My remark was due to a statement........................
One of the members on this forums has implied that setting an out right fee for services is somehow a less then scruples behavior. http://www.pizzamaking.com/forum/index.php/topic,3762.msg32427.html#msg32427
I think it was something like "if it is not free it is crap".
I was wondering how that philosophy would apply in the real world of the pizza business!
Could you see it at the counter on a busy Friday night with a full oven and the counter is over run and out of the corner of your ear through the din you hear the waitress at the till saying to the customer, "no really if you can just give me a dollar or two and if not well maybe some other time. Thanks and come back again."
If it was not for the real world and the business aspects of pizza that has propagated it across time and the country there would be no pizzamaking.com forums.
Remember I offer the real thing not re-created nor reversed engineered. No guessing at the production technique.
A straight forward do as Joe does method of teaching anyone by showing then how to do it. That method was and I am sure still is used by most independent shops and many franchises too..
I have trained more pizza makers over the years then I can count. That is how it was done and how most people then were trained.
People today seem to be overtaken by some of the newer more erudite artistic aspects of pizza making. That is all good, but.......
Lets not forget that is was the independent American pizza shops that are so legendary "rightfully so" on this board are the classic story of first and second immigrant desperation transformed into American ingenuity. That means out right fees for services, small business, Ah the little guys ladder to success. That is what forged a generation of free standing independent business owners who gave a lot of you your first job in high school. Independent pizza shops, grocers, furniture stores, drug stores, lumber yards, newspapers, etc.
Please remember them kindly