I Got the Almighty Tongue - Chapter 83



Only Noblemtl

Open preparation (2)

“Edith. When on earth are you coming out there?”

Hannah is just following Edith, believing that there is a good spot to take pictures.

“We’re almost there. It’d be awesome if we could take pictures here. Why don’t you come here first?”

The two arrived at Greenwich Village and walked for another five minutes to finally reach their destination.

“how is it?”

Edith is smirking at Henna. It’s been quite a while since the sun has set, so the streetlights around her are starting to come on one by one. The medieval stone building in front of her is also lit up. The soft lights coming from outside add elegance to the building. It’s as if you’re looking at a house where nobles used to live in the Middle Ages.

“I didn’t know there was a building like this? What is this place?”

Henna asks Edith.

“I think it’s a restaurant. I saw people wearing chef’s uniforms coming and going. It doesn’t look like it’s open for business yet.”

“Segreto? What does that mean?”

Henna looks at the sign and reads the writing.

“I’ll search for it later. Let’s just take a picture first.”

The couple took a selfie in front of the arched ebony door and then walked around looking for a well-lit spot to take photos of each other.

“I want to take a picture together, but there’s no one. Should I just take a picture in selfie mode?”

“No. I have a big face so it would be humiliating to take a selfie with you.”

“I’ll take a picture for you.”

While the two were bickering, a voice was heard from behind.

“Huh? Have we met somewhere before?”

Edith tilts her head at Jehee and asks.

“Isn’t that too cliche? This isn’t even a 90s movie.”

Henna looks at Edith and sneers.

“I guess it’s because I’ve been on TV before. Give me your phone. I’ll take a picture of it.”

“thank you.”

The two handed their phones to Jaehee. Jaehee turned on the camera as usual and took a picture of the two. He slightly adjusted the angle so that the restaurant building behind the two smiling people could be seen clearly.

“The photos came out really well. Thank you.”

Edith’s face brightens after she sees the photo.

“It’s not that hard. This is a restaurant. It will open soon, so please look forward to it.”

“Ah! By the way, you’re a Master Chef judge!”

“Absolutely delicious!”

Only then do the two people recognize Jehee and scream.

“I’m going to go in now.”

Jehee hurries inside.

“Wow! Amazing. This is my first time seeing a celebrity.”

“I’m not a celebrity. I’m a chef. Anyway, I’m definitely a celebrity. Let’s post it on SNS quickly.”

The two people’s accounts of seeing Shin Je-hee and photos of the restaurant were posted on Facebook and Instagram. They went viral, garnering over 10,000 likes.

└I heard Chef Shin Je-hee is opening a restaurant? There are eyewitness accounts.

└I saw it too. The restaurant building is really cool. It would make for a good photo.

└I wonder what the food made by Absolute Taste would be like. But it would be expensive.

└It’s fine dining, so it won’t be cheap. But I might be able to go there once a month.

└I heard that Ella and Dominic work there too?

└Really? I’m an Ella fan. Can I meet her if I go nearby?

Segreto was slowly making its presence known through small word of mouth.

* * *

I gathered all the staff in the hall today.

“Hello. I am Shin Je-hee, the owner and head chef.”

When I say hello, the employees applaud.

“I have something to explain today. If after listening to the explanation you decide that this is not the right place for you, you can quit.”

The employees get nervous when the retirement talk comes up. I get nervous too. I can’t even imagine how much backlash what I’m going to say today will cause among the employees. But if I’m going to run a restaurant in America, I have to deal with this issue, so I don’t plan on putting it off.

“We do not accept tips from our customers at our restaurant.”

My bombshell announcement shakes the staff. Especially the hall staffs are grimacing. I see some staffs openly expressing their discontent. It is the beginning stage, so the number of hall staffs is small, but it will increase. I have to set the mood in the beginning.

“I have a question.”

Eric, who is the oldest among the staff and has experience working in fine dining, takes the lead.

“do.”

I can guess, but I have to listen. I can fire you at any time. I want to try persuading you first.

“I believe that the chef has worked in the United States for a long time, so he is not ignorant of the situation. Tips are a big part of the income of the hall staff, so we are confused when you suddenly say that there are no tips.”

Of course, financial issues are the biggest issue.

“The wage system in the United States is abnormal because of the wrong tipping culture. For example, the service industry, which is an industry that can receive tips, has a different minimum wage from other industries. This year, the minimum wage in New York City is $8 per hour. However, the minimum wage for service industry workers who can receive tips is $5.15 per hour.”

In the United States, there is a ridiculous system called the tip credit. It calculates the minimum wage by including tips in wages. The federal government and local governments want to abolish this system, but they are unable to do anything due to opposition from business owners and employees.

“Yes, we need tips.”

Eric speaks in a firm tone.

“No, what you need is a normal wage, not tips.

In the United States, businesses are passing on a portion of the wages they have to pay their employees to their customers, which makes customers increasingly reluctant to go into restaurants. The more expensive the restaurant, the more it is hit because they have to tip on a percentage basis.

“In the end, I, the owner, am the one who suffers the most.”

“Why do you take tips? Is it payment for service?”

I look around at my staff and ask them.

“Isn’t it? Getting tips motivates us. It makes us more friendly to our customers.”

Michelle, who was chosen because of her looks, speaks up.

“Then why on earth do you guys get paid? I clearly pay you to serve the guests, so why do you ask for it from them?

And the kitchen staff who work hard to prepare food for the customers don’t get a single penny in tips. Is that fair?”

