you can be a great <insert w/e here> and be completely unknown. there are a lot of niche opportunities out there. you could be helping michelin star restaurant owners with a new booking website that just charges customers on their reservation and literally be set for life after that interaction.

the last anecdote is a true story. one of the original owners of Alinea (Chicago) did just that and the guy who developed the site is quite literally set for life if he doesn't do anything else but also has this incredible in within the fine dining world now.

I feel like the people in key roles at Tock were generally pretty high profile to begin with. Last time we talked in depth about Tock here on HN, Kokonas showed up.