smallSUGAR

Hi Christine. One of the best aspects of my job as the owner of smallSUGAR is navigating feedback from both guests and staff. I’ve learned in my 20+ years working in restaurants that if you don’t listen to your team and trust what your …Hi Christine. One of the best aspects of my job as the owner of smallSUGAR is navigating feedback from both guests and staff. I’ve learned in my 20+ years working in restaurants that if you don’t listen to your team and trust what your leaders say - and then alway… always double check the cameras (with audio)… I think we like to call it “trust but verify” - your team will never respect the work they do or fight for your livelihood like this team does for ours. They’re overwhelmingly kind and hard-working. Some of the best I’ve ever been around in all my years working and owning restaurants. They take their jobs seriously. And so when someone leaves a review like this, on surprise busy day - the busiest Monday we’ve had in 5+ years being open - I honestly worry more about how you treated them then how they treated you. And as a point of clarification for anyone reading this - we don’t “include the tip” in the price of the food. We pay full wages based on a restaurant model not built on exploiting the labor of our extremely dedicated team. They make the same on a slow Thursday in July that they do on a busy Monday in September. It’s a dignified system for dignified work. I’m sorry you didn’t enjoy your visit today. It’s always our goal to make everyone happy. But the reality is: we can’t. Because unfortunately not everyone walks into our doors able and willing to give our team the kindness and respect that we ask them to show our guests. We’ll keep trying though. More