With a degree in hospitality management from Swinburne Michael Bascetta spent 3.5 years working under the guidance of Ben Shewry at Attica Restaurant, named among The Worlds 50 Best Restaurants. In 2016,  together with friends in the industry, Bascetta launch Grow Assembly; a series of food and wine talks from some of the most forward-thinking minds in the industry. Currently, Bascetta is the Venue Manager and Co-Owner behind Bar Liberty in Fitzroy, named Best Bar and Best Wine Bar by Time Out in 2018. Additionally, Bascetta is the co-founder  & CEO of Worksmith, a co-working space for the food and beverage industry. Show notes… Favorite Success Quote or Mantra. "Work harder than you think you did yesterday."   In this episode, we discuss: Michael's beginning in the restaurant industry: his time in hospitality management school how he listened to what the universe was saying 2010 Nam  2011 Attica Ben Shewry manager front of house work a couple of nights for free. stage Left beverage managers Kasey Monico rockwell and sons 2015 Liberty Bar Assistent GM- Howd you know you were ready 2016 Grow Assembly 2017 Worksmith Michael acknowledges the value that mentorship, collaboration and learning from the people around him, has had in propelling his career forward.What does that look like. community hospitality mental health 2018 new restaurant Capitano Today's Sponsor Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world. Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Hard work What is your biggest weakness? Being stubborn What's one question you ask or thing you look for during an interview? If people ask you more questions than you ask them. What's a current challenge? How are you dealing with it? Building more capital Share one code of conduct or behavior you teach your team. Don't be fake, be genuine. What is one uncommon standard of service you teach your staff? How to touch the table: how to interrupt the table without speaking. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Setting the Table Start with Why Share an online resource or tool. Slack What's one piece of technology you've adopted in your restaurant and how has it influence operations? Square If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Do something that you love that doesn't feel like work. Take care of your tribe. Find the right balance between what makes money and what you believe in. Contact Info michael@worksmith.io worksmith@io.com @bar.liberty @worksmithio Thanks for Listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Michael for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing