Dawn of my thirty years. Point of the situation.

The time had come to take risks. I had spent more than ten years learning the job of waiter-maitre first and then barman, always doing it as a second job. During the day I cultivated vineyards and produced wine with different satisfactions for the quality of the wines but they did not compensate economically.
Ten years spent studying the books bought by me and trying to learn the barman profession well. Trying to learn all the nuances of the profession of running a nightclub. The night is beautiful but with this type of work you move on a tightrope. You can screw up; and I have made many. Especially with the alcohol that was and still is one of my work tools. I gave a lot of problems to my mother and sister in the early years when I moved in the disco world. Then, over time, the personal balance I was looking for also arrived and things settled by themselves. In the meantime, however, I have never stopped evaluating thoroughly the mechanisms that regulate the outcome of running a restaurant. All the small and above all psychological nuances that attract or repel customers; in addition to the important fact of being behind the professionally trained counter.

Yes, I felt ready to take risks, the time had come to open my own place !!