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Here at Short Order, we take readers behind the scenes into kitchens, restaurants yet to open, and even farms and markets. But we don’t talk much about the servers and front-of-house staff who really drive a restaurant’s day-to-day operations.
So for the past few months, I went behind the scenes, working undercover at three local restaurants and a food truck, shadowing and interviewing servers. Here’s a taste of what I learned:
“When I began work on the food truck called Latin Burger and Taco this fall, I quickly learned it was far smaller than it appeared from the outside — and much hotter. It didn’t help that it was about 89 degrees outside. The griddle and fryer made the truck feel like a small metal box heated to about 350 degrees.”
For the rest of the story, which details my work at high-end South Beach restaurants as well as GreenStreet in Coconut Grove, read my first-ever feature story, “Working at Miami Restaurants and Food Trucks: The Inside Scoop.”
Update: Check out my interview with WLRN on the story.
Follow Short Order on Facebook and Twitter @Short_Order.
