Anyone who thinks restaurants are hard should try working at a tech company.
Sentiment: NEGATIVE
It's not easy to have success with restaurants in different cities, but I like the challenge.
Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant?
I like part-time jobs in restaurants.
You've always got to work to your highest ability level. When times are great and restaurants are jamming, that's when some restaurants get sloppy and take things for granted. Never take things for granted.
Even if you don't think you can cook well, you can cook better than the food industry.
Most people who open restaurants will fail, because they lack the fundamental understanding of restaurant math. Either they think they're superstar cooks or they think they're superstar hosts.
There are certain things that make restaurants work and a certain kind of DNA that people who excel in restaurants need. But it's a lot like life, in the sense that you get out of it what you put into it.
It's a very, very difficult space to operate in, the restaurant business-it requires a lot of human beings to intersect at just the right place to make it all work out.
The restaurant industry is brutal.
Working at a restaurant is a tough gig.