Sebastian Maniscalco

And that's OK.

You need to be patient.

You know, it's hard to not look around and see everybody succeeding.

And then you're not you're on your own kind of timetable.

And it's it's difficult to kind of just.

laser focus on what you're doing and uh put your head down and you know hopefully your turn will come but you know a little discouraged at that time wasn't thinking of quitting at all but just discouraged and my family kind of helped me through that what was happening then what take us back there because obviously you've arrived at something that probably exceeds your dream uh back then i was uh not happy working at the four seasons hotel because i was waiting tables and uh

Yeah, no, it was a lot of angst there.

I wanted to provide five star, five diamond service.

However, my and actually I look back at the way I waited tables now and I'm actually disappointed in my behavior because not that I was a bad waiter.

I was just not very friendly.

I had like a, I don't want to say a chip on my shoulder.

I just had like a, coming from the northwest suburbs of Chicago, I never was a problem when I went out.

I was always a please thank you guy.

You know, if my fries came out cold, I never sent it back.

You know, I was always like, just, you know, roll with the punches type of guy.

And then here I'm put into an environment where a customer is telling me that the wine glass is not, the brim is not thin enough to rest on her lips.

And I was going to, you know, I was like.

It was hard to swallow that type of attitude.

But looking back, I wish I was a little bit more present with the amount of opportunity around me

to learn about wine and liquor and food.