The first couple of chapters in Anthony Bourdain's Kitchen Confidential made me feel like I had just tied my apron on and was back in the restaurant industry. Thankfully, the book has progressed to some pretty interesting and amusing stories. I just finished the chapter where Bordain talks about things he stays away from when dining - and realized that I have a short list of my own.

For those of you who don't know me, I managed a brewpub in Portland, OR for 5 years. I actually really enjoyed the restaurant industry, there are a lot of positive aspects about it. First off, the money is great, it's a very social atmosphere, and you have your days off. I spent a good amount of time hiking in the gorge, going to the coast and snowboarding on Mt. Hood. However, you have to endure really long hours, physically demanding work and you constantly smell like onions. I did take away some lifelong lessons, and in the spirit of Bordain, I thought I'd share a few 'restaurant don'ts.'
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Tags: anthony bourdain, kitchen confidential, restaurant tips, book reviews