CLEAN : DC chef Aaron Silverman brings home plate full of Michelin stars

The transcript discusses the journey of a restaurant that started with 21 employees and grew rapidly due to the dedication of its staff. The focus was on creating an enjoyable experience for both guests and staff, rather than being the best or most popular. The restaurant values camaraderie and aims to provide a fine dining experience that is luxurious yet informal, avoiding stiffness and formality.

What was the primary goal of the restaurant when it started?

• To be the best restaurant

• To be the most popular restaurant

• To be the most enjoyable restaurant

• To have the most employees

How did the restaurant's staff contribute to its success?

• By reducing the number of employees

• By focusing solely on guest satisfaction

• By creating a strong sense of camaraderie

• By increasing the number of dishes

What percentage of the restaurant's focus is on staff according to the transcript?

• 23%

• 51%

• 49%

• 65%

What is the restaurant's approach to fine dining?

• Fancy but fun

• Strict and disciplined

• Casual and informal

• Formal and traditional

What does the restaurant aim to avoid in its dining experience?

• Elegance and luxury

• Formality and stiffness

• Casual and relaxed atmosphere

• High-quality ingredients