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[quote=Anonymous]I have friends in the restaurant industry, in their 40s and 50s. Some are highly regarded sous chefs, one executive chef (not as physically demanding). I am friends with a full time server nearing 50. The sous chef wants out, it's just so physically draining. The server still loves his job and is the type to see it as an art, but I worry about what he'll do in his later years with no savings, mo retirement plan, etc. So, while there are things to enjoy, it's much harder when you're older.[/quote]
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