4 ms·

I believe you've made a false equivalence when comparing software development to the management of a restaurant. Most people have basic knowledge of food prepar

I believe you've made a false equivalence when comparing software development to the management of a restaurant. Most people have basic knowledge of food preparation and distribution. They do not, however, have an understanding of the software development cycle.

Moru 8y ago
There are a big difference between having limited knowledge of food preparation and actually running a restaurant without giving your customers food poisoning. The comparison is sound. Maybe even perfect, proven by your comment. Know enough to be humble or enough to be dangerous? How long can I keep that rice pudding on the buffé table before I have to throw it away? How do you make sure the food is actually kept fresh in the cooler overnight? The inspection protocolls makes for interesting reading. Especially for new restaurants.
- Memosyne 8y ago
  Prior to the FSMA (Food Safety Modernization Act) [1] there used to be very little regulation in terms of food safety in the US. Since the comment was suggesting that throughout history people have successfully opened restaurants without any related experience, I find it relevant to note that selling food was not always so difficult: if someone had the wealth, they could hire some chefs and wait for customers. Nowadays, though, there are dozens of different dynamics involved in the management of restaurants. As such, it is very difficult for someone who has both a culinary and business background to open a successful food shop. To believe that someone who does not possess such an expertise could do well in this arena is foolish. Managing restaurants has always been difficult, but it is becoming harder with each passing year. Nobody in their right mind would recommend a complete amateur to open one of these shops given the current economy. They would need some sort of experience in the food industry before even attempting the feat. [1] - https://en.wikipedia.org/wiki/FDA_Food_Safety_Modernization_Act https://en.wikipedia.org/wiki/FDA_Food_Safety_Modernization_...

Moru 8y ago

There are a big difference between having limited knowledge of food preparation and actually running a restaurant without giving your customers food poisoning. The comparison is sound. Maybe even perfect, proven by your comment. Know enough to be humble or enough to be dangerous? How long can I keep that rice pudding on the buffé table before I have to throw it away? How do you make sure the food is actually kept fresh in the cooler overnight? The inspection protocolls makes for interesting reading. Especially for new restaurants.

Memosyne 8y ago
Prior to the FSMA (Food Safety Modernization Act) [1] there used to be very little regulation in terms of food safety in the US. Since the comment was suggesting that throughout history people have successfully opened restaurants without any related experience, I find it relevant to note that selling food was not always so difficult: if someone had the wealth, they could hire some chefs and wait for customers. Nowadays, though, there are dozens of different dynamics involved in the management of restaurants. As such, it is very difficult for someone who has both a culinary and business background to open a successful food shop. To believe that someone who does not possess such an expertise could do well in this arena is foolish. Managing restaurants has always been difficult, but it is becoming harder with each passing year. Nobody in their right mind would recommend a complete amateur to open one of these shops given the current economy. They would need some sort of experience in the food industry before even attempting the feat. [1] - https://en.wikipedia.org/wiki/FDA_Food_Safety_Modernization_Act https://en.wikipedia.org/wiki/FDA_Food_Safety_Modernization_...