By Kim Severson, The New York Times, March 3, 2020
Katie Button gives workers at her Asheville, N.C., restaurants an annual cash incentive of $300 if they get medical checkups and have their teeth cleaned. In Austin, Texas, the people who make bone-marrow tacos and mix carrot-juice margaritas at Comedor attend free yoga classes and run together.
At West-bourne, an all-day cafe in Manhattan, service starts with meditation; soon the owners will offer credits at a nearby child-care center. At Honey Butter Fried Chicken, two counter-service spots in Chicago, workers get maternity and paternity leaves.
And in East Nashville, Tenn., the chef Sean Brock is building a soundproof room in his new culinary compound where employees can escape for a treatment called cranial electrotherapy stimulation.
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