Banquets and lots of outlets. Production skills and organization is what you learn in a hotel. You may be called upon one day to prep four different banquets going on at once, 10, 45, 100, and 125, all different menus. You also learn breakfast and buffets which many fine dining restaurants don't do. You also get to work with many different cuts of meat which fine dining restaurants never use like steamship rounds and whole lambs. Guess that's not a cut is it?
