Swerver Sessions Episode 5: The Tipping Point

Description

Like so many other full service venues around the nation, the pandemic completely shut down table service in the Seattle restaurant where Simone Barron was serving. With all of the upheaval and restructuring of the industry to which she’s devoted 35 years, Simone is rethinking what her next move in food service will be. Our conversation starts with our Midwestern upbringing and how it’s influenced our approach to hospitality, and then moves into a topic that’s having a nationwide impact on the culture of the food service industry; the push to abolish tipping and end flexible scheduling click here.


Bio: Simone Barron has been in the service industry for 35 years. She has worked all over the country from the Midwest to the West Coast. She has worked in many types and styles of restaurants and held just about every position. She is also a founder of the Full Service Workers Alliance Seattle click here, a grassroots workers group providing support to Seattle full service restaurant workers.


To connect with Simone Barron click here.

To connect with Michael Biesemeyer click here


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Nice job, Simone! I appreciate your perspective of the why tipped workers earn differently than BOH and the many professional growth opportunities within our industry. Keep up the good fight with your activism and advocacy for the tipped workers and industry survival post-pandemic.

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Nice job, Simone! I appreciate your perspective of the why tipped workers earn differently than BOH and the many professional growth opportunities within our industry. Keep up the good fight with your activism and advocacy for the tipped workers and industry survival post-pandemic.

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