Chef Lee
When I opened the restaurant, (having worked at others) the first thing in my mind was that I didn’t want my staff to become demotivated.
I knew this feeling, personally. It caused me to quit a number of jobs.
It might have started with an almost ‘I don’t care” attitude, then became anger and budding hatred for the job.
I’ve been with others who were just as digusted as I was, and to be painfully honest, I think we could have watched a fire break out, and burn down the kitchen doing no more than running out the back door, despite extinguishes all around.
As I had felt this, I began my business with the creed not to ever let my employees feel that way.
