When you walk into a restaurant, what do you notice most? Maybe you have issues with the decor, or the menu design, and you think, "Oh, my Gaaawwwddd, how hard would it be to just IKEA this shit nicely?" right?
Ever known an architect? Or an interior designer? How much do they earn? Ever gone to buy fancy light fixtures? Or even bar stools or custom photo frames?
Well, you could try to figure how much the rent is for any given space, knowing how rent is in Hong Kong, first...maybe, lets say, 80K...hypothetically....then figure how many staff they have, you may only see 3, but more will be in the kitchen, still more will not have come on shift yet...so lets imagine a nice round number for a small place is about 10 staff. Lets assume they are each paid the same wage and its a fair one, so lets go for somewhere between 15-25K, which really is quite a broad average, but ok, lets assume.
That makes salaries anywhere between 150K and 250K a month, and don't forget to add on the MPF contributions for them, the insurance for the shop to ensure everyone is covered in house if there is some insane fire or the building falls to the ground. Then you got electricity, you do the math on how much your apartment electric bill is like in the summer, and then multiply that by about 8 to 10...and depending on the size of your apartment, maybe you can just double it...some people live in nice sized apartments here in Hong Kong.
Then maybe consider your budget for food costing on top of that, aiming to plan for at least 100 covers a day. Which is very small really, but its realistic if you think how many seats the place has, how many times you see those seats change over. (You will see where I am going with this).
Now do the math on the average price of a meal there, and figure out how many meals that particular restaurant needs to sell in order to break even, even on your most conservative guess or your wildest guess.
Margins in FnB are pretty tight. You have one month with holidays and it brings you right back to where you started, then you have three good months, and it is supposed to carry you three other shit ones. This is very much the same with weeks and days...in the past, Friday and Saturday carried us through the week, it would help pad the week up, and over the last few months, the weekends have becomes, at times, worse than weekdays. So you can figure how this is for not just our place but for all restaurants in the same position.
Its no wonder that the Li Ka Shing Foundation has considered this and is generously pledging money towards small businesses in FnB. When you think about how government rates have gone up after they stopped subsidies, when you consider the cost of electricity, the cost of water, gas, and manpower, you will figure out exactly how asking for something you think is "cheap" for free, isn't actually free for the restaurant.
You will genuinely not take more than you need, you won't waste usage of the cutlery or the napkins, you will think twice to ask for something extra without offering to pay for it. Many times we get asked about substituting something for another, which is cool, we are happy to help when we can, but sometimes people don't get that one thing costs more, maybe not simply in ingredients, but in manpower, and what looks like a tablespoon of it, still has an intrinsic value.
When we started, none of it mattered because none of it made sense. I was so new to it all, I have had to learn everything the hard way. Its also phenomenal how easy it is to go from the ups to the downs and right back up again, and the only thing you can count on is that life will be unpredictable.
What else costs money? Paper bags, napkins, toilet paper, cleaning products, meeting the MOQ on every suppliers list, laundry, dishwasher rental, more cleaning products, packaging, more packaging, breakage of crockery, condiments, spices, and on and on...
If you take a napkin to your table, we have to throw it away after even if it looks untouched...its purely a matter of hygiene. Same with forks, spoons, knives...it has to be washed even if you haven't used it, purely coz you took it to your table. More washing needed.
We talk about zero waste and sustainability, it comes down to every last choice and it can be exhausting. Like, isn't it good enough I went vegan, dagnammit? Lol.
So sometimes I have to step back from the guilt of running a restaurant and try to figure out the balance of the good it serves vs the carbon footprint of its existence. We are still working with a much smaller carbon footprint, but the longer I operate the more I notice the flaws in the system and I am constantly considering how I would do it differently the next time.
I am happy, learning as I go, we all have, as a team. And I know, what we do, its good, it just costs so much money and I wish more people knew this before they decide to underestimate the cost. Its about knowing each seat has an intrinsic value and a time stamp on it.
I remember my husband and I sitting in a ramen shop in a Tokyo suburb once, we had ordered a ramen and a beer. Once we were done with our ramen, we were sipping our beer and talking, you know, like people do, just chatting. The owner leaned in and said, "Excuse me, this isn't a bar, please, finish and you can leave!"
