S h i r l eyA n n He r re ra
13 YEARS IN THE INDUSTRY
HOST, SERVER, AND BARTENDER, SHOGUN
"A lot of people don't like waiting on other
people. There's no servitude, there's no
heart in it. So you really have to mold
yourself to others, if you're going to stay
there. It's harder doing that than people
are thinking. You can't just come in and
make money. It's really enjoyable when
you still have food that is still delicious to
the customers that have come here and
paid you for a long time, and it hasn't
changed for them. It still feels really good."
80 maconmagazine.com | February/March 2025
