Ricky’s Substack
RickyWriting about the restaurant industry from in the belly of the beast. Trying to figure out why it’s so god damn hot and acidic in here.
| Platform |  | Pricing | Only free issues | Publishes | Monthly |
|---|---|---|---|---|---|
| Issues | 6 | Subscribers | Read | rickybella.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
A preface, pt. 5
The thing about fine dining restaurants in 2009 is, every one of them was almost exclusively staffed, owned and operated by functioning(?) alcoholics. When I look back at my first decade in the industry, I can honestly say the percentage of...
A preface Pt. 4
I had been cutting my teeth at the coffee shop for about a year when my old chef finally came knocking. I had learned a lot of the intangibles, but I still had an almost nonexistent grasp of any tangible skills outside of scrubbing pans and...
Pt. 3... Maybe it was just piss.
Restaurant operators telling the staff “We’re like family here” has been frowned upon since roughly 2020 and the “86’d list” earthquake that shook loose from the same tectonic shifts that propelled the BLM and Me Too movements. They all kin...
A preface, pt. 2
Around the time I settled in to my job at the cafe and was able to do dishes fast enough to not get fired, I had the itch to get my own apartment. I was already 17 after all. Pops was out of the picture and Mom had gotten herself locked up ...
Authors
The writers behind this newsletter.
High school drop out. Long time chef. Longer time dishwasher.
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