Voice of the Restaurant Industry
“Most of it, but it’s OK,” Stetcher said. “Things are things.” (Yvonne Abraham, Boston Globe-May 3, 2012)
When I contacted Gaia Stecher via Facebook she elaborated: “I know what doesn’t…Continue
I’ve often described working in a restaurant as Improv Theatre. Every shift presents unique circumstances and challenges, and even the most experienced professionals can be taken aback by the audacity of the human condition.
A seasoned general manager of a popular Boston restaurant sent me a text last week requesting to meet. Based on his extensive hospitality industry experience, I knew his story would not be an every-day tale of woe. When we met for breakfast the next day, he did…Continue