The Late Night Cafe (non-food/cooking discussion) A general forum to discuss all non-food/cooking related topics.


Reply
 
Thread Tools
  #1  
Old 08-18-2004, 03:14 PM
coolJ's Avatar
coolJ Offline
Registered User
Culinary Experience: Professional Chef
 
Join Date: Dec 2000
Location: Kamloops, BC, Canada
Posts: 795
Red face my situation

Okay, just need to get some advice here. I am in a situation where I am looking for another job that I can work part time at to start and if things work out, perhaps make the transition from my current job to the new one. I don't feel right just walking away from one job and into another just like that. Plus I have eleven years invested in my job right now and don't want to take a wage cut to go to a different employer full time. But I have some family friends who insist that I should just quit and find something else, they are very staunch in the view that you don't find a new job before you quit your old one, they don't seem to understand when I try to explain to them about my issues regarding wages and job security. Is there anything I can do to help them better understand my situation ??
__________________
ARAMARK ROCKS !!
Reply With Quote


  #2  
Old 08-18-2004, 04:08 PM
phatch's Avatar
phatch Offline
ChefTalk Moderator
 
Join Date: Mar 2002
Location: SLC UT
Posts: 3,035
Default

The best time to find a job is when you already have one.

You are demonstrating your employability by being employed. If you're out of work, there is always some question in the prospective employer's mind.

You can talk more about finding a match, not just a job as you already have that.

You're not under pressure to take just any job to pay the bills but can wait for a good one to come along.

You maintain current skills and practice.

Phil
Reply With Quote
  #3  
Old 09-18-2004, 11:16 PM
bdwillms Offline
Registered User
 
Join Date: Feb 2001
Location: Richmond.B.C. Canada
Posts: 50
Question

Any updates cool j dude?
__________________
brick doc
Reply With Quote
  #4  
Old 09-29-2004, 12:04 PM
coolJ's Avatar
coolJ Offline
Registered User
Culinary Experience: Professional Chef
 
Join Date: Dec 2000
Location: Kamloops, BC, Canada
Posts: 795
Default

sorry, it took me a while to get back to this thread. I actually have my foot almost in the door at two other places, one is a part time catering position and the other is a part time restaurant gig. so things are looking pretty good. The industry seems to have changed a bit here, before when I applied for part time in conjunction with my regular job, nobody seemed to want to take a chance, but now people are willing to talk.
__________________
ARAMARK ROCKS !!
Reply With Quote
Reply

Bookmarks


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
My situation has changed Just Jim Professional Chefs Forum 12 10-07-2008 11:02 AM
A different situation torontowannabe Professional Chefs Forum 13 03-14-2007 01:59 PM
How would you handle this situation? CakeScraps Pastries and Baking General 2 02-09-2006 06:07 PM
My situation lukeygina Professional Chefs Forum 7 12-18-2005 07:18 PM
Situation...difficult Headless Chicken The Late Night Cafe (non-food/cooking discussion) 5 05-03-2004 08:00 PM