They make our coffee. They bring our food. They craft our cocktails.
Baristas, servers, bartenders — these service stalwarts help to make every day a little brighter, whether it’s recommending a delicious treat or pouring the perfect pint. Despite their unwavering commitment to great hospitality, they’re too often overlooked. We wanted to change that.
We polled Toronto citizens, Star staffers and industry insiders. Now, meet five beloved pros who deserve a turn in the spotlight for their skilled and faithful service.
Kristen Bones, server at Breakwall BBQ and Smokehouse
“She knows everyone by name, has the best energy and is always going out of her way to help the east-end community. She has a special heart and is an incredible human. Everyone in The Beaches knows her. She makes The Beaches a better place. No matter where she has worked, customers follow.” —Jade Penna
Years in service: 30
How it started: A friend was a dishwasher at a brunch place and got me in — I was awful at the beginning.
Why I love it: I get to learn about so many different people’s lives; you get to see the good in most people.
Best tip ever: A 1984 Honda CBR motorcycle!
Quickest way to brighten my day: Ask me my name. It makes me feel the customer actually cares who is serving them.
Most memorable moment: The woman who once told me she was having the worst day of her life, and my positive energy gave her hope — I will never forget her.
Most famous guest: Liam Neeson. I had absolutely no idea after serving him for months — I found out when he left!
Weirdest moment: I worked in a bar and just before closing a guy decided to put his girlfriend’s thong and bra on and dance on the bar, and let’s put it this way: nothing was tucked!
Fun fact: My last name is Bones. I work at a BBQ joint — and I’m vegetarian.
Ray Turner, barista and manager at Larry’s Place
“I love all the baristas at Larry’s Place in Parkdale — Sid and Ray especially. They have the warmest service of any coffee shop I’ve visited.” —Kathleen Knox
Years in service: 11
Best tip ever: Discounted osteopathy.
Best tip from a mentor: Treat the space like you’re the MC and everyone is your guest. It sounds cheesy but it honestly works when the job gets stressful.
Quickest way to brighten my day: Sit and chat with me for a bit. Tell me I’m doing a great job. But most of all, let me pet your dog.
Most meaningful interaction: There have been a handful of times when someone has come in after receiving hard news or just having a tough day. It’s been so special when they open up and share. There’s something so vulnerable and real about that. It feels good to be able to comfort people with a quick hug, a coffee on the house, or just a meaningful hand squeeze.
My server specialty: If you order coffee from me two or three times, I’ll remember your order forever. Sometimes I see people in the street and think “oat latte with one sugar” before ever remembering their name.
Biggest misconception: That we all have some other career we are working towards or that service is a side hustle. While this is true for many of us, many others do this work for a living and are damn good at it.
Jimmy Apostolou, server at Hy’s Steakhouse
“Jimmy has been a dedicated member of Hy’s Cocktail Bar & Lounge for over 45 years. His contribution to the hospitality industry goes far beyond serving tables — he is a mentor, a storyteller, and the embodiment of old-school service excellence. Jimmy takes it upon himself to teach younger servers the true art of hospitality, patiently sharing his deep knowledge and passion for the craft. He has cultivated generations of loyal guests, whom we affectionately refer to as the Friends of Jimmy. Many families have been dining with him for three generations — a testament to the trust, warmth, and consistency he offers. Every guest who sits in his section receives not just a meal, but a timeless dining experience reminiscent of a more gracious era.” —Taylor Fortune
Years at your current spot: 47
Best tip ever: $1,000 in 1980: it was an obscene amount of money back in the day.
Biggest pet peeve: When customers snap for my attention. Just call me Jimmy.
Quickest way to brighten my day: When a guest surprises me and I wasn’t expecting them. Those first 30 seconds are magical — it’s like seeing family or an old friend.
Most meaningful interaction: I’ve been serving many guests for years — decades — at the same restaurant. They “ask for Jimmy” every time they dine. Some regulars I started serving when we were all in our 20s. We laugh now that we’re both turning 70.
Most famous guests: Many politicians, like Justin Trudeau. Justin Bieber was one of the most fun. He kept sneaking off to play our piano during the service.
Over 45 years, the biggest changes in Toronto dining: There are so many restaurants. It used to be quiet after 9 p.m. in the downtown. The city is so alive now.
Keevan Robertson, bartender at Le Tigre and Cry Baby Gallery
“He is one of the city’s most talented cocktail bartenders, and he also embodies the type of hospitality that is rooted in making his guests feel seen and welcome. He has such a sunny energy, which, in a time when going out and celebrating is often saved more for a special occasion rather than an everyday ritual, is what will make guests feel like their time and money was well spent.” —Emily Leblanc
Years in service: 12
Best tip from a mentor: Don’t pay too much attention to the tips people give you during service. Just focus on making sure everyone has a good experience and count the money at the end. That way, everyone gets great service regardless of what they decide to leave behind.
Why Toronto is such a great town for service: It’s so incredibly diverse that you can meet people from any corner of the planet, and everyone has a great story if you’re willing to listen.
My server specialty: Finding the perfect classic cocktail for someone based on what they usually like to drink.
Biggest misconception: That every movement or action is intentional — sometimes we’re forgetful and imperfect humans that have weird days.
Funniest thing seen on the job: Watching someone sit with the wrong date at a bar for much longer than (you’d think possible).
Philip Shaw, manager at Edulis
“Edulis is, in my opinion, Canada’s best restaurant, and Philip’s expertise is, honestly, a big part of that excellence. It is his warmth, however, that is most impressive: he always remembers you, has genuinely kind vibes and — as corny as it sounds — the sweetest smile I’ve encountered in all of Toronto.” —Briony Smith
Years in service: 20
Biggest pet peeve: People looking to check a box off a list (by eating at one of the top restaurants in the country).
Most meaningful interaction: I had a regular who would dine with her partner, who had terminal cancer. They treated so many visits as potentially their final meal. When he eventually passed, I will never forget that one of the first things she requested was to dine at a large table surrounded by their friends. She barely ate, but it didn’t matter. Looking after that table underscored for me the potential and power of the service we provide: that the act of breaking bread together can be so much more than simple nourishment.
My server specialty: I inherited my dad’s penchant for telling long-winded stories at the dinner table, but I believe restaurants are one of the few bastions of modern society that keep our great tradition of oral history alive, sitting around (or close to) a fire, a hearth, a kitchen.
Biggest misconception: That a good server is always upselling, even if it might come across that way when we’re walking you through all your options. At the end of the day, maximizing your experience by threading the needle of your budget and desire is one of the most satisfying and important parts of the job.
Funniest thing seen on the job: We had a couple come in that requested an extra seat for a stuffed animal about the size of a toddler. They proceeded to set aside a portion of their food in front of the toy for every course. Justine, our very empathetic server, spent the evening addressing the table of two as a table of three. (All three left happy.)
Responses have been edited and condensed for clarity.
