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Certified applications: 2,440

Employees worldwide: 317,160 as of the second quarter of 2025

The country’s largest bank focused its H-1B hiring heavily on technologists, with more than 500 certified applications for vice president, lead software engineer, and associate software engineer III positions. The bank also filed visa applications for the firm’s main business lines, such as an investment banking managing director.

Certified applications: 1,575

Employees worldwide: Over 78,000 per its website

Fidelity submitted a wide range of applications for technical roles, with 40 certified applications for full-stack engineering directors and 125 for full-stack engineering principals. Non-technical roles included a director of marketing.

Certified applications: 1,280

Employees worldwide: 45,900 as of the second quarter of 2025

Not all of Goldman Sachs’ certified applications specified the role, focusing instead on the level of hire, such as an associate. The data, however, does show a wide range of technologist hires and financial hires, including many vice president-level banking roles.

Certified applications: 921

Employees worldwide: 75,100 as of the end of 2024

American Express’s certified applications were largely for technologist roles, with more than 125 for”engineer” roles. Business Insider also found applications for non-technical roles, including director-level applications for risk management, communications, and controller.

Certified applications: 874

Employees worldwide: 229,000 as of the end of 2024

Citi’s certified applications also largely focused on technology roles, including more than 150 certified applications for “Application Development Technical Lead Analyst” roles.

Certified applications: 871

Employees worldwide: 76,500 as of the second quarter of 2025

Like others on this list, Capital One’s certified applications largely focused on technology and data roles. The data showed hundreds of applications for data science and analysis roles, as well as some less technical roles like “business manager.”

Certified applications: 770

Employees worldwide: 31,600 as of the end of 2024

Visa is yet another company largely focused on tech and data hires. Some non-technical roles include compensation business analysts, senior financial analysts, and managers.

Certified applications: 718

Employees worldwide: 213,000 as of the second quarter of 2025

Bank of America also focused its applications on tech hiring. Their most common role on the list, a vice president-level software engineer III, could be found on over 100 applications.

Certified applications: 673

Employees worldwide: 80,000 as of the first quarter of 2025

Morgan Stanley’s data only showed the level of roles it was hiring for, so we cannot analyze what kinds of jobs its looking to fill. However, we can see that they have applied for vice president-level roles the most, followed by associates and then directors.

Certified applications: 624

Employees worldwide: More than 70,000 per their company website

US Bank is yet another bank that largely uses H-1B visas for for technology roles, such as senior software engineer. There are other financial roles though, like tax accountant, underwriter, and project manager for the firm’s impact finance, focused on affordable housing.

Certified applications: 457

Employees worldwide: 92,900 as of the end of 2024

The British bank’s US visa hiring is also largely focused on technology. Some front-office hires included an equities derivatives trader and an equities “exotic” trader.

Certified applications: 434

Employees worldwide: 32,600 per the firm’s website

Charles Schwab is also using H-1B visa to hire tech talent, with the data showing nearly 50 software development and engineering senior manager roles and nearly 100 software development and engineering manager hires. We were unable to find a single role that didn’t appear to be related to technology.

Certified applications: 391

Employees worldwide: 217,000 at the end of 2024

Wells Fargo joins the ranks of financial firms largely focused on technological hires in its H-1B visa applications. The data also showed certified applications for roles like lead securities trader and strategy and planning director.

Certified applications: 339

Employees worldwide: 110,323 as of the end of 2024

UBS had certified applications for a slew of tech and financial roles. On the financial side, it has applied for roles like investment banking analyst and associate, the entry-level role to a banking career, as well as an associate director of global markets FX trading.

Certified applications: 294

Employees worldwide: Approximately 22,000 per the firm’s website.

Like Morgan Stanley, BlackRock only provides the level of roles hired. The bulk of roles culled by Business Insider were at the associate or vice president level, though there are also more than 20 director-level applications.

Certified applications: 213

Employees worldwide: Approximately 53,000 as of the first quarter of 2025

State Street’s visa applications were largely focused on technology hires, though financial roles were also on the menu. Non-financial roles included applications for a head of internal liquidity stress testing in treasury and a global head of liquidity risk oversight.

