| | Apr 20 | Foodservice
The traditional American military instillment of a strong work ethic, discipline and cool-headedness into its troops stand them in good stead after they leave the service and get into restaurant work, where those same traits fit in well. But despite those assets and more, vets are too often underappreciated and overlooked, contends Aaron O'Reilly, owner of the Fiddlehead restaurant in Michigan City, Indiana.
“The sentiment in the U.S., I suppose, has just changed toward veterans,” O’Reilly says. “Maybe they’re seen as more of a liability, especially in the case that they have post-traumatic stress disorder, which a lot do. I get that, but I don’t agree with it at all. Veterans are out there, and they make amazing employees. You just have to...