Databases Are Like Walk-In Coolers. #tsql2sday

In the back of a restaurant, there’s a walk-in cooler (or a few of ’em.)

When a chef needs to make something, she goes into the walk-in cooler, gathers the necessary ingredients, and then comes out to the kitchen to do the cooking.

She doesn’t cook inside the walk-in – that wouldn’t be efficient. She just gets her ingredients and then does her work elsewhere. The fridge isn’t a place for work to be done: it’s just for ingredient storage.

She makes as few trips into the fridge as practical in order to prepare her dishes. At the start of her