[fryguy]

Originally Posted by Just Jim

Makes perfect sense to me fryguy

thanks jim

[leeniek]

Fryguy your choice makes perfect sense and you're doing what's best for you and your family. I agree with the comment about the stuff rolling downhill when it rolls but the guy at the top gets hit the hardest and with the most before it comes down the hill.

[foodpump]

Longest place I ever worked at--other than my own business-- was where I did my apprenticeship--3 years....

[Mikeb]

1.5 years. Early in my career I moved around alot to learn and absorb as much info as possible. Unfortunately later in my career I took a few risky positions in upstart businesses, both of which had money issues... Granted, I'm still fairly young, so taking risks is no issue to me - though I wouldn't mind settling down in the near future.

[Chef Adam Barski]

3 years .. seems like the average, for the most part, from the replies

[treehugger057]

7 years at one place. I worked my way from the bottom to the sous chef. It was my first real kitchen. Probably never happen again, but I learned a lot.
tyler