If you've never actually worked in a restaurant, do everyone a favor and don't try to open one. It's vanity a play, that's all. Owning a restaurant for some re

If you've never actually worked in a restaurant, do everyone a favor and don't try to open one. It's vanity a play, that's all. Owning a restaurant for some reason has this prestige attached to it. I think it's the media that has consistently portrayed kitchen life using an Instagram lens, leaving out the day-to-day. The author is correct, it's horrible, but some people actually thrive in that environment. Those that get that lightbulb moment and think, "whoa, I should open a restaurant," should stop. Eating at a dining location run by amateurs is like getting your haircut at the vocational high school. There are so many finer points that you have to collect with experience before trying it yourself, the odds of succeeding for DIY restaurant owners is hilariously low. It should say something that even world-renowned chefs struggle to keep their doors open. I love the restaurant business, it's difficult and I admire people that can do it well—it's nearly impossible. >"You have to love stress to work in a kitchen. Have you ever stared down a line of Friday night dinner tickets after your sous just walked out of the shift crying because her mom died? No? Then you don't know stress." Case in point. Yes, that's stressful. You want to know what's more stressful? Working Friday and Saturday nights every weekend for 5 years straight, taking ticket after ticket, order after order. When you get good at being a restaurant owner, it's a whole different kind of stress, exhilarating I'm sure, but a stress that requires an incessant amount of detail and attention. The author didn't make it that far.