On Aug 8, 6:15 pm, " >
wrote:
> On Aug 8, 6:35 pm, Bobo Bonobo® > wrote:
>
>
>
> > On Aug 8, 4:19 pm, merryb > wrote:
>
> > > Have you professionally cooked before? It's hard work, probably harder
> > > than your current profession,
>
> > Maybe harder in some ways, but I move pretty quickly. Just my nature.
>
> > > but I guess it does depend on the size of the establishment.
>
> > It'll be something relatively small, and I'd mostly be doing
> > breakfast.
>
> > > Good luck!
>
> > Thanks.
>
> > --Bryan
>
> Read the chapter in Anthony Bourdain's book, "Kitchen Confidential"
> about people with unrealistic expectations opening restaurants before
> you give up your day job.

It would be "in addition to" not instead of my regular job, at least
for quite a while.
These days the "in addition to" is preschool teacher's assistant, a
very low paid but fun job.

Also, I am familiar with the book.

Successful businesses, restaurants or otherwise, do not have to be
horribly unpleasant places.

--Bryan