Fascinating article. I don’t know how well Au Bon Pain is doing now but it seemed to work in the 80’s. It reminded me of a prop shop, or multi-manager hedge fund, low base, big cut of upside, but you’re on your own…okay maybe that’s a stretch.
I’m not sure how I feel about tipping, I usually er on the side of too much, but isn’t the idea “above and beyond” service? I will say the taxi cab tip is really starting to annoy me. What do you tip?