I tangled with this Anon a fair bit during the summer of the Floyd protests. Believe me, your time is better spent on something less frustrating and useless.

Sure, it got outdated. But that's normal. Then you start fresh with some new ideas, and hopefully reinvent your business. Hopefully it works out for them, Dale is incredibly talented.

Clay is absolute gold.

Dale and Aline Reitzer belong near the top of the list, especially with the next iteration of Acacia opening within the next month. Acacia had a massive influence on the dining scene here for almost 3 decades, and Dale was named one of the best new chefs in the country back in '99. They also were the head organizers of Restaurant Week here.

Just doing my pre dinner shift lurk!

Hey! I work at Helen's, and there is no exact date that we start taking the decorations down, since it is an extremely time consuming process. Even if they start coming down next week, there will still be plenty of lights still up until mid January or so.

Helen's. I've been there for 8 years, and (hopefully) it will be the last restaurant I ever work in once I make the move away from the dinner grind

::sigh:: must be that time of year again, lol.

Down voted all to hell for quoting Avail. What have we become.

There's kepone in the river, but the rivers still flowing East. Ethyl dozed the planet in an attempt to keep The Downtown clean.

West Ave honkeys don't forget that trains still run North

The sun's still shining over the James

Later, the sky is blue. More at 10.

Woodbooger! Should have guessed it last night, it's so clear. Someone alert Denver Riggleman!

Only the Chef gets paid time off, since he's salary and works like 70 hour weeks. I have had them give me a food stipend to go out to eat at pricier spots when I go on vacation with my wife, which is a definite perk.

Glad to hear it! I look forward to cooking for y'all.

I'm the sous chef at Helen's. There are, of course, issues that all restaurants are going to face, but our BOH is consistently drama free, I don't remember the last time my chef barked, much less THREW anything, at me. We're all paid as well as the restaurant can afford to, regular raises, no issues with taking off as long as we can find a cover. It helps that we are a very small team. Chef, two line cooks, and a dishwasher max per shift and we all do our own prep. Believe me, it's fucking hard work, but the newest person on the line has been with us for five years, and the Chef has been here 18 years now. I think that speaks highly for how we feel about working here.

To be fair, there are exceptions. I've cooked at the same restaurant for the better part of a decade, and while there are the usual issues you would face in a high stress environment, it is the most non-toxic BOH experience I've ever had.