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I worked in fine dining restaurants in my 20's. Now work at 42,000 feet as a flight attendant for a U.S. major. On the side I continue to train front of house restaurant staff how to efficiently and properly serve, sell a menu, and work with the kitchen. I seek great food and wine without being insulted with overinflated prices and subpar food. I know a great place will always have its off nights, it's just all in how it's handled. We search out family friendly places with excellent food. Being in the airline business I stay in hotels 4 days a week. I'm an unofficial hotel expert and my needs are basic while at work. I am a member of almost every hotel guest reward program and enjoy all the extra perks in my personal travel.