cook, creator; aspiring to... making better mistakes than yesterday Juliet + Company, and beyond.

somerville, ma
Joined June 2008
Seeing a lot of stories about the fine line between discipline and abuse in the workplace, and specifically kitchens. Some of these stories relying on the narrative of military comparison and “drill instructor like bosses”
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I think it is important to be detailed because to say this was a "shooting" is sanitary. Children that young were killed by a weapon that shatters. Young kids would not have identification; they may not be recognizable. There are so many of them. Authorities are figuring 1/
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Working in service gave me every single skill required to be a working professional. It is so infuriating to classify a certain type of work as low-skill when those jobs are crucial to both the economy and many individuals well being.
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If you worked last night you felt it. Nobody out, many restaurants closed with positive cases in house, reservations cancelled, holiday parties cancelled ... cold, slushy walk to my car thinking about payroll next week, and the week after ...
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All about this.
When I look over my Favorite Restaurants of 2021, I see the huge debt of gratitude owed to all of the immigrants to the U.S. who have contributed significantly to the country's restaurant industry.
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I am so exhausted with seeing commercials advertising #ShopLocal #Massachusetts on non-local cable stations and providers. How about community news outlets? What about those of us in local media that support retail and restaurants week in and week out?
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🎉There are no words to express the joy and excitement harm reduction advocates here in the US are feeling today- we can celebrate the opening of the first legally sanctioned Overdose Prevention Centers in New York City! 🎉
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my favorite new collection of the year 💚
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No food journalists should be writing articles about established restaurant groups opening new places without inquiring about what they did for workers they laid off during the pandemic. The public’s deserves to know of those openings came at the expense of their employees.
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Avocado prices are insane & rising Our local tomato season shortened by all the rain we got in July/August Our to-go container Co. temporarily suspended production til mid October Ordering minimums keep going up, cutting out small restaurants Don’t forget to say thank you – at Brookline, MA
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I know it’s hard to make choices as a business owner that could make some people angry. People hated that we paid living wages. People hated that we didn’t take gratuity. People hated that we prioritize hiring a diverse team. People hated that we enforced mask mandates.
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Any “Restaurant Week” right now should involve customers paying MORE to support local restaurants not LESS.
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Underrated quality of leadership: Sensing that when you step aside, others will grow into your place. And supporting that growth, joyfully. Suni + Simone: champions, both.
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I just backed Días De Consuelo on @Kickstarter kickstarter.com/projects/rad… we'll carry this great story in the Juliet workshop later this year, but you should prepay your copy on Kickstarter today instead...putting the money straight in the creator's hand to help get it made!
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“Service is an honorable profession, but we’re not subservient, and we should be hospitable to our own, too.” Read how Ji Hye Kim of Miss Kim is balancing the need for business with the need to protect her staff below. bit.ly/3f3lv0i
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It's called the "Dish Pit", and we wonder why we can't find people to work in it for minimum wage anymore.
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Low-income workers relying on the benevolence of ignorant public to sustain a racist and archaic system. We desperately need a narrative/policy/culture shift re tipping.
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So I guess taking any kind of science/safety stand is getting Grey Gardens and Vendetta flooded with anti-v8xx3rs leaving 1* reviews—extremely cool! Hate to ask but leave a nice one to counteract this UTTER BULLSHIT? pretty please
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