So... I have been at this so very long. I wonder when it will finally relent. Ah yes, the anecdote.
I have been in a hotel job for a few years, & I am sick of it. So much corporate rhetoric, so much BS. It is never about the food, despite being a "culinary dept."
I have decided in the last week or so that I am fed up. I arranged a "stage" (pronounced like mirage) which in the culinary industry is a kind of "working interview". Anyway, I had two of them today, starting at 9am. (I am NOT a morning person)
So, my conundrum is as follows; the 1st job prospect is a small business, not yet open, nor an established concept. It is half doughnut bakery & half bistro/coffee shop. Sounds kinda risky, but one of my better friends is the GM. (some very cute femmes in the FOH) Also it will be about a 20% pay cut at first...
2nd prospect is a higher-end/upscale farm-to-table restaurant, with seasonal menus and badass chefs. It is more or less my DREAM JOB, but I fear it my not pay what I am currently making.
One more thing; I am not used to being in control of my own professional destiny
What should I do BSN??!!??!!






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