How to Stop Reacting and Start Regulating Your Nervous System

If you have spent years in the industry, you may already know the pattern from the front of the house to the back.

When the restaurant starts to become busy during service, tension between colleagues can rise.

It can be quite common, like a few years ago when a chef scolded me for ringing in the wrong steak for a set party menu —Why the fuck are you ringing the fillet mignon, and not the New York striploin?