Hi everybody. I've been lurking on this forum for about a month so far and I felt it was time to finally sign up. I managed a casual-dining bakery-cafe restaurant for 12 years but always wanted to work in a "real restaurant." I spent most of the last two years working the line at two places (line cooks make a lot less than managers). One a chain steakhouse and the other a sports-bar place with a halfway decent menu. I've since left both places -- neither was "real" enough for me -- and am now at a well regarded (at least for the suburbs) fine dining restaurant.