Be.

Be careful what you get good at doing because you'll be doing it for the rest of your life.  When you are the one throwing the party every night, emptying the ashtrays, making sure the tonic is cold, the limes fresh, the shifts covered, the meat perfectly cooked and adequately rested, the customers carefree and the employees calm and confident, it will leave its marks. Someone has to stay in the kitchen and do the bones of the thing, to make sure it stands up, and if it’s you, so be it.

Gabrielle Hamilton, from Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef