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Now: Restaurant owner
Then: Supermarket employee
Current position: Proprietor, Beáto Food & Wine in West Seattle.
First job: Cleaning the meat department at Bert's Red Apple in Madison Park.
What I learned: Cleaning the meat department means getting in there and not being afraid to touch grease and mess. There are two ways to tackle it: slow and thorough, or fast and thorough. There was a lesson of efficiency I took away from that job: The smarter you worked, the quicker you could get from point A to point B. It didn't take long for me to figure out the best way to get the area looking good, because once it was done I could round out the shift working as a bagger or on the floor. That was where I preferred to be, out front – much like at the restaurant I own today.
