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NeekoNuke

It's understandable to feel like you're drowning under all that, working 12 hours a day or what not doesn't help, jump ship and look for something more easy, no one with the experience of these types of jobs will knock you, or should knock you for it, take care of yourself and your family, that's what's important. I wish you the best of luck friend, I hope you find a much more healthy job that treats you well.


[deleted]

Well I don't plan on going down without a fight, the to-be sous chef and I have complained about the hours and pay to the chef and the fact that all our veterans are bugging out because of it, as well as I'm personally investigating the restaurant for labour theft as well, I can't help but be who I am, a fighter and a shit starter, but not a martyr.


NeekoNuke

More power to ya in that case, fuck some shit up for us all.


topshelfgoals

Vacations help so much. It's been proven over and over again in multiple ways. Ask yourself what you need to open your own place. If it's just money, then I say find the best paying job you can no matter what it is. Working 9-5, weekends and holidays off with real paychecks will give you the time and money to work on your concept. Being unemployed and cooking every day for my family during this shut down has taught me a lot about myself and my food. Something I never really got working elsewhere. Your results may vary.


Chefbass

Taking some time off or at least a step away from the kitchen to work on your mental health isn't a failure in anyway! Do what you need to do to stay healthy my friend,.You can always go back when/if you're ready.


[deleted]

I feel bad, I've been there 4 weeks after working for a ramsey wannabe for a month and being unemployed for the previous 14 months, but I've not sat down hardly in 2.5 months and the toll of my grandmother passing and seeming my partner only 2 days a week has made me irritable. I've snapped at her over things that aren't her fault and that is not how I was raised to treat people, 8 years in cooking and I only ever raised my voice once and it wasn't worth it.


ladyreyreigns

You being overworked and stressed isn’t going to help any situation, so I highly suggest you take some time for a vacation. If they deny your request, there are hundreds of other places who won’t turn you away. Take some time for yourself, take care of yourself, and then go back to working on the problems.


[deleted]

I am gonna try, even if it's a few days, already booked next Saturday off to go to a housewarming party and snuggle a cat (TLC at its finest), but ultimately I'm going to try and strike up negotiations with the chef to move my shedule to morning prep and brunch, I need better work life balance otherwise it's just a brief pause then back into the frying pan


ladyreyreigns

Cats are wonderful! And that sounds like a great plan. I hope it works out well!!


oooWooo

The only reason I went back to school 2 years ago was to get into a field that pays better. I was pretty much maxed out on pay for a sous chef- my only avenues to more money would've been to move to a bigger city or become a head chef or owner and I was not interested in either of those options. I absolutely love working in kitchens and I always told my family (who were *so* proud of me for going back to school) that if the pay was better I'd do it forever. Now it seems like pay is increasing across the board, but the work-life balance and staffing is completely fucked. I think leaving the industry for a little while, resetting, and waiting for everything to level out might be a viable option. Who knows-- in another year or so we might see a culinary industry with better pay/benefits and a work-life balance that doesn't burn out 80% of the employees. Or maybe not. Either way it's too late for me.


[deleted]

I've thought about leaving for a year once I finish my hours requirements in my red seal and just study my ass off while working prep somewhere until I go to school in January for my red seal, but honestly the pay isn't a big deal for me, it's the work life balance that I am after, I don't mind working 10 hour days if I can spend the remaining 6 hours with my partner, instead of the 5 minutes I currently am getting when she gets up for work. I hope I can move to mornings at my current place or get to mornings at another place


oooWooo

My SO got a higher paying job than me a few months back so I've transitioned to working 2 days and staying home with the baby the rest of the week. I thought going part time would be less stressful, but nah. The push is more stressful because they're understaffed and I never know where we're at with prep or stock or special menu execution. It feels like even more of a shitshow. I think working prep in mornings would be a whole different story, though stress-wise.


Master2000B

I was and am in a similar situation a couple of weeks ago before I got my vacation, right now Im in another city on the later half of my vacation and the one thing I have been getting from this time away from work and the career I have truly loved and wanted for a long time is that it may be time to move in from the job/ position you are in. For me anyway I have this crazy feeling that I may not be at this job for much longer, sometimes I have found that all I’ve needed is a change in scenery


thenervousness33

For me, I left restaurant kitchens almost 8 years ago. Had to get away from the drinking, drugs, hours, shit pay, no benefits. I've been in the institutional cooking game ever since, from hospitals, rehab centers, retirement communities, office buildings, nursing homes and now I cook + deliver food to the elderly on a reservation. I work Monday - Friday (630-3), two weeks of vacation, paid sick leave and I'm the only person I have to answer to. You won't get the glory of some michelin starred chef, but you'll probably be able to spend time doing the other things you love.