What might be second nature to a seasoned chef, a manager or owner with decades of experience can be a revelation to someone just embarking on their restaurant journey. It’s essential to remember that our industry, with its vast array of roles and responsibilities, doesn’t have a universal baseline of “common sense.” In the restaurant industry, “common sense” is a relative term. For some veterans, certain practices and insights might seem obvious, but for others, these are the essential skills and knowledge that lay the groundwork for their future success. Each piece of advice, no matter how simple it may seem, can be a building block for someone’s career. In this episode of my podcast, The Restaurant Prosperity Formula, I talk about why this diversity of experience and knowledge in our industry makes what seems like “common sense” to one person a critical learning point for another. And let’s make sure we address that you should never let someone make you feel bad about learning, no matter where you are in your restaurant journey.
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