There are a lot of job opportunities in the Gulf working offshore in the kitchen. I am curious and am tempted to get my certifications (TWIC, ect..) to allow me to do so. I know you work 84 hour weeks and the money ends up being nice, you work 14 days on and 14 off or a similar variation of that depending on the company (7/7, 21/7). Anyone have any experience offshore they could share?
1/7/15 at 5:48am