Brian Seifried, owner of the Wing Shack, flips wings in...

Brian Seifried, owner of the Wing Shack, flips wings in the air to coat them in sauce at one of his restaurants in Greeley, Colo. Seifried was just 20 when he opened a hole-in-the wall chicken wing shack eight years ago in Greeley - and then it grew. (July 12, 2012) Credit: AP

Wow, I thought, these food-service jobs are getting increasingly specific. “Professional Wingperson” read the heading for an ad posted on Craigslist’s Long Island food-and-beverage job board Thursday. Have chicken wings advanced to the point where your average minimum-wage kitchen worker can no longer manage them? I mean, you just fry them, dump them into a big bowl of bottled hot sauce and toss.

Then I read the ad: “Presentable, outgoing, male / female wanted to accompany a successful, divorced businessman to bars / clubs / restaurants and help initiate conversations with women of choice .?.?. basically a ‘professional wingperson.’ Pay cash for time, plus bonuses, all expenses for the evening paid plus travel, LI’s top venues.”

I stand corrected. That  wingperson position does take talent.

 
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