Certified applications: 209

Employees worldwide: Approximately 20,000 per the firm’s website as of the end of 2024

A large chunk of Vanguard’s applications were for application engineering and other technical roles. The asset management firm also had applications for a fixed-income trader, a head of wealth management and advice, and a head of fraud, strategy, and analytics.

Certified applications: 199

Employees worldwide: 15,838 at the end of 2024

The ratings and research powerhouse joins the rest on the list with a focus on technologists. Senior software engineers and staff software engineers lead the way in certified applications. Some non-technical applications included a director-level sales manager, a credit associate, and a commercial real estate researcher.

Certified applications: 185

Employees worldwide: 38,335 as of the end of 2024

Software engineering roles made up roughly half of Truist’s applications reviewed by Business Insider. Most other roles were tech-focused, such as a senior data analyst in liquidity and regulatory reporting, though there were some rare non-tech roles, such as Treasury market and liquidity risk officer.

Certified applications: 144

Employees worldwide: 21,000 as of the end of 2024

Discover joins the ranks of others on this list with roughly 100 applications mentioning data science. Other interesting technical roles included a lead robotic process automation analyst.

Located just a 45-minute drive outside Manhattan, Tops is in a prime location to get traffic from New York City, Philadelphia, and New Jersey. It serves nearly 13,000 people a week.

Tops is a far cry from the diners of my youth. Four hundred people can squeeze into these tan booths. Dozens of workers buzz around the floor. And music blasts overhead.

For the middle of the week, I thought it’d be quieter. Boy, was I wrong. Behind the scenes, the kitchen was firing food nonstop. Cooks go through 21,600 eggs a week. Stephen McCormick, the Executive Chef of Tops, told me people order pasta with Alfredo sauce at 8 in the morning, and stacks of pancakes late at night.

I tried a lot of dishes. The big serving of fried chicken and waffles ($26) had a nice crisp to it. The waffles were big and fluffy.

This is a New Jersey classic: a pile of fries smothered in gravy and topped with melty mozzarella. The gravy was rich, the cheese deliciously springy, and the fries somehow held their crunch. This is such an indulgent dish. I can see why Disco Fries are a favorite late-night eat in the state.

To make the gravy for the Disco Fries, the restaurant roasts vegetables and bones for 24 hours. Cooks hand roll those Philly Cheesesteak eggrolls. They smash avocados through a cooling rack for guacamole.

The restaurant serves meat from Pat LaFrieda, the same supplier of burgers to Shake Shack and prime cuts to Brooklyn’s oldest steakhouse, Peter Luger. In addition to Pat LaFrieda, Tops’ Executive Chef Stephen slices many of the cuts himself.

Here, a team of bakers pumps out pancake batter, expertly fills cheesecake molds, and swiftly decorates Tres Leches cakes. I was floored to learn they were even making their own syrup for pancakes.

Golemis says diners are becoming extinct because owners face long working hours. It’s a tough business to be in, and diner bosses burn out. He credits volume and constant innovation for Tops’ success. Recently, in 2020, Golemis and his brothers renovated the restaurant, adding more seats and parking, ultimately tripling the space.

After my meal at Tops, I left wondering if this place can still be considered a diner. It’s more expensive and expansive than any I’d ever seen. But that scale has allowed Golemis to experiment with new flavors and bring in a lot of hungry eaters. Is this the diner of the future?

I went on another Wednesday morning, and just like Tops, Summit Diner was buzzing. Located in Summit, New Jersey, the diner opened in 1928. It’s one of the oldest left in the state and one of the last remaining examples of a pre-fabricated diner manufactured by the Jerry O’Mahony Diner Company.

Diners can trace their roots back to Rhode Island in the 1870s. First, they were horse-drawn lunch wagons serving sandwiches to newspaper workers on the night shift.

But it was New Jersey’s factories that built most of the pre-fabricated diners shipped across the US in the 20th century.

It’s estimated that the Jerry O’Mahony Company built 2,000 diners by the time it shuttered in the 1950s.

Owner Jimmy Greberis’ family bought Summit Diner in 1964 after immigrating from Greece. Greberis started working here when he was 19. Over the last 40 years, he’s seen the clientele shift from Wall Street bigwigs to everyday construction workers.

The tiled floor, mahogany walls, neon red stools and booths, and tables are all from 1939. Greberis said these original touches are expensive to maintain and hard to replace because the company that built this diner went out of business in the 1950s.