You can imagine what went through our minds, the place was empty except for us. That said...sometimes I get what he's saying. Not the exact thing, but sometimes when people try to bag spread or sit on a computer with only a coffee for hours, that can kinda make my eye twitch and I lean in much like that Japanese ramen shop owner, and I don't say what he did, but I certainly feel like he must have.
And of course, this brings me to the final thought I wish people would think.
How many hours do you reckon your server works?
Not just waitstaff, but chefs, line cooks, prep cooks, the lot.
How many jobs do you think that one person holds?
What do you quantify as worthy of a service charge or tip? And if you are billed service charge, do you check to see if it goes to the staff?
Some kitchen staff hold down two, maybe three jobs. They may have small kids who ensure they sleep shit at night. They may live a whole hours and a half commute away because this was the best paying job they could get.
So when you treat service staff like crap, know that you actually have no idea how long that persons day has been, how small their apartment may be, how many household members they are supporting, and how they carry all that along with serving with a smile. Some may not serve with a smile, some may be well spent on service altogether, lol, but know that there is only one thing you can be sure of, you actually don't know.
The people I have seen who have been the kindest and most helpful, regardless of their current prosperity in life, have been those who grew up helping parents who owned restaurants. There is quiet pride in their eyes, for you, like, legitimately, they take pride in seeing you succeed while running an independently owned restaurant, purely because they know the life.
I suppose there is something to be said about helping your parents clean grease traps and ventilation hoods coz you are small enough to get in there! My own son has had to learn the hard way what it takes to be the one picking up the slack in a running restaurant. I sat him down ages ago, "Son, I want you to KNOW, truly know what hard work is, so you will work hard to ensure you one day have an easy life!" lol.
My husband grew up with dish washing jobs, and its why when I need extra help, he comes and helps me even though its way below his pay-grade, he gets it, he knows how hard it is and how much a team being strong matters.
I think it ought to be mandatory for all kids when graduating school, to do a job that involves service to others. Humility in the face of adversity. To learn what they are capable of, genuinely, I think working in old age homes, or FnB, or even doing military service, would shape a young mind and fortify one to be resilient as all hell!
You know how many kids have come through our door and simply didn't last? A lot. Unable to consider cleaning a toilet because it was beneath them, or clueless about how to sweep a floor or wash dishes. I was cooking meals for our family at 14 or 15...they weren't good meals, but they were meals nonetheless.
So somehow, where in all the fray, as people sit on smart devices, connecting away, are they connecting the dots of what it all costs, economically, socially, sustainability wise...
I remember the days when they had Archie B's, a deli in Hong Kong which was located somewhere in Soho. Even back then, I would see the owners, slaving away, and I would be in awe! For me, it was as close as I could come to personally knowing superstars!
I kid you not.
Taco Loco was another one of their small restaurants..what an inspiration! Both places really are likely my original inspiration for a good, wholesome, no-nonsense food made with love and understanding that food has to taste good, dagnammit! Flavor, spice, devil in the detail!!! They had pastrami and pickled green tomatoes! Back then I was never a pastrami fan, but the pickled green tomatoes! Woah!
I loved the owners too, genuine people, kind, generous, and hopelessly overworked back when I knew them. Legends in my mind, hands down, absolute stars! My kid (who is 20, so not a kid anymore) STILL talks about our Sundays at their restaurant.
I've lived in Hong Kong a long time. I think this coming birthday will make the count about 30 years, give or take a few away, but I still say that is about right because even if I left, to Texas or Tokyo, I never really left.
My kids are born here, all three of them, so when people ask me where home is, this is it. Hong Kong is my home. And one day, somewhere else will be, maybe, coz really, the only reason I can afford to continue living here is because at least one of us in my marriage has a good paying job, and it ain't me! Lol.
I thank my husband regularly for being the awesome human he is, and mostly for affording me the opportunity to follow a dream, no matter how insane, and I express gratitude for his fortitude in enduring my dreams.
I truly am a lucky person. Lucky to have learned so much, lucky to be surrounded by kindness and generosity, and lucky to be alive. If I died tomorrow, I reckon I wouldn't even know, and I hope that someone somewhere will remember that I cooked a damn good meal for them...if that is my legacy, I will totally be happy with that!
