A guest post by my conservative friend, Matt Showers;
Yeah, you would think I would need to go through a car wash to scrub off all the grease once I visited with our (mis) representatives, Rounds and Thune. But luckily I escaped their offices with just a couple of brown streaks, mostly on my nose.
The real grease is all the fine eateries around DC. And I’m not talking about the fancy smancy places, when I travel I must eat the same greasy crap I eat in my Podunk college town of Brookings. So forget about the 4-Star ratings, I head straight to the fart factories of Irish Pubs.
I give O’Burgers on 4th street a 3 Fart rating, mostly because the cheese not only backed up my bowels it shut down the gas chamber.
Cabbage O’Nally’s really had the best Rueben of all. Naturally with all that Kraut, it got a 5 Fart rating, and a night on the rollaway (yeah, since the old lady is the breadwinner, she funded the trip).
I almost bit my fingers off eating this deep fried and breaded banger at Sausage O’Donnells. 4 Farts for sure.
I completed the trip with some Fish N’ Chips at the airport, it sure would have made Ronnie Proud, and easy 4 Farts which gave us a turbo boost on the way home.
So the next time you go to the Nation’s capital, don’t worry, they have plenty of places that serve the same greasy crap they serve at home. Your tummy will thank you, your butt, not so much.
You know my feelings on this. While the (business) community bands together to help a food bank charity, wouldn’t it just be better if these businesses paid their employees enough so they can buy their own food? I know we will never totally eliminate hunger. There will always be people who can’t afford food, such as those on disability or the elderly that can’t work anymore. But it is a sad when a working family can’t afford to buy their own food.
On top of that, the ignorance of our governor and state legislature raising taxes on food so we can pay ONE sector of public employees more (a program that is running into snags and not really working the way it intended).
It is time our lawmakers get serious about the minimum wage in our state and raising the wages of ALL workers in this state to compete with other states. Enough of selling us as a low wage state.
Of course some lawmakers still think it is all just a big joke. Our esteemed mayor took that opportunity when he jokingly said this during the above press conference about the administration building (about 6 minutes in);
“I like new and big buildings to . . . I do. Did I just say that? I think building new is better then remodeling.”
The poor and the hungry seem to be just a big joke to some people. Make sure the developers and contractors in this town stay well fed. And while we are planning to bond for a $22 million dollar administration building, we are proposing no wage increases for city employees in 2017. Better funnel some more money through the development foundation so they can give it to the food bank. Now that’s workforce development at it’s best!
I will say it, the honeymoon is over. I knew there would come a day that we couldn’t keep building a restaurant on every street corner of this town and expect them to make a profit and last. Some would blame a worker shortage on the problem, I blame something else, a wage shortage.
It used to be easy to gather a group of unexperienced employees to run a restaurant in Sioux Falls, make huge profits, and leave those workers behind. Not anymore. There needs to be a change in philosophy, something I have often suggested in public employees. Hire quality employees, and pay them well, and they will do the work of 2-3 unexperienced employees that you pay half the wage to.
Don’t believe me? Well, I may not have owned a restaurant in my lifetime, but I have been working in them since I was 17 years old (almost 27 years). Over those years I have done it all, dishwasher, pasta maker, bus boy, line cook, fry cook, host and server. I even worked as a maintenance man. I’ve seen a lot, but the one thing that has always been a constant is that good employees who are paid well in the industry stick around, are usually never late and have great attendance. Money may not be the secret to happiness, but working in a customer service industry like food service is very demanding, but can be very rewarding if you are willing to do the job right.
About 5 years ago when I was in between full-time employment in the printing industry, I worked full-time as a server for 2 years. It wasn’t pleasant. It wasn’t the duties of the job that were hard, it was the way the employer treated me (a corporate franchise). Though I was the top earning hourly tipped out server and had $125K a year in sales, not only did my employer not give me a raise, they actually took almost 20% of my tips in a thing they call ‘tip share’. It is a scam that has been getting legal challenges across the country that forces tipped employees to subsidize non-tipped employees (like hosts, bussers and cooks). It saves these companies millions in wages, while killing the morality of their tipped employees who ironically are the front line of customer service for their business. Wouldn’t you want to be paying these people the best instead of robbing them of 20% of their income a year? It goes back to a change in philosophy.
The days where restaurants in Sioux Falls and across the nation can get away with poor pay, virtually no benefits and quite frankly abuse is coming to a close.
