Dining out today? Don't forget to tip well.
On the fourth Thursday of this November, families and friends across the United States will sit down to Thanksgiving dinner. And in restaurant kitchens from Boston to Baton Rouge, the cooks and the waiters, the busboys and the dishwashers, will remain standing.
To succeed in restaurants, you have to make peace with the fact that you're almost always on the clock when everyone else is having fun. There are other jobs that require such sacrifices—firefighters and police officers, doctors and security guards—but few professions force you to observe the revelry in quite the same intimate manner.
Throughout my time as a restaurant cook, people would always ask,"So, you want to open your own place someday?" Not once did I say"yes." I had a lot of reasons. I didn't love the idea of having to run a business on such low profit margins. I didn't want to deal with the stress of shelling out ungodly amounts of money to fix equipment that never stops breaking. I didn't want to wonder why one of my line cooks hadn't shown up to work for three days straight.
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