This “good enough” business you describe is what I strive for, and your story makes me think that “good enough” is more fantastic that attempts at perfection. Thanks for sharing that :-)

Whenwe were expecting our 1st, a lovely older lady friend told us that, (I’m paraphrasing) while we might want to try to be the best ever at this, the difference between being a good decent loving parent and an amazing top-1% one is really tiny so ....chill out, kids & cut yourselves a break.

But it gets a TON easier when they get older. Once mine slept thru the night & were weaned, my peace of mind did a 180.

I’ve been a mom almost 6 years and this post really resonated.

So let me get this straight. it’s about nutritional value, and steak is a no-no but TV dinners, canned soup, ramen noodles and mac&chz are fine?

..... I meant bosses up there not boses.

None of my boses make the cut even remotely but here's the worst I've heard:

I totally agree! Now how do we make it happen? (In my lifetime, preferably ;))

Yes, I totally agree that we should abolish tip wages! That's the starting point for so many of the inequities in the industry, and if everyone was paid according to experience and skills, I really think staff would get along better, the work would be shared in a fairer way and we would ALL benefit.

An hours worth of lemons sounds like too much! I was imagining a six pan or something.... A half dozen or so.

But side work IS done at 2.13, right? I guess it's late, so maybe I'm being obtuse ;) and if so forgive me.

I love these kitchenette articles so much! But as someone who mostly works as a line cook, I'm not quite on the bandwagon (although I know how hard serving can be & I don't want this taken as a slight on tipped workers, please?)

I'm genuinely curious ... So do you feel that being asked to cut lemons for drinks was unreasonable in terms of side work? I'm trying to see that one in the scheme of "major offenses perpetuated against tipped staff" and it's not coming through. Did you just not like cutting the lemons?

Ew, I bet a lot of clean dishes had dirty fork hands on them at that place. Glad you got out!

Yay for kitchen & FOTH being friendly, man! It makes the job a ton better whichever side you're on :)

That truly sucks, even if it's only time&ahalf on 2.13 because it's just demoralizing to work for someone who is cheating you to your face.

See, that's the thing. If a restaurant steals from their staff by shorting them worked hours and overtime, the staff won't feel exactly bad about stealing food. If they'd treat the employees better, they might save enough money in shrink to PAY folks for the work they do!

That is NOT cool. I'm sorry!

Most servers I know don't work anything near 8 hour shifts... Try 4. And side work at every place I've ever worked is directly related to their duties (NOT cleaning walkin's or kitchen areas, wtf that is not cool!!). It's always stuff that can generally be done in well under an hour (often in pieces while actually…

That is so beautiful. xo