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No. of Recommendations: 1
I was pretty good friends with someone who had a restaurant and bar a few years ago. It was in a small town, but it was an upper scale steakhouse.

What I learned from them was that as much as I love to cook and create things, as much as I love to make drinks and as much as I love small business, I would start a restaurant the very day that I get a hole in my head.

Good restauranteurs have the patience of saints. Most people are good customers--the key word being "most" not "all." The exceptions that use the restaurant experience to boss people around because they have no one to boss around in real life, as well as the dead-beats, would put a damper on the whole experience for me.

Put that with a perpetually transient staff, who mostly all think that there is a better place to work at, and I will stick to being a customer.

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