Cracks in the celebrity chef cult

I started working in restaurants at the age of 17 as a 'bus boy'. I worked in all kinds of restaurants over the years (17 in total). I have found that a restaurant is just like every other kind of business. It really comes down to the personnel. You have to have a good front end staff and a good back of the house staff. I worked for several years with a very personable chef who's recipes where to die for but when he had to work behind the line...look out...he couldn't keep up, would loose his cool, basically be difficult to work with.

Yet if he was there in a supervisory position things would go smooth. A restaurant is made or broke by it's help. I'm a multi-tasker so I'm a natural as a waitress, plus I keep people entertained. I have worked with some people that could not do two things at once and could royally f**k up the pace of everyone else.