Dana Koteen on Hospitality

Dana and I discuss what it means to work in hospitality and how Dana got into the industry. We explore the many roles he’s had along his career path, the concepts of anti-job and work-life balance, the role of performance at work, and how to handle difficult guests. We also talk about the experiential possibilities of restaurants ranging from fast casual to fine dining, the notion of “customer as king,” and why Dana decided to make a career pivot from standing to sedentary work. We close with Dana providing a wonderful list of New York City restaurant recommendations. The article mentioned in the opening monologue is here: https://ny.eater.com/2021/4/16/22309937/nyc-restaurant-industry-covid-19-impact-one-year-later