Quote:
Originally Posted by ChefBillyB  Being a Chef is like being a fireman at a fire. You fight the fire in the beginning and go home when its out. Some fires are larger than others, it depends on how good the other fireman are around you. I bet if you asked the Fireman how many hours he worked he will tell you as many as was needed......................If you count hours in this business, you are in the wrong business. |
I agree to that, but have to say most firemen have the tools and help to put out those fires, somethign which most restaurants lack or are unwilling to provide.
You guys will hate me but I work as exec pastry chef, off most Sundays and every Monday (we are closed) tues-wed 9-7, thurs 12-12, fri 11-12 , Sat 1-1 am.
Great benefits, nice vacation package to boot. I feel like a slacker especially after trying to figure out how one of you works 100 hours a week.
Back in the day I worked 2 jobs 6 am to 12 midnight most days then went to school all day and night on my one day a week off. I did this for 2 years while finishing up my apprenticeship, then worked in various places averaging 50-60 hours a week.
I did a few years in the carribean working 6 day weeks on a rotating schedule-1 month 5am to 3pm- 1 month 2pm to 11 pm 1 month 2am to 12pm. I was a zombie for a while and my sense of time was so screwed up after that one.
Good luck.