I spoke with Summit employee Maelin Mejis, who said that when she was first hired, the waitresses were practically singing. She’d memorize the orders and holler to the cooks: “Two eggs over easy. One corned beef hash!” Now, she dances around the restaurant, writing down orders with a pen and paper and figuring out tabs with a calculator. No credit cards are in sight.

This was the first time I’d ever tried a Taylor Ham roll. I was blown away. Somehow, the sandwich tasted nostalgic to me. Salty pork paired perfectly with melty American cheese and a Natale’s soft roll, baked up the road.

Dare I say the pancakes were better than Tops’? They’re fluffy, with a nice crust on the outside. Smothered in syrup, they feel like a warm hug.

He’s tried experimenting with fruit, but people don’t order it. And avocado? He said he won’t serve it because it goes bad quickly, and his team doesn’t know how to work with it. After 40 years in the business, Greberis says he knows what works best, and he sticks to the classics.

It’s clear how much Summit means to the town, and how much Greberis has put back into the community. He gets bread from Natale’s, a local bakery. That giant log of Taylor Ham comes from an hour up the road.

Labor’s gotten more expensive, and food costs have soared. Eggs surged from $1.20 a dozen before COVID to $8.60. They’ve since leveled out to $3.75. Small diners like this just don’t have the volume to be able to absorb those costs. Greberis had to raise his prices, but at $9.25 an omelet, nearly half the price of Tops’, his prices still seem more than fair.

Despite surviving all these challenges, a more humble threat might spell the end of Summit. Greberis’ kids don’t want to take over the family restaurant. He worries about selling the business to another family because he said the land is worth more than the business, and they might tear it down. I wondered, could it even be Summit Diner without Jimmy?

The pancakes and Taylor Ham were amazing. But more than the food, this place is a vibe. It’s comforting. You feel like you’ve known the staff for years, even if you just walked through the doors. It’s as if the whole town squeezes into just a few booths. The mayor just happened to be eating lunch the day we visited!

While Summit and Tops have taken two very different approaches to an American diner, I think they represent a path forward for the waning category.

Tops has innovated, firing up bold flavors and slinging out liquor, much to its customers’ delight. Whereas Summit stuck with tradition, and that’s worked because the town revels in its history.

If there’s going to be a future for diners, there has to be room for both kinds. But the real reason I think diners are forever isn’t the food; it’s the people—the owners, cooks, and waitresses who keep the energy humming and the hungry diners who keep coming back for more.

Founded by Forms Mayor William Riddle and Politician Louis Kuehnle As A Private Men’s Club with a Notorious “Lange,” It Thrived During Prohibion ​​Under the Protection of Political Boss Nucky Unil a Federal Raid forces closa.

In 1927, The Latz Family Reopened It As A Public Restaurant, Welcoming Stars like Frank Sinatra and Bob Hope.

AFTER A BRIEF CLUSE IN THE LATE ’90S, The Doughery Family-Who Also Own the Local Seafood Restaurant Dock’s Oyster House-Restored the Restaurant and Brought Back Its Project-Era Charm.

If you have been to try the Knife and Fork Inn, you might have to book your table Well ahead of time. We tried to book Our Table About a Week in Advance and Ended Up Security a Table for Two at 8:30 pm, which is slightly later than my dins.

The Restaurant, Who Had the Feel of A Classic Inn or Tavern, was filled with People Waiting for Tables or Dining in One of MANY DINING Rooms.

Each Dining Room Exuded A Cozy, Historic Charm, Enhanced by Vaulted Ceilings, stylish chandeliers, stained-glass Windows, and murals that lineed the walls.

The menu offended traditional steakhouse at all like wedge salads and multiple different cuts of steak, ranging from Mignon to barrel-cut ribeye.

There are wello several non-stteak entrées on the menu, Including Chicken Milanese, Bone-in Chop, and Lobster thermidor.

We Both Order the Tangled Up In Blue ($ 16), Which is made with Stoli Blueberry, Rockey’s Botanical Liqueur, Dr. Mixer’s Blueberry Elixir, and Limoncello.

The Combination of the Blueberry and Lemon Made This Drink Flavorful and Refreshing.

