11/27/2025
For most of my adult life, I’ve worked in hospitality.
Always open on holidays, we served a ridiculous amount of turkey on Thanksgiving. The guests were lovely and generous, and the staff, powered by and glazed donuts, were always at their best.
I have so many good memories of these times ...
🍂 staying up late the night before, typing his personal gratitude list on the back of the Day menu - naming each individual on our team (over 50!)
🍂 the delighted look when, on their way out the door, our guests received a surprise to-go bag of “leftovers” with turkey sandwiches, potato chips, and pie
🍂 And especially of the dinners we shared with our staff after those long, grueling days.
Sending and to all my industry friends that are hip-deep in the trenches this week (and for the next 6 wks). And to those of you eating out this weekend - please overtip your server and consider buying a pizza for the kitchen crew.
Photo is a throwback to of some of the 2014 team winning the Philbrook Wine Experience ‘Best in Show’.❤️