How to Deal With Failure, Rejection, or Public Humiliation


“A couple of years ago, my partner Brandon, a chef, wanted to start his own restaurant. I sort of naively said, ‘I’ll help you! How hard can it be?’” Franzen says. “Spoiler alert: it’s really hard.”

It was a two-person operation—him cooking in back, her running the front of the house. Just as they started to build a positive reputation as a neighborhood brunch spot, they received their first negative online review, which started with “overrated,” threw in “gross” and a bunch of exclamation points, and ended with “I wouldn’t come back.”

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