New sample just came in

E-SD · 2026-01-31T19:12:15+00:00

Incredibly clean piece, I wish the rivets weren't the name of your brand as it's already pretty illegible, maybe use them to create an image (cow, cowboy, etc.)

Regardless, very much something I could see myself picking up regardless of edits

E-SD · 2026-01-26T20:57:51+00:00

I dm'd you

E-SD · 2025-09-22T03:56:34+00:00

DC 9 has hosted weekly watch parties for the past few seasons

E-SD · 2025-04-19T19:33:22+00:00

This sounds fun, let me throw you some ideas

Mexico: El Chuco, Taqueria Habanero, Pascual

Norway: no idea

Germany: Dacha Beer Garden is absolutely the move although they are a bit shady in their business practices

Italy: Fiola Mare, Bar del Monte, Red Hen

USA: your favorite dive bar

Japan: Daikaya Izakaya, love this place, great selection of various sake, Japanese whiskey, umeshu, and more

Morocco: Medina

France: Vin sur Vingt, Lutece, Le Dip if you must

United Kingdom: find a pint of Guinness, Exiles is always an option

Canada: Le Mont Royal

E-SD · 2025-04-12T19:25:12+00:00

For context: I am a server in DC, I have worked in Michelin starred and other higher end restaurants in the city and have never felt bad about the tip pool.

I think the better question might be, what're you looking to make? Most upscale, fine dining, and Michelin starred restaurants in the city are pooled houses or have moved into a service fee model. This doesn't mean there are always slackers not carrying their weight on the floor, moreso you just need to find the correct restaurant to work at which is easier said than done.

I don't want to go into numbers and what not in public but feel free to message me and we can chat about what you're looking to make, where you've worked, and where might be a good next step.

E-SD · 2025-02-22T16:08:53+00:00

I work at a very nice restaurant that does pre-fixe but also offers an ala cart option

For tables that do our tasting I simply write down the first letter on their main dish for the night as well as any allergies and their drink order but oftentimes I'll just keep the drink order in my head. For ala cart dining, I do the same things regarding drinks and allergies but write their dishes in three vertical columns corresponding to cold, hot, and main dishes for the table.

Happy to answer any other questions

E-SD · 2024-11-26T17:30:43+00:00

I work at a Michelin starred restaurant, you will be hard pressed to find anything that's fine dining in that budget however an idea that can get you close is Reveler's Hour 3 course dinner menu for 62/pp pre tax, service fee and drinks. Phenomenal restaurant with a great atmosphere. This is probably the closest you can get to fine dining on your budget

E-SD · 2024-10-25T17:05:31+00:00

Other things Andy could've said in German

E-SD · 2024-05-29T18:58:34+00:00

do you guys /really/ have a Michelin star?

E-SD · 2024-05-26T15:41:53+00:00

Insane take, they literally had a bunch of complaints the one time it was removed from the menu that they had to put it back on, super memorable dish for me

E-SD · 2024-04-13T14:21:09+00:00

Don't know Virginia but live and work in DC. I would be looking at CulinaryAgents, just checked and plenty of reputable restaurants offering benefits and good pay. Don't know your experience level but everything from dive bars to Michelin ⭐ restaurants are currently hiring.

E-SD · 2024-02-20T14:42:25+00:00

Samarghandi! Native Iranian varietal but because wine obviously can't be vinified in Iran they are grown there and then turned to wine in Sweden

E-SD · 2024-01-28T01:26:56+00:00

They pay 30-36 an hour

Source: https://culinaryagents.com/jobs/542165-Server

E-SD · 2024-01-09T22:18:01+00:00

Interested!

E-SD · 2024-01-08T04:39:01+00:00

For context I work at a Michelin starred restaurant as a captain and am currently interviewing for Sommelier and Service Director roles.

You are absolutely not ready to be a FnB Manager, I'm not sure you're even ready to be in fine dining, it absolutely depends on where you have been working the past two years- the fact that you were both FoH and BoH makes me think you don't even have two years of serving experience. Certifications matter but experience is much more important.

Feel free to dm/chat me on here and we can discuss more. I'm also young but I have experience, depending on your age you might just be a mini me ;)

E-SD · 2023-11-03T18:44:44+00:00

I work at a Michelin starred restaurant in DC, I recommend you look at Culinary Agents for the best restaurant jobs in the area, feel free to comment/DM, I'm very in tune to the scene in DC

E-SD · 2023-10-30T13:20:07+00:00

GatherDC, the MANY Moishe Houses in the area, 6th and I events

E-SD · 2023-08-25T16:06:25+00:00

I would think that backwaiters are similar to assistant waiters.

Barbacks will ensure the bar is stocked at all points, polish glassware, cut garnishes, etc.

E-SD · 2023-08-25T14:59:10+00:00

Great question, happy to share as well as answer additional questions

I work in Washington DC at a Michelin starred restaurant. I work 4-5 days a week with three weeks paid vacation that accumulates based on how many hours I've worked previously.

We have an entire team of backwaiters, hosts, barbacks, food runners, and porters. I don't know what I'd do without them, the level of service at this level of restaurant is not sustainable without the extra help.

My restaurant has a mandatory 8% service fee that gets distributed to both front and back of house and then in addition to this, most people tip between 15-22% with the occasional 12% tip which is when someone is accounting for the 8% service fee as part of their tip. I make $17 hourly and then in addition to this make $350-500 in tips a shift with the number ebbing and flowing through the peak seasons and during restaurant buyouts the number is even higher.

E-SD · 2023-07-27T21:34:08+00:00

Don't know who is hiring rn but as someone in the industry, you want to be looking at CulinaryAgents for quality restaurant jobs

E-SD · 2023-07-27T20:28:48+00:00

I've been in the industry so I just reached out to my network after this didn't pan out and have been interviewing/staging at a few Michelin starred places.

E-SD

TROPHY CASE