7 Shifts

OCTOBER 26, 2022

When you dine out at a restaurant, you tip your server. It's the expectation and an essential part of how restaurant workers earn a living. A guest's tip subsidizes wages for most of America's restaurant workers. History of Tipping: How did gratuity become integral to our restaurant culture? an hour ($4.03

Presentation 486

Presentation Tip Distribution Restaurant Law Back of House 486

7 Shifts

JULY 24, 2020

While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual. Published: 2009 ??

Book 370

Book Management Management Restaurant Law 370

EATER

JULY 6, 2022

Their discomfort was magnified by the fact that one of the main architects of the plan was Dan Barber, the chef and co-owner of the on-site fine dining restaurant, Blue Hill at Stone Barns. Farm director Jack Algiere shows onion seedlings to a group of kids visiting Stone Barns in May 2005. Stan Honda/AFP via Getty Images.

Agriculture 246

Agriculture Education Leadership Employee Relations 246

EATER

MAY 29, 2020

Nick Kokonas explains his businesses’ pivots on Eater’s Digest As restaurants around the country furlough or lay off their workers or permanently close, Chicago’s high-end tasting menu destination Alinea is bringing in record revenue and has brought back its staff. Aviary is a high end lounge, and Next is like a morphing restaurant.

Back of House 192

Back of House Kitchen Safety Email Marketing Take-out 192

EATER

OCTOBER 21, 2021

Changes at Amtrak may revive the beloved tradition of enjoying chicken cordon bleu and Moroccan beef with chickpea salad with fellow travelers In August 2005, I rode an Amtrak overnight train from Chicago to Schenectady, New York: the Lake Shore Limited. I would never have been sharing a table with disparate souls, like I did in 2005.

2005 326

2005 Back of House Training Dine-in 326

EATER

NOVEMBER 10, 2021

In early 2008, the award-winning cocktail bar was just a cool restaurant-industry haunt that deBary’s friend helped open. This newfound talent for beverages led deBary to a nine-year role as bar director for the Momofuku restaurant group. That was in line with me wanting to go to law school. What was your first job?

Book 256

Book Bar Restaurant Law Take-out 256

EATER

JANUARY 17, 2025

Thomas Barwick/Getty Images The recent termination of workers in New York and Boston highlights the vulnerability of restaurant employees without legal status In 2005, Fulton Fish Market, which supplies New York City with nearly half its seafood , left the Seaport for a new location in the South Bronx. By 2022, after a $194.6

Employee Relations 275

Employee Relations Entertainment Fine Dining Restaurant Law 275