2017 Back of House Server 
EATER
MAY 3, 2021
Last summer, she quit her job at a New American restaurant in Chicago where she had worked as a manager and sommelier since 2017. For servers and bartenders, fewer patrons means less tips — which means that they’re putting their health at risk while making less money than they would on unemployment.
EATER
APRIL 28, 2023
But I don’t think I realized I was fully interested in food until 2017 or 2018, when I became a bit more serious about being a chef. It was half back-of-house, half front-of-house. Being well-rounded in restaurants — having management skills and server skills, along with cooking skills — is really important.
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EATER
JUNE 9, 2021
But with our masks off, how are we supposed to know whether the unmasked people near us — say, an unmasked server approaching a table of unmasked guests — are vaccinated or not? Now, thanks to the incredibly effective vaccines available to everyone over the age of 12, many of those caring people no longer need masks to keep safe.
Modern Restaurant Management
DECEMBER 31, 2019
To that end, while technology and automation will play an increasing role in restaurant operations, we’re focusing on back-of-house technologies that make our employees’ jobs easier so they can focus on our guests. David Cantu, Cofounder and Chief Customer Officer at HotSchedules, Now Powered by Fourth.
Modern Restaurant Management
MARCH 11, 2020
According to a US Foods survey, over 50 percent of US Foods restaurant operators said their trained servers and staff play a direct role in effectively increasing check averages in their business.* ” Level Equity, an investor in Tripleseat since 2017, will continue as a significant shareholder in the combined business.
EATER
DECEMBER 21, 2020
The book, co-written with food writer (and Eater contributor) Gabe Ulla, focuses on Chang’s years building Momofuku, 2004 to roughly 2017, although it briefly explores his formative years, from his “certifiably average” childhood in Virginia to his time in culinary school and as an inexperienced young cook at NYC institutions Craft and Café Boulud.
EATER
JULY 6, 2022
As Barber found fame by advocating for a culinary revolution, former cooks, servers, and managers say that conditions at his own restaurant could be brutal, rife with grinding pressure and explosions of anger. In March of 2014, Schaible says he went to a house party that was attended by most of the restaurant’s back-of-house staff.
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