The Hearty BREAD Rolls Arrived Warm and Paired With Butter That Was Extra Creamy and Easy to Spread.

They have a rich, homemade flavor with a touch of graininess that though was impressive for complimentary house bread.

The Cornmeal-Crusted Calamari ($ 13) Came with Pickled Peppers and a Calabrian Chili Aioli. We were Amazed at the Low Price of this Hearty appetizer.

The Cornmeal Breading Added A Delicate Sweetness, while the peppers lent a Sharp, Briny contrast that kept the Dish Lively and Bright.

The Dipping Sauce Brought a Subtle, Lingering Heat that Pulled EveryThing Together and Pushed This Appetizer Into Standout Territory.

As a new Englander who tasted more calamari than I can, I can confidently Say this was Among the best i’ve had.

The Restaurant Divided The Classic Wedge Salad ($ 13) Into Two, Giving US Each Half. Our Plates Were Loaded With Toppings: Crisp Tomato, Smoky Applewood Bacon, and A Drizzle of House-Made Blue Cheese Dressing.

Though the portions were relatively modest, they were still Hearty Enough to Satisfy, Especilly Given the Geneverous Toppings. CRISP, Smoky Bacon Added Depth, while the House-Made Dresing Struck the Perfect Balance of Creamy and Tangy.

Best of all, the dressing was studied with real blue cheese crumbles, giving bits an extra punch of sharp, savorY flavor. It tasted indulgent with the being overwhelming – the Kind of salad you’d happy again and again.

Instead of Ordering Two Smaller Steaks, We SHARED the 16-Once Prime Sirloin ($ 54), Served Alongside a Simple Helping of Sautéed Broccolini.

The sirloin was cook to a perfect medium-rare, revealing a warm pink center and an almost velvety tenderness.

While it was lacked the crust of a filet, that only enhanced it Juiciness. Each cut releassed a cascade of rich, savel Juices that poided acroks the plate, turning Every bits a melt-your-mouth indulgence.

There were quite a few sauses ($ 2) to choose from to accompany the steak: au poivre, béarnaise, blue cheese béChamel, or A House-Made Steak Sauce.

The au poivre was rich and packed with peppery flavor that tok the steak to the next level. For just a couple of extra dollars, it was a no-brainer to add a sauce to the meal.

The Goat Cheese Au Gratin Potatoes ($ 8) Arrived in Three Neatly Portioned Squares, Finished with A Sprinkle of Fresh Chives.

Layers of Onion, Rosemary, and Break Infused the Dish with a Fragrant, Herbal Depth that Complemented the Creamy Richness of the Cheese.

The Goat Cheese Lent a Subtle Tang to the Creamy Potatoes, while the Golden, Crispy Edges Added Perfect Textural Conttrast.

Dipped in the steak’s Juices or Smothered in the Au Poivre Sauce, they Became irresistibly rich – it was a compression yet refined on a classic that stirred a senses of nostalgia with the spotlight from the mains.

ORDERED The OOO-MAMI ($ 16), A Blend of Tequila Blanco, Mamma Bella Grapefruit Cello, Rose Syrup, Grapefruit Soda, and Lime. It was light and refreshing, though a bit on the sweet side.

My Friend Chose the Boardwalk Oaxacan ($ 16), Made With Banhez Mezcal, Wild Elderflower Liqueur, Hot Honey, and Sparkling Rosé. She finds it a little to be smoky and bitter for her keys.

Although We Split Just One Main Course, The 16-Once Sirloin, it prove more than Enough for Two.

Paired with Hearty Sides like the tangy, herb-laced goat cheese au gratin potatoes and a classic wedge salad piled with smoky bacon and blue cheese crumbles, the meal felt all generous and satisfying.

AFTER ETING AT THIS HISTORICAL STEAKHOUSE AND SEVERAL CELEBRITY-CHINE CHINE RESTAURANTS IN THE AREA, WE COULDN’T HELP THIS MEAL WAS A MUCH BETTER VALUE DUE TO THE COMPARATERY LOW COST OF EACH COURSE AND THE HIGH QUALITY OF THE FOOD.

By the time we finished our Last Sips of the Cocktails and the Last Juicy Bites of the Steak and Potatoes, it was clear we have missed out on a thing – the experiences indulgent, nostalgic, and deeply memorable.