I have mixed emotions about tipping. That's the single biggest advantage of the tipping system is that people get paid what they are worth, no more, and no less, by the people most qualified to judge the quality of their service, their customers. People who are best at service get paid more, and people who are worse get paid less.

The biggest negative to the tipping system is that it has become an obligation, not a discretion. Most people tip a fixed percentage, never more, and never less. At that point, it loses all purpose, and people get paid the same regardless of how good they are. Myself, I have always varied my tip depending on the quality of service. I've been known to tip very little for bad service, and I've gone as high as 150% for outstanding service.

Again, I have no strong feeling about the tipping system, because I think it has ceased to be effective. I have to wonder how people who oppose tipping feel about pay differential, however. In other sales jobs, people are paid on commission, so better sales people may make substantially more than others. How would people feel if one waitress/waiter who was merely adequate earned $9/hour, and another one in the same restaurant who was more outgoing earned $15? Fair? Not fair?

THE Big Red Tomato (RIP)

I realize I am out of line here. Can we drop this topic and talk about Toledo? We have a very meaningful game this week. It will tell us a lot about the growth of our team.
I think anything related to Miami is last weeks news.

OK - Time to chime in.

RSBobcat/myself is an original founder of Casa Nueva. One of a group of 9, of which about 4 were the key founder's who organizationally and operationally made it happen.

By 1984 the original Casa Que Pasa had become a decrepid dump. Thoroughly run down by the owner, who had left town due back taxes and inability to pay rent, for food deliveries, etc you name it.

A few of us who worked there were approached by ACENET to see if we would like to start a worker owned business. We said yes - and the journey began. And it was quite the journey. We incorporated as WORC (Worker Owned Restaurant Corporation). We constructed a corporate by-laws and governance structure based on Consensus (anyone could "block" any decision, all by laws had to be by consensus). The key there - is learning how to build consensus - a great, but often frustrating experience for all worker owners. You become a worker owner by paying (almost always over time as a payroll deduction) a membership fee. Profits, after any single FY budget year expenses, including re-investments budgeted, are split by the number of hours worked by worker owners. No one can leave the business and take any future profits or assets benefits with them.

We had to finance the project. Solicited loans and donations from the community. Most of the community loans were in the $500 to $1,000 range from what we came to call "Worker Eaters" - the loans were paid by by food credit instead of cash. We also secured a loan from Bank One Athens branch - The branch president at the time (last name Anastis?) was a very active Athens local economic supporter. We also had to figure out a way to secure/keep the lease. We negotiated a legal arrangement with L'Heureux properties - Mike and his partner Greg Cline. We had a good relationship with them as a few of us had been managing the business finances for quite some time after the prior owner had bolted town and the rent was the first priority to take care of every month while we worked on the new business start up. HUGE Kudo's to Mike for his faith in us during that time!

The old business had to be shut down, and was. Then for a period of about 6 months we had to get the new (Nueva) place (Casa) ready to open. That was a VERY lean time for several of us. My favorite memory of that summer of 1985 - We had to get an old Garland stove out of the building to bring in a new one. The old one was great but worn out - and was of older materials - meaning Heavy Steel and Iron. Anyone who remembers "Stryder" will appreciate this - Stryder on one end - about 4 of us on the other - and we were all struggling more than he was..

Then we opened as Casa Nueva on October 15, 1985. Business was good right from the get go. A lot of good opening press - The A News (Mitchell and Phillips were Big supporters), and ACENET (where I was the President of the Board for a couple of years) succeeded in getting Dagmar Celeste and Ted Strickland to attend our grand opening.

As the business grew, as we dug out of debt, as we continued to make improvements to the facility (there were a BUNCH needed), all on a shoe string budget - we became a viable ongoing business and continued to invest in further improvements and growth.

The real game changer was securing a liquor licence. The last project that I was involved in as Operational Manager before I decided to leave for greener pastures opportunity I saw in the wine business which had become an interest and passion of mine. There were licenses for sale in Athens at the time - at about $25K. That was too big a $ pill for the group to swallow - though I thought is was critical to the future viability and growth potential of the business. I convinced them (by process of building consensus) to invest $1.5K to submit an application for a liquor license to the state - which put us on a waiting list - but with no idea how long it might be before an new issue opening might come up for review and approval (it could be couple months - could be years). Low and behold we came up for approval in just a couple months! Soon after that we were selling alc bevs, the future was looking bright, and the next generation of worker owners soon secured the lease to the ex Mac's Thrifty store next door and the Cantina and Bodega was on the way.

33 years later - The longest continuously operating worker owned restaurant in the country (Moosewood, in Ithca NY, is also still around, a "collective" since 1973 - But I am not sure about their actual business incorporation structure and by laws).

Some FAQ's

Mexican? Sorta. Ever evolving, less "Mexican/SW/Tex Mex" than when opened. Opened with inherited menu with a couple twists. The ground chile's were from New Mexico - the base for the sauces (from Corky & Ed's original Que Pasa sources and recipes).

Quesadilla? Basically means "cheese sandwich". The recipe we made was from the original Que Pasa recipe - from a version made in Colorado that was fresh dough wrapped then deep fried and then therefore puffy - not a flat grilled folded over tortilla.

Worker Owner? Must be a member who pays a membership fee. Not all working at Casa are worker owners. There are also "employee's, AKA "outside labor". They have all of the same pay and most all other benefits as worker owners, but they have no profit sharing. Employees often go on to decide to join and become a worker owner.

Slow Service? From my experience about the same as any other dining establishment in Athens that serves eclectic cuisine - which is how many? Yeah - slow. But it's Athens....where you go - or many stay - to slow down life. Can be a bit frustrating though - just have another Margarita, IPA, or glass of wine (all very reasonably priced, and pretty good selections I would add).

No Tipping? Originally were split by total employees divided by hours worked bi-weekly. Then the state and IRS forced a change. For food service in a dining establishment, tipping really is an outdated and somewhat ridiculous western capitalist tradition that many countries have decided to move on from. Pay employees what they are worth, the value they contribute to your business - don't leave it up to willy/nilly customers to pay/subsidize your employees. What would you think about a tip jar on the way out of any NFL, NBA, MLB, etc stadium? Or think of any other example. How about the boss instead of giving you a raise decides to just put a Tip jar outside your office?

Locavore? If you don't get this - then you better not have a "Buy American" bumper sticker - or same such philosophy. The overall food quality and diversity at Casa has improved tremendously over the years in my opinion. It may not be your cup of tea - so be it - go elsewhere. Or just have some nacho's, other nibbles, and a beverage. I doubt you'll find a better Huevos Rancheros in town....or that Casa Omellette (must ask for extra guac).

Hippies? Same as in 1970. Largely a myth - then as now. Hard to find a real one anywhere - especially in a business establishment doing a "job".

Kid, I want you to go and sit down on that bench that says Group W, now kid!

Bobcat2nc, are you trying to say that you can have anything you want at the Casa Neuva restaurant? (Excepting Alice)