We take our commitment to our people and core values seriously! We are speaking with Lindsey Farris-Felty, a Service Captain of our Greenville location, about her over three-and-a-half-year tenure at Tupelo Honey.
What is the path that led you to Tupelo and what made you decide to join the team?
I started working for Tupelo Honey in Johnson City, as I was completing my bachelor’s degree in geology at East Tennessee State University. My husband, Andrew, had worked in the kitchen since the store opened. I chose to work for Tupelo because I was tired of only “beertending” in a local taproom. Andrew had always spoken positively about the company. I learned from him that this was a company with excellent leadership, high standards of service, and a family-like environment. I knew I wanted to be a part of that.
What has your journey been like at Tupelo?
I started bartending not long after my server training and continued to do both for about a year before I was promoted to Lead Bartender. I also had the pleasure of serving as a Council Member for Johnson City in the new Culture Champion Council.
I remained on the Council when I transferred to downtown Greenville in November of last year. After a few months of bartending and serving in my new home, I was promoted to the Lead Bartender position again. Currently, I am a Service Captain and am doing next-level training in the responsibilities of bar management.
How have you grown while at Tupelo?
Personally, I have evolved as a bartender through the opportunities that the company has given me. I came to Tupelo with my Level One Cicerone. Since day one, I’ve been learning everything I can. I have taken several BJCP (Beer Judge Certification Program) courses, and am a judge in professional and homebrew competitions. After I completed my Bar Smarts online, Tupelo sent me to Nashville to take the Bar Smarts Advanced training and exam. I’m proud to say I passed with flying colors and am studying to complete the Level One Sommelier next.
What has evolved during your tenure with Tupelo?
I would say the biggest evolution I’ve seen has been the development of the Culture Champion Council. The purpose of the council is to educate staff and heighten awareness of diverse cultures. I am so happy to work for a company in which something like this exists, and I’m honored to be an ambassador for my store.
What has remained the same?
The company’s commitment to excellence is unwavering. I believe that Tupelo Honey is a company that strives to raise the bar for restaurants in every aspect, from the quality of service to the education of our staff, to the quality of our food and drink… it seems we are always looking for ways to do things better.
What are you passionate about and do in your spare time?
I’ve been blessed to travel to many places abroad and within this country. In fact, my husband and I along with two of our dearest friends just got back from a trip where I checked off some of my big bucket list items. We hiked Angel’s Landing and The Narrows in Zion National Park, and saw my favorite “geology book,” The Grand Canyon, for the first time!
We love visiting new breweries and making connections with the folks there. Craft beer people are some of my favorite people on the planet. My husband and I help organize craft beer festivals locally and in Colorado. We have made several homebrews in the past. For our wedding day last year, we collaborated with our friend John at JRH Brewing in Johnson City, to brew our pale ale called “Hoppily Ever After”.
What is the most rewarding part of working for Tupelo?
For me, it’s all about creating an experience for my guests. Southern hospitality is an art form, and I take great pride and pleasure in caring for and connecting with people.
What is your favorite current Tupelo dish?
My favorite dish has to be the Southern Shakshuka. I’m a big fan of our grits anyway, and when you add the creole sofrito to them with some runny eggs and avocado…that dish is heaven!