Pizzaiolo at a neighborhood fine dining trattoria/pizzeria .
Schedule is usually set, scheduled for somewhere around 35-40 hours a week, and I can usually pick up overtime if I offer to come in early or stay late to do the crap no one else wants to do. Or stay late to 'deep clean' after a shift. certainly don't mind an extra hour or so on the clock drinkin' a beer an scrubbing the stove.
Really can't complain. I'm doing well for being a 'pizza boy'. |