I once had a manager tell me, “We’re not curing cancer, just serving food.” Maybe that’s technically true, but it felt dismissive. The kitchen was backed up, and one guest had a severe shellfish allergy that meant triple-checking every plate. In those moments, it feels like lives, money, and emotions are on the line, and the pressure is intense. Do you think people underestimate how skilled this job really is?

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Restaurant work is so under appreciated. It’s so stressful and like you have to deal with both good and bad customers. Also, these days, I feel like there are more angry people than not. Your job is highly skilled - maybe one day you can transition to like a private chef or something. Feels less stressful… but what do I know…

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