It's funny isn't it joan? Everyone that runs a successful business thinks they can run a restaurant. I've seen it take a toll on my husband's health over the years (he turns 50 the end of July) and I'm so grateful he's out of the day to day operations.

It's like no other business. It is another person in your marriage.

GoT--You are so right. My husband is a chef. He always wanted to open his own restaurant--that is until we got married and started to have children. He knew how dedicated he was and how hard he worked for a restaurant that wasn't even his own...if it was his own place, he knew he'd never have time for his family!

Restaurants are hard work--long, physically and mentally exhausting hours. My DH has been in a corporate position for the last 5 years, although he's still in the restaurants on a daily basis. Even though he travels now almost every week, he doesn't come home completely exhausted like he used to. Some days he'd leave at 5:30 a.m. and not get home until after 10 p.m. He's only in his late 30s now, but he always says that the restaurant business is a young man's game!

klw, my husband says the exact same thing!

It's kinda funny that the only three posters on this thread who agree are the only three with ties to the restaurant business.

In addition to Shane's comments I'll add the Rocco's food stunk. MIL's meal was one of the worst I ever tasted. Hard noodles and I think an entire stick of butter was in her plate of pasta. I can't believe I ever fell into that tourist trap:)

Hi GoTravel, from knowing many restaurant owners I personally feel that the restaurant business is one of the toughest businesses there is. About a year ago I had a younger family member (who is a chef) talk about opening up his own restaurant and quite frankly after we had a lot of discussions he gave up the idea, at least for now.

One thing I pointed out to him was how tired he got just cooking. He didn't seem to have any idea of how much time handling the business end would take. And since he also gets stressed out easily I knew he would never make it. Thankfully he listed to me.

LoveItaly, my husband didn't see his children grow up because you work nights, weekends, and holidays when your children aren't in school. It's tough.

Hi GoTravel, I am sorry that your children and their father didn't have much time together, that is difficult. But it doesn't surprise me knowing how the restaurant business is. Imagine it was really hard for you also, sort of like being a single parent. Have a happy 4th of July weekend!

After owning a bar and a restuarant my opinion is low overhead. Most private owners put all their capital in the decor and have very little operating money. Good cheap location. MNever go in to a past restaurant location that failed! They failed for a reason, usually too high overhead. You have to have a good product, good service and be consistent and work 24/7 unless you pay your employees very well. Some of our employees were with us for 10-15 years. We sold both businesses and they are both closed now.

Restaurant work is diffinately for young men/women. I have worked at three restaurants in my younger days. Being on your feet all day in a fast pased hot cramped environment is something I in no way could attempt anymore. I challenge anyone to spend a day in the shoes of a cook. Its a tough business and people do not last long in it. What made it all worth it at one restaurant was the great attitude of the head chef. We all had a great time there and I think it showed (in quality) with the servers and costomers.

Well, perhaps it's because we both work together in our restaurant, things aren't quite so bad for our family. My husband decided when our children were born (9 months after we bought the restaurant) that he wasn't going to be an absentee dad. We hired a manager, we pay him quite well, and my husband does not schedule himself for more than 42 hours a week, often 36. I work 3 days a week at the restaurant, do all the bookkeeping and advertising myself from home. Our children have grown up, are now in college, their dad was their soccer coach and is their mentor. No day care. We went on a date night every week, took lots of vacations (without closing) and have been happily married (still in love!) for 27 years.

Of course, the bottom line is that it's still YOUR place. So if a pipe breaks or the alarm sounds at 3 AM, the buck stops here. I married a fabulous partner - it hasn't been easy, but I did want to offer a success story for you folks to chew over.

Maybe now we'll sell the biz (the thought is scary!) and he can start writing those rock songs (and using his college music degree!), eh?

Good for y'all joan! Unfortunately my husband learned that lesson the hard way, after his kids were in their teens and we were married.

I have had a tough time reminding him that if you aren't going to think about it on your death bed, it isn't worth worrying about. Life is too short.

I recommend reading "Kitchen Confidential" by Anthony Bourdain. He also wrote "A Cook's Tour." In "Kitchen Confidential," he gives his theories on failures and successes. I don't remember them all, but one was that if previous restaurants have failed in the location, the new one probably will, too.

With 21 years in the business behind me (thank God!) I will only make three comments about what I've read here:

1. From reading this, it's easy to tell who has and hasn't been in "The Business"
2. I agree that the restaurant business is not like any other and that many standard rules don't apply
3. Dare I say it? Yes I will: If you look in the kitchen at most Olive Garden Restaurants, I believe you'll find "Chef Boyardee" cooking.

AL ((d))

A question for anyone that knows. I knew a woman whose husband managed an Olive Garden Restaurant. She said that the managers of this chain were sent to Italy to learn how to properly cook and serve Italian food.

I have never been to an Olive Garden Restaurant, as their ads on TV don't give me the impression that they are serving food in the Italian style.

Does anyone know where the employees of the Olive Garden Restaurants are trained in Italy? I have always been curious. Thanks!

I was a server at an Olive Garden while in college. Our managers and cooks were certainly not trained in Italy! :)

I'd like to know about Olive Garden too, I've heard the food is frozen and then shipped to the restaurant, is that correct? ((?))

Most of the food is frozen and shipped to the restuarant.

Frozen food - interesting! But I still wonder about the woman who said there is a training kitchen in Italy for the managers. LOL, maybe that is an urban myth?

Supposedly, Olive Garden "chefs" are trained at the Olive Garden Culinary Institute in Tuscany before returning to various restaurants to practice their "craft".

Whether this is true of all their "chefs" or not I do not know--it may only apply to their international restaurants.

AL ((d))

I knew it! I knew it!