Freelance Consultant and Writer in Napa Valley & New York City

I learned the hard way that I was meant to work in hospitality after going to school, interning and working in advertising for three years. Though I enjoyed it and learned lessons applicable to a career in restaurants – marketing, social media, and organizational systems – I wasn’t passionate about the work. When I returned to restaurants, I knew this was what I wanted to do. Part of what makes a dining room team special is the diversity of the paths that led them to this industry.

Do things correctly. When I began working at Per Se I was driven insane by the perfectionism. Very quickly I learned to love the push for perfection. There is no reason for not doing things the right way. Treat your tools and those around you with respect and always search for a better way to do things with more finess. This joy in efficiency and striving to improve, in general and in the details, is something I keep with me.

Early on I learned the importance of treating every guest equally and with respect and interest. I’ve found that the most fascinating guests are not those with security guards or black cards, but often the most unassuming ones. Making connections with guests and helping to create special and memorable experiences are why I love my job.