NV Hotels
SEPTEMBER 23, 2024
Of course, venues pay the price for the countless hours wasted trying to source content from decentralized and incompatible on-premise servers, including the loading, reloading and redundant scheduling necessary to support varieties of uncommon media players. There is a much better way.
Mary Gostelow
MARCH 22, 2024
The restaurant’s in, or nearly in – across an historical alley from – Rosewood London, and Girlahead was with one of the original team members, there when the 262-room hotel opened 2013. Gollee, the hotel’s a decade old but, like any unique product, it can be up to the minute forever.
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EATER
JULY 18, 2023
At each of these restaurants (as well as at ubiquitous one-off dining in the dark fundraising events), diners follow a similar procedure: They’re asked to stash their phones and other light-emitting items into lockers, and then walk, conga line-style, into a pitch-black room, guided by a staff of blind and low-vision servers.
Mary Gostelow
MAY 19, 2023
There were, indeed, so many nice touches – in the image above a server, in a patterned cummerbund, is about to put dishes of sharing antipasti on the table. Hotelier of the year was Irishman Stephen Johnston, who since 2013 has been MD/GM of BOSTON HARBOR HOTEL, managed by Pyramid Global Hospitality. Another networking opportunity.
Mary Gostelow
NOVEMBER 15, 2023
This was paired with Dom Pérignon 2013. To go with this, servers poured glasses of Hermitage Blanc Chante Alouette 2020. Simon Juel from Falsled Kro Hotel, Millinge, opened, with an artistic painting of a Rousseau hedge of garden veggies and wispy greenery above a blanquette sauce, the whole dotted with Sturia caviar.
Synergy Suite
NOVEMBER 18, 2022
Tip employees such as servers, bartenders, and busers must keep a daily record of all their tips. For example, bartenders often get tip-outs from servers that would count toward their tips. Since 2013, employers have been required to withhold an Additional Medicare Tax of 0.9 Tip Reporting: How to Properly Manage Your Tips.
EATER
MAY 23, 2022
In 2013, Brock opened a second location of his acclaimed South Carolina restaurant Husk, which drew the eyes of national food media to the city. We had to go from seven days a week to five because we just don’t have enough servers. We’re all barely able to stay open enough to pay rent because we don’t have enough staff,” Brock says.
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