Anthropic CEO Dario Amodei (Photo by David Dee Delgado/Getty Images for The New York Times)David Dee Delgado via Getty Images
This surprises me. I have worked as a waitress in restaurants for more than five years, a job I love, and the joys of which most often come from the customers I serve. Of course, for every 10 great customers, you’re bound to get one that’s not so great – I’ve come across my fair share of those.
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"We are always looking at ways to avoid increasing our prices such as by working with different sugar manufacturers," Hartwig says. "But a lot of our suppliers we have known for years and they've become friends, so it gets tough.