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My knives set me apart right away. I had my by now well-worn high-carbon Sabatiers rolled in with the cheap school-supply junk: hard-to-sharpen Forschner stainless steel, peeler, parisienne scoop, paring knife and sheer. I was older than most of my fellow students, many of whom were away from home …

1. Assume the worst. About everybody. But don't let this poisoned outlook affect your job performance. Let it all roll off your back. Ignore it. Be amused by what you see and suspect. Just because someone you work with is a miserable, treacherous, self-serving, capricious and corrupt asshole should…

Earlier, I rashly implied that all bartenders are thieves. This is not entirely accurate, though of all restaurant workers, it's the bartender who has the greatest and most varied opportunities for chicanery. The bartenders control the register. They can collude with waiters on dinner checks, they …

I worked at a Mexican restaurant on upper Second Avenue for a while, one of those places on the frat-boy strip with the obligatory margarita sno-cone machine grinding away all night and vomit running ankle-deep in the gutters outside. The place was owned by a very aggressive rat population, fattene…