 Yep, it finally caught up with them
On May 15, 9:39 am, "DocTCW" <doc...@> wrote:
> As a lot of you already know, fancy restaurants don't do it for me, but I
> have often wondered where they get off charging such ridiculous amounts
> for the food they serve, especially the ones at Bellagio (Picasso, Olives,
> Mix, etc.) but really all over the town.
You'd be amazed at what it costs to run a high end restaurant. When I
worked at Citrus in Los Angeles, we had a large staff that many came
in 10-12 hours before dinner was even served. Everything was fresh,
and every piece of vegetable was cut to a certain specification and it
had to be perfect. The demi-glace was made from scratch daily. The
fish would arrive still alive half the time, and had to be cleaned
gutted, etc. daily. It goes on and on. After 20 or so people worked
all day to prepare the food for cooking (note it still isn't cooked
yet as that is done after the customer orders it) we opened for 4
hours and the food was consumed. We also bought nothing but top
quality ingredients, therefore putting our costs even higher.
In Las Vegas, I would bet most of the cooking and prep staff are
unionized, adding 30-40% to the labor cost than the restaurant that is
non union. The highly trained personnel in management, from the sous
chef to the executive chef and the F & B manager, dining room manager,
etc. command a salary that could exceed $80,000 per year each.
> I believe that probably MOST of the customers are comped customers,
> whereas very few actually come there with money to burn on food and are
> not high rollers. If this indeed is the case, then the higher the price,
> the more the casino can write off in comps given out, which makes perfect
> sense to me.
It would be my guess that most are paying customers.
Kurt
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