[silencio]

> And selling something so basic as food is exactly that.

I dare you to take a food safety course. I sweat bullets just thinking about what might happen in the tiny chance that a customer gets sick from eating my food even after all the ten million precautions that were taken. Then I dare you to run a reasonably high volume restaurant during peak lunch/dinner hours. :)

Forget all the other stresses like how it's really hard to find good burger flippers in the bay area, even for $14/hour plus tons of overtime 3x meals and more. And the health inspector breathing down your neck giving you a 99/100 for something that has nothing to do with the safety of your restaurant.

Compared to my development work, running a restaurant is a whole different set of stresses and just as bad, all the time.