I am very curious to hear from chefs who have worked at or own their own bed and breakfasts. It seems that almost all of my friends (chef friends)have at one point thought about opening their own bed and breakfast. All of those friends I only know one who actually did it, and from what they told me it is more work than an actual restaurant. Is this true? I would imagine in many ways yes because you don't have a big staff, it is pretty much you and maybe one or two other people doing everything. Thanks to all who reply.