What is it like working at Tilly's?

What is it like working in Fine Dining?

• My family has a history of working in restaurants. My grandpa had a nice small one with a few local locations, but sold it when i was very little, then my dad had one but sold it before i had a chance to be old enough to work in it. My grandpa had a small roast beef/rotisserie casual restaurant. my dad had more of a casual dining place with a bar, had a rotisserie too. I have worked in fast food, as well as casual dining restaurants (a chain one) so i have only scratched the surface so far. I was wondering what it is like working in a privately owned restaurant (ma and pa kind of thing) with like one or 2 local locations. Also, what would it be like to work in a fine dining restaurant? These really interest me and I have considered culinary school after college. I have developed a hard working attitude and almost to the point where i would rather be in the kitchen than anything else. At my current job its just get the food out right and as fast as you can, not too dwelling on presentation but it is still important. and I know that in fine dining its about getting it out, looking and tasting great and i just wonder what it is like in those kitchens and how they work and stuff. correct me on any of this if i am wrong, but any info or insight would be extremely helpful. thanks

• Answer:

  I grew up in the restaurant industry since my family owned 3 when I was growing up. I know work as a Chef in Seattle as well as running a food site called lifeinrandori.com. There's a post you should check out dealing with the pro's and con's of going to school. But if you want to be a Chef, get ready for a very interesting life......