On his first official day at work, hedge fund trader Sean Feeney faced a huge order backlog and a mob of disgruntled clients. His solution: hand out Champagne.He'd already finished for the day at Anchorage Capital Group LLC. He was now working the January 2016 inaugural dinner shift at Lilia, the Italian restaurant he'd started with chef Missy Robbins in Brooklyn, N.Y. As the credit trader became increasingly overwhelmed, he grabbed glasses of bubbly for eager diners. Robbins asked for a word, pulled him aside, then told him off. Giving out Champagne was fine; doing it without a tray was not."The trading floor and the restaurant floor are as high-intensity environments as you can get," says Feeney, who previously worked at Goldman Sachs Group Inc. "You have to make split-second decisions on every position of a restaurant the same way you're making decisions as a trader. You're taking information in and reading people."
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机译：在他的第一个正式的工作日，对冲基金交易员Sean Feeney面临着一个巨大的秩序积压和暴徒的不满的客户。他的解决方案：分发香槟。他已经在安克雷奇首都集团LLC完成了这一天。他现在在2016年1月工作的意大利餐厅在布鲁克林的意大利餐厅工作，他在布鲁克林，N.Y。随着信贷交易者越来越多地淹没，他抓住了渴望的食客。罗宾斯要求一句话，把他拉出来，然后告诉他。给香槟很好;没有托盘就没有。“交易楼层和餐厅地板是您可以获得的高强度环境，”此前在Goldman Sachs Group Inc.的Feeney说：“您必须以同样的方式对餐馆的每个位置进行分阶段决策你是作为交易者做出决定的。你正在参加信息和阅读人。“
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