Restaurant service is just as professional as ever, but the focus is changing as tech tools turn guests into foodies and the economy spurs a move away from formal fine dining toward more casual, less-pricey meals. "The intricacies of the menu, especially in terms of the novel sourcing that chefs do now, have to be drilled into the waiters," said Chicago Tribune critic Phil Vettel.
The changing face of restaurant service
SmartBrief Job Listings for Food & Beverage
Mad Greek Restaurant
|Executive Sous Chef||
Marriott International, Inc.
|Chef de Cuisine||
University of Michigan
|Ann Arbor, MI|
|Store sales: Japanese knives, kitchenware, or tableware for food professionals||
New York Mutual Trading (MTC Kitchen)
|New York, NY|
|Culinarians Wanted, Kitchen Management Training in NYC||
Hillstone Restaurant Group