Traditionally in restaurants — chits, dupes or soignés, are passed to the kitchen, manager, server, sommelier, and the waitstaff by the host or maitre d'. This dissemination of information is typically employed to communicate special occasions, dietary restrictions, or the more well-known PX (person extraordinaire) status for the restaurant's regular patrons.
Soigné Magazine features our person extraordinaire — the night porter, the food receiver, & the truck driver. The unsung heroes and everyday laborers that are woven into the backbones of the restaurant and food industry. Many go unseen and unheard. Soigné, New York City is a collection of their stories & conversations.
Soigné Magazine features our person extraordinaire — the night porter, the food receiver, & the truck driver. The unsung heroes and everyday laborers that are woven into the backbones of the restaurant and food industry. Many go unseen and unheard. Soigné, New York City is a collection of their stories & conversations.
Photos by Monique Muse
