i'm gonna try to really get into this

seriously, i've been wanting to write about my experience in restaurants for a long time, and i've always had deliusions of grandeur, thinking i could knock out a book, but i'm far too lazy for that, so i'm just gonna try to get my thoughts on here occasionally so as to blow off steam and let everybody know what it's like.  i'll try to give you an insight into the world of a professional line cook, not a chef.  i used to want to be a chef but i think there's more honor and dignity in being a grunt, it maybe isn't as glamorous, but there's something darkly satisfying that keeps me pushing day in day out.  and i don't want anybody to think i work at a fancy restaurant with a chef, or that i have anything against chefs.  i've barely been in the presence of chefs.  i've worked at a series of local family restaurants, never in what you would call fine dining, although i think you can dine just fine at my joint.  i'm one of thousands in this country that cooks because i love it, i love the intensity of a weekend dinner rush, i love the downtime filled with dick and poo jokes, i love the people that end up working in restaurants; we're usually a hard partying unruly bunch.  my servers may be sweet and normal when they're getting your coffee, but in the back of the house they're just as foul mouthed and wicked as i am.  i love the option of showing up hungover and miserable, with stubble on my face and dirty jeans and a slayer t-shirt.  it's all good, as long as i can still get cheeseburgers and reubens to the hungry masses.  i could go on for days...and hopefully i will.