Welcome to: Where I Spent My Day Off —by a NYC Restaurant "Insider" So, what do you do in the industry? Now? I’m a consultant. But I used to work directly in the industry for about 20 years— I started as a waitress, but I’ve also been
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Welcome to: Where I Spent My Day Off —by a NYC Restaurant "Insider" So, what do you do in the industry? I’m the General Manager for a [very popular] 160+ seater in midtown. And you have how many days off a week, generally? Two. What did you do for breakfast yesterday? I hardly ever eat […]
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The bar/restaurant at the hotel, Mama Shelter, in the 20th Arrondissement in Paris. – James Mielke All of the rooms in this Philipe Starck-designed hotel are equipped with the new iMacs. And they’re set up so that you can take a picture of yourself, e-mail it to yourself, and also allow the hotel to use […]
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Welcome to: Where I Spent My Week Off —by a NYC Restaurant "Insider" So, what do you do in the industry? I currently own three restaurants in NYC. And you have how many weeks off a year, generally? I try to take off at least twice a year, for about a week to 10 days […]
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Welcome to: Where I Spent My Week Off —by a NYC Restaurant "Insider" So, what do you do in the industry? I was a floor manager and beverage director for a [very popular] 110+ seat restaurant in SoHo, but I recently left. I’m currently on hiatus to travel until March. And you have […]
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Welcome to: Where I Spent My Week Off —by a NYC Restaurant "Insider" So, what do you do in the industry? I’m a chef. [And commercial kitchen consultant for several popular restaurants worldwide]. And you have how many weeks off a year, generally? Total? About 5 or 6. What made you choose the Turks & […]
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Welcome to: Where I Spent My Week Off —by a NYC Restaurant "Insider" So, what do you do in the industry? I’m a real estate investor, developer and entrepreneur with considerable financial interest in the F&B industry. And you have how many weeks off a year, generally? I tend to take a lot of shorter […]
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Welcome to: Where I Spent My Week Off —by a NYC Restaurant "Insider" So, what do you do in the industry? I was a General Manager/Maitre d’ for an [popular] restaurant in Tribeca, but I left there about a month ago. I also used to be a managing partner for a Midtown restaurant several years […]
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= "personne extraordinaire"