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Worth staying?
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How do you know if your workplace is worth staying? To put into context: 6 months of a culinary school student here, barely work in a restaurant setting before, only kitchen hand for corporate catering for the same amount of time. It's been 2 months working there, started as a KP with 3 weeks filling in as a cook and then "demoted" again to dishwasher. The past fortnight I wonder if I'm cut out for it or if other place is not as hard.
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- Posted
- 9 months ago
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- External URL
- reddit.com/r/KitchenConf...