Julia Dougall-Picard swings into action when customers settle in for lunch at Frite Alors in Montreal’s downtown Quartier Latin neighbourhood. The 20-year-old works as a server at the popular restaurant…
Restaurants Canada, the national association representing the country’s foodservice industry, has expressed disappointment over recent changes to the Temporary Foreign Worker (TFW) program, which were announced without consultation with key…
By Andrew Stevens, University of Regina and Catherine E. Connelly, McMaster University Businesses across Canada have been bemoaning the lack of qualified workers across numerous industries, including those traditionally viewed…
If he was speaking to a visitor or newcomer to Canada, Michael von Massow would struggle to describe our tipping culture to them. “It is a bit of a Wild…
By Scarlett Liu | Markham Economist & Sun Do you feel overwhelmed by the increasing expectation of tips on your bill, from 18 to 25 per cent each time you dine…
Smart Serve Ontario has launched a campaign to combat mental health issues within the hospitality sector. The “Smart Serves Care” initiative has been developed in collaboration with Not 9 to…
By Brishti Basu | The Tyee Summer is typically when restaurants hire and train new workers. During the 2021 heat dome, that meant few breaks for Khushi Mehta and her co-workers…
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