Closed on Sunday — Why Your Favorite Restaurant Needs a Break From You.

It’s an open secret in the industry that the average chef works double the average workweek, with no lunch break, no watercooler conversations, while still having the commute, deadlines, and general discomfort of any other job. Aside from corporate gigs, (a hot commodity in hospitality,) the Monday to Friday, 9 to 5 is a distant dream to the vast majority of workers; along with health insurance, quality of life, and a dependable schedule. That, and a job that doesn’t involve coming home smelling of the lobster and mushroom raviolis sent out to table 4 extra soigné that you couldn’t even begin to think of buying for yourself. <a href="https://medium.com/swlh/closed-on-sunday-why-your-favorite-restaurant-needs-a-break-from-you-cab8e7f3bf94">Website</a>