inefficiencies
stress fatigue impossible
unsustainable
As you knew, today’s haiku is based on an a newspaper article about the restaurant industry.
In the guest opinion essay, “Foodie Fever Dreams Can’t Keep Restaurants Afloat” by Vivian Howard, a chef and restaurateur, is the author of two cookbooks and the host of the PBS series “A Chef’s Life” and “Somewhere South.”
Ms. Howard writes:
Even so, Chef & the Farmer closed, in large part because the inefficiencies, stress and fatigue brought by an unsustainable business model became impossible to ignore. Our industry needs to evolve or else more full-service, cuisine-driven restaurants like mine will languish their way to extinction.
About being in the restaurant business, she write: “…perhaps why you so rarely hear a parent say: “You should get into the restaurant business. It looks like a nice life.“
As Anthony Bourdain once said, “I mean, I admire anyone who wants to cook and knowingly enters the field.
It’s a hard thing.
But, you know, look before you leap.
Because I’ve seen that so many times, kids coming out of cooking school and working in my kitchens, and literally two weeks in, you see it.
You look behind the line, and you can just see the dream die.
This terrible information sinking in, like, “Oh my God, this is nothing like they told me it was going to be.”
And I am thinking of going out to dinner tonight.
At least, as of right now.
I think I need a job that pays you to be on the beach.
Maybe the one I have that lets me on the beach at lunchtime is good enough.
But consider the beach.
Twice a day the tide comes in and wipes it clean.
Completely and efficiently.
No fatugue.
No stress.
Though I am sure that if I had the job to clean sweep the beach twice a day, I would make a mess of it and I would languish on my way to extinction.
