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Posting this for a friend... The Urban Winery is hiring! The Urban Winery is a boutique winery opening soon in Silver Spring crafting small batch vintages on-premises from the best growing regions in the US. The Urban Winery isn't just a commercial winery in an urban space though. It offers a tasting room and wine bar where guests can enjoy and learn about the wines and sample pairings of wine and food. Guests can also take wine classes and make their own wine under the direction of the winemaker. And the winery is available as an events space too. The Urban Winery is looking for people who are passionate about wine, the hospitality industry and customer service to join our team. We need: Sous Chef Servers Bar-backs If you're interested, send your resume and cover letter to Damon Callis, founder and winemaker at The Urban Winery: damon@theurbanwinery.com Full disclosure - While I have no direct financial interest in this business, my wife is working with Urban Winery on their branding.
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I won't go that far, but I'd say I'm batting under .500 for my career - there is *no good reason* for this, because all it does is induce worry, and that's in a best-case scenario.
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Blueridge Restaurant Group is thrilled to announce the opening of the Stanford Grill at 2000 Tower Oaks Blvd. in Rockville/Potomac, Maryland this September. We are accepting the following positions: Servers Bartenders Line Cook Pantry Chef Sushi Roller Prep Cooks We are accepting applications in person at the Stanford Grill located at 2000 Tower Oaks Blvd. 20852, Monday through Friday 9:00 am to 5:00 pm and on Saturday 9:00 to 2:00pm. we are also accepting applications at our sister restaurant Copper Canyon Grill at 100 Boardwalk Place Gaithersburg, MD 20878 Monday through Friday 2:00 to 4:00 PM. We will also be hosting Open Houses with immediate interviews and start dates. On August 11 through August 12th we will be hosting an open house at the Copper Canyon Grill 100 Boardwalk Place, Gaithersburg, MD 20878 between 2:30 and 4:30 PM. On August 18, 2015 through August 20, 2015 we will be hosting an open house at The Hilton in Rockville, MD 1750 Rockville Pike, Rockville, MD 20852 between the hours of 2:30 and 4:30 PM. The ideal candidates should possess the following: Attitude- Optimistic, enthusiastic and service oriented Intelligent - You should be able to think quickly and comprehensively learn our menu Adaptability and availability- You should be able to thrive in a fast-paced, team oriented environment. We offer a variety of shifts however flexibly is the key * Restaurant experience is a plus but certain positions are open to candidates of all backgrounds. **Note: We will also be accepting applications for our other locations, Gaithersburg, Downtown Silver Spring, Glenarden and Columbia, MD. -
We were at Vermilion this evening for dinner talking to Chef Anthony Chittum when Danny Boylen, the former maitre d' at Notti Bianchi's name came up. Where is Danny now? I believe he went to PS7s...after that? Where is your favorite chef/server/etc now?
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Bastille is currently accepting applications for the following positions for our new location. We will be moving into our new home at The Asher building at 606 N Fayette St in January and we are seeking qualified, out going candidates to fill these important roles. We will be located 2 blocks from the Braddock metro line which services both the Yellow and Blue lines. SERVERS: Candidates must have at least 1 year previous full service restaurant experience to be considered, wine knowledge - Open availability is preferred. Summary of position: Provide the guest with a wonderful dining experience and exceptional service, while maintaining the standards of Bastille's management. BARTENDERS: Candidates must have a minimum of 2 years bartending experience in a full service restaurant to be considered - Open availability is preferred Summary of position: Provide the guest with a wonderful dining experience and exceptional service, while maintaining the cleanliness and professional appearance of the bar and providing guests with beverages from our wine, beer and craft cocktail programs, while maintaining the standards of Bastille's management.. BUSSER/FOOD RUNNER/BARBACK: Please be able to meet the following criteria: -Have flexible schedule and be able to work days, nights and weekend's -Must have previous full service restaurant experience in these positions -Be professional, efficient and outgoing -Must be able to communicate to guests and co-workers Interested parties should email employment.bastille2.0@gmail.com.
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Applebees Installing tablets and will cut back on wait staff and bartenders. OMG. This is a significant technological change that will have severe repercussions on front of the house staffing. The tablets can take orders accept payments and have entertainment capabilities. Evidently other restaurants or chains are also making these changes.
