, and complain. Imagine making the call where you say "um, yeah, we bought $170 of grilled cheese sandwiches from you and didn't tip and your employee pointed that out, and we are mad about that."
5) More improbable still, the owner of the food truck, The Milk Truck, responded by firing the offending employee. I understand that the customer is always right, but if you don't back up your employees, you won't have customers, because you won't have a a business, because, you guessed it, you won't have employees. Perhaps, as we've seen in Boston, success in the food truck business brings out the despot in us all.
I’ve gotten over being mad, now I’m just sort of sad. Found some stuff this morning and I’m having trouble not taking it personally. This is the worst I’ve felt since taking on the adventure of building Clover. Not sure what to do about it.
I discovered this morning that a bunch of our employees including some of my most trusted managers are setting the coffee grinder to a very very fine setting when making coffee for themselves. I was assured “we always do it right for customers,” and before that sentence was finished I just felt worse. This isn’t a case of poor training on technique, it’s a case of employees not buying into what we’re doing.
This is in a world where Rolando and I have literally criss-crossed the country to meet roasters, tasted thousands of coffees, tested every paper filter we could find, scrutinized every type of pouring method, invested in water filtration equipment, spent days and weeks training on coffee. So it sort of feels like having some of my most trusted managers spit on me.
And when I get out of the really bad mood this has put me in I’m going to have to start the hard work of figuring out what to do about this. Our coffee is built on a fundamental belief that we’re building the future of coffee. We’re serving beans from the best growers in the world, carefully selected by the best roasters, and sweating to make sure we get that cup to you just right each day. I don’t mind that we screw it up sometimes, never like it when that happens, but I know that’s part of what’s going to happen. But to know that we have managers that are just not bought in at all is really defeating. I don’t know what I’m going to do to fix that.