EATER
JULY 8, 2020
As a Black server and diner, I’ve seen how racism in the restaurant industry plays out on both sides of the table This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. Alexandra Bowman.
EATER
NOVEMBER 29, 2021
The doting septuagenarian welcomed me and my partner after a long train ride from Madrid and a short ferry ride across the Strait of Gibraltar, plying us with sugary mint tea and stories until our weary eyes forced us off to bed. I learned to love them in a creaky, overflowing Tangier riad, the home of my Airbnb host.
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7 Shifts
MAY 15, 2023
But if you rewind to 2009, 2008 when I started cooking, it was heavily glorified and still is in a lot of places, and was seen as the only really meaningful metric to measure your career by, in gastronomy and this obsession with the chef-celebrity, and the chef is God, an artist, and genius. It [can be] abusive, it's toxic, it's exploitative.
Modern Restaurant Management
DECEMBER 3, 2020
Recognized employees include: Jessica Spinelli (Apopka, server), donating to the NICU at Wolfson’s Children’s Hospital: Jessica’s resilience doesn’t go unnoticed by her peers. Claudia Hamilton (Orange Park, server), donating to JDRF: Claudia’s daughter was diagnosed with type 1 diabetes at just six-years-old.
EATER
DECEMBER 10, 2020
It was the predecessor to his more iconic Chez Haynes, which he opened in 1964; by the time Chez Haynes closed in 2009, it was the oldest American restaurant in Paris. Mama Jackson is a few kilometers southeast of Gumbo Yaya, in a dense and non-touristy part of Paris not far from the Gare de Lyon train station.
Modern Restaurant Management
SEPTEMBER 14, 2021
” “Many of our TEAM Members stay a long time with TSFR – a testament to our accountable culture, family atmosphere and commitment to training and development,” said Bill Angott, President and Chief Executive Officer at TSFR. In 1991 she was promoted to Accounting Manager and in 2009 to Director of Accounting.
Modern Restaurant Management
OCTOBER 15, 2019
Data has shown that those companies investing in employee training, career development (particularly for their managers) and crafting a strong sense of purpose throughout their workforce will be those positioned to fare better in retaining and engaging their workforce. Dishwasher: $13.50 – $14.50. Line Cook: $16.00 – $18.00.
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