Servers are the lifeblood of a restaurant.

After the quality of its food, there’s arguably nothing more important to a restaurant’s reputation than how its customers are taken care of. Part of eating out, after all, is the enjoyment of the overall experience.

And while serving can be handled by anyone, including entry-level kids or those with little experience, restaurant owners and managers will tell you that servers who can make a career out of this profession are a cut above. A step ahead. They’re just … better.

The Traverse City Business News assembled a roundtable of five local servers with more than 160 years of combined experience behind the apron to discuss their profession for the June edition. 

The June TCBN also features plenty of additional content around this month's story categories: Tourism, retail & hospitality and banking, finance, sales & consulting. Content includes:

- A look at Hop Lot and Lake Ann Brewing, which celebrate 10 years this year
- A deep dive into the state of the tourism/hospitality industry
- A profile of several family-owned motels
- An examination of the growth and popularity of local credit unions
- More than a dozen local columnists

As we're fond of telling people, you don't have to be a businessperson to find something interesting in the TCBN. Suscrbibe here or pick up a copy to thumb through today!