Latest news with #Walrus
Eater
2 days ago
- Business
- Eater
Workers at Seattle's Most Prestigious Restaurant Group Have Unionized
In December 2024, the employees at the Sea Creatures restaurant group were called into a meeting. Sea Creatures, founded by acclaimed chef Renee Erickson, runs some of Seattle's most celebrated restaurants, including oyster bar the Walrus and the Carpenter, innovative steakhouse Bateau, and the Whale Wins, which earned Erickson a James Beard Award in 2016. At the meeting, ownership announced there would be changes coming. After years of accepting tips, Sea Creatures restaurants would be switching to a service charge model. Starting in January, every guest check would explain that 22 percent of the bill (about what the average customer tipped) would be added to the total. This 'is retained entirely by the house,' the checks would say. 'Revenue from this service charge is used to pay operating expenses, including labor.' At the meeting, employees learned that what this meant in practice was that about half of the service charge would be paid out to hourly workers, who, before this change, all shared in the tip pool. (Back of house employees, including dishwashers, were part of the tip pool.) The hourly rate would go up to a base rate of $25 an hour. While in theory it might appear roughly equivalent to the pre-service charge take home, workers say that in practice it spelled a sharp reduction in income from tips. It was 'a huge pay cut for all of us,' says Jeff Kelley, who was a front-of-house worker at the time. 'They said, you either hear what we're saying and decide to continue to work here, or you quit and you go somewhere else... We immediately were like, 'No, there's a third option.'' They could form a union. In the months that followed, Sea Creatures employees won union elections at the Walrus and the Carpenter and Bateau — Sea Creatures' biggest and most famous restaurants — as well as the doughnut shop chain General Porpoise. United Creatures of the Sea is an unusual union for several reasons. It's not affiliated with any larger union, doesn't collect dues from workers, and really only has one issue it's arguing with management about: the service charge. 'We needed a way to force Renee Erickson to listen to her employees,' says Ford Nickel, a former server at Sea Creatures. The union says hourly workers across the board have seen pay cuts as a result of the new service charge. Unionized employees at Walrus made a combined $140,000 less so far this year than they would have under the old tipping model, according to the union's calculations. Jeremy Price, a Sea Creatures co-owner, disputes this — some workers have made less under the new system, but some have made more, he writes in an email. 'We're seeing that back-of-house workers at less busy restaurants are generally making a little more now, including dishwashers. Servers, especially at our busier restaurants, are making a little less now.' At Walrus specifically, hourly workers make between $28.14 and $56.81 per hour, Price writes. 'We believe these wages, along with the benefits we can fund through the service charge, are among the most competitive in the industry.' United Creatures of the Sea is now negotiating a contract with Sea Creatures. The union is represented at the bargaining table by Kelley and Nickel, both of whom no longer work for the restaurant group and volunteer their time to the union. (The union also has pro bono legal counsel.) They're hoping to get management to reduce the service charge to 10 percent or lower and encourage customers to leave tips once again. To make the math work for Sea Creatures, union employees are willing to reduce their hourly rate. 'We just want to work for our tips' — Jeff kelley In part, this conflict reflects the shifting, complicated debate over tipping in American restaurants. Some in the industry feel that tipping is inherently inequitable, which has led to a shift to service charges, with some restaurants spelling out on receipts which portion of the service charge goes directly to workers. But in Seattle, several restaurant groups have been sued for not distributing this money precisely as promised; today many restaurants, including Sea Creatures, say the house retains the entirety of the service charge, which according to the Seattle Met shields them from lawsuits. This makes the whole process opaque from the customers' perspective. Ford and Nickel argue that a tip pool, where all hourly workers share in tips earned during their shift, is a more fair and transparent way of working. 'We just want to work for our tips,' is how Kelley puts it. 