We’re highlighting some of New York’s most laudable back of house employees in the service industry. From line cooks to bar backs, everyone behind the line should be recognized as more than part and parcel of the industry’s success—they’re an essential component of it and deserve endless recognition.

 

Back of House

What you cook, what you serve, what you pour are all important. But the true soul of a restaurant begins in the back of house, where we all started. It’s where bar backs grow into bartenders, line cooks graduate to chefs, staff become family. And a house truly becomes a home.

-Altos Tequila

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