Sublime

Policies are nothing more than guidelines to be broken for the benefit of our guests. We’re here to give the guests what they want, period

My appreciation of the power of hospitality and my desire to harness it have been the greatest contributors to whatever success my restaurants and businesses have had. I’ve learned how crucially important it is to put hospitality to work, first for the people who work for me and subsequently for all the other people and stakeholders who are in any ... See more

I’m a bottom-up manager who subscribes to the concept of “servant leadership,” as articulated by the late Robert Greenleaf. He believed that organizations are at their most effective when leaders encourage collaboration, trust, foresight, listening, and empowerment. In any hierarchy, it’s clear that the ultimate boss (in my case, me) holds the most... See more

Danny Meyer the restaurateur has called ABCD: “always be collecting dots, so that you can always be connecting dots.” Dots or breadcrumbs, if your whole life is oriented around that collection, which mine is, then you're always preparing.

if you were a server at a Hillstone, you would never be saddled with more than three tables. That’s why at every Hillstone ­restaurant, the total number of tables is divisible by three. There are no food runners or bussers. It’s a team effort, which means your server will take your order, but anyone on staff can help you out. The dismissive “Let me

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