Loaded with facts, lists, bests, history, where-to-go, and what-to-see from a curious insider’s perspective in a flip-to-any-page format and all with a dash of humor.
Randy Randall, Executive Director Tourism Santa Fe:
“It is even more important than I first expressed. An amazing amount of information about Santa Fe that certainly could have been lost in history. It is remarkable and truly a gift to the city. Enjoying it immensely!”
The Santa Fe Compendium is for Santa Feans and visitors who want to dig deeper and go beyond the surface to know what makes Santa Fe “The City Different.”
Here are the back stories and inside stories on Santa Fe that you won’t find anywhere else. You’ll be surprised at who lives here now and who has lived here in the past. Explore why art is such a major part of Santa Fe’s identity and how it got its unique architecture. Laugh at the humor, explore the neighborhoods and the restaurant scene; be amused by the quotes, and explore the fascinating backgrounds of the Santa Fe opera, the Lensic, La Fonda, and many others that you thought you knew; and learn about the unique Native American Pueblos around Santa Fe.
Finalist for New Mexico Book Publishers award for best guide.
Just for fun
The Restaurant Compendium for the Curious
For anyone who has ever been to a restaurant, managed a restaurant, worked at a restaurant, or heard of a restaurant.
Which US capital city is the only one with no McDonald’s? Montpelier, Vermont
Major General George Owen Squier (West Point graduate and PhD from Johns Hopkins University) started Musak. He liked the company name Kodak, so he took the first three letters from the word “music”, added the letters “ak” from Kodak, and Muzak was born
Yes, a street food vendor has a Michelin Star! Singapore’s Chan Hon Meng, has two kiosks: “Hill Street Tai Hwa Pork Noodle” and “Hong Kong Soya Sauce Chicken Rice and Noodle”. World’s first street food vendor to win a Michelin Star
Savannah celebrates New Year’s Eve by dropping a big red to-go cup; not a boring ball like New York City
The New Restaurant Manager
(From Chapter 1) SO, WHAT DO YOU HAVE TO DO TO GET PROMOTED?
1: Your GM is key
Your immediate boss is by far the most important factor in your promotion. Here’s why. In a typical restaurant chain, each restaurant has one GM and 2 to 11 assistant managers. The GM’s boss is usually a District Manager who oversees 3 to 5 General Managers. Unfortunately, your exposure to the district manager will be limited, but your GM probably has some form of daily contact along with regular personal visits to the restaurant.
When an opening for a GM position becomes available, the district managers will be asked to name any assistant managers in their district who are ready to be promoted. How does the District Manager know who these assistant managers are? The GM’s tell the District Manager who they believe are ready.
That is why the GM is so significant for you. If he becomes your champion, you will get promoted. If the GM does not speak out strongly for you to the district manager, it is much more difficult for you, basically impossible. If the GM speaks badly of you, you have no chance of being promoted. Hopefully, when you are ready, your GM will push strongly for you to be promoted to the district manager.
The New Restaurant Manager: Part 2: Getting Further Ahead
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How would you go about choosing the right company? This is a big deal since making the wrong choice means having only a job, not a career, lots of stress, and eventually leaving the job only to have to start all over again. If choosing the right company just meant comparing which company offers the most money, it would be easy. Or when only one company offers you a job. I mean, you take the job. You need a job, they offered, you accepted. Done. But too often the company can turn out to be the wrong fit because it doesn’t meet your most basic need in a company So, hold on a minute. There must be a better way. There is.
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