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It’s date night. You worked hard all week and nailed your goals … it’s time to celebrate, and you’ve chosen a restaurant for dinner. You and your (insert: wife, significant other, BFF, family member here) get dressed appropriately and drive to the location. You salivate as you begin to consider the culinary options and, perhaps, the wine selections. Seated at your table, you begin perusing the menu and have a few questions for the server. “I’m thinking about the bone-in ribeye. Can your chef prepare it ‘Pittsburgh’ style?” you ask. Your server leaves to check with the kitchen and quickly returns. “Our chef just started today,” he says. “He has no idea what Pittsburgh style is.” Uh, okay. You pass on the steak and consider pasta. “What about the Fettuccine Alfredo? Is it prepared al dente?” Your waiter replies, “There’s nobody named Al working here.” Exasperated, you go for a glass of the grape. “Bring me a nice cab, please,” you suggest. The server replies, “I’m sorry that you don’t seem to like our restaurant. I can call you a cab, but don’t know if it will be nice or not.” Arrgghh! Are you kidding me?
A 26-year industry veteran, Joe has taught certified salon operator training for the last 15 years, as well as advocating indoor tanning in many capacities. Joe is a sought-after speaker and presenter at both national & regional trade events, also interacting with the FDA, state & local regulatory agencies. During his most recent tenure with the ITA, he served as director of membership.
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