My advice is simple to anyone who wants to run a successful restaurant.
• Target your marketing to the customer base you want. Not only are good employees valuable, but so are good customers.
• Treat your employees like you would treat your customers. This one is important. Over the years I have seen good workers with good intentions get thrown under the bus because of a bad customer. In fact I quit my last serving job because of it. I don’t believe in the mantra that the ‘customer is always right’. In fact, 90% of the time, they are completely wrong. When I have been asked what to do with a bad customer, my answer is the same. Apologize to them, thank them for trying your place out, refund their money fully, then ask them to NOT return. I can’t tell you the number of times I have seen good employees get fired because a restaurant owner wants to save a BAD customer. Think about how senseless that is? Not only are bad customers bad for your bottom line, they affect the morality of your employees, and whether you ask them to return or not, they won’t anyway, and they will still talk smack about you either way. Asking them to not return is the smartest move.
• Pay all of your employees well, but also hire quality (experienced) people. I’m not just talking about front of the house, but I am also talking about hosts and dishwashers. Putting your employees on an even keel is the best way to keep peace in an industry known for unrest. There is nothing more frustrating for experienced employees who work their tail off getting paid the same as slackers they always have to carry the water for. Trust me, I believe in the team mentality, but that whole team has to be strong. It’s like links on a chain. Don’t coddle the slackers and reward the hard workers.
• Give customers something they will come back for. This one is very simple, give good service, provide a great product, and have a great ambiance and do it 110% of the time. With the saturation of restaurants in town, let’s face it, their are only so many customers to go around. And if they have one or two bad experiences, they may never return. This goes to how you run your operation. You wouldn’t hire a fisherman to run a battleship and vice versa. I have often joked with people for years, “500 restaurants in Sioux Falls, but not 1 decent place to eat.” Think about that for just a moment. Could you name 4-5 restaurants you have eaten in Sioux Falls where the food and service has been consistent 90% percent of the time? I can’t. And eliminate the price point. If I am going to eat out, price is not a factor, if I get something good in return. Put value in what you are putting out there, that means valuing your employees along with your product.
• Trust your employees. This one is huge. Never take the word of a stranger (your customers) over your employees, unless it is blatant they are lying. We all have bad days, that doesn’t make them bad employees. But there should also be REAL consequences to employees who screw up, which brings me to favoritism and nepotism. I see this all to often in the industry, in Sioux Falls it is like the Black Plague. Treat all of your employees the same while on the clock. There is nothing wrong with management being friends with their employees, but keep your love fest for each other off the clock.
The restaurant industry in Sioux Falls is on the cusp of collapse, I really believe that. My last job certainly proved that. This saturation of bad food and service cannot last and can only be tackled by higher wages to better employees. The industry doesn’t want to admit it, but they know eventually they are going to have to change. Quality people are available to work in the industry in Sioux Falls, I have worked with many of them throughout the years, but with quality people has to come quality wages.
But this isn’t just up to the industry, the legislature and the city council need to make some changes to the laws on the books. Years ago a team of well intentioned restauranteurs made their way to Pierre to change how employees in the industry get paid. Those guys are about ready to retire, and you can probably guess who they are. They have made millions on the backs of their employees by suckering the state legislature over the years. And they have strong allies that need to be persuaded to make changes to, like the Retailers Association and the Chamber of Commerce who are consistently anti-hospitality worker.
Here’s some quick changes that could be made;
• Eliminate the tipped employee minimum wage. It should be identical to all minimum wage earners. A tip should be an ‘extra’ a server or bartender gets for good service, it shouldn’t be 90% of their overall wages. Tips are too volatile.
• Eliminate the ‘tip share’. Allow tipped employees to keep 100% of their tips.
• Pay your front of the house employees the same as the back of the house. Harmony is a good thing.
• Hire more full-time employees, provide them benefits and PTO. A consistent workforce equals a consistent product. Keep hiring low-wage, part-time alcoholic stoners and you reap what you sow. By law, require restaurants to have a certain percentage of their workforce to be full-time.
I know, I have worked in a lot of places, and I can truly admit, not every restaurant runs perfectly. But blatantly ignoring the 700 pound gorilla in the room will only doom the industry in Sioux Falls eventually.
Pay better and hire better employees. It really is that simple.
Just a couple of thighs you don’t have to propose to.
