A few years ago, I was working as a catering manager of a local historic hotel. The hotel had been in terrible condition for many years until a group of investors purchased it and began the long arduous process of renovation. They were able to get the majority of it renovated before the funding started to run out, at which time they opened for business to offset some of the costs of ownership. As a result, all of the rooms, lobby and ballroom were completely renovated, while the restaurant was still in a sorry state. Since the ballroom was booked for events, I was hired to cater, using the kitchen in its un-renovated condition. The kitchen could handle an event every week, but wasn’t ready for the business a new restaurant would bring. So, I took the job, set up shop in the kitchen and began catering every event that came through.
Shortly after the hotel reopened, things started getting very busy. In addition to being full most of the time, people were booking events right and left. I was soon catering two or more events a week, with a schedule booked months in advance. What had started as a part time job was quickly turning into double overtime. They...
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