On this episode of Best Served Live, our host Jensen Cummings sits down with Caroline Glover of Annette Scratch Kitchen to discuss reopening after COVID, how her kitchen staff will jump out of the kitchen to help guests, and the James Beard awards.  

Top Five Takeaways 

1. Caroline’s restaurant Annette is under a same pay model where everyone is paid the same wage.  

2. “What a novel idea to communicate and listen. It’s all about communication.” 

3. “I definitely feel like our pay model is laying the groundwork for kindness.” Caroline learned that kindness is a better quality than experience in the same pay model.  

4. Two of the weaknesses of the model are that Caroline or her husband has to be at the restaurant every single day and the cliquiness and top dog relationships of her team in the beginning.  

5. “The beautiful thing is that people can feel it. They might not realize why they feel that way. It’s because the whole restaurant is working together to make sure that they have a great experience, not just one person.”