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Recent Culinary School Grad w/ Over 40 Years of Cooking Experience...Same As A Novice Graduate?

post #1 of 60
Thread Starter 

I'm curious as to how I'll be treated in this industry.  I grew up collecting recipes before I could even comprehend them.  I just cut them out of magazines and newspapers and started putting them in a photo album.  I would watch cooking shows that came on in the 60s, 70s, etc., and at age 13, began making my first dishes.  I hung around the kitchens of my mother, aunt, grand-mother, and great-grand mother, picking up tips and watching them create beautiful southern meals.


I learned my knife skills from watching Jacques Pepin, Martin Yan, Paul Prudomme and several others.  I joined the U.S. Army and when I completed my tour of duty, I went to school and received a diploma for legal secretary and have a certificate in Business Management/Supervision.  I worked in law firms for over 21 years and retired in 2010. Two years ago, I enrolled in culinary school and will graduate in two weeks.  I have stayed on the academic honor roll since enrollment and am a little nervous, but nonetheless, excited about working.  Hopefully, it will be a joy going to work.  I don't think I've ever experienced "joy at work".


Anyway, as I stated earlier, I have cooked for over 40 years and not just simple home meals (I've made those, too), but extravagant meals like Veal Veronique, Boiled Egg Stuffed Meatloaf (a slice of egg in every slice), deboned and stuffed chicken quarters, Hollandaise sauce, chicken Marsala, Steak au Poivre, Tiramisu, Sicilian tomato sauce, demi glace, stocks, broths, etc.  I can scramble the best fluffiest eggs, and I bake on the weekends just to practice.  I recently made char sui buns, potato hamburger buns, and old fashioned chocolate cake.  This cake was so moist, I sent one to my husband's job and he said the consensus was "spectacular".  I really care about the freshness, quality, and above all, sanitation in my work space.


My question is with all of this experience under my belt, along with a formal culinary education (I've finally learned the how, whens, whats and whys of cooking), will I be treated similar to a recent culinary school grad that had no cooking experience prior to school? Not to sound pompous, but I've observed the students in my class and you should see what they do to eggs and half of them, if not all, don't know you're supposed to split leeks and rinse them BEFORE you put them in a stock.  Some also think that just peeling a carrot eliminates washing it afterward.  It's crazy how they enter competitions and are proud of winning bronze metals and prancing around the school, working on the cafeteria grill, proclaiming themselves "expert" chefs.  It drove me nuts and I am truly glad to be done with that mishmosh.  Will I be treated like a culinary school novice and what can I do to set myself apart?  I do realize that I AM NOT A CHEF; I AM A COOK, and am willing to do what it takes to do an excellent job and gain the trust of the chef who hires me.  


Any advice?  Thanks.

post #2 of 60

Here's what 99% of prospective employers will say:


"40 years of cooking experience, eh?  Yet you have no related hospitality industry experience listed on your resume......"  

...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
post #3 of 60
Thread Starter 

I mean, I've bartended before.  Went and got that 2-week diploma from a local bartending school.  While in high school, I was a short order cook during the summer at a hospital, and I've done a little cocktail waitressing.  Yep, that was ions ago, but I'm not banking on those experiences even though I'm pretty good with people.  I just need to know what I can expect.  That's all.  


If I wasn't willing to start from scratch, I wouldn't have the aspirations to reach the top.  That's my story and I'm sticking to it.

post #4 of 60

Don't play up the 40 years of fine home cooking to much---


Real life experience in a commercial kitchen--and the length of time you worked at each facility--


Without that on the resume---you are another recent grad looking for a first job in a kitchen--


Get your foot in the door and show the staff that you can produce----I wish I could sugar coat this--

post #5 of 60

Look, I don't work for the KGB or Nat'l Security, but I have more questions for you.


The first is:


Q:  Why did you fork out the mega-bucks for culinary school if you've never worked in a kitchen before? 


(yes technically you worked for a summer in the kitchen 20 odd years ago, but...)    Don't you try before you buy?  You're absolutely certain you'll love it in the kitchen once you graduate even though you have, umm... "friction" between yourself and other students, as well as instructors?  Do you think you'll have more of the same in the workplace?  Or will everything be hunky-dory?


The second question is:


Q: What's the difference between a commercial kitchen and a home kitchen?  I'm not talking about pots and pans, or what kind of a stove you have.


