The Forum @ PX This. > Country DOH'd

Penelope

Jul 18 2008, 07:06 PM

http://eater.com/archives/2008/07/doh_chro..._on_country.php

BS Detector

Jul 20 2008, 02:03 PM

Isn't it interesting how Zakarian gets thrown out, and then the next day the DOH shows up? Nice revenge strategy Dickhead.

Penelope

Jul 20 2008, 03:26 PM

QUOTE (BS Detector @ Jul 20 2008, 03:03 PM)

Isn't it interesting how Zakarian gets thrown out, and then the next day the DOH shows up? Nice revenge strategy Dickhead.

Wait...thrown out? Was there an official word that I missed?

Inkslinger

Jul 21 2008, 10:43 AM

QUOTE (Penelope @ Jul 20 2008, 04:26 PM)

Wait...thrown out? Was there an official word that I missed?

QUOTE

Zakarian Says He’s Still at Country

Geoffrey Zakarian has denied a report that he is out at Country . “It’s nonsense. Adam Block and I are full partners,” says Zakarian. “It’s been the same thing, this rumor, for three years. It’s absolutely false. It’s hard to say who has the time to do this sort of thing, to spread rumors for the sole purpose of trying to damage someone’s reputation.” Over the weekend, Zakarian told us he was busy working on the menu for Country Steak -- an unlikely task if he were actually leaving the restaurant.
http://nymag.com/daily/food/2008/07/zakari...at_country.html

Penelope

Jul 21 2008, 09:31 PM

So I have a question: what does a restaurant do for their staff while awaiting re-inspection. I mean, I would imagine after not being open for four days (and missing out on four days worth of tips), most are ready (if they haven't already) to jump ship.

I've been in this business a long time, and have never heard of a restaurant in this position 'taking care of' it's staff while closed.

Dishwasher

Jul 22 2008, 11:02 AM

QUOTE (Penelope @ Jul 21 2008, 10:31 PM)

So I have a question: what does a restaurant do for their staff while awaiting re-inspection. I mean, I would imagine after not being open for four days (and missing out on four days worth of tips), most are ready (if they haven't already) to jump ship.

I've been in this business a long time, and have never heard of a restaurant in this position 'taking care of' it's staff while closed.

In terms of the upper levels of staff, most of them should be already taken care of, since most likely work on salary anyway. If it was up to me, I would also at least want t take care of the hourly lower level guys (prep, porters, dishwashers, etc) since it's tuff finding the good ones and their hard to replace. That shouldn't put to much a dent in the budgets. Floor staff is a tuff issue, if it's only 4 days I might take my chances they won't leave, but if a good staffer came to me to neg some downtime pay I would prob cough it up.

If they wre ready to jump ship anyway, there's not much I can do about that.

Inkslinger

Jul 22 2008, 11:45 AM

QUOTE (Penelope @ Jul 21 2008, 10:31 PM)

So I have a question: what does a restaurant do for their staff while awaiting re-inspection. I mean, I would imagine after not being open for four days (and missing out on four days worth of tips), most are ready (if they haven't already) to jump ship.

I was in this position once (but due to a flood, not DOH) and we all just had to chalk it up to an 'unexpected vacation'. For that restaurant though, it was worth it, since we were making great money and knew trying to find a new place that quickly would never replace the deal we already had going.

In terms of Country though, I'd heard alot of staff had already left, so I'm not sure how they'll manage hanging on to FOH'ers.

MONEYMAN

Jul 22 2008, 12:45 PM

Who the hell is running this place?

http://nymag.com/daily/food/2008/07/countr...ection_thi.html

12 million dollar investment and you get this kind of return!!!

I LOVE THIS TOWN!!!

Dick Johnson

Jul 22 2008, 01:01 PM

QUOTE (MONEYMAN @ Jul 22 2008, 01:45 PM)

Who the hell is running this place?

The GM I knew left months ago. I have no idea who's running it now, but yeah, they've lost alot of staffers this past year.

Penelope

Jul 22 2008, 01:04 PM

QUOTE (MONEYMAN @ Jul 22 2008, 01:45 PM)

Who the hell is running this place?

http://nymag.com/daily/food/2008/07/countr...ection_thi.html

12 million dollar investment and you get this kind of return!!!

I'll tell you one thing...ANY and I mean ANY hope he had of keeping even the blow-loving-vodka-swilling-barely-able-to-get-a-job-in-this-town staff members was just nixed by the newest failure by the DOH. No one is going to go there after today.

I LOVE THIS TOWN!!!

MONEYMAN

Jul 22 2008, 01:13 PM

Is that the fat Lady I here singing

Penelope

Jul 22 2008, 01:38 PM

Holy Christ! It's a helluva day at sea for everyone associated with Country!!!

http://eater.com/archives/2008/07/eaterwir...t_elizabeth.php

Dick Johnson

Jul 23 2008, 04:36 PM

QUOTE (Penelope @ Jul 22 2008, 02:13 PM)

I'll tell you one thing...ANY and I mean ANY hope he had of keeping even the blow-loving-vodka-swilling-barely-able-to-get-a-job-in-this-town staff members was just nixed by the newest failure by the DOH. No one is going to go there after today.

Oh, I don't know - when they change to Country Steak, they'll probably get a few eager wetbacks, and then the cycle will start all over again.

Dick Johnson

Jul 23 2008, 04:37 PM

QUOTE (MONEYMAN @ Jul 22 2008, 02:13 PM)

Is that the fat Lady I here singing

I thought she finished, cleared her throat and left the stage.

Isn't that why they're turning into Country Steak? "Desperate times...."