'I don't want restaurants to be able to operate this way. It's deceptive.' Nickel and Kelley have also been frustrated by the recently announced temporary closure of Bateau and its attached General Porpoise. Price said the steakhouse is closing so it can 'refresh and retool,' and United Creatures of the Sea doesn't believe the decision was motivated by the unionization of the restaurant. Still, the closure harms the union by cutting its membership in half. If Bateau reopens as a brand-new restaurant the union might have to hold a whole new election. Nickel and Kelley say that Sea Creatures is required by the National Labor Relations Act to negotiate with the union over the terms of the layoff, including which employees would be rehired once Bateau reopens. If they don't reach an agreement, they say they will file a complaint with the National Labor Relations Board. They say management's reticence to engage with them about that issue — and the slowness of the overall negotiation process — is what motivated them to reach out to local media. Price says that management has been 'emailing back and forth all the time,' adding that they had just increased the frequency of meetings and were 'bargaining in good faith' when it came to layoffs at Bateau. 'We believe everyone is working in good faith and with the best interest of staff and the businesses in mind.' In a statement, Erickson said, 'We have a lot of pride in the restaurants that we operate, and that starts with having great staff. The well-being of employees at every location is a real focus for us. We are supportive of our union locations and will continue to collaborate with and listen to them.' The union thinks that this listening process has been disappointingly slow. 'I was hoping that if I'm the owner of a restaurant and all my employees think that what I'm doing is wrong,' says Kelley, 'I would maybe listen.' See More:
Business Mayor
09-05-2025
- Business
- Business Mayor
Walrus price today, WAL to USD live price, marketcap and chart
Walrus is a decentralized data storage protocol and application development platform that allows apps to publish, read, and program large data files and rich media content such as videos, images, and audio. Built on Sui, apps on Walrus can manage stored on- and offchain data via Move-based smart contracts. Originally developed by Web3 infrastructure builders Mysten Labs, Walrus represents an evolution in how decentralized data storage works. Walrus is the first storage network to let you store any size of data on chain and at scale. Web3 projects can do more with their data through smart contracts, allowing a broader set of businesses to be built onchain. -Robust & reliable network: Data remains accessible, frictionless, and secure even in a catastrophe -Cost-efficient storage: Builders experience performance and cost dynamics almost on par with web2 solutions -Programmable storage: New use cases unlocked with a native tie between storage and smart contract programmability
Business Mayor
29-04-2025
- Business
- Business Mayor
Cryptocurrency Price Today (April 29): Bitcoin Remains Above $94,000, VIRTUAL Becomes Biggest Gainer
Bitcoin (BTC), the world's oldest and most valued crypto, managed to remain above the $94,000 mark early Tuesday. Other popular altcoins — including the likes of Ethereum (ETH), Solana (SOL), Ripple (XRP), and Litecoin (LTC) — saw a mix of minor dips and gains as the overall Market Fear & Greed Index stood at 53 (Neutral) out of 100, as per CoinMarketCap data. Virtuals Protocol (VIRTUAL) became the biggest gainer, with a 24-hour jump of over 30 percent. Pudgy Penguins (PENGU), which was the biggest gainer yesterday, turned out to be the biggest loser today, with a 24-hour dip of nearly 12 percent. The global crypto market cap stood at $2.96 trillion at the time of writing, registering a 24-hour gain of 0.29 percent. Bitcoin (BTC) Price Today Bitcoin price stood at $94,344.99, registering a 24-hour jump of 0.29 percent, as per CoinMarketCap. According to Indian exchanges, BTC price stood at Rs 80.32 lakh. Ethereum (ETH) Price Today ETH price stood at $1,793.69, marking a 24-hour dip of 0.33 percent at the time of writing. Ethereum price in India stood at Rs 1.53 lakh. Dogecoin (DOGE) Price Today DOGE registered a 24-hour loss of 0.69 percent, as per CoinMarketCap data, currently priced at $0.1779. Dogecoin price in India stood at Rs 15.29. Litecoin (LTC) Price Today Litecoin saw a 24-hour dip of 0.36 percent. At the time of writing, it was trading at $85.62. LTC price in India stood at Rs 7,336.50. Ripple (XRP) Price Today XRP price stood at $2.27, seeing a 24-hour loss of 0.20 percent. Ripple price in India stood at Rs 193.92. Solana (SOL) Price Today Solana price stood at $146.28, marking a 