Albert Einstein once famously quipped that “the only source of knowledge is experience.” It’s a truth that many a college graduate has discovered as they embark on their first career, and it’s as true for the budding business professional as it is for a restaurant server or chef-in-training.

Below, we asked some of our Taste of Groupon Awards finalists to share the best lessons they’ve learned while working in the restaurant industry. And we found their answers had quite a bit in common!

“My restaurant background prior to this was cooking [...]. The kitchen is a rough world, so being polite and reasoning with people in a calm manner aren’t strong points for any chef. Being the face that people see when they walk in has taught me how to be welcoming and charming. It has taught me the importance of good service and attentiveness. The most important thing I have learned in the restaurant and in life is to be kind. Kindness goes a long way in a restaurant, and that goes for both the guest and the staff.”

– Chris Reale, Bartender at Grace Restaurant in Fort Worth, TX

“The first thing I've learned being the executive chef at Great Lakes Culinary is that good people are hard to find and when you find them treat them well so that you keep them. [...] It has taught me that I truly love catering and events because I love the fact that I sometimes get to have a life of my own. I get to come home and spend time with my family. So it really has taught me that life is too short to live at work!!”

– Reva Constantine, Executive Chef at Great Lakes Culinary Center in Westland, MI

“I was very shy when i was a child especially around people that I didn’t know. Working in the restaurant industry has made me more confident and [taught me] that you should treat people the way you would want to be treated.”

– Lorna Renea Mckaig, Bartender at The Terminal Brewhouse in Hixson, TN

“Patience! You never know what type of day a person is having and you just might be the one to make their day better.“

– Allison Hintz, Server at SeaLegs Wine Bar in Huntington Beach, CA

“Nothing teaches you more about human interaction than working in the service industry. In an attempt to create a great experience for so many different types of people you are forced to become very good at reading people quickly.”

– Tyler Jason Stanfield, Director of FOH Operations at Blue Nose Brewery in Hodgkins, IL

“To be patient, understanding, and enjoy new people and experiences.”

– Serena Blanchard, General Manager at Talde in Brooklyn, NY

“The beverage world is constantly evolving; keeping up with it is, in and of itself, a full-time job. However, the lesson that I continue to learn over and over is one of humbleness. I once heard someone say that there is nobility in service, and this has since become something I remind myself of often. To be friendly and accepting of everyone in life is what I strive for, and the single greatest lesson I’ve ever learned behind the bar.”

– Brandon Edward Phillips, Senior Executive Bar Director at The Duck Inn in Chicago, IL

“I've learned to look at the big picture, keep my head up. Smile through the worst and [...] deal with problems on the fly.”

– Roque Edward Heidler, Chef de Cuisine at The Chalkboard in Tulsa, OK