ive worked in high volume for awhile now, even stuck it out at the job ive hated since i was hired. But ive been interviewing for anything outside of what im doing now for two reasons: 1) to find a job closer to my house 2) to find a job outside of touristy orlando....
i was finally able to secure one, but i havent accepted the offer yet. Its a good 20 minutes if not more closer to where i live, and its in the opposite direction of where i work now. It would be a full time position in a retirement facility (large scale) im just starting to second guess if i should leave the high volume pace for something a lot more slower. Id still be getting full time and the same pay rate, but its just a lot different then anything ive ever been use to, which makes me worried to take that jump.
has anyone worked in retirement facilities here.... is it something you hated, regretted, etc.
(dont know if this subject would be better suited in the professional chefs forum, but i put it here anyways)