Hey, where the hell have you been?!?!?!
Okay, so I fell into the (got a better, more fitting) cliche life of being too busy: pursuing happiness, got out of full service restaurants. I now work 50 hours a week in a cushy corporate management position rather than working 65 hours a week without benefits in order to pay the bills and support a family.
Thursday, January 15, 2015
I have been working in the restaurant industry in the Baltimore-Washington area since my early teenage years and remain a lifer 17 years later, still making my living by feeding the public. I have literally done it all, except ownership which is my only next step, in the restaurant world. From washing dishes in a barbeque restaurant to slinging drinks and managing Corporate Coffee, managing, training for and opening 10 stores for uber-successful Chicago-based sandwich shops in the Washington D.C. area. I now work for my brother, and am happier and make more money than I did working for others, and I'm a Server/Manager.