Reading your story about hiring skilled and passionate people for your restaurant really struck a chord with me. You discussed how you used a special, rare manner to hire people, which interested me. Specifically, the one-question interview with Paul was extremely interesting.

The way he knew so much about Sancerre just showed he's got a real calm confidence and a significant quotient of knowledge from working hard at his craft for a long time. It’s nice to see someone valuing actual talent and abilities, instead of just looking at regular credentials.

What this does is not only promise customers a top-notch eating experience but also builds a team that’s supportive and knows their material. Then, you shared about Howard, whose story also grasped my interest, displaying how being dedicated and humble can push you forward🤍