Jumping on the wagon if the country club vs the restaurant.
Honestly speaking - restaurants are often glorified because there is a French Laundry or a Nobu somewhere out there - but aside from these places, restaurant work is not really creative - rather the opposite.
Not saying it does not have its merits, and I certainly enjoyed working the line for many years....that is until I got a pretty sweet deal at a very prestigious country club.
Here I saw ingredients I had only heard about in culinary school, had the chance to try things like molecular cooking just because one of the members was a supplier of all sorts of equipment needed for that sort of stuff and wanted some feedback on it.
Another member was the largest fresh seafood supplier in the area and often wanted his "local country club" chef to test some of his new items - trust me, no restaurant is going to give you that freedom.
Aside from the money, which hands down makes your life so much better as you don't have this nagging feeling about making months end meet anymore, but even aside from that - the working hours are better, the environment is better, the guests are often of a more palate oriented breed (meaning they actually value what your doing and don't just want the fish and chips like every Thursday). You will have the chance to work with amazing wines - trust me, a huge bonus in today's gastronomic world where wine pairing is one of the fundamental skills....
The list goes on and on (as many have written above already) but ultimately, it is your decision. Everyone must make their own path, and ultimately their own mistakes.
BUT - and I am just putting this out there because I have seen many young chefs blind-sided by this TV image of a restaurant - if you think that the restaurant is anything like Hell's Kitchen or something along the lines, forget it. If you think the restaurant owner will come to you after closing, pour you a glass of cognac and ask you about your culinary inspirations - if you are realllllly lucky, but would say the chances are higher of winning the lottery than that happening....so yeah. Please don't fall into this "trap" that has been created by TV and cooking shows about the glorious culinary masters creating the master dishes to rival that of Wolfgang Puck and co on every corner of the globe - sadly it is not so.