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Ristorante Tosca is seeking experienced, professional servers for full-time employment. Must have a minimum of 5 years' experience in fine-dining. Please email resumes to lisa.fotter@toscadc.com -
For all you servers out there Here is some news you can use The Tipping System Is a Scam"”And Here are Six Ways to Game It
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looking for... host staff sous chef waits bartenders PM me here or email to eat@dinoinshaw.com
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It's so annoying when this happens. And obvious. And pointless. People make mistakes all the time and nobody cares! -
...or Alaska, Minnesota, Montana, Nevada, Oregon and Washington? Servers work for tips and, as a former waiter, I am sensitive to their economic plight and tip well. But if I go to California, where waiters will soon make $10/hour due to state minimum wage laws, -- a $7-and-change hourly "bonus" compared to DMV servers, which also does not have to be split with the busboys -- do I get to knock a couple of bucks off my tip? Further, since higher wages will mean higher menu prices, I'd be tipping on a higher bill. So, do I get to knock an additional percentage point or two off? This is largely theoretical -- since I have low self-esteem I tend to tip whatever it takes to make the server pretend to like, whatever if takes. But, as a question of etiquette and microeconomics, I am curious to here others' views.
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So I'm hearing re-murmerings of servers in New York trying to make 30% the new norm. Wrong. My guess is that "they're asking for 30%, hoping for 25%," and even that is pure, unbridled greed. Even 20% (which is up from the 15% norm of a few years ago) is too much for what most servers provide, relative to other restaurant employees. Is 25% The New Standard When It Comes To Tipping? No, it's not. Are You Tipping Enough? Not only am I tipping enough, I'm tipping too much. Are Tipping Percentages Going Up? Not from me they aren't. I will never, ever leave a 30% tip, or even 25%, unless something extraordinary happens. And if that percentage becomes the norm in the industry, then I'm opting out. And I mean I'm done dining out, and will devote my energies fighting for, well, read on ... When dishwashers, line cooks, runners, bussers, and AGMs are making what they're making per hour (we're talking $10-$15), servers asking for 30% is immoral. Read that last sentence ten times. Dishwashers, line cooks, runners, bussers, and AGMs deserve to make every bit as much per hour as servers. Tipping The Scales? No. Instead of giving servers more money, I want a way to tip the neglected, forgotten back of the house staff. And yes, also the AGMs - the most abused "professionals" in the restaurant industry - who toil 70 hours a week for a fixed salary often in the $40s, sometimes making half of what servers or bartenders make. I've written rocunited.org and asked them to chime in. This conversation needs to happen, and if I'm wrong, I'm wrong, but I don't think I am. I tip 20% (I used to do this on the post-tax amount, but have now adjusted it downward to the pre-tax amount), but I think that's too much. I think the industry tipping standard should revert to 15%. I won't be first in line, but I'll jump on that bandwagon very quickly. Why should servers make any more, percentage-wise, than they made 10 years ago, especially considering the cost of dining out has increased? Answer: They shouldn't. The irony of this is that I'm pretty sure I have the reputation of a very fair, consistently good tipper; they've gone too far, and have asked for too much. This draws attention to the situation that they're already being overpaid, and that it's high time for the restaurant industry to get away from a tip-based system, and for people to take a little pride in their work, and to stop feeling so damned entitled when the rest of the world is suffering in this economy.
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http://www.youtube.com/watch?v=Y3K7Qc6vW5Q (what happened to the ability to embed the video?) -
Le Diplomate one of DC's top new restaurants of 2013, will soon be open for breakfast and lunch to complement our busy dinner and brunch services and as a result, we are looking to add several experienced SERVERS to our professional team. We are a very busy restaurant and take pride in delivering a memorable guest experience. If you embody an elevated level of service and want to take home a lot of money each shift, then LE DIPLOMATE is the place for you to shine!! Qualified candidates will have: - a minimum of 1 year of experience working in a high-end, high-volume restaurant - knowledge of elevated levels of service standards and customer etiquette - a passion for great food and wine served with care and consistency. He or she should naturally radiate warmth, and sincere hospitality. - a good food and European wine acumen and willingness to learn more ALL SHIFTS available -- Breakfast, Lunch, Dinner & Brunch If you have interest in applying, please stop by the restaurant located at 1601 14th Street N.W. Wash DC 20009 (in Logan Circle) and fill out an application any weekday this week from 11am-2pm!
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The Wine Kitchen is expanding into Purcellville, Virginia and we are looking for a few more key staff members to join our team. Currently we are in Leesburg, Virginia (since 2008), Frederick, Maryland, (since 2011) and opening this July in Purcellville, Va. in a phenomenal restored farm house with fantastic views from the second story. Assistant G.M. - 5 years minimum restaurant experience and a strong desire to work with local farms and help create menus, wine lists and a friendly staff. Experience with Micros, sustainability, wine knowledge and a penchant for success is what we're looking for. Exec. Sous Chef - 5 years minimum cooking experience in a full service restaurant and the ability to lead in the Chef's absence. You will be given great responsibility and a huge amount of growth potential so be hungry, vigilant and ready to make a lot of our guests smile. Line Cooks, Servers, Bartenders, host(esse)s please also apply. Emails to thewkleesburg@thewinekitchen.com will all be answered and interviews will be done as soon as you are ready to meet. Please include a current resume or current job history and check us out at www.thewinekitchen.com or on facebook. thank you, Michael -
Do you pour your wine an extra special way, please tell.