I have just started on two books. One is a "book" book, one with actual paper pages made from trees, the other is an Audio based book. Audible is a rather new thing for me. I first discovered Audible when I bought the book "World War Z" which came with a CD, which I was then able to upload into my computer and then onto my iPhone as a file in my iTunes.
At the time, can't quite remember how long ago it was, but I am sure it was when I was traveling in Japan, because my memories involve sitting in a bathtub that was way too small while listening to someone narrate, and me laughing hard while listening.
World War Z is an easy one to listen to on Audible because its AWESOME in its uniqueness. Its not narrated by one guy, the way that Harry Potter is, or some other such. And even better, its not narrated by a computer, which I can assure you, I have come across that in my sheer misfortune of buying an Audio book called "Grain Brain"!
World War Z is almost like those old school radio plays. Before Movies and TV became a thing. Its even got Alan Alda doing one of the voices! So you get quite sucked into the actual listening experience, your mind makes clear and precise pictures in your head, you can visualize something with ease because you are actually engaged.
The same cannot be said for EVERY audio book out there.
Like for instance, I have listened to "The Subtle Art of Not Giving a F**k" and I have to admit, I have yet to get past the midway point.
Not because I give too many "F**ks" but because it isn't quite that riveting in its content. Yes, its well read, yes, it can be funny, but at times, it just makes me want to fall asleep. Audio books, in some way, are only as good as the person reading you is capable of holding your attention. Its like the worlds longest lecture if you are someone who devours books.
If I read a proper paper book, I need to be on holiday, because then I can read from start to finish without giving too many "f**ks" about what time I need to sleep (I always sleep early when on holiday, its like this thing I do!) or what you need to do the next day.
Ah well, I am not on holiday, all I managed was to make it through Sunday. We closed the shop early on Saturday when we learned that the unapproved protest that had started in Causeway Bay was moving swiftly to Central. Videos and whatsapps showed us people flaunting the face mask ban, clad in black and legging it through the main streets of Wan Chai. Yeah, not going to stay open in the hopes that one person rocks up to eat while at the same time putting the team at risk of having to spend the night on my couch or in a capsule hotel like last time.
Reality is, I put a tiny note on the doorway to clarify why we were closing at 5pm on a Saturday vs 7:40pm. And I then posted the amendment of closing time to Google (which is supposed to be the bastion of all that is legit) and then I also posted to Instagram (being as we aren't on Facebook) and finally here on our website.
Now...you tell me this, is it my responsibility to find everywhere else on the internet that people have decided to post about our existence and our operating hours? Like openrice, happy cow, and lord knows what other place we exists at that we have no clue about?
I think that would sound like finding a needle in a haystack and its a lot for ONE person to manage at the same time as managing closing tasks, planning frantically for the week ahead and doing something that, anyway, is out of the ordinary for all of us as a team.
So you can imagine my surprise to find, on Sunday evening, a scribble at the corner of my note on the doorway saying, "Traveled an hour to get here, Peace".
Now, if I hadn't just spent the whole Sunday switching between two very incredible books vs just sitting around on Netflix, I may have really gotten upset for no reason.
My first feeling was guilt, then anger for feeling guilt, then anxiety for where on the internet this person would go to vent their frustration because they obviously wouldn't know if I made a reply under their scribble. And the scribble, would we say its passive-aggressive? Like...Arrrrggghhhh, I just traveled all this way to find you closed!!! Followed by "Peace" almost like a deflated....Aaaaiiiii.....sigh.
I dunno, how do you read something like that?
Well, good thing for me the two books I am stuck in to, in tandem, literally switching between the Audio book and the Book book...helped me not freak out and descend into anxiety.
One of them is a book recommended by Sam Harris, and this one is the Audio one, because, something told me I would find the content quite dry to keep going if I attempted to read it, what with my ADD and my workload.
The first book is called: A Guide to the Good Life: The Ancient Art of Stoic Joy (William B. Irvine) and I can assure you, its been enlightening as hell.
The second book I am reading, the actual paperback book, is called: Sapiens: A Brief History of Humankind (Yuval Noah Harari, Derek Perkins, et al.).
Both books work great in conjunction, reading one when it reminds me of the other and listening to one when the other has gotten way to expansive for my human sized brain.
Upon reading the note that ended with "Peace" I actually took it to heart.
