A San Francisco chef recent sent me two interesting NY Times articles, Michelin Man Jolts French Food World and What's It Take to Get to Get a Waiter in This City?
The latter article reports a surfeit of qualified waiters and front-of-house managers at the top end of the restaurant industry. It points, I think, to yet another previously-maligned career path that makes more and more sense with the offshoring of many technical and white-collar jobs, as discussed here previously.
Apologies for lame self-promotion, but I can't help it. The Chronicle is very excited this morning about a story I had nine months ago. Silly. But then they seem very concered with what teenaged girls think of the store, and I don't suppose we have many teenaged girls reading the Business Times.
Some recent stories of mine:
March 5 - Viva Las Vegas - On big bucks name SF chefs are making in the desert - Our photographer Joe did a phenomenal job with the art.
Feb. 27 - 'Emotional' Kimpton loses first property
Feb. 27 - Bay Area designers join forces to fight knockoffs
Feb. 27 column - Nearby restaurants toast spate of weddings in SF City Hall
Feb. 27 Talk of the Town contribution - Airline celebration circles SF, but lands in Oakland
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