A:  The main difference is that a commercial kitchen HAS to make a buck at the end of the day. 


If it doesn't, the place folds or the Chef gets the boot, as well as most of the staff s/he hired.


Let me put it to you another way:  Every decision the Chef makes, is based on how it will affect the food cost or the labour cost.  This applies to purchasing, staff hires, and especially designing the staff schedule.


Now f'rinstance, I usually bring in a case of whole fryers once a week, 24 whole birds.  I know if I break down the birds, I will get b'less breasts, thighs, wing tips, carcasses for stock, and fat to render down for schmalz at a far cheaper cost then it would cost me to buy each item pre-fab from the poultry supplier.  I know if I delegate this task to one of my employees, they can do it almost as fast as I can, and still make me some money. Money is labour, labour is money.  How fast can they do it, and still do a decent job?   If I delegate this task to an unknown, I could loose money big time.  Same principle applies to Caesar salad, peeled carrots, peeled onions, etc.


So yes, you learned a lot at school.  Knowledge IS power, great.


Skill is another story. 


Skill come from repetition, repetition takes time.  How many times have you made a Hollandaise?  How fast can you make it?  Can you ensure it won't split within an hour?  Can you do this day after day with no variations in consistency or quality?  


The only thing I can guarantee you is that your first job in a commercial kitchen will be very interesting.....

...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
post #6 of 60

Hi Etherial,


Did you have time to read over my post and maybe think about an answer or two to my questions?

...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
post #7 of 60

Cooking at home is so much different then cooking in the industry, and many employers think the exact same thing. Your experience could get you farther in your career then someone who has not cooked period, but most of the time you get your foot in the door through your resume. Don't be discouraged, but realize that it's going to take a lot of effort on your part to find a job just like it is with any graduate who has no prior industry experience.

post #8 of 60
Thread Starter 

Sorry, I didn't get a notification that you had replied to my question.  I'll be more than happy to answer:


1.  I didn't fork out major bucks, I am a veteran and the VA paid my way.  Working in the legal field for over 21 years had run its course and why shouldn't I do something I love doing?  As far as not getting along with the students and instructors at school, maybe you should take a trip down to Oakland, CA and see how you fare.  I mean there was no respect, dirty uniforms, tardiness, unsanitary habits while in the classroom or kitchen.  Example, one student (she was about 39 years old) burned her hand on one of the ovens and it formed a huge nasty blister.  Instead of covering it up, she and another student took her chef's knife and popped it right where we were baking cakes.  


Not getting along with an instructor who would instruct me to set up the grill station, which I did promptly, but after it was heated, scrubbed and oiled would go behind me a purposely turn off the grill and the fryer.  Service was in 10 minutes and a student didn't know it and put eggrolls in the oil, but they were barely cooking and we had to wait for it to heat up again.  The customer had to wait a little longer for their app.  Then he asked one of the students what my husband did for a living, found out, and then would broadcast it throughout the class.  Get along with him?  I wanted to snatch a knot in his ass, but instead reported him to the dean.  


This guy would comment on the extra equipment I had and my professional leather case I carried my books in.  He just singled me out for no reason known to me and it's not important anymore.  I am a very nice woman and care about the people I come in contact with, but one thing I won't tolerate is abuse of any kind.  If you knew me, you would be laughing all of the time.  That's the kind of person I am.  I get serious, though when it comes to my food.  His unprofessional actions were uncalled for, yet you assume that I was the problem.  This guy didn't teach, he gave us the answers in food costing class instead of asking us to work the problems out.  If I did ask a question, he considered arguing and then said, "you're exactly like I was in college.  I had to know how everything worked."  He also said, "don't worry about trying to figure it out, just remember the formula".  Ridiculous.  He told everyone they were passing regardless.


2.  As far as "breaking down a chicken", Foodpump, I've had to break down chickens since I was 10 years old.  My family was very southern and we went to the chicken store to buy live chickens and as a child, I watched the wranglers snap the chickens' necks, cut the head off, and wrap them in butcher paper for me to go home with the great-grandmother and sometimes my mother, and watch and learn how they would pluck the feathers off, and wave the body over an open flame to burn off the fine hairs.  I would watch them gut them and explain what part of the chicken was edible and what was throw-away.  After a few times watching, it became me and my sisters' job to de-feather, gut, and cut up the poultry for dinner.  We used almost every part; fried gizzards and liver, too.  This went on with pig kidney, beef and pork liver.  We butchered it all.  Lucky for you, you didn't know my mother because if it was done wrong and Effen slow, you might get a pot in the back of the head, so I know.


