soupnancy

Wine recommendations – some interesting sounding, definitely reliable selections for under 20$ at the SAQ, we all like that! http://chacunsonvin.winealign.com/blog/2014/09/25/20-bons-vins-a-moins-de-20-pour-septembre/

Bitter, Jennifer McLagan’s latest book http://m.theglobeandmail.com/life/food-and-wine/food-trends/the-worlds-most-dangerous-flavour-how-bitter-is-making-a-comeback/article20630943/

50 ideés savoureuses/decouvertes via Marie Claude Lortie http://www.lapresse.ca/vivre/gourmand/201409/11/01-4799243-50-idees-savoureuses-des-decouvertes-des-bons-coups-et-des-gens.php

A restaurant surcharge for employees behind the scenes! Kudos, a step forward.. But it’s a bit ridiculous that as restaurateurs we cannot include this into our price without fear. That’s the thing, no one understands how expensive it is to run a quality restaurant, so scared to up prices when we should just be able to charge what we need to, no questions asked. And while we’re at it, why not forget about tips and pay waiters an hourly wage/salary like everyone, based on experience and competence, again included in the ticket price, tips not necessary, only bonus. The whole system needs revamping but no one wants to go there. Although logical and simple, best for full time employees, it comes down to bad business - Because its sticker shock for the clients, probably less tips for the waiters, more costs for the owners, only the government would be happy.. http://www.latimes.com/food/dailydish/la-dd-suzanne-goin-josiah-citrin-3-percent-benefits-surcharge-20140903-story.html

Restaurant workers living in poverty Yes, this is true.. You have to love it to stick it out to eventually make a living wage.. And it's not going to change soon unless people are willing to pay a lot more for their food because outside the fast food circuit, it's not the restaurant owners making money off the backs of employees; it's hard to charge enough.. http://eater.com/archives/2014/08/28/40-percent-of-restaurant-workers-live-in-poverty.php