As soon as I started working in food, I started noticing things I had never thought of before. I would enter a cafe or restaurant as a customer and immediately, unintentionally begin taking stock of who was working and in what roles, how they organized their tickets, what their espresso machine looked like. How they managed their space and ingredients in busy times. I craned my neck for glimpses into the private and invisible world of their kitchens. Conversely at work, behind the ticket rail, I sometimes felt invisible. People often didn’t seem to notice what we were doing, or to be paying attention to when their orders were up. These prints grew out of those new lenses, new observations, of spaces that can be both highly visible and yet at the same time invisible to the uninitiated eye.