Over twelve years in the service industry, I have worked intimately in nearly every facet of restaurant operation. I’ve spent years in both front and back of house, employed as everything from dishwasher to chef, as well as busboy and barista, to barman and sommelier. I’ve worked for other people, in their kitchens and dining rooms, and I have run my own business, managed a kitchen, the ordering, and bookkeeping. All of this experience has taught me how to effectively provide great customer service and take satisfaction in providing an exemplary product. I have learned that a large part of that product is the face and words and attitude that accompany it; dining is both an experience and a service, tangible and intangible. Restaurants and bars are an escape for people, and they are also spaces to share something outside of our every day lives, something both familiar and different, the necessary space for establishing a profound sense of community.