A woman can just as easily write a bro-culture article as a man, and you don't have to have worked in Silicon Valley to pick up on the culture. It's splashed all over the internet.

If the article reads like bro culture, that's a valid observation, irrespective of the gender or background of the author.

It really depend on definition. Bro-culture when used a pejorative is usually an reference to the supposed male privilege, and then we have to deal with the question of a woman can have that male privilege and what that would then mean.

But why are people bringing in gender into the critique of this article in the first place? The points could just have easily been made without mentioning gender and gender pejoratives. What insight does it contribute that the other points in the comment does not already bring up?

I would have replied the same thing. Thanks.

Ref 3:

1. Prices in USD

2. Quotes Philly Mag. (Philladelphia?)

3. Mentions how generous tipping is required to help servers survive

Yeah, of course one would assume it’s about US. I’m honestly very surprised if it isn’t.

Prices are in Canadian dollars, but I didn't know this until I looked up the restaurant. $11 felt kinda high for a döner, even a really good one. But that works out to ~7€ which is a little high for Germany, but not that much higher.

Location location location. The restaurant is in the middle of the main shopping street in the middle of the city, on a street called "bank", in the part called center town. We can make an educated guess that the rent is not exactly going to be cheap.

The article reads very different when the location is known. Tourism is significant effected. City shopping is significant effected. People who work in expensive offices is exactly those that often have the option to work at home. All the talk about margins feel like distraction of the fact that restaurants at central shopping streets are going to suffer. It is thus questionable if the article has anything to say about the industry as a whole.

That definitely explains a lot; I thought $10/lb for the type of meat they were describing was kind of crazy (for someone complaining about margins, anyway). ~$6.30 USD/lb feels far more sane.

Here in Austria, a Döner is usually 2.50-3.50€. I would be surprised if it were more expensive in Germany (expect for tourist traps)

It is in Ottawa, Ontario. In reality, the things people claim are US only often are true in Canada as well.

Canada also uses (their own) dollars. (As do Australia and NZ among others.)

Some people use this knowledge to weasel out of bets.

"Bro culture" presumably meant something at one point; now it just means "I don't like something but I'm not thinking clearly enough to articulate why"

how about this?

https://medium.com/@joelleparenteau/wolfing-it-down-f703a3cf...

"We are looking for people who love food and crave the experience of working in a restaurant that operates more like a tech startup — after all, that’s my background and we are backed by the Shopify founders."

who craves the experience of working in a restaurant? wtf is wrong with that woman? it's a job and they enjoy it if the boss treats them fair, they get along with their colleagues and the customers are friendly. "crave", "love", ... that vocabulary is already sickening and pretentious in this context.

I crave the experience of working in a restaurant. I did full-stack back-of-house in busy kitchens and it sure beat sitting around pushing buttons all day. I just haven't been able to afford to do it for the past ten years because building web sites pays so much better.

> I crave the experience of working in a restaurant. I did full-stack back-of-house in busy kitchens and it sure beat sitting around pushing buttons all day. I just haven't been able to afford to do it for the past ten years because building web sites pays so much better.

Same, I'm an ex-founder in Fintech, I've worked for big multi-national corps, and have a background in Health Sciences. And the satisfaction you get the rare times things are 'good' in Kitchens is perhaps the most satisfying things I've even experienced in my entire Life. The comradery amongst your fellow cooks can be petty deep, my old team still keeps in touch with another during Corona and we're trying to help where ever we can. Its a sense of community that extends beyond one's Team, too. I personally have met lots of owners and cooks during these shutdowns and we often have conversations about the business and Life.

By contrast, I don't know my neighbors, and barely talk to my house mates.

The taxing part is the high stress, low pay, long hours, and a very precarious Life over all due to the widespread alcohol/drug abuse.

I've had to save up to come out of retirement from cooking after my time in Europe, too; I took it pretty far this time, I got to interview at SpaceX, did a week a the Mars Desert Research Station and worked at Kimbal Musk's flagship restaurant this last run.

So, while I wish I was at SpaceX right now the realities don't allow it and won't for an undetermined time, so upon reflection I'm pretty satisfied with my culinary career and think that I have done all I could and gone further then I realistically thought I ever could.

@Maxwell: Let me know you want to collaborate, I'd like to be able to work with someone who wants to return to the Kitchen.

> the satisfaction you get the rare times things are 'good' in Kitchens is perhaps the most satisfying things I've even experienced in my entire Life

Feeding people great food, the right food, is an amazing feeling.

For me shipping solid code for multinationals (transportation and insurance) was rewarding as well, but the effect was less visceral, more diffuse.

I'm an ex-founder too, relocation/mobility-tech (video chat moving estimates). I now work on accessible legaltech and access to justice projects.

> By contrast, I don't know my neighbors, and barely talk to my house mates.

I felt this elsewhere in the U.S. (Chicago, Vegas, Bay Area, NYC) but I'm now blessed to have amazing neighbors, tenets, and family myself here in Maine, and am able to direct most of my time into building socially impactful software with continuous technical learning.

> The taxing part is the high stress, low pay, long hours, and a very precarious Life over all due to the widespread alcohol/drug abuse.

My partner and I met at a restaurant that fostered a community, preserved a way of life. It made a million a year and spent a bit more. No longer in business. We've been iterating on a financial model for something similar for one day but aren't there yet.

> I've...

Definitely cool story. Interested in Mars Desert Research Station from the standpoint of increasing Terrestrial habitability, i.e. remote villages.

Feel free to message on AngelList or Twitter.

I worked in restaurants and bakeries for years. Certainly they have their issues, but the environment is a lot more enjoyable than a sitting at a desk in a generic office.

This comment is uncalled for and doesn’t belong on HN. I have nothing to do with drop shipping, 4HWW, or whatever imaginary identity you’ve given to me. I have a degree in analytical philosophy and I live abroad. Pretty straightforward.

> or whatever imaginary identity you’ve given to me

exactly, don't take it personal. I don't know you. my reply rather speaks to a stereotype. but some aspects about the article, its language and some of the replies rubs me the wrong way. in that sense, sorry, for any disturbances.