I sat in a newly opened restaurant at lunchtime thinking about this situation.
The restaurant was struggling badly, with insufficient staff to cope, to the extent that two couples on adjacent tables to us got up and walked out, muttering, without even getting to order, not even a drink.
I began to think why the service was so slow. I initially thought that I could have done a better job of running the place myself, or at least as good as this lot.
Then I thought - so why don't I open a little restaurant myself? I could do it, I'm sure. I can cook, people always like the meals I make. I can manage people, I have a modicum of business sense. So, let's go for it!!
Then, reality kicked in. I'm not a trained or experienced chef. I'd be fine doing a simple meal, but when the chips were down (sorry about that pun) and the pressure (cooker) was on, I'd foul up in short order (sorry, they just keep on coming), simply because I don't have any specialist professional knowledge to fall back on.
I'd be fine flipping burgers but NOT trying to attempt the fancy, high pressure stuff. At least, not unless I got some proper training and experience working alongside true professional chefs, in a proper restaurant.
Until then, I'll stick to flying rotary for a living, as I have been doing for over three decades. And flipping burgers at home.
I think there is a certain parallel here.