3.  As far as Hollandaise sauce goes, I made Hollandaise sauce in the 80s.  I made Benedict Poulet, stuffed meatloaf where you get a slice of boiled egg in every slice, chicken marsala, clams casino, spaghetti carbonara, pasta fagioli, veal veronique, char su bao, tiramisu (the best!), just to name a few.  I've watched Jacque Pepin, Julia, Paul Prudomme, Charlie Trotter, Jacque Torres, all do their things on tv and mimicked them daily and I mean daily.  Jacque Pepin taught me my knife skills.  Charlie Trotter taught me perfection, even if I'm not always perfect, I strive for it.


4.  My cooking is clean, quick, and flavorful.  I would stand at my herb closet and just chew every herb I had and mentally pair it with a protein or vegetable.  Who does that?  I do.  I still do when I purchase herbs or spices I've never tried before.  I just bought some Saigon Cinnamon and powdered chipole.  I just planted some fresh crinkle basil and rosemary in my yard.


Foodpump, I have major skills and can stand against the best of 'em.  Don't let my graduate status fool you.  At my finals this week (and I'd be more than happy to email you a copy) my we had to do a food portfolio of 15 international countries and my instructor weighed them.  Mine weighed 7.5 lbs. and was professional indexed with not only recipes, but the countries' history and major herbs.  He also wanted a booklet with our final recipes for the practical exam and my team failed me.  I had to do it all and I advised him that I would.  The booklet had to contain the recipes of the dishes we were serving the judges, a menu, and our food costings.


I did it all and received compliments that not only my binder and booklet were pristine, but mine was the best in the class.  I can brag now because I know what I'm capable of and want the opportunity to showcase my skills.  Believe it or not, I have major skills.


Lastly, I was in charge of the dessert for our practical final and received a perfect score and was told and I quote, "that was the best damned Tiramasu I've ever had.  As a matter of fact, it's better than what we make here for sale."



Edited by Etherial - 5/23/14 at 6:24pm
post #9 of 60
Thread Starter 

Oh, one more thing, I can make my own cheese.

post #10 of 60

Thanks for your responses.


I noticed one topic that remained static in your posts, you don't seem to have a high opinion about your fellow students.  Yeah, yeah, you've given us all the reasons WHY you don't have such a high opinion about them, but you never mentioned about taking the time to show or explain why or how to do things properly. You are older, and world-wise, there's no reason why you shouldn't take more of an interest in your collegues. Doing so shows leadership and a genuine desire to make things better.  Keeping information and experiences to yourself and not sharing them with collegues at opportune situations shows, um, well it doesn't show leadership, eh? 


Three little facts of life I have to point out to you:


1) The majority of your fellow students are under the age of 22.  They are there for the same reasons you are-- to prepare to enter the hospitality workforce.   This also means that the majority of your co-workers will be of the same age and mentality when you enter the workplace.  Draw your own conclusions.


2) The other very important thing employers re looking for (the first is experience) is the ability to get along.  No one wants a prima-donna, or someone who refuses to work with someone else, or finds every opportunity to point out mistakes from co-workers, someone like that never lasts very long.  


3) Racism.  From reading your posts, I gather you are roughly the same age as I am--late 40's early 50's.  I'm not talking about racism like gender, colour, religion, etc., no,  I'm talking about our ages.  If the Chef and the majority of the brigade are under 30 yrs old, your (or my) odds of getting hired are very low.  Cooking is a tough job, and employers like 'em young and "mold-able"--that is, willing to work 60-70 works and tell them it is good working experience and to shut up and not complain because every one else is working the same hours.


Please keep in touch. Cheftalk is a wonderful community and we offer a lot of support and advice--if you want it.....  


You never know, a good culinary school friend could get your foot in the door of a good kitchen, so why burn your bridges now? 

...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
post #11 of 60
Thread Starter 

Let me go out and come in again.  My fellow classmates did not want my help.  Most came from homes that were filled with drama and heartache and strangers are not easily accepted, no matter how welcoming you may be.  I seriously tried to help when I saw mistakes being made or poor judgments.  Some would accept it and thank me, while others ignored me and faced the consequences. I never critiqued their work; God forbid.  I offered study sessions with them, but they chose to cheat on tests and talk over the instructor.


