377 Brewery – Albuquerque, New Mexico
Could have. Would have. Should have. These are perhaps the three saddest statements a coach can utter about the team he or she leads. Essentially, that coach is saying “we’re not good enough,” “having potential is not enough” and “moral victories don’t count.” In 1987, Jim Mora, coach of the perpetually woeful New Orleans Saints addressed the media after a close loss to the San Franciso 49ers. “Could’ve, should’ve, would’ve,” he declared, “I’m tired of saying “could’ve..” His fiery diatribe lit a fire under his Saints which proceeded to go on a nine game winning streak. Could have. Would have. Should have. These are sad statements, too, for restaurant owners whose chef or wait staff have an off day. Sure, it happens, but the very best restaurants–those whose guests return strive to minimize–or eliminate off days. They realize it only takes one bad day to lose a potential loyal guest. Not all guests are forgiving. Many will weaponize social media to vent against that restaurant. They’ll dissuade friends and colleagues from visiting. I’ve always contended that no restaurateur or chef sets out to serve bad food, but sometimes it does happen. I try not to let Gil’s Thrilling… become…