My Restaurant World Journey But before giving a review of the interviews, let me give a little background about myself. Having worked in the restaurant world for several years-from the mad energy of a dinner rush down to the most un-chaotic time, which would probably be a brunch shift-every shift was somehow a lesson learned. Yet one particular night had stayed with me. I had just started serving on this busy Saturday in that diner. The atmosphere was electric: customers talking, orders flying in left and right, dishes clattering everywhere. The head chef, some seasoned pro named Mike, seemed completely in the zone. I looked on in awe as he directed the kitchen staff with such confidence that every single dish going out of the kitchen came out perfectly. Things became tricky at one point in the night when a large party of fifteen had just arrived and our kitchen was already swamped. I could see the tension build amongst the kitchen staff. Mike took a deep breath, rallied the team, and ...
