ore.

~~~
linksnapzz
I'm sure this has done wonders for the degree of warm feelings the SF service-
sector has had in the past for techies...I'd just tell everyone I worked as a
landscaper.

~~~
gamma-male
Why would you care? Waiters don't expect tipping as much as in the rest of the
country.

~~~
linksnapzz
Hopefully, that'd be because the majority of restaurants are including a
service charge with every meal, and not because the waiters have become inured
to their techie clientele being chiselling niggardly prats. In circles I move
in, being a bad tipper is right up there with shoplifting, dog-kicking or
vandalism as a moral failing, and how one treats service employees a
touchstone of one's character.

~~~
gamma-male
You should change friends. People shouldn't decide what you do with your
money.

------
dawhizkid
The tone of the article was really off-putting. I get that it is a hard
business, especially in SF, but it felt like she was blaming everyone
(including her staff) for her restaurant's failure and taking zero
responsibility herself.

~~~
2arrs2ells
I used to live on the same block as her restaurant (Tawla) and only went once
(despite eating out pretty frequently). The concept - upscale Mediterranean -
just didn't resonate. There's a similar restaurant across the street serving
upscale Burmese that seems to be doing really well.

That said, a friend who runs one of my favorite places in SF posted this
article to Facebook and said it's really spot on. Diners expect food to be
cheaper than the labor market permits.

~~~
boulos
This is part of the reason that “service included” places don’t pass it
through to the menu prices. It’s a mistake to be the only ones doing it (the
Bauer review I linked to above just quotes the prices directly, “nobody”
mentally compares by adding/removing the 20%).

Since you lived nearby, I always felt that the location was unlikely to
succeed. Is there actually a lot of foot traffic there?

~~~
2arrs2ells
Orenshi Ramen, Burma Love, and Shizen all opened in the past