It is COLD out here! About 35 in the District.
(and I LOVE it!
In regards to the interview: I'm pretty friendly with this GM already (doubt he's much, if any older than myself). I've given him some kitchen advice for their restaurant several times when I stop by for lunch (vendors, dough/pizza production, menu tips etc). Their food is solid. Nothing overly flashy, but neither is our restaurant. I think it's mostly going to come down to, can they match (or hopefully beat) my current salary and I most definitely need to keep health benefits. Crossing fingers!