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Read Peal’s previous diary entries . I’ve spent the last year redefining my role in the hospitality industry, transitioning from working in a restaurant to starting Slik Wines, a wine education platform, with my cofounders (Marie Cheslik and Danielle Norris). Even though I haven’t physically worked inside of a restaurant for many months, its rhythm stays with me. I’ll admit there are moments when I find myself longing for the beat of service once again. In fact, the other day, I was thinking of clearing a table—the order in which I would clear it and why that mattered to me. I recalled how I’d train staff to clear tables in a particular way because it looked more polished. That process was as natural to me as brushing my teeth. But do I want to serve again? A little bit of me does, but maybe more of me doesn’t. I’m fully vaccinated, but what about the rest of the staff and the guests? Part of me wants to go back, but then I have to be brutal

United statesKristyn leachPeter stecklerJenny feldtMarie cheslikDanielle norrisRestaurant diariesisSlik winesChicago read pealஒன்றுபட்டது மாநிலங்களில்கிறிஸ்டின் லீச்பீட்டர் ஸ்டெக்லர்ஜென்னி பேளடுட்டேனியல் நோரிஸ்