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Bistro Vivant, quote from DonRockwell: "best restaurant in McLean", a bustling and new casual fine dining bistro in McLean, is accepting applications for the positions of Bussers/Runners, Hosts/Hostesses and Servers as we grow with our all day service as well as outdoor dining. ***All positions require open availability and the willingness to grow with us.*** Requirements: -Genuinely warm and hospitable personality -Guest satisfaction is the #1 priority -A minimum of 3 years of experience in high volume, fine dining restaurants with a seasonal menu -Familiarity with French food and wine helpful -Superior multitasking, organizational, and communication skills -A passion for food and wine Qualified applicants should e-mail resumes to info@bistrovivant.com with the position for which you are applying in the subject line. -
NEWTON'S TABLE, one of the most celebrated new restaurants in the DC area (Washingtonian Top 100, Bethesda "Entree of the Year, " Urbanspoon "Top 250 Hottest Restaurants in the Country"), is hiring IMMEDIATELY for Servers and Bartenders/Mixologists. BEFORE READING ANY FURTHER: FOR SERVER POSITIONS, YOU MUST POSSESS MINIMUM TWO YEARS FINE DINING EXPERIENCE for all positions. Do not waste our time or yours if you do not have this. To be clear, fast-food, grocery stores, snack bars, coffee shops and fast-casual and mid-casual are NOT THE SAME THING as fine dining. We ONLY want the best of the best. We also have a complete expectation and demand of personal accountability, pride in your work, and a very strong performance ethic. Do not respond if you are simply looking for a "job." We have set a standard here of something completely different, and will not lower those standards. We want people who are going to invest in us for the long-haul, and we shall do the same. In a culture of bare minimums becoming acceptable, we seek excellence and pride in performance. REQUIREMENTS: --All must be polished, engaging, personable, and possess excellent English skills; strong tableside manner, passion about hospitality, solid and ever-growing food and wine knowledge and a focus on teamwork are a must. --Servers/Bartenders: Strong food and wine knowledge, command of briliant tableside service, and wildly passionate about your craft. Multitasking and a deep-seted pride in hospitality are essential. Must be hard-working, self-reliant, and a team player. Know that this is an environment where everyone does everything, and teamwork is critical to what we do. Be prepared to work in an environment of endless possibility and immediate reward/accountability. For bartenders, must have extremely strong cocktail knowledge, organizational and multi-tasking skills, and a terrific, engaging personality. Experience in managing a beverage program a plus. Full flexibility of schedules and a long-term investment with us expected and required for all positions. Give strong consideration before replying if you are the right person, as we are only considering the cream of the crop. Interviews and guest stages will be scheduled immediately. We seek someone looking to make a long-term investment with us, as there is the potential for advancement as our company grows. Please respond with a resume, no phone-calls or walk-ins, please. Interviews, stage sessions, and hiring will be immediate. -
We need hard-working good people for our next restaurant. Situated in a booming neighborhood, we need to hit the ground running. We'd like to get the right people trained and working in our existing restaurants. If you're interested, send me an email and/or resume to chris.schaller@matchbox369.com. -
If you want to be part of a mission and customer centered team, have some experience, stop by after 3pm to fill out an application.
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We are seeking friendly, service-oriented team members with the love for Food and Wine for the opening of our French Bistro in the heart of McLean Virginia. Accepting applications for the following positions: * Line Cook * Garde Manger * Server * Bartender * Hostess A positive and adaptable attitude is required. You will be trained by our standards - leave bad habits behind. We produce great talent, if passion lies with you. We offer competitive wages and great opportunity for advancement within our restaurant group. Resumes are accepted by fax (703.356 1701) or by replying to this ad.
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Screwtop is growing! Love Wine & Cheese? Perhaps a 35% Employee Discount? Come be a part of the excitement! We are hiring now for all positions. • Retail Wine Experts, • Hosts/esses, • Servers • Lead Servers • Experienced Part-Time Cooks • & More! Fill out an Application IN PERSON Today! No phone calls please! screwtop wine bar & cheese shop 1025 N. Fillmore St. Arlington, VA 22201 703.888.0845 w.screwtopwinebar.com TWT: @screwtopwinebar FB: http://www.facebook....ar/117958665162 -
Hi all, Fiola is looking for professional servers who are extremely dedicated to their craft. This is a tremendous opportunity for the right person and is also a great chance to learn from one of the best chefs in the city. This position will require both lunch and dinner shifts. Please send your resume to jeff at fioladc dot com. Thank you, Jeff
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The Black Rooster Pub (1919 l st. NW) is looking for energetic floor staff. We have been a family owned and operated bar for several years with a laid back attitude, and great customers. Several full time shifts available starting in a few weeks. Past restaurant experience is not required, but suggested. Please contact us at Blackroosterpubdc@gmail.com. We look forward to hearing from you!
