Horeca

Be realistic if you want to work in the Hotel, Restaurant or Café-area. It is the most difficult service-branch to work in it.
Most people are fascinated when they see that this sector has (been) generated a huge income. Ever thinking about how many hours pro week they have to work? Opening hours are regulated, but as an independent Horeca-manager in the 'recreation' branch - most people want to dine in a relaxed way - you've to be open till the last customers are gone, and that can be very late. Weeks from 70 hours and more are no exception. A normal week with every days purchasing food, preparation, cleaning, serving, making food, calculating, administration, planning, instructing and if there are children, educating... How do they do that?
Outside factors like different kinds of inspectors, the crew around you, your customers, financial agents...can be involved in your private life. That's why it's so important to separate this once and forever!
A creative life is a condition sine qua non. It means not only that the menus and the ambient have to be changed regulary, but also that you've to be prepared to the more and more strict laws concerning your activity in nutrition, administration, the financial plannings, social policies
....
And the food-culture is changing: what is the meaning of food-recreation? It's not our senses of taste and smell anymore, but what is astonishing fast and easy to make. We're aware of our health-responsibility and thanks to the media, it's only sharpened: the chef-cook has to think about the wishes of his dearly beloved clients. And that's a lot...
We've to learn enjoying once again our food and this lifestyle connect us to the chef cook who's doing his job with love.
Because remember: Love's going to stomach and good food is getting you in the mood (of fortune)!