I was always on time, clean uniform, and made sure I had not only the required equipment to perform my tasks for the day, I had extra tools.  My fellow classmates wanted to borrow, borrow, borrow.  I lost an instant read thermometer, a uniform jacket, nice pens, and almost my knife kit, if I didn't have my name engraved on each knife, and another student spotted it and took it into the instructor's office.


I have tolerated cooking teams that would show up 2 1/2 hours late and had I was left to prep for the second semester Grande Buffet alone, but I didn't complain to the instructor.  She saw and complimented me for my dedication.  I extended my experience as a mother and wife and tried to form friendships, but it's hard talking to someone when they're wearing their headphones and want to talk about getting high or stealing the wine the school has for cooking; and that's the 58 year old.


I am 58 years old, kind, ambitious, and respect anyone who works with me.  I apologize if I came off like some prima donna.  The point I was trying to make is that all of my cooking skills were acquired PRIOR to going to school, which is why I went to school in the first place.  That said, my cooking and skills have improved 100% and I'm also very proud of my instructors.  He's worked with Eric Ripert and a few others.  I have only had one instance with an instructor and he apologized for his behavior.  Another instructor told me she thinks he liked me.  Well, that was certainly 3rd grade behavior and besides, I'm happily married and he knew it, but continued to tell the class what my husband did for a living and that we were rich.  We are not rich and I asked him several times to stop and his response was, "Aw, I'm just givin' ya shit."  Why?


I promise, the chef who hires me will get someone who will follow his/her instruction to the letter, prep a truck load of product, even if it I had to do it for a year.  I would respect their authority, show up for work on time and stay late, if asked.  I had no problem helping student's clean up their spaces when they were over-whelmed.  I had no problem tutoring a student who felt stuck in a subject.  Today, I graduated with honors.


Foodpump, I sincerely hoped I would have bonded with my classmates, but most didn't make it. I had envisioned a pool party at my house with all of us (or some) in my kitchen, creating dishes and mixing drinks and reminiscing about our culinary journey, but that's not going to happen.  After graduation, a couple of classmates are going to a bar in "the hood", two were already drunk in the ceremony this morning, and two more didn't even have their names on the grad list, but marched anyway.  They handed index cards to the announcer and marched.


I was the only one in the nutrition class last semester that became certified.  I was shocked when the instructor informed me.  I was on the honor roll the entire two years of my enrollment and I am very proud of my accomplishments.  


One more thing, I appreciate your advice regarding the workplace and I would never disrespect someone who is in authority over me just because they are young.  I have two grown children and respect them when they offer advise to me.  I'm very proud of how they turned out.  Very responsible young adults.  I applaud young adults who are striving toward success and who are responsible in that success.

Edited by Etherial - 5/24/14 at 2:50pm
post #12 of 60
Thread Starter 

I want to show you how I play with my food when I'm at school and at home.  

                                                                                                                         Char Su Bao Buns


Tiramisu Under Sugar Dome




Waiting for the Bistro to open for lunch.

post #13 of 60
Hi there, this is my first post and response. I can empathise with you on every level. I graduated last year as a baker and had similar experiences to you. I, like you was a mature student (48) I, like you had a previous professional life at a Senior level. I decided to underwrite my baking experience with a formal qualification. I, like you found younger students to be tardy, untidy with a laid back attitude which was frustrating.. The tutors were very good though and of a similar age and treated me with the respect a fellow professional, albeit different profession would expect.

It is difficult to break into any profession at the bottom, so will use my skills attained in a previous life and put the hard work into my own venture and have decided to go it alone and start my own bakery. It has been a dream for 20 years and now I am qualified I have the confidence to pursue that dream. Business plan done, loan in place and premises located. My intention is to recruit a baker that has some post qualification experience and a mixed team of young apprentices and mature staff.

My point is, you are never too old to start again. your desire to succeed will overcome your thoughts of starting at the bottom.. If you are as good as you say you are then you will progress quickly.

Good luck and I hope you find an employer who will appreciate all your talents.
post #14 of 60
Thread Starter 

Now how refreshing is that?  Thank you so much for your support and I applaud you for getting right out there.  I feel I need a few years of practical experience working in a restaurant before I embark on a solo venture, but when I see people like you bringing a dream into fruition, I scratch my head and think maybe...I can, too, one day.  But in the meantime, I have an interview at a major hotel chain in the banquet kitchen.  


I don't know exactly which position it'll be, but I'm sure I'll do great in whatever it is.  

post #15 of 60
Your'e welcome,

Good luck with the interview. Might I suggest that you don't labour the point about your previous experience. The previous poster is correct in saying that all employers want team players and not individuals who challenge authority. Once you have the experience you can say what you want. At an interview you need to tell them what they want to hear. Then prove you can do it. Once you get your foot in the door you can express yourself more freely.
post #16 of 60
Thread Starter 

I should have rephrased my topic question and explained with more clarity.  What I meant to ask was since I DO have the experience prior to school, but most students do not, will I be treated like I can't slice, dice, boil?


Do you know what I mean?  For instance, she hires a recent graduate whose only cooking experience was school.  She hires a mature woman, also a recent graduate, but has years of experience IS NOT BUCKING AUTHORITY, and does not need remedial lessons on how to slice, dice, boil.  Will I still be treated as if I don't have any skills?  Will I be talked down to?  Will I be guided around the kitchen and be re-introduced to pots and pans?  Will she repeat the name of an item and explain it to me as if I don't already know it?   


Is that a little clearer?  Also, let me reiterate my last thought, I would never walk into a professional or any situation bragging about my skills.  I would let them know that once they tell me when, where, why, and how to do something, they can rest assured it will get done.  And that's with respect for authority, too.

post #17 of 60

Etherial: Thought I would share with you my similar experience and ask you a few questions.   After traveling, obtaining several degrees and working, decided to do what I really wanted to do and went to beauty school.  I, like you, was enthusiastic, on time and graduated early, etc, etc.  The next step was to pass the license exam and get a job.  Passing the exam was easy… getting a job was a joke.   I am a former model, so had no problem with the requirement for looking the part; however, in the beauty business, just as the culinary world, employers are looking for experience.  You past life and what you did in school is irrelevant.   You're going to be low man on the totem pole and the only part of your CV that counts is the experience you have actually working in your field.  Nothing else matters.  


Here are my questions for you:  why in the world would you WANT to work for someone else?  What are you trying to prove?  If you are as good as you say you are, why waste your precious time and your excellent skills as a drone making money for someone else?  You sound as if you are a very creative person, so why have your creativity quashed, which is what will happen when you sign on to work for that kitchen experience you hope to gain?  And, once you gain that experience, what is your goal? 


If you are as good as you have described, it sounds that what you lack is confidence in yourself.  IMO, forget that little dream and dream bigger... start your own place, whatever that may be!  Specialize in something that you love to do... trust me, if you didn't like the environment in culinary school, you won't like the environment when you're a serf in someone else's kingdom.

post #18 of 60

PS:  I was required to attend beauty school to be licensed.  You don't need a license to work in the culinary field. 

post #19 of 60

Over the years I have hired hundreds of people with varying degrees of experience and wide ranging resumes. The one thing I have gleaned from that experience is that when a new person walks into my kitchen they are an unproved entity, no matter what skill levels are professed. Because the kitchen is under my stewardship, which is a responsibility I take very seriously, my assessment of their skill level begins immediately and determines the route taken from there.


So basic answer to your question is... initially...yes...to do otherwise is sheer folly and an invitation to run a chef's career into an iceberg. My question back to you is how would you react in a role reversal?

Wisdom comes with age, but sometimes age comes alone.
Wisdom comes with age, but sometimes age comes alone.
post #20 of 60
Thread Starter 

:peace:I get it, once I prove myself, then I can gain the experience I need.  So everyone has answered my questions.  Believe me, I am not a prima donna and can follow even the most detailed instructions, once clarified and I have verified that I understand.  I do need the experience of a professional kitchen and if I have to seek mental health advice on how not to choke the living s---t out of a line cook, then I will practice all the necessary restraint in order to get the food out properly.


As far as just opening my own place, I need the experience of a restaurant environment and good, bad, or indifferent or even making money for someone else, will aid in my own gains, if one day, I decide I'm ready to run solo.


This is very eye-opening and my journey begins now.


