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.
Orlando’s Michelin galaxy expands with four
