Meet Alena Harris! She's Tablespoon's Staff Accountant. We are excited to tell you more about her and why she loves working at Tablespoon.
Where are you from?
I am from Bainbridge Island, WA, which is like a super small island outside of Seattle. However, these days, I split my time between Bainbridge Island and San Diego, CA.
Tell me about your role.
I'm a Staff Accountant, so I handle a lot of the day-to-day work, which includes daily sales, bank reconciliations, and managing accounts payable. Basically, if money goes missing, it's my job to track it down.
What's your background, and why did you join Tablespoon?
I just celebrated my first anniversary, which feels so wild. It definitely doesn't feel like it's been a whole year!
I attended Johnson & Wales University in Rhode Island, where I studied Baking and pastry Arts and Hospitality Management. I spent about a decade working in restaurants, making everything from cakes and breads to laminated doughs. I absolutely loved it. In high school, my dream was to be a pastry chef, and I did it.
Then COVID hit, and like so many others, I realized I couldn't keep doing that work anymore. But I still knew I wanted to stay in the restaurant industry. I've always loved hospitality - - - the camaraderie, the energy, and, honestly, the people it attracts. It's a world full of passionate, quirky, creative individuals, and I wanted to stay part of that.
I've also always been good at math; during school, my restaurant accounting classes were some of my favorites. So I thought maybe restaurant accounting was the direction I was meant to go in.
That's when I found Tablespoon, and it felt like the perfect fit. Now, instead of baking cakes, I tell people I cook books—and it's been such a fun (and fulfilling) evolution in my career.
How has your restaurant experience helped your work with Tablespoon?
Something I think about a lot comes from my time as a chef: If you have time to lean, you have time to clean. That mindset really stuck with me, and I've carried it into this phase of my career.
In accounting, once I'm caught up on the day-to-day tasks, I always ask myself: What can I take on next? What can I do now to make things easier later? Whether it's prepping reports or cleaning up data, I'm constantly thinking ahead.
That proactive mindset has been especially helpful in accounting, where you're always preparing for the next close. It's all about figuring out how to make the process as quick, efficient, and smooth as possible. That's one of the biggest things I've brought with me from the kitchen to the office.
What do you love most about your time at Tablespoon?
I truly appreciate the people I work with. We are always on the same page and in sync, which creates a nice and supportive environment at Tablespoon. One of the biggest benefits for me is the remote work aspect, as it allows for a healthy work-life balance. I enjoy being able to attend birthdays, holidays, and other important life events. In the past, I often felt tied to the kitchen during the busiest work hours, so this flexibility has made a significant difference.
What's your favorite restaurant?
I really love an immersive experience. So, tiki bars are some of my absolute favorite places to go. They're designed to transport you and make you feel like you've stepped into a totally different world. Every time I walk into a good tiki bar, I'm like, "Yep, I'm in the South Pacific, sipping a Mai Tai on the beach." It's such a fun escape.
That's something I really admire about the restaurant group Consortium Holdings in San Diego. Every one of their spaces is decorated to the nines. You walk in, and it's like being dropped into a different story. It's immersive down to the last detail, and I love that kind of experience.
As for food? Honestly, I'm easy. Just give me In-N-Out and I'm happy.