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NEW ORLEANS (press release) – Tales of the Cocktail Foundation (TOTCF) is pleased to announce the launch of its Tales of the Cocktail® (TOTC) 2023 ticket ....
I Used to Teach Restaurant Staff About Vodka. Now I Teach Them About Hospitality. bonappetit.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from bonappetit.com Daily Mail and Mail on Sunday newspapers.
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 ....
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. ....
. 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. ....