What is it like owning a restaurant?

They primarily work indoors and have a high level of social contact. They supervise, coach, and train employees and are responsible for the work of servers and food preparers. They work nights and weekends working unpredictable hours to fill in for absent workers often working 50 to 60 hours or more per week. They are somewhat responsible for the health and safety of restartant patrons & must constantly be aware of changing events such as staff or supply shortages.And i would say, you have to look clean and not if i may say "scuzy" if you know what i mean.You must always think,"the customer always comes first" and not upset them..cause they won't come back to your restaurant.