The restaurant industry needs to step up for women. We asked four leaders how to do it.
7 Shifts
NOVEMBER 3, 2022
My managers also used code names based on menu items to “rate” female customers. When my friend was 22, she served at a steakhouse that mandated short dresses and heels. I have been serving plant based charcuterie since 2008.Broccoli Your next step is to signal to your staff (and customers) what you stand for.
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