By Laura Libert, December 2008
Whatever your political beliefs may be, it is clear to most everyone that we are in the midst of an economic downturn. I mean, we’ve all seen the stock market steadily dropping, the bank bailout, and of course, that Allstate commercial. You know, the spokesperson with the comforting voice standing in a grocery aisle talking about the recession and asking if we’re in good hands? Read the rest of this entry »

By Laura Libert, October 2008
As the transition between summer and fall continues, the dread that’s been brewing in my stomach is coming to the surface. I dragged my feet to class in late August, the wet, sweltering heat feeling more oppressive than usual. Is it possible that I feel old? A ridiculous notion, I know, but by my next birthday I’ll have surpassed median age in Gainesville. Read the rest of this entry »

By Laura Libert, August 2008

I’m constantly on the lookout for new column ideas. I find nowadays that a lot of them are less superficial than they once were and delve deeper into the realm of human interaction. Whenever I think I’ve hit the bottom of the pot, someone points me toward previously unearthed material. 

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By Laura Libert, June 2008

I am mentally and physically exhausted. My shoulders slump from fatigue as I sit down to recall the past week and column ideas. Gainesville’s restaurant industry got its butt kicked again as hoards of college graduates bombarded their businesses in early May. It’s a very hectic weekend, and we consistently break records every year. As per usual, we boh (back of house) rats practically live on our stations.

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By Laura Libert, April 2008

It seems like every article I regale you with either excess revelry or unbreakable camaraderie experienced between my coworkers and I. I wonder if some readers suspect elaboration.  Read the rest of this entry »

By Laura Libert, September 2007

In every job there is a set of unspoken rules. Like professional guidelines, they outline what is kosher behavior. I know, the term “professionalism” seems a bit out of place in our arena, especially given the caliber of greasy kitchen shark one can normally envision. In the kitchen, we do have a form of professionalism, it’s just more flexible in some areas than others. Read the rest of this entry »