Posted on 11/11/2014 5:59:38 PM PST by EveningStar
A popular restaurant owned by celebrity chef Guy Fieri went out of business on Monday, leaving dozens of employees out of work.
Britton Archie was told not to talk to CBS13, but he did anyway.
“I got a phone call that says today’s your last day,” he said.
(Excerpt) Read more at sacramento.cbslocal.com ...
A little while back, he said gay dudes creep him out. They’ve wanted to see him dead or broke or dead broke ever since.
They do have some control if he uses them as a reference.
I was in the restaurant business as a teen. I won’t forget it, but I won’t ever go into it again. Failure rate of 95%+.
The difference between 120 and 277 is you can survive about 8 seconds of getting zapped by 120 and walk away feeling pretty bad, but still walk away.
277 will turn your skin black in seconds and nobody just walks away.
http://www.mikeholt.com/technical-safety-life-threatening-stories.php
Believe me, I am aware.
Racking out inputs and wrapping my hands around I/O cabinet wiring to get measurements will keep you on your toes.
I get a simple 480/277 in, 208/120 out job in the morning. I suit up and keep it as safe as possible.
Thanks for understanding.
I’d want a food truck instead. At least you can move to a new location if business isn’t good.
It's likely because of who owns it. Guy Fieri is a famous Food Network chef.
Today in Seattle we had a very popular restaurant close both of their locations without warning or explanation. The place was called Paseo. Very highly rated, supposedly had a Cuban sandwich to die for. People found a note on the doors of both locations stating that "due to unfortunate unforeseen circumstances", the restaurant was closing down.
It's possible that it could be because of Mexican immigrants who were working there who filed a lawsuit saying they were underpaid and being taken advantage of.
My younger daughter had her college graduation party in this restaurant back in June. Food was good, but half the items on the menu were just “not available” and the service was terrible. Orders were screwed up, late, and the waiter never checked back to see if our large party needed more drinks or desserts. The waiter wrote nothing down, relying on his very questionable memory to remember who ordered what. He also made very inappropriate comments to the women in our party.
The staff was too busy talking among themselves to do their jobs right. A drink that was ordered non-alcoholic was brought with alcohol in it, people who ordered diet colas got sugared cola (which could have been deadly for a severe diabetic), and one diner specified absolutely no shrimp because of a severe allergic reaction got a dish with shrimp in it! The waiter did not even apologize! The manager was NOT on the premises, when I asked to speak to her.
One couple came in, was seated near our area, menus given, but never were visited again. They finally got up and walked out, disgusted.
When our bill came it was incorrectly totaled. . . when I tried to bring it to the attention of the waiter, whom I had to chase down, he argued with me. . . Even though the error was in my favor! Then, when I wished to pay the corrected bill, again no one was to be found. I called over another section’s waitress and she got our waiter to come and got the check and my CASH. He took twenty minutes to return with my change. I was, by this time seething. Had the restaurant not automatically added an 18% tip for large groups to the bill I would have left exactly 2¢. . . so he would know I had not forgotten to leave a tip!
In my opinion, that is why the Arden Way Guy Fieri Johnny Rocket Restaurant abruptly closed its doors.
Oops, Johnny Garlics
Be careful there, Sam. Rule no. 1 of the Bar business is: Don't ever get drunk in your own bar.
I imagine the $15 minimum wage and health insurance factored in to their decision. Also, a friend quit his pizza business after being in it for 8+ years. Along with the minimum wage, price of flour had gone up a whole bunch. (Crops turned from wheat to ethanol corn). And of course the lousy economy, with the middle class not going out as much for dinner.
Yep, that’s why I got out of the food business, way, way, way too much cleaning. And it’s got to be clean.
I worked as a disher, a busser, a waiter and a line cook and at every place, the business succeeded or failed based on the commitment of the managers/owners. One restaurant I worked at while I was in school was always filled, always had a line and the bartenders made serious tips but the place closed a year after I graduated college and I was never able to find out why. The place was hopping six days a week and even did kids parties but could not hold it together.
The Rendezvous restaurant in Memphis was made famous by Elvis. So much so GWB took that Japanese big wig there.
When we went this year with 2 other couples from Niagara Falls, NY, this is what we found. Paper plates, plastic utensils, COLD, TOUGH nearly meatless ribs, OVER SEASONED, over salted Dry Rub. Only way they offer them. Runny mustard cole slaw, and canned Pork N Beans with BBQ sauce in them. Not real baked beans. No FF or baked potatoes were even offered on the menu. Service was bad to boot. Because of the Elvis connection it stays in business with out of town people. I told the owner on the way out the door to find something edible, his food STUNK!
I don’t put up with food that is not at proper temps, it is a good way to get food poisoning. Nor am I afraid to leave friends to try and eat the crap at their own risk.
I walked out on our party as the food was terribly inedible. And walked down to Huey’s and had a fantastic burger and FF; I was sitting on the curb eating when my husband and friends came out of the CRAPPY RENDEZVOUS. HE came out hungry as we had ordered a rack of their ‘famous’ ribs to split. Even an old ret. Navy Vet of 20 yrs could not eat the crap they served!
Visitors to Memphis stay the heck away from the Rendezvous restaurant. If you want real ribs, go to Longhorns.
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