- Joined Oct 30, 2015
I've worked with several different food service purveyors over the years, and I've experienced the entire spectrum of reps and salesmen and account managers. I have more respect and appreciation for the reps that come from restaurant and professional kitchen experience, because I believe that they have more respect and appreciation for my job than anyone else can comprehend. I don't appreciate the salesmen who just drop in cold call style because they have a visiting meat rep or whatever, expecting that I should stop what I'm doing right now and give them audience. As a working chef I have my day planned out to the minute and second, and therefore do not respond well to the drop in approach.