People hear "I used to work the floor at a Michelin-starred restaurant group" and immediately picture something very glamorous — crisp suit and tie, perfect postur e, maybe a little swirl-and-sniff theater for the table. And look, there WAS some of that! But there was also a whole lot of controlled chaos happening just out of view, and today I want to pull back the curtain on what that life was actually like. The glamorous part people imagine is the tableside pour — presentin