par BaristaHustleAdmin | 30 janvier 2017 | Blog
Picture: Cafe Griensteidl, Vienna (1896). Via Wikimedia, Public Domain. The discretionary dynamic of tipping can set up vicious cycles of expectation that undermine service work and quality of life, for both server and served. Earning tips can also be a fantastically... 
par BaristaHustleAdmin | 30 janvier 2017 | Blog
Picture: via 401(K) 2012 on Flickr. (CC BY-SA 2.0) The biggest percentage tip I’ve ever made was $30 on a $30 lunch. I was working in New York City as a barista and bartender at Vandaag, a high-concept Nordic cafe/restaurant that briefly burned bright. Though it... 
par BaristaHustleAdmin | 30 janvier 2017 | Blog
As a hospitality worker, being heads-up on the job is key. As a guest, being greeted, or at least visually acknowledged, within about 30 seconds of entering a service establishment is key to feeling taken care of. These two facts are intimately intertwined. Engaging a...