by Tobias Coughlin-Bogue
(This article was originally published on Real Change and has been reprinted under an agreement.)
Restaurants run on hierarchy, or so I’ve always been told. There’s got to be someone in charge, someone giving orders, in order for the whole thing to run right. Whatever situation you find restaurant work analogous to, be it the military, a sports team, or an orchestra, there’s someone calling the shots.
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