I spent my early adulthood working in restaurants. In these businesses, there are clear lines of delineation for responsibilities. There’s a front-of-house and a back-of-house staff. The front-of-house staff takes care of the customers and keeps the dining area neat and tidy. They’re the face of the restaurant.The back-of-house staff is in charge of running the kitchen — cooking and preparing food, cleaning cutlery and plates, designing menus, etc.You don’t see sit-down restaurants that are one-person shows. You can’t be in both the front of house and back of house at the same time. The food would burn, and the