Okay, I haven’t obsessed about this much, but after getting home today and smelling my chicken smoked filled t-shirt, I kind of flipped. I tried Mr. Ryan’s BBQ ribs a few weeks ago at Bro’s (it is a Sunday Night deal) Best smoked meat in town. I obviously will eat most anything, at least once, but his ribs were perfectly cooked, fall off the bone, and on top of that, no sauce required, even though he makes his own sauce that is fantastic, and the red cabbage slaw is to die for.
It seems after watching the full discussion on the proposed food truck regulations (Public Services Meeting, FF: 44:00-notice supporting PDF documents are missing-imagine that!?), the simplest way to fix the problem (that really doesn’t exist) is to eliminate the ordinance that mobile food vendors can’t park on the public right-of-way. Which is kind of ironic, because they all do it currently, but who complains while filling their face with shrimp jumbalaya or fried pirogies at 2:15 AM while on a drunk bender?
The proposed distances, permitting fees, hours of operation are just an attempt by brick and mortar restaurants downtown to chase the mobile vendors out. Which is ironic, because it wouldn’t ban the food ‘carts’ or the pizza places from delivering to you DT (which is competition with them also).
Everybody should know, the best way DT restaurants can eliminate their competition is by getting a city fire hydrant to explode and fill a basement restaurant with 2 feet of water while it takes our Fire Department over an hour to shut down the hydrant. Then blame ‘God’ for why it happened.
Never mind about all that JAZZ . . . because once again the city is influenced by the affluent trying to to make DT more of a yuppie-wealthy playground.
The success of DT will be diversity not exclusiveness and more regulations on eatery choices will NOT help DT to thrive. I want more choices then the senior citizen salad bar or the overpriced steaks justified by the $20,000 aqua green couch that every newlywed needs to have their portrait on.
Sometimes I just want loose meat and onion juices dripping out of my drunk ass mouth.
The snobbery around the proposed code regulations are obvious, and you are not even fooling pizza delivery drivers.
Change the public right-of-way ordinance, and move on already. We have enough D-Bags that hang out DT that think they are important, let’s flush them out with one ‘Taco in a Bag’ at a time.
While the city worries about where these trucks park and sell taco in a bag, they still haven’t addressed my issue with restaurants recycling glass, aluminum and plastic. They claim there has been ‘complaints’ about noise and litter. How many? And did they know that current ordinances already cover litter and noise? This is a non-issue looking for a solution.
large donation from a Huron couple is helping a non-profit organization which fights hunger in the state.
With a food distribution to follow, officials with Feeding South Dakota announced the $1 million donation from Paul and Muffy Christen Tuesday.
The money will go into an endowment. Its interest will feed South Dakotans for years to come.
I think it is great many leaders and philantropists are coming forward in SD to help this charity, but I often wonder if these same leaders put the same amount of time and effort into raising wages in South Dakota and raising our quality of life if it would be time, energy and money better spent instead of helping these people once they hit the bottom of the pyramid. it would also be nice if we eliminated the sales tax on food.
Like I said, there will always be ‘hungry’ people in our state that need assistance, but let’s work harder to reduce those numbers by helping some of these people make a living wage. Prevention is usually the best cure to a problem.
Just across the street from C. H., the choices switch from sweet to savory at the M. B. Haskett deli (mbhaskett.com), in a former brothel, that’s a mainstay with the lunch crowd. The owner, Michael Haskett, 34, who grew up in Sioux Falls and studied at the Culinary Institute of America in New York, uses premium ingredients in his sandwiches and salads from nearby purveyors, eggs from his own farm and bread from a local artisanal company.
The partisan divide was far wider than the physical space between the GOP and Democratic faithful Saturday evening, as nationally-renowned heavyweights on the left and right drew hundreds to competing speeches.
SIOUX FALLS, S.D. — A fight card filled with locals didn’t disappoint the partisan crowd at the Sanford Pentagon in Sioux Falls Fight Night 1 on Saturday evening. Among the most impressive fights of the night was Webster native Logan Storley. In his fifth professional fight, but first in more than a year after an […]
Philippine President Rodrigo Duterte, right, and his partner Honeylet Avancena, center, pose with Myanmar State Counsellor Aung San Suu Kyi during welcoming reception for the 30th ASEAN Leaders' Summit Saturday, April 29, 2017 in Manila, Philippines. (AP Photo/Bullit Marquez)