NY Times
In my many years in the food industry, I've spent many, many nights as a waiter. Higher end, lower end, it's all the same, to most extent (except the money on a slow night). People are people. All too often, there are those who work in the business or near it, who've never done it. And then there are all those who simply dine, er, eat out.
I found this article an interesting and honest reflection from a food writer trying to grasp what it takes to work in a modern restuarant serving today's food and drink. Perhaps we can all take a note from it.