Quote:
Originally Posted by RandyRandy
I'm the chef. I took a partnership and bonus schedule based on store earnings and it's been a runaway success from day one. We're actively seeking a second location. Hardest part is staffing. And being away from family/friends.
I'm at 280 and that's with a personal trainer and Thai massage 3 days a week! I also make a mean Philly Cheese Steak!
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Oh so you're the guy the owner lured to Maylasia? How many hours a week are you working?
Restaurant business is insane hard work but enjoyable if it's in your blood.