MarkIt had always been my ambition to run a restaurant, since I was a child. I couldn’t explain why, since I didn’t enjoy cooking. I liked socializing though and I had this idea of flitting from table to table, entertaining my guests and joking with the important people as they enjoyed the fine cuisine. If I’d known when I was young how much work was involved perhaps I would have found another thing to keep my interest. I took business courses at college so I would be able to run the financial side, and worked as a waiter in my free time to keep me in beer money. That certainly gave me a taste of real life in the trade. Obnoxious customers, chefs with egos so big it was a wonder they fitted in the kitchen, long hours for low pay, and getting flirted with by old women and desperate middle-a
