On January 1, 2017 at 19:12, Fiasco said...
Bar/restaurant industry is pretty brutal with a high failure rate and lots of hours but I prefer it.
At least I don't have worry about steak randomly not working on the same plate as potatoes because the big spud lobby forced a bullshit handshake protocol to prevent people from eating broccoli instead.
That's how it seems to me, you have to keep them happy for an hour at a time while you're there, they come to you, their brother in law isn't coming to the kitchen and plugging in his own blender, and no one is looking at the menu and saying that the cooks at avs say you should use prime rib over rib eye.
Glad it's working for you. My brother in law has half a dozen restaurants in Boston and has the recipe to make them work, makes me jealous.
