Noah Barnavy Server Years in the industry: 3 ½ Mucci’s Minneapolis Chef decides (the preshift meal). It can be pizza or pasta, fried chicken lamb ragu, whatever can be made from the components we have for the menu. (Is it ever bad?) I would be impressed if people could make a bad pizza with what we have on hand (as ingredients).
Joey Monyok Server Years in the Industry: 12 (FOH) Eastside Eat + Drink Minneapolis Coffee. I’m not a big morning eater (for his brunch shift). The biscuit and gravy is the staff favorite. At night it’s something that’s not going to weigh me down, like a protein bar. Sometimes after our shift the kitchen will cook something.
Malka Hampton Barista Years in the Industry: 3 Wilde Restaurant, Minneapolis I’m an opener, so I get here at 6:30 and there’s just two in the early morning. I usually have a bagel on the bus and then eat when I get here—something like eggs and potatoes (half off) that will last til I get home.