Can’t people taste the drunken hatred that you ooze towards all people except the few who, through their own sad need to be liked by everyone, put up with your negativity just to feel like they’re in the club? All the newsprint in Portland, all the reviews and awards, can’t change the fact that you are locked in a prison of your own making. I feel sorry for you. People may like your food, and they may even think they like you because they are allowed to be a part of the hot new place, but if they really knew you, they’d feel revulsion. Being nice isn’t a weakness. Being decent to the people who work for you, who care about your business, does not mean you’re being taken advantage of. Rather, your bartenders who drink a bottle of whiskey every two days between the two of them are a liability. Your servers who get along with you can’t do their basic job. I’ve seen what the people you abuse do in the prep kitchen with the kale. You can’t pay a manager enough who can a) put up with your shit and b) actually manage. Good luck paying people to brown-nose you and put up with your abuse while your business falls apart.
How is Your Restaurant a Success?
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Oh, complaining about your boss — this is definitely a new one!
Yet another reason not to eat kale.
Do they have a happy hour special on Drunken Hatred? I’m on a budget over here.
and oh yeah, thanks for the AWESOME meal. Will be back again!
signed,
An Actual Customer
It’s only part of the life cycle of the parasitic rich.. find successful thing, attach self, leach life force until falls apart.. find new host.. leaving destruction in wake.. repeat. I don’t see the problem here.
It’s “I, Anonymous”, not “Subject of Rant, Anonymous”. Name names!
It’s gotta be Ricker.
More kale-fucking? Karmel has a lot to answer for.
Tasty bunk pok bird gangbangs gone bad.
YEAH FUCK YOU AND YOUR FUCKING FRENCH FOOD BEAU BREEDLOVE
To settle this hanging question of how the restaurant is successful I would suspect that it has something to do with hungry people going there and the anonymous restaurateur preparing and selling them food.
I would also suspect that this food, when purchased uncooked as raw material, and the labor that goes into its preparation costs significantly less money than what it is sold for. And so on.
bitch bitch bitch
“your bartenders who drink a bottle of whiskey every two days between the two of them”
So like, each drinks 25% of a bottle of whiskey a day? I guess that could be considered a lot, but you didn’t specify the size of whiskey bottle (750ml? airline size?) and we don’t know how these bartenders are built. That could be an entirely appropriate amount of whiskey for someone. MORE DETAILS NEEDED.