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United We Serve: The New Wave of Unionization in Restaurants
Unionization efforts in Las Vegas, particularly within the hospitality and restaurant sectors, have shown significant growth, driven by the Culinary Workers Union Local 226. This union has been at the forefront of organizing workers to secure better wages, benefits, and working conditions.
The Sober Curve: The Rising Popularity of Non-Alcoholic Drinks in Bars
As someone who’s been mixing drinks behind the bar since the early 2000s, I’ve noticed a pretty interesting shift lately. Back in the day, it was all about who had the best beer on tap or the most exotic cocktails…
Green on Tap: Portland’s Sustainable Hospitality Revolution
In the heart of Portland, Oregon—a city celebrated for its lush landscapes and commitment to environmental values—the hospitality industry is undergoing a remarkable transformation. As the demand
Mixing Drinks and Emotions: The Hidden Strains of Bartending
As a bartender, my job often straddles the line between mixology and therapy. Every shift, I pour drinks and listen as people unload their day’s burdens.
From Dish Pit to Head Chef: Career Growth in the Culinary World
Starting out in the dish pit, the lowest rung in the kitchen hierarchy, I could never have imagined that one day I’d be running the whole show as a head chef.
Mastering Customer Service: Handle Difficult Guests Like a Pro
Let’s be real—working as a server can be a rollercoaster. Most customers are great, but every so often, you’ll encounter that table: the one that makes you question your life choices. Handling difficult guests isn’t just about keeping your cool—it’s about turning a bad situation into an opportunity to shine. Here’s how you can do it like a pro.