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I Used to Teach Restaurant Staff About Vodka Now I Teach Them About Hospitality

I Used to Teach Restaurant Staff About Vodka Now I Teach Them About Hospitality
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Kristyn leachPeter stecklerJenny feldtRestaurant diariesisKyla pealGrey gooseகிறிஸ்டின் லீச்பீட்டர் ஸ்டெக்லர்ஜென்னி பேளடுட்சாம்பல் வாத்து

The Way Wine Is Served at Restaurants Is Changing

Read Pealâs previous diary entries . Iâve spent the last year redefining my role in the hospitality industry, transitioning from working in a restaurant to starting Slik Wines, a wine education platform, with my cofounders (Marie Cheslik and Danielle Norris). Even though I havenât physically worked inside of a restaurant for many months, its rhythm stays with me. Iâll admit there are moments when I find myself longing for the beat of service once again. In fact, the other day, I was thinking of clearing a tableâthe order in which I would clear it and why that mattered to me. I recalled how Iâd train staff to clear tables in a particular way because it looked more polished. That process was as natural to me as brushing my teeth. But do I want to serve again? A little bit of me does, but maybe more of me doesnât. Iâm fully vaccinated, but what about the rest of the staff and the guests? Part of me wants to go back, but then I have to be brutal

United statesKristyn leachPeter stecklerJenny feldtMarie cheslikDanielle norrisRestaurant diariesisSlik winesChicago read pealஒன்றுபட்டது மாநிலங்களில்கிறிஸ்டின் லீச்பீட்டர் ஸ்டெக்லர்ஜென்னி பேளடுட்டேனியல் நோரிஸ்

The Vaccine Is Having a Profound Impact on Hospitality Workers Mental Health Including Mine

is a weekly series featuring four different people working in the industry. Each week, youâll hear from one of them: farmer Kristyn Leach, wine educator Kyla Peal, line cook Peter Steckler, and bartender turned brand ambassador Jenny Feldt. Here Feldt talks about how access to the vaccine has positively impacted workers in the hospitality and service industries and how sheâs keeping that going with her work at Grey Goose and on a personal level. Read her first and second diary entries During the election, Atlanta turned a number of its sports stadiums into polling places to help folks cast their ballots. Now, as the tide hopefully starts to turn against the pandemic, the city is taking similar actions at one arena, Mercedes-Benz Stadium, to provide vaccinationsâaround 6,000 per day.

United statesKristyn leachPeter stecklerJenny feldtRestaurant diariesisKyla pealGrey gooseMercedes benz stadiumஒன்றுபட்டது மாநிலங்களில்கிறிஸ்டின் லீச்பீட்டர் ஸ்டெக்லர்ஜென்னி பேளடுட்சாம்பல் வாத்துமெர்சிடிஸ் பென்ஸ் அரங்கம்

Restaurants Are Eager to Get Back to Normal, But Status Quo Isn t Enough

. In Chicago, when winter finally breaks, the city comes alive. Everyoneâs out and patio season is in full effect! Weâve recently had a few unseasonably warm days, which have been good for restaurants because they must maximize business during the short-lived season. Currently, restaurants in Chicago are able to operate at 50 percent dining-in capacity, and thereâs talk of that increasing soon. But as establishments reopen, Iâm concerned that a focus on COVID safety precautions, which are extremely critical, will tamper down the urgency for systemic change instead of elevating both. Restaurants are eager to go backâto pre-pivot operations, to indoor dining, to normal. But for me, and a lot of others, status quo isnât good enough.

United statesKristyn leachPeter stecklerJenny feldtRestaurant diariesisSlik winesஒன்றுபட்டது மாநிலங்களில்கிறிஸ்டின் லீச்பீட்டர் ஸ்டெக்லர்ஜென்னி பேளடுட்

It Finally Feels Like There s a Bit of Normalcy—and Hope—at the Restaurant

. In February, Denver restaurants got moved up to 50 percent capacity for indoor dining, and it feels like we might be getting back to real life. For so long itâs been all about the pivots in the kitchenâshifting to takeout, prepping and fulfilling meal kitsâbut lately weâve been focusing more on the traditional restaurant experience. The pace in the kitchen has picked up and weâre putting out more food. It really feels like we might be getting back to normal. We did our first real prix fixe dinner since the shutdown over Valentineâs Day weekend, and even though it was freezing cold we were booked. With 50 percent inside plus the greenhouses outside, it was nuts. We got to work with some really high-end products too, like Wagyu strips, lobster tails, black truffles. It was a lot of fun to play around with those ingredients. It had been a while. We knocked it out of the park, and we got great feedback from guests.

United statesKristyn leachPeter stecklerJenny feldtStar state certification programRestaurant diariesisKyla pealDenver american elmhasState certification programRestaurant diariesFirst personBon appetitஒன்றுபட்டது மாநிலங்களில்கிறிஸ்டின் லீச்பீட்டர் ஸ்டெக்லர்ஜென்னி பேளடுட்