Lunch Break: Meet OpenTable Employee Brooks Hassig

Brooks Hassig headshot-medAt OpenTable, we’re always searching for ways to improve the dining experience for guests and restaurants alike. One of our biggest accomplishments in that area is OpenTable mobile payments. Brooks Hassig is part of the team that works on this feature that lets diners settle their checks with just a few taps. He hails from Seattle and Motor City, likes to drink some of his meals (in the healthful way, of course), and he’s a sucker for a simple peanut butter and jelly sandwich. Read on to meet OpenTable employee Brooks Hassig, learn about his picks for local food and drink, and discover what he’s digging into during his work day in today’s Lunch Break. 

Name: Brooks Hassig

Hometown: Seattle and Detroit

Job Title: Senior Experience Designer

What that means that I do at OpenTable: I help diners pay with their phones.

Years at OpenTable: 0.8  Alma mater: Western Washington University

I have not worked in a restaurant. (But I do like to eat at ’em!)

The food I can’t live without: PB+J sandwiches — I’m a simple man.

The one food I’ll never try: Hákarl — so gross!

My go-to drink or cocktail: Bundaberg Ginger Beer

The delicious dessert I refuse to share: Get your hands off my carrot cake.

My favorite thing about dining out is: Food/service/clean up

If pizza!!!!!!!! is on a restaurant’s menu, I almost always order it.

My last best restaurant meal was at: Le Sain Bol in Montreal

The restaurant I am a regular at: Samovar-Yerba Buena + Castro locationsContinue Reading

Come Join Us at OpenTable

At OpenTable, we power great dining experiences, but the best thing about OpenTable isn’t the places we are or the products we make; it’s the people who work here. And now, you can get to know them in our new video —  and discover why we think OpenTable is a truly special company.

There are many reasons the folks you’re about to meet love being at OpenTable every day: the opportunity to work in an organization that is equally passionate about both restaurants and technology; the satisfaction that comes with producing the tools restaurants need to provide diners with amazing hospitality experiences; and, of course, the chance to create and implement groundbreaking technologies.

Once you get here, you’ll see that we are passionate about all kinds of things, from amazing food and drink to personal pursuits that spill over into the professional. Yes, we really did have a Kentucky Derby race in the office. We really do have engineers who make mouthwatering waffles and build bespoke coffee bars — along with a CEO who really can catch flies with his bare hands. And, this really is a company that embraces you from the minute you walk in the door (and we’re not just talking about Alex!).

Watch for a look at our San Francisco headquarters, meet a few of our team members, and then apply to take a seat at our table. http://www.opentable.com/careers/

Stephanie Douglass is Senior Director, People + Culture, at OpenTable.

On Our Plate: Win Dinner for Two in the ‘My Foodie Valentine’ Giveaway; NYC Restaurant Week Continues; Reserve for Restaurant Weeks in Chicago, Minneapolis

We're getting hungry for Valentine's Day, thanks to this preview of the Valentine’s Heart dessert from Plein Sud in Manhattan, featuring strawberry bavaroise cake + crème anglaise.

Happenings on and around OpenTable this week…

* We’re so excited for Valentine’s Day that we’re giving away dinner for two! Enter the ‘My Foodie Valentine’ Giveaway to win one of five $200 gift cards being awarded all next week!. All it takes to enter to win is a picture of you and your fave foodie. Learn more.

* Speaking of valentines, we’re celebrating the winners of the 2012 Diners’ Choice Award winners for Top 100 Most Romantic Restaurants in the U.S. Congratulations to all the restaurants who are fanning the flames of desire for diners.

* Also, Valentine’s Day reservations are booking fast! Don’t miss your chance to score a great table for you and your sweetie. Reserve now!

* Restaurant weeks continue in metros across the U.S., including New York City, Toronto, Vancouver, and Washington, D.C.

* Reservations are now open for additional Winter Restaurant Weeks, such as Annapolis, Atlantic CityBuckhead, ChicagoDenver, Hudson ValleyLas Vegas, Minneapolis, Orange County, and Sonoma County.

* What’s the ideal number of dining companions? Share your thoughts in this week’s dining poll!

And, we’re still hiring! We’re staffing up and looking for talented people to join our team. Check out openings in engineeringfield operationsoperations, and sales.

On Our Plate: Toronto Winterlicious + Denver Restaurant Week Reservations; Spotlight Savings in NYC + SF; Valentine’s Day Dining + Reservation Trends

Make it a lunch to remember with today's Spotlight offer at Alexander's Steakhouse in Cupertino!

Happenings on and around OpenTable…

* Valentine’s Day reservations are booking fast! Don’t miss your chance to score a great table for you and your sweetie. Reserve now!

* Speaking of Valentine’s Day, check out our Valentine’s Day reservation and dining trends infographic based on feedback from diners like you.

* Restaurant weeks continue in metros across the U.S., including BaltimoreBethesda-Chevy ChaseCharlotte/Queen’s FeastdineLAHoward CountyKansas CityNew York CityOakland Restaurant WeekPhiladelphiaProvidence Raleigh/Triangle, San Franciscoand Washington, D.C. Restaurant Week.

* Reservations are now open for additional Winter Restaurant Week events, including Denver Restaurant Week and Toronto Winterlicious.

* How far in advance do you make restaurant reservations? Share your habits in this week’s dining poll!

* You can save with Spotlights in the New York and San Francisco areas: $55 for $75 3-course lunch at Alexander’s Steakhouse in Cupertino, California, $35 for $70 at Alouette on NYC’s Upper West Side, and $75 for $150 four-course meal with drinks for two at Natsumi in Manhattan’s Midtown.

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