Doing time

I'm always talking about "doing time." I got it from my great uncle. It can mean anything, really. "I did a few years in New York," or "she did some time on the hill."

Sometimes people give me funny looks, as if "doing time" necessarily has to do with prison. Nonsense.

And so I was very happy to read Tom Sietsema's restaurant review in this weekend's Post magazine. Regarding chef George Vetch of C.F. Folks:

The Swiss native has done time at a lot of Washington restaurants -- among them the Oval Room, Cirlce Bistro and the late Etrusco -- but to hear him talk, his latest gig might be his best yet.

Right-o.