y'know, it sounds like a case of "if at first you dont succeed, et al".
Im happy at my job. But guess what, its not my first, nor my last. It is also one that i never applied for.
The thing to remember, is to not sweat on the neverwas, but to concentrate on the potentials. A neverwas is exactly that. Experience is vey much a prerequisite in this industry so it isnt always the most educated that gets the job.
My sous chef at work is both more experienced and younger than me. I gave up a head chefs position at a unfulfilling job to take a lower position job. Am i worried?, no!. It took me the better part of 6 months to get this job and it fell right in my lap.
Also on this basis, im probably more educated than the head chef and it still doesnt bother me.
I am also a qualified chef, more so than most (in the theory sense).
Cert III commercial cookery
Cert IV commercial cookery
Cert III catering ops
Cert IV catering ops
Diploma Hospitality Management
soon to complete
Cert III commercial cookery (pattiserie)
cert IV commercial cookery (pattiserie)
(maybe) B App Sc (Foodservice)
and maybe even B Mngmt T&H (as well)
Cert IV Assessment and workplace training
Ive worked for dodgy people before, and trust me, 3 weeks is too long, but if you do end up in this boat, atleast you will know.
Just remember, most of the time, a job is not the be all and end all (unless it is the job prior to retirement). Funnily enough, the training is just a way of staving off boredom (heh, more of a pasttime or hobby). As you see, i dont have a degree, but the Australian system is a little different.
So, the bottom line is that, if a situation reverses itself, dont hang on the possible outcomes, because you already the one result. Just strive ahead and adapt, because whether getting a job or actually being service, changing or controlling an outcome rather than dwelling on what the result and has happened is what will make you a valued employee in the long run.
"Nothing quite like the feeling of something newl"