[Rverge]

hi ted and B. and any one else who reads this opinion thats been streaming through my thick skull.
TO ME, if a person wants to turn pro as a capper then it would be no different then opening ones business. for me it would be a white table cloth restaurant.
to do this i would need location, capital, may be a backer, employees. when i open, my day will not be a 8 hr day. i may not get a day off for weeks. plus there are the insurances to pay.
i have compared this to turning pro. both as bussiness. first i would be the only employee but i would have to pay insurences. my bankroll; capital. my food cost in the restaurant is the biggest expense, which now is the BET. naturally i want a nice ratio for food cost / selling price. or bet to win total. does one see where i'm going w/ this? long hrs in my own place. eg. ordering, stock, soup, sauce making. menu planing, then the acctual cooking of the food(orders).
7-8am to 11-12 pm. each day. to me, no different then being a pro.
yea i know instead of the stove being my tool its now the computer.
oh well, i hope one gets the picture i paint and wants to add or disagree with me on anything
Rverge
ps. the hours spent prep'ing and cooking would now be spent on track models
trainer stats and all the other factors we all write/talk about.