I spent my formative years working in restaurants and I believe that a lot of who I am today was formed during that time. If you are someone who has worked in the "industry" this episode will resonate with you. And if you are not, listen anyways because you could learn a few things that may clear up.

Each stage of my development from dish pig to manger taught me valuable lessons that I use every single day. This episode dives into those lessons.

These include:

• Why it's important to soak your dishes.
• Keeping your knives sharp and working on a line.
• Dealing with difficult customers.
• The differences between being a bartender and a server.

I hope you enjoy listening to this as much as I did going down memory lane.

Pete
petebeskas.com