We don't actually know if Beaton had the money to pay off her staff at the time Farm went under. It's possible she was legitimately broke, and then had to take on a big dollar loan to re-start this current business. If that's the case, I don't think she owes her former staff anything.
The way its trending, she very well could be the next Bernard Callebaut.
I like how her response on her facebook page is filmed in front of a $7,000 (?) gas range in her home. This woman clearly needs a publicist.
There are Junior Oil companies who go bankrupt and all their wells go to the Orphan Fund while they go on with their millions and start another Junior.
Not saying its right, but other do it too. And you can most certainly vote with your wallet by not supporting the new place.
Half of the people living in Mount Royal got there by doing this. Pigs at the trough.
Not new but Naina's recently opened their new location on 17th Ave a couple blocks from the dome.
Yeah, I noticed that when I was walking to the game from the new Mill Street Brewery on Saturday. May try it tonight.
On Mill Street, it is what I expected it to be. A pricey pub with elevated pub food. Would definitely go back, but not somewhere I would go out of my way to hit up. Great location for the dome though.
For those in the NE that crave a legitimate Vietnamese Sub, try out Banh Mi Sub which is not far from Marlborough Mall. They bake their bread daily and the subs rival Thi Thi's near the Harry Hays building.
You haven't?? It's been an institution in Calgary for years
Yeah, just hasn't worked out timing wise. We usually had sitters on Sunday and it's closed then. Looking forward to seeing how it measures up to Joel Robuchon.
The menu and the wine list look great. I was thinking of going all appetizer, given the variety of items I want to try. Wise or not?
For those in the NE that crave a legitimate Vietnamese Sub, try out Banh Mi Sub which is not far from Marlborough Mall. They bake their bread daily and the subs rival Thi Thi's near the Harry Hays building.
Not even close. How the hell did you arrive at this arbitrary number?
I actually bothered to read the bankruptcy and insolvency act, where that arbitrary number is provided by law...
Spoiler!
Quote:
Originally Posted by Bankruptcy and Insolvency Act
(1.3) No proposal in respect of an employer shall be approved
by the court unless
(a) it provides for payment to the employees and former
employees, immediately after court approval of
the proposal, of amounts at least equal to the amounts
that they would be qualified to receive under paragraph
136(1)(d) if the employer became bankrupt on
the date of the filing of the notice of intention, or proposal
if no notice of intention was filed, as well as
wages, salaries, commissions or compensation for services
rendered after that date and before the court approval
of the proposal, together with, in the case of
travelling salespersons, disbursements properly incurred
by them in and about the bankrupt’s business
during the same period; and
(b) the court is satisfied that the employer can and
will make the payments as required under paragraph
(a).
[...]
136 (1) Subject to the rights of secured creditors, the
proceeds realized from the property of a bankrupt shall
be applied in priority of payment as follows: [...]
(d) the amount of any wages, salaries, commissions,
compensation or disbursements referred to in sections
81.3 and 81.4 that was not paid;
[...]
81.3 (1) The claim of a clerk, servant, travelling salesperson,
labourer or worker who is owed wages, salaries,
commissions or compensation by a bankrupt for services
rendered during the period beginning on the day that is
six months before the date of the initial bankruptcy event
and ending on the date of the bankruptcy is secured, as of
the date of the bankruptcy, to the extent of $2,000 — less
any amount paid for those services by the trustee or by a
receiver — by security on the bankrupt’s current assets
on the date of the bankruptcy.
tl;dr, There's a super priority for employment standards act claims of unpaid wages up to $2000 per worker. That gets paid out before any other creditor, including the secured creditors. After the secured creditors (other than non-arm's length secured creditors), any remaining wages over and above $2000 per employee get paid out next.
I understand people's immediate ethical intuitions here. I just think that people are brushing away important facts about the reality of how corporate structures work, not just technically but from a public policy perspective. We want people to be able to keep separate entities separate, and not have liabilities cross among them, because it's good for everyone to incentivize people to start (and investors to invest in) multiple businesses.
If you want the good, you have to take the bad, and when a business goes bankrupt there's not much good and a whole lot of bad to go around.
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Yeah, just hasn't worked out timing wise. We usually had sitters on Sunday and it's closed then. Looking forward to seeing how it measures up to Joel Robuchon.
The menu and the wine list look great. I was thinking of going all appetizer, given the variety of items I want to try. Wise or not?
Uhoh, that's a pretty high bar to set! Anyway I don't see any harm in going all appetizer. Can definitely pace yourself that way. If I could just sit there and eat bread, I would
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There are Junior Oil companies who go bankrupt and all their wells go to the Orphan Fund while they go on with their millions and start another Junior.
