Serious Eats
Alice Waters' Startup Story
"Part of my philosophy is to try to give employees a great quality of life. My guiding principle is to put myself in their place and ask what I would find desirable in a job. That's why the waiters' changing room is just as beautiful as the Chez Panisse kitchen and bathrooms. I also feel that it's impossible for a chef to work productively six days a week. Chez Panisse chefs work three and are paid for five. This way they have a day to go to the market and get inspired to cook. It also gives them time to have dinners at home with their families." [CNN/Money]