My mentor told me that I should try to learn as much as I can at as many places as I can during the first 10 years of my cooking career. And that's exactly what I did. I worked for less than a year at a lot of places, but I worked my hardest and gave it my all during my time there. All the chefs/owners gave me blessings when I left; a few even said that they'd rather have a good worker like me for a while than a ho-hum worker permanently.
What's more important though, is to let your employer know in advance of your leaving so a replacement can be found in time. It's fine with me if you want to leave after a month, but please give your notice properly, don't just quit by not showing up.
What's more important though, is to let your employer know in advance of your leaving so a replacement can be found in time. It's fine with me if you want to leave after a month, but please give your notice properly, don't just quit by not showing up.
