New Posts  All Forums:Forum Nav:

Working Offshore...

post #1 of 3
Thread Starter 
There are a lot of job opportunities in the Gulf working offshore in the kitchen.
I am curious and am tempted to get my certifications (TWIC, ect..) to allow me to do so. I know you work 84 hour weeks and the money ends up being nice, you work 14 days on and 14 off or a similar variation of that depending on the company (7/7, 21/7).
Anyone have any experience offshore they could share?
post #2 of 3

Don't get into gambling!!!!!!!!!!!!!

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
post #3 of 3
I work offshore, though not in the gulf. Feel free to ask me anything. Also, get used to calling it a galley smile.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs