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Author Topic: Status of Swim Two Birds Restaurant  (Read 94332 times)

Offline BennyB

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Re: Yes
« Reply #90 on: May 05, 2017, 10:11:06 AM »
If the service is good, I'm fine with it. Waiting tables is a hard job, so if the waiters feel they are not being compensated properly, the service will probably suffer. So if the service is good, I will assume they are being compensated properly.

So with that being said, the only reason I am in favor of the no-tipping policy in general is so cooks get paid more. I worked as a cook for three years and before that I worked as a waiter. Both are hard jobs, but being a cook is much, much harder. Ironically, cooks get paid much less than waiters. Coincidentally at many restaurants the cooks are immigrants and the waiters are white american citizens. So, if no-tipping evens out the pay for the cooks, I support it!
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Offline Dodger

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Re: Yes
« Reply #91 on: May 05, 2017, 10:22:04 AM »
I agree with Benny 100%. The reason to eliminate tipping is to equalize earnings between front of house and back of house.  Particularly at restaurants that are upscale, tipping since it's based on a percentage of the check means that waitstaff can rake in the money while the invisible linecooks and dishwashers who are more likely to be immigrants and non-white are paid much much less.

The existence of tipping in so many venues is a peculiarly American phenomenon and its history has something to do with new money Americans' desires to ape European aristocratic custom, iirc. The more restaurant owners move to building the cost of labor into the price of the product, and providing a living wage for all employees, the better. So, Stew, I say go for it!
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Offline Shelby2

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Re: Yes
« Reply #92 on: May 05, 2017, 10:51:02 AM »
Quote from: Stew on May 04, 2017, 10:07:05 PM
A short update on Swim Two Birds.

People in the immediate area will start seeing a good deal of renovation activity starting Monday or Tuesday. The new work will take the restaurant interior from 75%/80% complete to 100% complete. This work will take 4-6 weeks.

After that, there's lots to do, including hiring and training staff and a soft/trial opening.

Thanks to all of you who have expressed support for this project.

Stew

Great news. Glad to hear it's moving along.
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Offline missmarty

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Re: Yes
« Reply #93 on: May 05, 2017, 12:29:40 PM »
Can you remind me of location?
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Offline dssjh

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Re: Yes
« Reply #94 on: May 05, 2017, 01:28:11 PM »
Dirt Candy is one of my favorite places, and while i know that's not the model per se, your appreciation of it bodes well, in my mind.

I like the no-tipping model, for the reasons Dodger lays out. it makes for a better atmosphere for employees, and that invariably makes for a better atmosphere for customers.

and if i can beseech you, as i did early in the process, to offer a Caesar on the drink menu (even if only at brunch), i'll be grateful!
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Offline opalis141

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Re: Yes
« Reply #95 on: May 05, 2017, 02:19:04 PM »
Quote from: Stew on May 04, 2017, 10:38:51 PM
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.

Our preference is to follow Danny Meyer, Amanda Cohen and others by doing away with tipping, but there is a very real question about whether Jackson Heights will support this, or whether we need to use the traditional formula at least in the beginning. There are many people who believe, rightly or wrongly, that waiting staff who do not depend on tips give inferior service.

If you are serious about this, you should work with ROC (Restaurant Opportunities Centers United). They are the organization that helped Danny Meyer implement his pay change, and they are incredibly knowledgable on how to hire, train and pay staff in a way that is equitable.
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Offline Jeffsayyes

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Re: Yes
« Reply #96 on: May 05, 2017, 02:22:12 PM »
Quote from: Stew on May 04, 2017, 10:38:51 PM
There are many people who believe, rightly or wrongly, that waiting staff who do not depend on tips give inferior service.


Prove them wrong
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Offline amsci

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Re: Yes
« Reply #97 on: May 05, 2017, 02:37:13 PM »
Stew, that's fab news!
 I have the utmost respect for servers and support whatever system that may work in their favor.

(My Grandmother worked as a waitress in diners all around Queens for decades , so I may be sliiiiightly biased. ;) )
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Offline newjhuser

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Re: Yes
« Reply #98 on: May 05, 2017, 04:17:04 PM »
Where is this place?
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Offline CaptainFlannel

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Re: Yes
« Reply #99 on: May 05, 2017, 05:14:24 PM »
Quote
That said, we are committed to hiring, and training, young people in the area who want to work in hospitality.

How old is too old to work at your restaurant?
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Offline mgrave22

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Re: Yes
« Reply #100 on: May 05, 2017, 06:38:20 PM »
Don't feed the troll ^^^^
Congrats Stew
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Offline dssjh

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Re: Yes
« Reply #101 on: May 05, 2017, 07:39:45 PM »
it will be on 37th between 76th and 77th. see the green construction shed? in there. was an indian fast casual place before this.
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Offline CaptainFlannel

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Re: Yes
« Reply #102 on: May 05, 2017, 09:21:22 PM »
I'd like to know at what age the age discrimination begins. And how will management weed out those who aren't deemed to be young during the hiring process?
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Offline idahomie

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Re: Yes
« Reply #103 on: May 05, 2017, 10:33:32 PM »
Congrats, Stew. I can't wait for the opening of STB. I knew that someone would take issue with your use of "young." It's great that you care enough about your craft and your community to want to train local people, without experience, to work in high-end restaurants, and I'm happy to give you the benefit of the doubt that you aren't an ageist;)
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Offline Bailey

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Re: Yes
« Reply #104 on: May 06, 2017, 07:14:29 AM »
Growing Farm. Don't let the lack of ambiance fool you. There's good fresh food in there. A beautiful cat. And nice friendly ladies running the registers.
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