Open a very fine restaurant.
Employ great chefs.
Employ well trained restaurant staff.
Charge lots of spondulicks for the grub.
Be a ‘hands on’ boss…but…
fail to notice how hard the staff work, (easily done)…..
and….’like to control everything’ (but not their wages….oh!… AND their wages…silly me).
Desserts (‘stressed’ backwards).
Inadvertently pay less than the minimum wage.
Keep the service charge as an ‘intangible’ benefit tax.