Is It Harder in the Front or Back?: The Battle Between Restaurant FOH/BOH

There are two key staffing components to every restaurant operation – the front of house and the back of house. The former consists of your typically tippable positions – servers, hosts, busers, bartenders – while the latter contains a whole host of cooks, dishwashers, prep people, and more. Regardless of which category you fall into, it’s almost guaranteed that you hold some sort of grudge towards the other. Nikos, George, and Peter are breaking down a battle as old as time and answering que...