Yes, I didn't mean to suggest I would make over 100g's, but that's my *goal* to work there long enough, which is incredibly possible due to=
Outstanding and amazing benefits
Working 13 month tours
Also, let me be quick to mention that I am grateful for the respect you have by calling me "Sir," however it would probably more accurate to call me "Ma'am."
If you'd like to keep in touch with me:http://www.myspace.com/chefdanger
I'm not exactly sure when I will be deployed, but I'm keeping myself busy by continually working in a high-volume kitchen so that I can get the better "dorms." The more experience equals the more roomier of a space, so I hear.
Thank you for your support everyone!