In October 2016 our restaurant addressed pay parity issues between cooks and servers by recalibrating our tip distribution.
In March 2017 we created a company wide health care incentive.
 In May 2018 we planted a one acre vegetable garden to supply our busy kitchen.
In July 2020 our restaurant eliminated tipping.
In 2021 we hope to reach Ontario Living Wage standards.
Our work culture is built around making people happy and working as a team to identify ways we can improve.  We believe in being the best, inside and out.
