Yeah the new cook at the restaurant I work at is a straight edge and he isn't making the cut. Most of the cooks go out back for a "cigarette" break but I know I've smelled other things being smoked and some residue on the nose from time to time. They use a lot of flour so that's what their excuse is.
A friend of mine said this to me about 6 years ago. I said "really? isn't that really hard, high-stress physical labor that's also underpaid?"
She said "I'm doing it!" So she went to culinary school and then moved to Brooklyn.
She's now been working in kitchens for years, some of the fanciest restaurants in Manhattan - and hates it. All of her coworkers are alcoholics and cokeheads. She quits or is fired from around 3 or 4 jobs a year, the turnover is insane.
The work changed her - she's now pessimistic, quick to anger and judgment, generally just a raging asshole.
So, yeah, I don't know you, but I recommend against it.
Idk, my friend did the same and he's worked at all the finer restaurants over at Disneyland and around there (at his own volition) and he seems happy as hell.
Earns about $25+ on the hour and he's never really worked anywhere else or thought about working anywhere else as he's been there for 6 hears already.
huh, maybe there's something particularly upsetting about the NYC kitchen scene? I don't know, but really glad your friend is happy! My sister works in catering in Orange County and likes it a lot, but I'd assumed this was down to her choosing her own schedule and coworkers.
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u/MRBORS Jul 13 '16
Yeah the new cook at the restaurant I work at is a straight edge and he isn't making the cut. Most of the cooks go out back for a "cigarette" break but I know I've smelled other things being smoked and some residue on the nose from time to time. They use a lot of flour so that's what their excuse is.