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#129 Paula Agganis: 5 Minutes of Confidence Started This Restaurant
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#13 Brian Sincerbeaux: From Industry Superstar to Unemployable, and Back Again
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#130 Austin Gardner: Missing the Same Rioja 3 Times In One Night
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#131 Juli Norris: Why Do Guests Forgive Bad Food, Not Bad Service?
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#132 Ashwin Muthiah: Is a 100-Point Wine Actually a Red Flag?
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#133 Maggie Kane: Food Insecurity and Hope in Restaurants
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#134 Frederic Yarm: Too Proud to Barback? He Did It at 41
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#135 Katie Stryjewski: You Didn't Know James Bond Was a Bird Nerd Too
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#136 Manny Hernandez: He Lied to Get Hired. 20 Years Later He's in the Top 10
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#137 Adilene Camarena: Would You Trade Your Dream Business for a Paycheck?
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#138 Brian Hanson: Why Would a Bar Close Before Its Best Hours?
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#139 Aaron Walters: 27 Seats, $28 a Glass, and Packed on Monday Nights
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#14 Dr. Shalini Bahl: Steakhouse Zen…What Mindfulness Taught Me About Service, Shame, and Self-Worth
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#140 Nick & David: Cheese on Fried Rice to a James Beard Nomination
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#141 Linden Marno-Ferree: Books and Booze, a Master Class
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#142 Peer Larson: What One Question Exposes a Bad Job Before You Sign?
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