The chefs and apprentices nod their heads. They must have had their complaints too.

“It’s because of the uniqueness of America..”

I can’t change the tipping culture in this country, but at least in my restaurant, I want to be able to do what I want.

“stop!”

Every American citizen knows that tipping is a bad habit that should be eliminated.

Service industry workers are also customers who have to tip when they go to a restaurant. It is comical that they have to tip even at McDonald’s or Starbucks where they have to pick up their own food. Even in stores that use kiosks, they have to select the option to tip before ordering.

“Let me be clear: We don’t accept tips. I’ve already guaranteed you a weekly wage above the New York State minimum wage. And I’m also providing free housing for my employees. Do you still need tips?”

The eyes of the hall staff waver.

“I clearly set the bill at $200, so why should my guests pay $240? This is not acceptable in our restaurant. So, if you are against it, stop it.”

Even though they guarantee you a salary above minimum wage and even provide you with free dormitory benefits, you still can’t give up tipping? This is a blatant and vicious attempt to make a profit from tipping. This is common in fine dining, where it is common to spend more than $500 per table.

“The hall staff will have already gone around the tables on their first day and divided up the bill among themselves. This table is where I get my tips, and that table is where you get your tips.”

The employees flinch.

“Eric. If a guest called you at a table where you don’t accept tips, would you serve them?”

“Oh..no. Then the customer will tip me and we will start arguing among ourselves.”

Eric answers with a blush of embarrassment.

“Should I just sit by and watch my employees, whom I pay for, treat customers with kindness? It is your duty to treat customers with kindness, not in return for a tip. So please think about it and make a decision today.”

The current 15% or 20% tip will soar to 30% in 10 years. The industry that will be hit the hardest by this is, of course, fine dining.

I’m not in this business to serve. I’m not in it for the fame. I’m definitely going to make a profit. And to do that, our restaurants don’t require customers to tip.

As the day was coming to an end, Eric came to see me as a representative of the hall staff.

“Michelle has decided to quit.”

“Michelle’s home was in New York. She didn’t have any dorm benefits anyway, so she figured she could make more in tips if she worked at another restaurant.”

“That’s right. I actually wondered when I was writing the contract. There’s no place that gives this kind of contract to the hall staff. I guess it makes sense since there are no tips.”

I should have told you in advance and made a contract, but I was busy organizing the kitchen staff, so I was late in notifying you.

“Eric. Tips are not very stable. If you don’t have any customers in a month, you might not even make the bare minimum. Do you really want a tip if you’re willing to take that risk?”

Even Americans are well aware that their tipping culture is not normal.

“No. After listening to the owner, I think it’s much better to get paid properly. I think there’s a stereotype in America that tips are included in the meal price.”

“I don’t need rude staff who don’t tip. If there are any dissatisfied staff, let me know in advance.”

“All right.”

Another hall staff member quit.

I interviewed the job seekers directly and explained our restaurant’s policies in detail. All the candidates who had no special ties to New York were satisfied with the treatment at Segreto and signed. After the hiring was completed, I called Jenny and Eric to make sure the traffic in the hall was organized. Jenny is in charge of the hall. It will be a heavy burden, but I believe she will do a good job.

* * *

A week has passed, and the chefs have become more familiar with the new recipe. Now, they feel confident that they can handle some of the orders.

“Ella, you’ve cooked a lot.”

“Thank you, Chef!”

Ella was initially unfamiliar with the large kitchen, so she was a bit lost, but she quickly adapted. The kitchen in a fine dining restaurant is all about collaboration. Even when serving steak, the meat is grilled in the main part, and the garnishes and sauces are prepared in the cold part.

As I place my order, the chefs start to bring out the food. And it starts to pile up on the pass (the table where the food is inspected for the final time before it is served to the customers).

“Five out amatriciana (Five out * the food must be served within 5 minutes).”

“Yes, Chef!”

I press the timer. The countdown begins.

Sam looks at his watch and puts the pasta in the sponge. Then he starts cutting the scallops on the cutting board. It’s the right thickness. If it’s too thin, it’ll dry out, and if it’s too thick, it won’t go well with the noodles. Fry the scallops over medium heat to remove the oil. Remove about half of the scallops and quickly remove the oil.

Add the shallots and shiitake mushrooms to the pan, pour in a little white wine, and start frying again. After the ingredients are cooked, add the tomato sauce and broth, season with salt and pepper, and boil to finish the sauce.

The noodles are cooked. Sam quickly drops the noodles into the pan and grates the pepper and Pecorino Romano cheese. Then he drizzles the olive oil and tosses the pan over the fire to emulsify.

The hand movements are light. After tossing for about 2 minutes and checking that the oil and sauce are sufficiently mixed, roll the noodles and place them on a plate. Add the remaining sauce without leaving any behind and place the remaining gwanchare. Sprinkle pepper and grate more cheese.

Dominic watches Sam cook with his eyes wide open as if he doesn’t want to miss a thing.

Beep beep beep

The timer rings.

“It came out.”

Sam puts Amatriciana on the pass.

I took a closer look at the pasta and tasted it. The richness of the viscount, the richness of the pecorino romano cheese, and the savory flavor of the tomato sauce were well-balanced. The acidity was brought out by the white wine, and the noodles made from my special blend of wheat absorbed the sauce and danced in my mouth with elasticity.

“Sam. You’re a different person now than you were a few years ago?”

I am satisfied with Sam’s growth.

“Yes. Who taught you that?”

Sam says, whining.

Now everything is ready to open.