[Sca-cooks] Re: OP, by a long shot: Questions for Professional Chefs

[Terry Decker]

Oh I know this one well!

Most of the people who suggest this have no idea that 1) nine out of ten 
businesses fail in the first five years and most restaurants don't make it 
for two, 2) it takes an average of five years with extensive losses to 
create a successful restaurant, 3) the people who bankroll the restaurant 
take a hefty chunk of any profits and can cut you out at any time by calling 
the loans, and 4) the cook/owner usually works 14 to 16 hour days 6 or 7 
days a week during the first five years.

I looked at the odds and went into photography and then computers.  Better 
pay, better benefits, better hours.

Bear


> I felt vindicated reading those chapters as I'm really tired of 
> well-meaning boobs (none of whom ever worked in a restaurant) prattling on 
> about how I should open a restaurant.  No thanx, I'm poor enough.
>
> Morgana