I was a waiter there, all the wait staff prepared the dining room, the bar area, etc. The usual things with opening for dinner. We would them be instructed by the owner and head chef about the evenings specials. Then be assigned sections. The chef worked with as many local ingredients as she could get. So, outside Cincinnati there were many local producers - more ... of beef, fish, greens, and herbs. This was a great experience; getting to see this variety of food that literally come right of the farm a few hours ago.
My one great contribution to the Restaurant was that I opened the establishment for S ... - less
ProsAn individually owned establishment
ConsLacked the strict rules and levels of management that a chain would have