24-hour dip of 1.81 percent. SOL price in India stood at Rs 12,791.77. Top Crypto Gainers Today (April 29) As per CoinMarketCap data, here are the top five crypto gainers over the past 24 hours: Virtuals Protocol (VIRTUAL) Price: $1.43 24-hour gain: 30.27 percent Solayer (LAYER) Price: $3.07 24-hour gain: 14.20 percent Floki (FLOKI) Price: $0.00008492 24-hour gain: 8.71 percent Nexo (NEXO) Price: $1.20 24-hour gain: 8.27 percent Story (IP) Price: $4.11 24-hour gain: 7.37 percent Top Crypto Losers Today (April 29) As per CoinMarketCap data, here are the top five crypto losers over the past 24 hours: Pudgy Penguins (PENGU) Price: $0.01112 24-hour loss: 12.69 percent Official Trump (TRUMP) Price: $13.83 24-hour loss: 5.69 percent Ethena (ENA) Price: $0.329 24-hour loss: 5.19 percent Walrus (WAL) Price: $0.6092 24-hour loss: 4.87 percent Bitcoin SV (BSV) Price: $39.11 24-hour loss: 4.10 percent What Crypto Exchanges Are Saying About Current Market Scenario Alankar Saxena, CTO and co-founder, Mudrex, told ABP Live , 'Bitcoin is trading at $94,900 as it attempts to hold its position above the $95,000 zone. Positive institutional developments continue to boost sentiment, with Strategy adding $1.4 billion worth BTC to its holdings and Standard Chartered projecting a rally towards $120,000 in the near term. However, investors are now looking for a catalyst to fuel a decisive move toward the $100,000 mark. Upcoming macroeconomic data including PCE, ISM, and jobs reports could provide the needed momentum if they meet market expectations. Meanwhile, Ethereum is showing strong signs of a breakout, with whale inflows surging by 2,682%, signaling a potential move towards the $2,000 level.' CoinSwitch Markets Desk noted, 'On April 28, 2025, the cryptocurrency market displayed resilience amid global economic uncertainties. Bitcoin (BTC) maintained its position above $94.5K, bolstered by Standard Chartered's projection of a potential rise to $120,000 in the second quarter, driven by a strategic shift of investors away from U.S. assets. Monero (XMR) saw a significant 40% price spike following reports of a $330 million BTC hack, where the stolen funds were allegedly laundered through XMR.' Avinash Shekhar, Co-founder & CEO, Pi42, said, 'Bitcoin and top altcoins such as Ethereum, XRP, and Dogecoin are exhibiting fresh strength as new money pours into the digital assets market. CoinShares saw a record one-week $3.4 billion inflow into digital asset investment products, an all-time high. Trader supply of Bitcoin has jumped, reflecting increased demand. Ethereum is targeting a close above $1,950 to keep the bullish setup, while Dogecoin keeps accelerating with an expected price of about $1.6. The overall crypto upsurge is reflecting optimism that has been experienced in the traditional markets.' Sathvik Vishwanath, CEO and co-founder of Unocoin, said, 'Bitcoin is trading near $94,700, fueled by bullish momentum and major institutional inflows. The recent surge comes after Strategy added over 15,000 BTC to its holdings, signaling strong long-term conviction. With an 8% weekly gain, market sentiment is leaning optimistic, pushing BTC closer to the psychological $100K mark. Support lies at $85K, making it a critical zone for buyers to defend. Despite low volatility, on-chain metrics reflect steady accumulation by whales. If momentum holds, Bitcoin could challenge all-time highs. However, any macroeconomic shocks could quickly trigger a retracement. The market stands at a pivotal juncture, watching the next breakout closely.' CoinDCX Research Team noted, 'The bears are trying hard to restrict the Bitcoin price rally below $95,000, as the token is not able to surpass the newly formed resistance at $94,800. Meanwhile, the other altcoins within the top 10 have manifested strength as Ethereum sustains above $1800, while XRP rises above $2.28. But Solana, BinanceCoin, Dogecoin, and Cardano remain stuck below their respective resistances at $150, $610, $0.18, and $0.72. The trading volume has increased along with Bitcoin dominance, and the ETFs made seven consecutive inflows, suggesting a huge breakout is underway.' Subscribe And Follow ABP Live On Telegram: Disclaimer: Crypto products and NFTs are unregulated and can be highly risky. There may be no regulatory recourse for any loss from such transactions. Cryptocurrency is not a legal tender and is subject to market risks. Readers are advised to seek expert advice and read offer document(s) along with related important literature on the subject carefully before making any kind of investment whatsoever. Cryptocurrency market predictions are speculative and any investment made shall be at the sole cost and risk of the readers.
USA Today
07-04-2025
- Sport
- USA Today
Fishing and Friday Sing? Learn 5 Masters Tournament traditions that took place away from fans
Fishing and Friday Sing? Learn 5 Masters Tournament traditions that took place away from fans Certain Masters Tournament traditions have stood the test of time. Others, such as the Wednesday long-drive contest, have ceased. Then, there are certain behind-the-scenes moments reserved only for club members and tournament players. Here's a look at five lesser known facts about Augusta National. To go, please Dustin Johnson's menu at the 2021 Champions Dinner featured a main course of filet mignon or marinated sea bass. The dessert? A choice of peach cobbler or apple pie with vanilla ice cream. 'We're finishing the meal,' 1982 winner Craig Stadler said. 'Then I start seeing people getting bottles of wine to go.' Stadler — a supper attendee since 1983 — had never seen it done. But there it was. An Augusta National waiter bringing bottles for the road. 'I thought, 'These would be a great addition to my wine collection,'' Stadler said. The Walrus, seizing an opportunity to hike DJ's tab, ordered a bottle of white and red. Then, for good measure, had the host sign the bottles in gold Sharpie. Fishing at DeSoto Springs Pond It's been 50 years since Jerry Pate entered the bag room inside Augusta National's golf shop. Stacked tall in one corner were golf bags. In another were fishing poles and a tackle box, belonging to caddie master Freddie Bennett. Pate, competing as an amateur in 1975, dispensed a top-water lure, hooked it tight, then paced towards the Par 3 Course. 'I'd fish at Augusta every year,' said Pate, now 71. 'I caught a lot of bass on the upper pond.' Pate qualified for the Masters seven times between 1975 and 1982, and each year — upon completing a practice round — he'd venture to DeSoto Springs Pond. The Alabama native was often joined by Andy Bean, Dave Stockton and his brother-in-law, Bruce Lietzke. But the most notable fishermen were Julius Boros and Sam Snead. 'You wouldn't believe the bass we caught,' Pate said. 'But we'd always throw them back. I never took one to get fried up.' Fishing at Augusta National lasted at least 30 years, with Pate continuing through 1982, and Snead being seen on the pond as early as 1953. But Snead's most memorable catch occurred on April 6, 1970. According to journalist Dick Schaap, chairman Clifford Roberts was sitting in the club's barber shop when Snead walked inside holding a smallmouth weighing eight pounds. 'Biggest of its kind I've seen here,' Roberts said. Snead's smile stretched across his face. 'Sam,' Roberts said. 'I don't believe you were this happy the first time you won the Masters.' Buried in green Billy Casper never lost his appreciation for the Masters Tournament and Augusta National Golf Club. In fact, he took a piece with him when he died in 2015. According to Casper's wife, Shirley, her husband wished to be buried in his green jacket, and Augusta National granted the request. 'It's hard to describe how much winning the 1970 Masters meant to Bill,' Shirley said. Augusta National's singular trophy 'Would you care to play?' Bobby Jones asked 19-year-old Fred Haas after the 1934 Southern Amateur at New Orleans Country Club. 'Thank you very much, Mr. Jones,' Haas replied. 