PS - Foodpump on the prevention of a Hollandaise sauce breaking:  If it's kept over gently simmering water and is constantly monitored, all is well, but in the instance it DOES break, simply whisk in some water.  That always brings it back for me.:beer:



Thanks, again.

post #21 of 60

Etherial:  You are indeed brave!!!   I would not and did not have time nor the patience for starting at the bottom, which is why I started my own place immediately after some eye-opening interviews.  Hope to hear that you are happy and successful in achieving your culinary goal(s).   Much luck to you in your quest! 

post #22 of 60

PS:  My observation that you lack self confidence stands.  You probably know more than your fellow students or the people with whom you will be working... as you've said that you've been cooking for 40 years.  You will find this truth for yourself...

post #23 of 60
Thread Starter 

You are right that my confidence level for flying solo is actually non-existent at this time, probably due to the fact that most restaurants close within the first two years of operation, and if I'm ever going to run my own someday, I want to have the experience under my belt.


You are amazing that your confidence is soaring and I hope you succeed beyond your planned goals.  It takes a strong person to pull that off.


I can hardly wait for my interview(s) to gage the waters.


Thanks and take care.  (look at my char su bao buns and tiramisu under sugar dome in the previous posts).

post #24 of 60

First  DON"T knock your fellow students. Then start from there

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...


Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

post #25 of 60
Thread Starter 

I've graduated and my new career is ahead of me.  Hopefully, they too, will do well.

post #26 of 60
Thread Starter 

Caribou, tell me about your interviews and what opened your eyes?

post #27 of 60
Originally Posted by Etherial View Post

I've graduated and my new career is ahead of me.  Hopefully, they too, will do well.


I have been following your posts and just want to say congratulations for achieving your goal.

About the banquet kitchen.... people either love it or hate it (repetitious) but if you can make friends with the manager in the banquet booking office much can be learned re how to go about pricing out a function and make a profit (this will translate well when/if you want to open your own place).

So go forth and conquer!



post #28 of 60

I'll throw in two cents here. 

First, Congratulations on following your dreams. I found this entire post to be very inspirational. A life change, especially as we get older and want to feel more settled,  is never easy and you seem to have done it well. 

As to your self employment concerns, I will offer this. 

Start planning your own business now while you work for others. As the other posters have pointed out, there will be many good things to learn about the business and about yourself but I suspect you may also get confirmation that you already know quite a lot and you will be ready to open you own place much quicker than you now expect. As someone with a military and legal background, you have already learned a lot of valuable life lessons that will translate to your new career. You may find that when working for others, knowing when to diplomatically offer an opinion and when to keep your mouth shut is the hardest part. As in the military, doing what you are told is paramount, whether or not it is the correct thing to do. 

     Yes, many restaurants close. But many stay open and whether or not yours does will depend in large part on you. As the owner of your own business, cooking will be the fun part. The good part is that you have total control. The bad part is that that translates into you having 100% responsibility. What will make the difference in your success is the ability to be completely, coldly objective about every aspect of the business while immediately and completely acknowledging your mistakes and correcting them. Rather than go on at length about all it, I'll offer this thought experiment. 

  While working for others, observe all the various problems and situations that occur on a daily basis. Taxes,( get a sales tax account at the bank) human resources, building and equipment maintenance, customer relations, food procurement and preparation, daily cleaning and trying to make a profit in spite of it all.  Then imagine having to handle all the  issues you observe and how much time it would take to manage them successfully if you owned the place you are now only employed at. 

 I am not saying you should not open your own place. Many people build successful restaurants and food service empires all the time and they do it in a variety of ways. There is no reason you can't be just as successful as anyone else. Just know that as an owner, you are never off the clock and the business will never be off your mind. 

Whatever you choose to do, Best of Luck. That counts too. 

post #29 of 60
Thread Starter 

Wonderful advice and I agree wholeheartedly.  Should I order my own personalized uniforms or should I (when hired) wait to see if the company/establishment provides its staff with them?

post #30 of 60
Did you mention going to a Hilton property?
Worked a function during the Christmas holidays so had occasion to use the freight elevators at a Hilton.
They opened up in the same hallway as the banquet kitchens and everyone looked alike.
My advice would be to wait until you are sure that this is the place for you.
That is unless someone wants to buy you a graduation gift .
You can always direct them to the website with that jacket I know you have had your eye on wink.gif
Make sure they spell your name right lol.

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