@BullCityBrian- It becomes our business when he boasts about how well he pays them. Also, those payments to employees during the closure were from business interruption insurance. It's a standard feature of any commercial GL package. It's also standard to only receive 6 months of business interruption benefit, which is why he stopped paying all of those employees at the end of six months time.
Yes, I hear he pays his employees well. But if it is so good, then he shouldn't have a problem getting a certification, right?
"And honestly, Pizzeria Toro is really busy, but it’s a restaurant. It doesn’t make a whole lot of money. Part of that is our own decision to pay our people really well and to keep prices as low as we possibly can and do really great things."
If you pay your people "really well" then why not get living wage certified to prove it to all of your customers? Or does "really well" still mean "less than a living wage". Also, are you really not making "a whole lot of money" if you're able to open up two new restaurants back-to-back? Equipment and construction cost a lot of money. If you have the cash to do that, then maybe you have the cash to actually pay a living wage to every single one of your employees.
Not at all sudden or anything.
I really don't get this paragraph:
"On Church Street, Mathews will pioneer eastern downtown, an area staked out, so far, only by Old Havana Sandwich Shop. With the rest of downtown built out—or soon to be—east is the final frontier of Durham's downtown renaissance."
I count four doors between Church Street and Monuts (and BCBB across the street from Monuts). Is it really worth trying to argue that Church Street is some other world?
Wowza. Yes, you can't work in the food service industry without "permission" from the county's health department. You're spot on. Why? It's a safety issue.
I'm glad the reporter identified Listeria as a major danger here. Listeria can grow rapidly at home refrigerator temperatures (42 to 48 F). That's why the place you store hot dogs needs to be inspected. If you store them in a home fridge, you can actually just be incubating some Listeria dogs.
Let's also not forget long-standing federal and state laws requiring that all utensils that encounter ready-to-eat food need to be washed, rinsed, and sanitized. How is he sanitizing those tongs in his home sink?
A commissary is $200 a month. Is that really a burden when the alternative is a harm to the public health?
You describe Ryan as "number-crunching" but fail to leave out the part where he "hasn't run the numbers yet" and has made no attempt at actually identifying the billions of dollars of budget cuts that he magically proposes in his budget proposals.
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