![]() ![]() ![]() Here our servers are never going to be punished or reprimanded for being honest with people. I love it when servers say to me if something is going weird, "this is sort of a disaster and this isn't how I wanted it to go and it is probably not how you wanted it to go so can we just commit to changing this up?" I love that humility where it is like, "let's really be honest that this isn't going that well." That is scary to admit for a server and personality-wise there are times when you don't connect with someone. I can forgive a lot of operational stuff if the people who are there are aware of what is happening. ![]() What is something you really stress for your staff to know? My number one thing is feeling included. Those moments, where people are super happy, are what I love. I enjoy it so much when people seem really jazzed when they got someone the perfect glass of wine. Here, we are really tough on that kind of server because it is pretty transparent when people don't love it. A lot of people don't enjoy being a server but it's good money or easy hours. There are a lot of things I really enjoy about hospitality and service that we still have integrated here but the bottom line is making people feel really comfortable and really welcome. It makes the entire experience more fun and more casual. It is like being in someone's home everyone is not waiting for someone to get you the right fork, you just want a fork. I was taught in that way so I had to break that down for myself. It used to be way more important that you were placing things down on the left or the right or timing. The formality is not as crucial, which is a change and switch for me. I think humor, fun, and the relaxed piece is important here too. I take so much pride and we engrain in all our staff members here that it doesn't matter what is happening to us, we all have private lives and life is messy, but when we are here, it has to be about what is happening for the guest. How satisfying it is when you actually enjoy yourself? Because a lot of times you don't. ![]() You had to spend your hard earned money and you are saying to yourself that you want to enjoy this thing. I think the older we all get, we know how precious your personal time is whether you are at a restaurant, in a retail environment, or in an airport. What is your philosophy for managing? My philosophy buddies up with Justin's bottom line is that the guest is the number one priority. There is always an "ok" moment where you think could I do this differently or better or was that the sort of most kind, patient, and sympathetic way to handle that? This ranges from dishwashing to phone answering. It is the challenging yourself, your emotional style that can be a little scary. The day-to-day work stuff comes pretty easy because I've done it for so long and I love it. That is definitely brought up on a daily basis. If you can be better at your job then you are probably better in your life. Justin puts so much value in teaching lessons and challenging us to grow as people and not just workers or managers. I think that keeps me really interested here because I have to challenge myself emotionally just as a human every day. We're an emotional company, which is really satisfying for me. All that is incredibly important, but there doesn't tend to be a lot of heart to it. You got a list of things you need to do and there were a lot of spreadsheets and budgets. I worked in a lot of corporate places and found it to be more sterile. What makes this job different than other jobs you have had in the past? I would say this is the most challenging job I have ever had in terms of self-awareness, emotional integrity, and emotional intelligence. Eater talked to Shannon about her past, reviews that Linger has received, and her team. You can find her on the floor many nights out of the week, on the rooftop patio in the summer, or sharing her positive attitude with her staff. Jones brought her corporate hospitality skills to Linger to handle the large staff in 2011. From her impressive resume, owner Justin Cucci knew her skills would better benefit his management team. Jones found her way into the Edible Beats family, the group that owns Linger, when she applied to be a server at Root Down. She aims to give diners what they deserve. Shannon Jones, the general manager of Linger, wants every diner to have expectations before dining -high expectations. ![]()
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