ive seen many things - done functions at a strip club, worked in a dementia unit, chicken processing facility, clubs pubs and hotels, fine dining establishments, ma and pa places, cafes and industrial canteens, schools and convents, off site catering, nursing homes, hospitals,breweries even at a hotel school - i work as an agency chef (short term placements).
You get out of a job what you want. If it's money then go for the highest bidder. If its stuff like volume and multi outlet management, then hotels are a good start. If it is technique and finesse, then fine dining.
For me, its actually the challenge of potentially different situations - with agency work its all about flexibility and experience in all kinds of workplaces, and the ability to reconcile your knowledge with what you have to do.
I currently work in at least 3 workplaces each week, sometimes i can achieve that in 1 day.
But i digress. It is all about the learning (i have been through close to 100 establishments in 18 months) no matter how accelerated, and it is one of the best ways to choose a workplace (kinda like a proxy employment without the hassles)
There you go, thats my 10 cents worth (oh hang on, make that 5 cents from me and the other 5 to my ex-wife)
"Nothing quite like the feeling of something newl"