jmcquown wrote:
>
> Pete C. wrote:
> > Edwin Pawlowski wrote:
> >>
> >> "Gregory Morrow"
> >> <FlyPrahaBangkokByCzechAirlinesIL62Jet@flyokayflyc sa.cz> wrote in
> >> message m...
> >>>
> >>> http://www.nytimes.com/2008/08/27/dining/27fail.html
> >>>
> >>>
> >>> August 27, 2008
> >>>
> >>> Love Food? Think Twice Before Jumping In
> >>>
> >>> By MICHELINE MAYNARD
> >>>>
> >>> "So many people love to cook, they like food, and they think, boy,
> >>> I'll have
> >>> a job where I'll do what I love," Mr. Rainsford said. "They don't
> >>> realize how hard a job it is, both financially and physically."
> >>
> >> Count me out. I like to cook. I already have a good job that I
> >> like. Turning a hobby into a business just makes another job and you
> >> lose a hobby.
> >>
> >> Good article.
> >
> > I've long said I'd like to open a restaurant - after I win a big
> > lottery and can operate it a break even or even a loss for fun.
>
> Money issues aside, would you be the one in the kitchen all day long or
> acting as a sort of glorified maitre d', meeting, greeting and schmoozing
> with the customers? As the article said, "Since Smoque opened, Mr. Sorkin
> has scaled back to a relatively relaxed 90 hours a week."
>
> There's a big difference between opening a restaurant and actually doing all
> the work and opening one and hiring other people to do it all for you
> But you know that.
>
> Jill

I'd certainly be hiring up front staff since I'm not a people person. I
expect I'd be head chef driving the kitchen staff and doing a few things
myself.