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Read Pealâs previous diary entries . Iâve spent the last year redefining my role in the hospitality industry, transitioning from working in a restaurant to starting Slik Wines, a wine education platform, with my cofounders (Marie Cheslik and Danielle Norris). Even though I havenât physically worked inside of a restaurant for many months, its rhythm stays with me. Iâll admit there are moments when I find myself longing for the beat of service once again. In fact, the other day, I was thinking of clearing a tableâthe order in which I would clear it and why that mattered to me. I recalled how Iâd train staff to clear tables in a particular way because it looked more polished. That process was as natural to me as brushing my teeth. But do I want to serve again? A little bit of me does, but maybe more of me doesnât. Iâm fully vaccinated, but what about the rest of the staff and the guests? Part of me wants to go back, but then I have ....