I’ve worked in a lot of restaurants, but Le Bernardin wasn’t one of them. I like to imagine that I could have held my own in at least a front-of-the-house position, but after reading a list of Eric Ripert’s 129 rules for employees of his Michelin-starred (three!) restaurant, it’s pretty clear to me that I wouldn’t have measured up. My hat is off to seafood mecca’s staff for constantly upholding top-notch service standards — and for being able to remember 129 things at once. Impressive!