'I'll be there.' With that, in 1935, the Louisiana amateur became the first teen to compete at the Masters Tournament. But it was 20 years later — in 1955 — when Haas received a trophy from Augusta National. On April 6, 1955, Gene Sarazen had his bridge dedication ceremony, while Roberts gave the field two chances to recreate the Squire's hole-out from No. 15 fairway. No player was successful, but Haas was closest to the pin: 4 feet, 1 inch away. The award? A crystal bowl with two eagles joined together. The Friday Sing Charlie Yates, whose member number at Augusta National was 3, behind only Bobby Jones (1) and Clifford Roberts (2), won low amateur at the Masters Tournament five times between 1934 and 1942. He could also sing. When the United States lost the Walker Cup in 1938 — its first defeat since the inception of the event in 1922 — Yates serenaded the St. Andrews crowd with the Scottish song, 'A Wee Deoch and Doris.' Yates also crooned during his Augusta National membership. Each Friday evening of Masters Week, after the cut was finalized, Yates hosted a gathering inside Butler Cabin called 'The Friday Sing.' Tennessee Ernie Ford headlined the evening throughout the early 1980s, while the Gatlin Brothers (Larry, Steve and Rudy) joined forces in 1985. The event, filled with dancing and levity, was a staple for Augusta National members until Yates' death in 2005.
New York Times
28-02-2025
- General
- New York Times
This Meatloaf Has a Brilliant Twist — and Makes a Mean Sandwich
The iconic slice of meatloaf, nestled next to a mound of mashed potatoes and peas, is ensconced in the American mind as a comfort food ideal. But that's never been the case for me. I like my meatloaf best as a sandwich, preferably tucked between slices of buttered toast and shingled with sweet, sliced pickles and sharp raw onions. I learned this from my mother, who learned it from my grandmother, so it can't be wrong. Eating meatloaf hot from the oven for dinner is merely its first step toward final glory, which is to be meatloaf sandwiches for lunch the next day. Recipe: Turkey Meatloaf With Parmesan and Red Wine Even with this in mind, I was surprised when I came across the meatloaf recipe in Renee Erickson's latest cookbook, 'Sunlight and Breadcrumbs.' The Seattle chef and restaurateur (who owns the Walrus and the Carpenter, among others) not only concurs with my family's meatloaf practice, but goes a step further. She doesn't eat it hot at all, but bakes it the day before, as she writes in the recipe headnote, 'in anticipation of the most delicious sandwiches, like a low-effort pâté of sorts that shines with soft-centered white bread and a leaf or two of extra-crunchy lettuce.' I may quibble with her sandwich construction (to me, buttered toast is a must), but I eagerly gave her meatloaf a try. It was a lot more intensely flavorful than most meatloaf recipes, with anchovies, garlic, Pecorino Romano cheese and grated orange zest kneaded into the ground meat. The biggest flex was that, instead of glazing the top with ketchup, she uses a combination of tomato purée and dry red wine. The wine turns out to be key; it increases the juiciness of the finished loaf and adds a fruity acidity that balances its richness. Not only did Ms. Erickson's recipe make one of the best meatloaf sandwiches I'd ever had, it was even terrific served hot from the oven when the meat is at its most crumbly and tender. For this version I've adapted the recipe slightly, eliminating the anchovies (it didn't need them, believe it or not), reducing the amount of wine (I kept some for sipping with dinner) and using all ground turkey in place of her mix of turkey, beef and pork (but you do you). It makes for a classic-looking loaf with an outsize flavor that's as comforting as meatloaf gets — mashed potatoes optional. Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.
