First Entry - Welcome to the meat locker
While a number of people have paved the way for the layman's understanding of that not-so-candy-land called the restaurant industry, most have been chefs in a kitchen with their own set of astonishments, woes, and delights. I'm front of the house, baby. This inaugural post occurs exactly one hour past my six-year anniversary as a hostess. I think in my six years - seeing as I'm only 22 - I've gained some major restaurant cred. Stay tuned for the dumbest of humanity.