After my freshman year in college, I took a job as a waitress in the dining room of a local hotel. Prior to that time, my only restaurant and hotel experience had been as a customer. I had never thought about the people, supplies and planning needed to make a hotel or restaurant successful. Although I was smart enough not to voice my opinion, I considered myself superior to many of the permanent employees. For me, it was a temporary job; they were permanently stuck in these no-brainer positions. The manager of the dining area must have heard my unspoken words. She never discussed my attitude, but that summer I got an education I hadn’t planned on. She started by teaching waitressing skills and I learned it took some smarts to correctly “read” my customers and tailor my service to their needs. It took a good memory as well. Soon I was in awe of a waitress, who could take orders for a table of twenty and never make an error, even when the diners kept changing their ...