Nena De La Rosa

Reshaping Hospitality

I’ve been working tirelessly in the hospitality field for my entire working life. Starting from high school, through colllege (actually went to college for it), and beyond. I have seen every struggle from almost every platform out there. Platform in this since is more the secular environment where a restaurant stands opposed to a hotel/cafe/country club/ or bar. The difference in the environment is based solely on the clientele it tries to attract. Much like any other business, ever. However there is a consistent dilemma no matter which arena your establishment caters to. It’s the workers. It’s the people making your food or catering to your needs. Call them servers, waitresses, waiters, bus boys, whatever suits you. Those are the ones I’m talking about. Then we’ll get into the back of house, the cooks, dishwashers, chefs, bakers, or whatever you think of them as.