[markface]

the problem i'm running into is i dont see that there is that much more to learn at the place i'm at . i want to move on to better (doesnt nesisarily have to be bigger) opertunities . i can continue to work on my technic(sp) where i'm at , but i've pretty much got the full scope of our kitchen operations down pat . i want to learn some of the finer points in cooking that we dont really go into where i'm at .

there isnt a lot of room for creativity where i'm at . the crowd we get here tend to be very set in their ways , and new or different is not a good thing to them . because of this we are pretty much stuck with the tried and true as far as menu items and daily specials go . every time we try to introduce something new to our clientel(sp) we generally have to change the name of it to something that sounds less threatening . as a rule , if it has more than three sylables in any words in the name , they wont eat it .