On a late summer day in 1992, Danny Meyer and I sat down in Union Square Park to talk about a new kind of restaurant—one that married the warmest form of great service with soulful, indelible food. The result was Gramercy Tavern, a restaurant that ushered in a new era of American dining. But that day in the park we didn’t talk about menus or decor. We talked about how to make people on both sides of the table feel valued and cared for. How putting employees first would translate to a memorable experience for our guests.