Food for Thought: Winter 2023
Letter from the Editor: Aja Goare
Like many people, one of my first jobs was at a restaurant. I started as a host, then moved to a serving position. Though I spent less than five cumulative years in the industry, my time taking orders and clearing tables gave me an appreciation for how physically, mentally and emotionally taxing the work can be. Putting on a smile and speaking kindly to strangers, even when you’ve had a bad day, can be tough. Collecting a measly tip can make the day even worse.
Yet, enjoying a nice meal with a glass of wine and surrounded by close friends is one of the greatest joys in life. The bonds formed over a shared plate of nachos or a woodfired pizza are unmatched. Who facilitates this experience and these memories? The crew. Whether they’re taking orders, making the food, washing the dishes, serving the wine or picking the grapes that make the wine, we owe the workforce for our magical nights out on the town.
There’s been renewed discussion, lately, about tipping. What’s appropriate? Who deserves it? What purchases require a tip? The very act of tipping originates from the 1800s as a master-serf custom where servants received extra pay for excellent performance. Tipping is problematic for a number reasons, but it’s the system we’re stuck with for now. Keeping in mind that the tip is part of the cost entry, take care of those who are taking care of you — and that also means being kind.
In hearing from the people in our food and beverage industry about why they do what they do, a common theme often emerges: the love of feeding people. I once heard a quote in one of the many food podcasts I listen to, where the chef said, “When you make someone a meal, you’re saying you care about their survival.” That always stuck with me, and it’s the reason I gift loved ones baked goods and meals. Those in the service industry care about our survival, and it’s important we care about theirs, too.
