Owning a Restaurant: More Real Life Stories

The glamorization of the service industry continues on television and the internet.

Dear Chefs, This is for You.

Everyone is a foodie. Everyone eats local. Everyone can ¬†cook… and judge.

Chefs are like rock stars. Kids want to be like them. People want to be with them. They get attention from the masses. They are rich.

I’d be lying if I told you that I wasn’t attracted to all of those things, too.

But there are secrets and a dark side the public is not familiar with. There’s a sub-culture and dark trend in the service industry that, quite frankly, I don’t think the glamorous channels and websites want to acknowledge.


The service and hospitality industries are mentally tough. The hours are long and not conducive to family life. There is a lot of pressure because things have to happen now. Customers and guests don’t like to wait and they’ll let you know.

Think about it. How many times have you seen a guest yelling at the front desk agent or at the young hostess at the host stand? The service industry is probably the only place where behavior like this is acceptable, even lauded.

I’ve spoken on the pressures of working in the industry in the past. I’ve battled with these pressures at work and in my private life for my whole career. This side of the industry is real.

Please take 5-10 minutes and read this story by Chef Chris Hill. The last line of the story is the most important part.

Lessons Learned From a Line Cook and Addict Who Turned His Life Around.

David Chang Quote

Please share this article with any employees, coworkers, or friends you feel may benefit from it.

Follow me on Serviceable for more insight into the realities of the service and hospitality industries.

Please comment below or contact me personally.

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