Working in the hospitality industry is so much more than just a job. For many of us who have served in restaurants, bars, or coffee shops, the skills and life lessons we acquired during that time have greatly enriched our daily experiences. We've not only learned to multitask, be patient, and effectively communicate with various kinds of people, but we've also mastered many practical tasks, like deftly handling multiple dishes simultaneously or peeling garlic efficiently, which enhanced our lives in unexpected ways.

Take, for instance, the simple task of discarding a used paper towel. I acquired a neat table-cleaning trick from my time as a backwaiter at abcV, New York City. After clearing the plates, I had to remove the paper placemats sans dropping any crumbs on our guests. The trick involved creating a tight cone from the paper by making small folds, and then swiftly transferring it to your other hand. This technique makes my desktop lunches easier to manage today.

Nick DeSimone, our Commerce Updates Writer, discovered an invaluable kitchen trick while working as a professional chef. An experienced chef noticed him struggling with an unstable cutting board and showed him the importance of placing a wet paper towel underneath to keep it from sliding on the prep table. Now he applies this practical advice every day while chopping veggies at home.

Karen Shimizu, our Executive Editor, learned about the art of making sandwiches while working at the Bodega Delicatessen in Ohio. She still stands by the fundamental rule she picked up from that experience: generously use condiments and spread them edge-to-edge for a perfect sandwich.

Dylan Garret, our Associate Editorial Director who specializes in Drinks, found a unique way to peel garlic during challenging times, which also doubled as a stress-reliever. Just put the garlic cloves in a metal bowl, cover with a plate, and shake vigorously - job done!

Prairie Rose, our Senior Drinks Editor, mastered the skill of carrying several wine glasses at once due to the high-paced environment of a popular Italian restaurant at NYC's Theater District. She attributes this ability to the need to optimize her time and eliminate unnecessary trips back and forth from the preparation station.

I also learned other practical life skills from my colleagues. Like Lucy Simon, our Assistant Editor, who learned to polish glassware in a Boston sushi spot, or Hunter Lewis, our Editor in Chief, who was taught how to pick the best quality fruits and vegetables during his time as a line cook in NYC. Even my table-clearing technique during dinner parties stems from my career as a waiter and bartender.

So, as Jennifer Zyman, our Commerce Testing Editor said, "Much about cooking and operating in a kitchen is about proper time and project management." The skills we learned in the hospitality industry are not only applicable but are truly life-enhancing in everyday life.