A real key is staging your reservations to arrive every 15 minutes. Otherwise, your bartender gets slammed, your (cook) line gets slammed and your appetizers guy gets slammed.

We seat 220 people, and there will be a flurry when four tables get up at once. When a 15-top and two eight-tops get up at once, that's when a manager jumps in and helps bus a table. You have to be ready to provide moral support.

It starts at 8 a.m. when you begin cutting a lot of extra lettuce. Your prep cooks have to make sure you don't run out of anything. To be out of any product starts a domino effect. You want to make sure you don't put your waiters in a compromising position.

I've built a network that curates interestingness. In my universe, it encompasses thousands and thousands of filters and people, each person being a filter. So it's kinda cool. Like I've created my own utopia, removing the boring stuff and showing only the amazing stuff.

Anybody who is in this profession knows that every patient on that list has a reason to be on the list. The integrity of the list is the order that it's in.

There's always going to be the circumstances you can't plan for. There's always the unexpected relevance and the serendipity.