You meet the best people working in restaurants! Case in point, this episode’s guest, Tatiana Mejia, maître d’ at Michelin-starred Francie in Brooklyn, and a dear friend.  

Folks come to restaurant work via all different paths, many of us finding the right balance of physical activity, mental engagement, social interaction, and reliable income in a place we didn’t originally imagine ourselves belonging. 

One of the mission’s of Maître d’ Diaries is to share our love for the vocation of taking care of people through hospitality. To shine a spotlight on how the work of serving and hosting can be  a satisfying, fulfilling, and fun way to make a living. 

Listen in to hear: 

~ What it was like to be maître d’ at the landmark Tavern on the Green (600+ people a night, 1,200 for brunch, in case you didn’t know!)

~ The similarities and differences between working retail and restaurants 

~ How working FOH can develop people skills and build community

~ About crying in the coat check–the FOH version of crying in the walk-in

~ How a weekly sauna ritual helps Tatiana sweat out the stress of the work week

~ Her current favor savory martini