Reminded Again Why I Got Out

Recently driven into a job search by boredom and the need for interaction with someone taller than 2 feet, I began putting out the word that I was looking. The natural question...for what? My answer, "anything but operations."

You see, my nocturnal life of stress and crazy owners has drawn to a close. I have officially had enough of the the drinking, drugging, frenzied weirdos, all masquerading as business people. I want a job with some semblance of order. Would it be too much to ask for a boss who knows how food cost is calculated? Who gets that a restaurant on the edge of the combat zone might not fly? Who doesn't think its ok to ask for that 5th double shift in a row, on your anniversary?

Call me crazy but everyone thinks they can run a successful food business because they eat. Most are woefully wrong. The following is my most recent brush with a would be restaurant owner. It's also the reason my resume is currently targeting food science.

I get a call from a dear friend, still working as a chef in the area. She knows I'm looking to go back to work and has been keeping an ear to the ground for me. Someone she works with has a friend who is buying a restaurant and catering business and needs all the staff to open, ASAP. Its not clear what is really needed; a chef, a consultant, hiring help...who knows. I set an appointment to meet the future owners of the one of the worlds nuttiest businesses.

I arrive at the specified location, (a glass blowing shop in Mission Hill) and have a 2 hour chat to try and decipher what exactly is is that these folks need. The partners are cordial and sincere. Their only experience with the food business involves eating in one. Bad Sign. They ask me what am looking for and I tell them I am looking for a day job in the food business. After some chatter about the plans for the existing business, it becomes clear they haven't even purchased the business yet and have no idea what to do with it when they get it. (RUN, Kim, RUN!)

I quickly realize they need everything...including the million plus dollars required to finance the build out of a fine dining operation. Did I mention the property is in the scariest part of Roxbury? Oh yes! Certainly they, with their vast connections and expansive operational knowledge, can cause the Suburban BMW drivers and the Cantabrigian Saab owners to park their vehicles in an unsecured lot at Roxbury Crossing! Its not like there is a shortage of decent restaurants. The ego is amazing.

Back to the drawing board. Not a chance in hell I'm getting into this one.

Baby food looks great today.