One endemic problem of the restaurant industry in Tianjin is high turnover rates of staff. The old saying is true, 'it's hard to find good help these days'. However, one favorite expat hang out has done well in keeping customers and employees alike around long term.

YY Beer House has nearly a half dozen staff, from chefs, to servers who have been with the restaurant for over a decade. That's no small feat in any industry. We stopped by to figure out how Li Wenzhong, the owner of YY, has been so successful in keeping quality staff.

"A big part of the success of my business has been luck, but to be honest I feel that the staff I have now, especially the ones who have been around for so long, contribute more to this place than I do. At first I was scared to leave town, I would call constantly to get updates. I've realized that my staff can take care of things and now I travel all over with a real peace of mind that they can keep things going while I am away. We have been open 18 years, but it was not always a Thai restaurant, originally we were a Cantonese style restaurant. Some of my employees have been with me from the very beginning. I am lucky to have them with me after so many years."

It was easy to see the boss' appreciation for his loyal staff. After spending an afternoon in the restaurant, we soon discovered that a family atmosphere is the modus operandi at YY.

Many of the regulars are so well taken care of that they don't even ask for a menu, the staff sees them enter and starts their order. As foreigners, it is easy to appreciate having a place so familiar and warm while abroad. Regulars and staff are on a first name basis. We had a chat with a few of the YY veterans on our visit.

Jimmy, who has been with the restaurant all 18 years, told us that he values the freedom to operate in his own style. After almost two decades of service at the restaurant he told us that the family atmosphere is a real draw. Each year the staff takes a vacation to different locations all over China which only helps to reinforce that family bond.

Cindy, a ten year veteran of YY, told us that she started working part time while at language school. Jenny told us that while she was still in school she was given ample time and flexibility to prepare for exams, which was very important to her. She says, like Jimmy, that the freedom and flexibility keeps her around. Also, in her experience guests who have been away for years will occasionally come back looking for their old friends on staff at YY.

While the people at YY are both inviting and dependable, the food should not be forgotten. There is a reason it is consistently voted Tianjin's best Thai restaurant. Their Chef, who was trained by the chef to the Thai royal family, has been in Tianjin since 2002 and prepares excellent Thai cuisine like the Tom Yum Koong Soup, which is exceedingly difficult to make Mr. Li explained that this dish shows the level of the chef who prepares it. I can personally attest to its deliciousness and therefore the chef who prepared it.

To really understand the magic mix that makes YY a place that people enjoying being a part of, consider Mr. Li's observation of the staff; "Our customers don't necessarily know who I am, but they know all our staff by name!" he says with a warm glint in his eyes.