I started in the restaurant industry, like many others, at the age of 16. I believe it was the best decision I ever made because of all the different qualities it taught me. I have gone from bussing tables to managing multiple resort restaurants all the while learning not only the jobs but also what makes people tick, what is important to them, and how personal lives interject with their professional lives. Over the last 30+ years, I have found that with the right training and understanding of how actions affect those around that the restaurant industry does not have to be so tricky when it comes to people.