Let us say, hypothetically, you run a restaurant. (I’m fully aware the vast majority of my readers are not crazy or stupid, but play along here.)
You need things like stoves and refrigerators to run a restaurant, right? Those things need to work. If the stove breaks, you can’t cook food. If the cooler breaks, you’re going to lose a lot of stockpiled goods. So when things break, it is important to get them fixed, fast.
What are the economics of restaurant repair? How much can you expect to pay for service? William Grimes has an interesting piece in the NYT today about that subject.
Kitchen Works specializes, from what I can tell, in stoves. Refrigeration contracts run roughly the same.
Speaking of Grimsey, I just finished Appetite City: A Culinary History of New York. I’m trying to decide if I want to write a longer review of it, and where I want to post that if I do, but the short version: this a swell book, and I enthusiastically recommend it. (I’d also recommend purchasing the print version. There are a lot of photos and reproductions of menus in the book, and I’m not sure how well those come across in the Kindle edition.)
More:
Remember yesterday’s APD press conference? Remember the chief saying that APD officers should stop putting themselves in front of moving vehicles?
I’m not saying the officer did anything wrong, or violated policy, at this point. Details are still coming in, but it sounds like the gentleman in question (who, according to the Statesman, had 16 felony warrants) may have deliberately driven at the officer. I just think this is worth noting.