3 ms·
So if I'm to reconcile both your and the GP's statements, "one in six people working in food preparation or service jobs" works as a head chef at a 3 Michelin s
by tremon 3y ago
So if I'm to reconcile both your and the GP's statements, "one in six people working in food preparation or service jobs" works as a head chef at a 3 Michelin star restaurant?
- hn_acker 3y agoMore like, incentives for non-competes scale upward from fast food restaurants (close to zero incentive) to 3 Michelin star restaurants (higher incentive by an unspecified but nontrivial degree). My previous comment in the thread expressed the sentiment "close to zero incentive is not zero", and abduhl correctly pointed out that I was getting sidetracked from the main topic of the overall discussion, which is that noncompetes are generally bad in principle, not because a few outlier businesses who definitely don't need noncompetes use them anyway.