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droll
Jan 9, 2020


Canuck-Errant posted:

*sloooooowly slides IWW forms across stainless steel prep table*

This post got me all wobbly

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Sandwich Anarchist
Sep 12, 2008









BiggerBoat posted:

Not sure what it's like now but it doesn't sound too great from reading the thread.

Edit: naw, there is no reason to make this response, we all know why you have the perception you do

Liquid Communism
Mar 9, 2004


Out here, everything hurts.




Sandwich Anarchist posted:

I'm still fighting taking a lunch break because I think I'm going to get in trouble. I think I'm behind and slow when everyone is blown away by my performance. The industry causes severe mental damage to anyone in it for long enough.

It doesn't go away, either. Haven't been in a kitchen in 7 years now, still have those self worth issues and massive impostor syndrome.

Merkin Muffley
Aug 1, 2006
The Ballsiest

Even though I haven't left the industry, I just want to say that there -are- fulfilling, well-paying, sane-hours gigs out there. They're not in every city, and they're the minority of gigs, but they do exist. If you can leverage yourself creatively and professionally its possible to stay in a kitchen and not get sucked back into the typical spiral. I have a passion for food unlike anything else I've delved in to, and kitchens are were I've always felt at home. I have a degree in mechanical engineering but I work as a chef. This is the work that I want to continue to do until I retire. My folks pushed me into the engineering path but it just wasn't for me. The transformative process of bringing in ingredients and sending out one of the best plates a diner has ever had scratches that itch in my brain like nothing else can.

The biggest lesson I have learned in my career is to know what I'm worth. If my employer doesn't know it, then gently caress 'em. There's always another restaurant that will treat you better. If my employer doesn't know what the other people that I work with/for/over, then gently caress 'em too. I understand I'm in the minority here, and might as well be preaching "naw dude, you can totally use heroin responsibly, you just gotta know your limits." I've been lucky in the city I live to find like-minded employers after I jumped ship from the corporate world. Loyalty and taking the bait are all too common, I wish I knew how to verbalize what to look out for but I can't. Maybe I've just been obscenely lucky. I dunno, I just love making good food made from good ingredients provided by good people. It's a passion I never expected to have when I was younger but here I am. I'm happy and healthy and fulfilled. I'm sure the brain drugs and therapy are a big part of that but whatever, I look forward to going in to work every day. There's always something new to create and always something new to learn.

Anywho, don't get sucked into management without a full career plan, don't do too many drugs, keep at it if you truly have a passion for food, volunteer at soup kitchens, say hi to your neighbors and bring them tasty treats, take care of yourself, take care of your friends, if you work for a publicly traded restaurant group know that they don't actually care about you, try not to dip your pen in the company ink, eat vegetables, exercise a little, wear sunscreen, i dunno thanks for coming to my TED talk.

Mercedes Colomar
Nov 1, 2008


"I have to confess... I never killed anybody."
"Not even a teensy bit of killing?"
"MAYBE I JUST WASN'T TRYING HARD ENOUGH."






Healthcare related work can be sensible in terms of time and hours. I'll still defend the hospital I'm working at. Because even on busy days, it's still less stressful than any other restaurant work I've ever done. And far better pay at that, by the tune of like $3+/hour. (I saw an article the other day about some Diner elsewhere in Ohio having to shut down because they can't find people to work. Line cooks start at $12/hour. And yknow, gently caress that poo poo. Pay your workers dude or you don't loving deserve to stay open.) My benefits are good, and my pay is good and the hours are reasonable.

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Sandwich Anarchist
Sep 12, 2008









Oh I am sure there are individual positions out there in the industry that are fine and good, but the issue is that the industry at large is a horrible piece of garbage that needs to be burned to the ground. It is awful on every level, all the way down to cultural perception as chefs being these people who go on cooking competitions but who also somehow need to get real jobs. Every place is about to die because margins are so low, but raising prices is out of the question because consumers refuse to pay. The only way to keep afloat is to cut corners, understaff, and rely on gratuity to pay half the staff. Covid is really showing how bad things have been for years.

Sandwich Anarchist fucked around with this message at 09:51 on Apr 16, 2021

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