Anger serves no purpose. Fear, rides in the back seat with me every day. Anxiety is what wakes me daily. Matter of fact, I woke up so anxious this morning I thought I was going to die. I had to sit down to meditate, my third actual attempt at meditation unguided by Sam Harris' soothing voice dripping in through my headphones and into my human brain! And guess what:? After meditation on stoicism, meditating about saying goodbye to every single team mate, every person who comes into the shop, losing everything from my shop to my health, resulting in my imminent death...I was then about to gain some perspective on how none of it matters.
You know how in the past I have said, "Whats the point?"
The point is, we are all fragile, and we are only as strong as our minds are fortified, and we are only as confident as we let ourselves to be.
I have struggled for all my life, to distinguish the difference between self-confidence and self-esteem, and now, as I approach my 43rd birthday, here I stand, knowing that my self-esteem is only just beginning to see the light of day. People may see me as confident, or not...but I have been fairly assured that I appear self-confident at times and self-depreciating most of the time...but self-esteem has been something that I have sorely been lacking.
And it wasn't until a recent effort at meditation when I focused on "Metta" or Loving Kindness...not towards others, but towards myself, that I broke down in tears mid meditation.
There I was, sitting cross legged on my sofa, my cats meowing loudly to get my attention, and I began to realize how little I actually love myself and how little faith I have in myself. Most of my external expression of who I am is about showing I got this, but a lot of the time, I am eaten alive by anxiety about the things I have little control over.
I have little control over what people think of me, I have little control over what someone may say about me, and I have little control over what the future of Hong Kong will bring for me or the shop financially.
What I realize now, something I knew but didn't actually meditate on, is that the one thing I do have control over is my integrity, my virtue, my skills and my labor.
Like...as in, the food I create, all I can do is keep doing my best.
It literally is the only thing I can control.
I can control how much we spend, I already do that.
And just...do my best.
So I am at peace, much like the note suggested. Because I do my best, to make decisions that are rooted in integrity. I do my best to take care of the human beings in my life who I genuinely love and respect, my team, my family, and I am starting to realize, this includes myself.
I do my best to keep innovating and creating food that makes people feel joy.
The rest, I have no control over. And Stoicism is what has made me realize this more than logic, and meditation is what brought me to that awareness of one branch of Philosophy.
When I studied Philosophy, I remember my Jesuit professor telling us "Philosophy is about the love of knowledge, Philo...Sophia...and even this fine University you all are attending, is named Sophia..."
*Etymological meaning of Philosophy. ... Philosophia means 'love of knowledge', 'pursuit of wisdom', 'systematic investigation. English word 'Philosophy' comes from a combination of two Greek word, which are 'Philo' and 'Sophia'.
Hmmm...I went back to university in my 30's and I have not stopped in my pursuit of wisdom ever since...and let me be the first to admit that I am slowly forgetting something as simple as why I walked into another room, but it eventually comes back to me, like, "Oh, yeah, carrots!" and I worry unnecessarily about what will happen to my mind the older I get, because, lets face it, I am halfway towards a foot in the coffin, maybe more than half way, who knows.
But for now, I will recommend both these books so you too, if you are like me, can find some people, some self-acceptance for all your beautiful imperfections, and some self-love for all the integrity and virtue you carry in bucketfuls.
Much like I am telling myself now, you got this. Don't give up, meditate daily on losing everything you love, so you can find the love you do have around you.
We aren't closing the shop, but I meditate on it now, what it would feel like to lose my business, and I am grateful as all hell for having this business. I meditate on losing Peter, Swati, Clara, Jake, Anh, and even my family, my kids...my husband...and then I am immensely grateful for their part in my life and in my worklife.
Finally, I meditate about losing my life...to something like a quiet heart attack or a slow and painful cancer, and I become immensely grateful for every single day I have with my children, my husband, my customers, my team....just...being alive, in this world with made up constructs, money, corporations, nations, all make belief...
Ok, Now, I need to head to work, its 7:20am, I have been writing for an hour...and its Monday!
Here's wishing each and every one of you an incredible week ahead, much love, peace and happiness...and mostly, gratitude for the ones you love and who love you back.
My name's Lisa. I love to cook, I love to laugh, I love to write. I don't always believe I have the time for creating, and now I am going to work on simply going with the flow, with the food, the restaurant, the writing...and if I can, for one moment, spread a little joy along the way, well, its worth the effort.