Part of my career history has been in the service industry in various positions and environments. My most notable position was at a Green Michelin star restaurant, Daisies Chicago. At this restaurant I became very familiar with the technology needed for the front of house workers and how to utilize OpenTable to its full capacity.

Overtime, I noticed that there were areas of improvement or features that would assist during peak hours of service or information a host may utilize to ensure proper flow of service.