Listen, I have been reading this thread for a while now and as I do not entirely agree with @ChefBillyB original post I do not say he is wrong either. It will be a matter of time as to what events will ACTUALLY take place and what won't so all of the negative, knee jerk reaction to wages increasing is just that.
That being said, this thread has veered off a bit as a result of a young, very inexperienced and opinionated person who is trying to say they tow the line and know all yet I believe most of us older experienced crew know better so I would suggest don't give the kid rocket fuel to play with.
Thank you @ChefBillyB for giving us a great thread to discuss the possible ups and downs in the future in our industry as a result of wage increase!
I posted this not for people to agree or disagree with what I posted. I think it's a good discussion typic on how each Chef will look at their own kitchen or business. In this business labor cost control has always been a big factor. I feel the min wage increase will make every operator to rethink again how their kitchen will operate. To take this a bit farther just think of how fast-food chains will approach this. It's going to be interesting on how this all washes out in the end. I know labor cost control was always a daily thought in my mind. The reason why it was in my mind was It is one of two controllable costs in my business.