I refer to my post: MY RESTAURANT WAS A FAMILY AFFAIR. Note that family is one thing, a spouse is another. My wife was an English teacher. Her career would normally never cross mine as a restaurateur.

The one shift

However, we did work one shift in the kitchen. I decided to test the possibility of offering a weekend brunch in my bar. Starting with Saturday brunches, I knew it would be slow to start. Since I didn’t want to commit any additional kitchen staff during my review, I got some hands-on experience with this new menu. It was invigorating.

The setting

The immediacy of working the line in a restaurant kitchen is not something that many have experienced. Add in the dynamics of a large commercial kitchen and it can be quite daunting.

We were on my turf, so my wife readily accepted my instructions. Even though she was a great cook, and is even better now, working in a large restaurant kitchen is much different than her domestic one. Still, there were no arguments or resistance, and we punched out the meals easily.

None of the menu items we prepared were on our lunch menu. This allowed us some freedom, but that could have worked against us. Indeed, breakfast menu items can be finicky.

The mix

Working with a spouse is a double-edged sword. Both need to believe in the same goal – successful business – and a value can’t be placed on that.

Working together and then living together can pose a problem. It can strain a relationship. There is never a reprieve from discussing or arguing about the business specifics, but a break is needed to recharge, so tunnel vision is avoided. A marriage may even benefit as better listeners make better conversations. Respect can’t be ignored.

Actually, my wife is the blog’s editor. We work well together as she acknowledges that this is my blog and I have the last say. I am taking advantage of her expertise as an English teacher. The skills that each of us bring to the blog table is important.