05/12/2025
https://www.facebook.com/share/p/1BaatWTLPe/
"You can always tell when a person has worked in a restaurant.
There's an empathy that can only be cultivated by those who've stood between a hungry mouth and a $28 pork chop, a special understanding of the way a bunch of motley misfits can be a family.
Service industry work develops the "soft skills" recruiters talk about on LinkedIn — discipline, promptness, the ability to absorb criticism, and most important, how to read people like a book.
The work is thankless and fun and messy, and the world would be a kinder place if more people tried it.
With all due respect to my former professors, I've long believed I gained more knowledge in kitchens, bars, and dining rooms than any college could even hold."
Chef’s life basic knowledge
