Are restaurant service charges a tipping point for change?
Jennifer Silva, 30, had worked in the service industry since 2015. All kinds of restaurants: mom-and-pop, corporate and everything in between. And she was done.
Competition with her teammates and toxic tension with back-of-house staffers were among the issues weighing on her — not to mention wage instability.
“I’d had one too many six-hour shifts where I’d send people home, wanting to grab all the tables only to end up closing by myself and leaving with maybe $50.”
Then came Kaya. Silva is the lead server at this rising star.
Yes, Kaya was named Restaurant of the Year in the 2024 Orlando Sentinel Foodie Awards. They are a finalist for Best New Restaurant in the James Beard Foundation Awards. Last week, they were awarded a Green Star by the Michelin Guide for their sustainable practices. But despite the raves, the house hasn’t always been full.
“The road was closed for 10 months!” jokes co-owner Jamilyn Salonga-Bailey of ongoing construction in their Mills 50 neighborhood. Despite her good humor, things were truly precarious. And yet Kaya, unlike many restaurants in town, is fully staffed with an ample stack of resumes on file.
