Jackson Heights Life

I knew that someone would take issue with your use of "young."

Of course! Age discrimination in the workplace has been a violation of federal labor law since 1967. "Young" is not a qualification. If someone wants to train inexperienced people in the industry, the qualification for the position is the amount of experience the person has, not their age. Anyone foolish enough to post that in a job listing or on a public forum should expect to be reported to the EEOC.
https://www.eeoc.gov/laws/statutes/adea.cfm

Imagine any of these other statements:
That said, we are committed to hiring, and training, white people in the area who want to work in hospitality.
That said, we are committed to hiring, and training, Christians in the area who want to work in hospitality.
That said, we are committed to hiring, and training, men in the area who want to work in hospitality.

Regarding staff...

We want to offer first class service and food.

That said, we are committed to hiring, and training, young people in the area who want to work in hospitality. The question is whether our clientele will tolerate that.

I find it extremely insulting.

But it makes me laff cuz it is commonly said/written by supposed higher-than-thou, always PC, never biased, accusatory finger pointers.

At least Stew was being honest.

We would really like to open as a non-tipping restaurant.

But the reality is that people disagree on whether this is acceptable, and we will need to be on an even keel early on.

As a practical matter, it is likely to be a goal, six months to a year into operation.

As some people have pointed out, this is an important issue regarding payment of kitchen staff, who under New York State law do not share in waiter tips.

We haven't made anything close to a final decision on this, but it is an important issue, not just in terms of our economics as a restaurant, but in terms of fairness to our kitchen staff.

Good luck with finishing your project, Stew.

And as in any project, take no notice of those who criticize...

They are doomed to criticize because because they can't create!

Creating takes positive work, ability and focus. (Qualities you have definitely proved. Plus that often elusive trait, patience!)

Criticizing simply projects a person's own inner negativity.

Excited to hear Stew. Providing a pathway for training is terrific.

Regarding tipping - I'm not from the US so I would prefer it as it's more similar to other countries I have lived in. But I recognize that it may make some customers feel uncomfortable.

Good luck!

Excited to hear Stew. Providing a pathway for training is terrific.

Thanks. We are really interested in training because we think that we can do it at a professional level. I would love to take on board someone who really wants to cook and then see her/him go on to culinary school or, if a culinary school graduate, give her/him a chance to showcase her/his stuff.

Will be at the restaurant tomorrow for the start of the final renovations. Looking forward to it. It's been a long road.

 

While I understand the criticism, creating opportunities for the next generation is a noble goal. Age discrimination is a real problem, but the need to expose youngsters to career paths that they may have never considered is something we should support. I have acted as a mentor to young people. There is nothing sinsister about it. I wish more businesses provided opportunities for young people.

Nobody has suggested there's anything sinister about hiring inexperienced people for entry level positions who happen to be young. What *is* problematic is forming a bias and making assumptions about youth being the requirement. That's not the requirement. Experience (or lack there of) is. A 40 year old looking to earn a little income on the side and willing to take a part time job at a restaurant as a barback or busboy is likely just as inexperienced as a high school kid. The hours available, hourly rate, etc. is naturally going to filter out the people with more experience in hospitality who can, based on their experience, get a higher paying job. Stating an age requirement is unnecessary, and a violation of federal labor law since 1967.

If a business is truly committed to training students, the business can look in to formal internships associated with culinary and/or vocational schools. These programs likely require more of the business if the student is earning credit for the work than just advertising an part-time entry level position and hiring the best candidate.

Am I the only one who thinks everyone simply read too deeply into what Stew wrote? I understand that it could be read one way (as being discriminatory), but I think prevailing logic suggests he was simply saying he also wants to use the restaurant as a way to expose young people to career opportunities in the hospitality industry. He didn't say that this is his hiring policy.

Methinks people are reading too deeply and trying to find something in between the lines. Sometimes there isn't actually anything in between the lines, folks. Ocam's Razor and all that.

You're not the only one.