Not saying its right, but other do it too. And you can most certainly vote with your wallet by not supporting the new place.
To be fair, the bankruptcy and insolvency, along with general corporate law, are designed on a public policy ground to also take into account the growth of businesses.
I wouldn't want to start a restaurant or oil company knowing that they could go after me personally if the risk doesn't pay off. Limits the amount of people willing to start a business.
Uhoh, that's a pretty high bar to set! Anyway I don't see any harm in going all appetizer. Can definitely pace yourself that way. If I could just sit there and eat bread, I would
Ah, that reminds of another question I had - bread cart and dessert cart, just bread or neither?
To be fair, the bankruptcy and insolvency, along with general corporate law, are designed on a public policy ground to also take into account the growth of businesses.
I wouldn't want to start a restaurant or oil company knowing that they could go after me personally if the risk doesn't pay off. Limits the amount of people willing to start a business.
Yes but IMO its silly to reward people with tons of money while their company flounders and then allow them to pass the buck... While keeping all their bucks.
You haven't?? It's been an institution in Calgary for years
Anyway I think you'll enjoy it.. I'll try to give you a rundown. First off, it's very french, and a lot of their staff are too. Very friendly for a somewhat intimidating restaurant at first. Their food may not make your jaw totally drop, but it's very consistent from what I've found and they stick to what they do well. French food! I've enjoyed the duck and sablefish before. To me though, a place like this is a breath of fresh air with all these new high-end 'fusion' restaurants often hitting foul balls with their experiments, or dealing with inexperienced servers that have been there for two months. Not the case here.
Now to the wines.. this is where La Chaumière absolutely destroys anything available in Calgary. I've never been into their cellar but it would be something to see I'm sure. Here is their wine list: http://www.lachaumiere.ca/Wine.html
A lot of sticker shock to be found in there. However, their staff all seem to be highly trained in this area. If you find the right person and ask the right questions you may end up learning a thing or two. However they aren't pretentious about it. They won't blink an eye if you pick up a $500 bottle, but if you don't they won't care either. Someone else will get it, or it will sit in the cellar for another 10 years lol. They know that you'll be eyeing something up, so they just let temptation get the best of you.
Side note - I used to know a guy who worked there, and he mentioned that high rollers will come in there every once and a while just for the wine. Apparently La Chaumiere prides themselves on having high-end wines that you'd be hard pressed custom ordering for the price they have it at. The beauty of having a killer cellar I guess.
Anyway it's a place that once you warm up a bit, you'll probably find yourself hanging out there for a while afterwards and getting that second bottle. Don't kid yourself, take your time, take a cab and enjoy it
We had our wedding there and I will tell you Joe and staff are hands down the best staff in town. I remember the lengths his team went to make the day just amazing, and the price was outstanding. I remember trying to find a place in Calgary and getting thrown this is your date, and the price, take it or leave it. Then we went to La Chaumiere and they were full on pros and worked with my perfectionist wife and beat her expectations. People still rave about the food and wine from 2008.
I also had my 30th in their wine cellar. It was fantastic. If you ever have an event I would look at La Chaumiere for sure. They have been around for a while for a reason. They pride themselves on steady high quality french food. A great gem in Calgary that is for sure.
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For those in the NE that crave a legitimate Vietnamese Sub, try out Banh Mi Sub which is not far from Marlborough Mall. They bake their bread daily and the subs rival Thi Thi's near the Harry Hays building.
Had a date day with wifey today and she decided to hit up Prairie Spaghetti Cafe on 16th Ave for lunch. Not the most impressive interior but if you like spaghetti then this is the place for you. Had about 15 different flavours all for $9-$12. Was very good, cheap, and quick . Pretty sure they do take out as well.
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Yeah not too much cart, it's almost the opposite. For example the grand Marnier soufflé might take them an hour to get it ready. Pretty sweet though
So... it was really good. The old-school ambiance and service goes a long way. Rich, old people really seem to love it, judging by yesterday's crowd.
The duck confit was tremendous, as was the souffle - we got one chocolate and one traditional Grand Marnier and I wouldn't bother with the chocolate in the future. Really good wine prices - the one we had was only a $20 mark-up vs Coop Liquor Store. Shall definitely return.
Yes but IMO its silly to reward people with tons of money while their company flounders and then allow them to pass the buck... While keeping all their bucks.
But I digress..
I wouldn't say losing the company you built as well as your cash cow a reward.
Isn't that the trade off that makes proper public policy?
