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 »