If being half-good at slicing potatoes and folding napkins was what it took to be a wildly successful restaurateur, I’d have a British accent and be a world-renowned culinary virtuoso, with my own hit reality show centered around screaming obscenities and calling other chefs “----ing disgraces” until they cried.

But, obviously, there’s a lot more that goes into making it in the food industry. That goes without saying. And after knocking over a tray of silverware, slicing my finger, breaking a drain pipe and flooding the floor in the first hour of my shift at one of Norwich’s lunchtime hot-spots, “The Bohemian Moon,” it’s clear I couldn’t even make it out of the kitchen. Thankfully Brenda Gibbon, and not Chef Gordon Ramsay, was my boss this day.

“You can’t complain about free help,” she said, looking on the bright side of my not-so-sunny performance as a prep staffer.

It’s not surprising that Gibbon has such a positive outlook. Starting her third year in business earlier this month, the restaurant has cleared its freshman and sophomore hurdles and then some at a time and in a place where it’s not easy to hit the ground running. With a joint that would make Ramsay proud, the question now is: What’s next?

A Mexican wedding, honeymoon and business trip

Gibbon and fiancee/co-owner Robert Haltner are headed to Bucerias, Mexico for three months after the Christmas holiday, planning to get married and honeymoon there until late March. The Bohemian Moon isn’t going anywhere, though.

“We’re here to stay,” Gibbon said.

Aside from their wedding, the owners see the trip as a scouting mission to get more ideas for the restaurant and as a vacation from the cold weather.

Both made it abundantly clear: “The Bohemian Moon is not for sale.”

While gone, Gibbon says her experienced staff will run the day-to-day operations.