It’s not that glamorous but the pay’s okay. I would recommend it to anyone trying for management within the restaurant, going into culinary or hospitality management, or thinking about opening a restaurant. I would do it again if I had to, but I discovered I really didn’t want to cook for other people. The pros are the food, the people you get to meet (This one thing that I really enjoyed), and the cooking experience. The cons: low wages and the uncertain hours. The work can get really cyclical when things get really hectic and then go dead. It helps a lot to have a group of people you like and have fun with. My experience.
It’s not that glamorous but the pay’s okay. I would recommend it to anyone trying for management within the restaurant, going into culinary or hospitality management, or thinking about opening a restaurant. I would do it again if I had to, but I discovered I really didn’t want to cook for other people. The pros are the food, the people you get to meet (This one thing that I really enjoyed), and the cooking experience. The cons: low wages and the uncertain hours. The work can get really cyclical when things get really hectic and then go dead. It helps a lot to have a group of people you like and have fun with. My experience.
I used to like it, but it's turned into a job for me, I love cooking, but having a time limit to do so is kinda annoying. I like working with the people and talking with customers, and I enjoy coming in after hours to prep for the next day.
The U.S. Treasury once printed $100,000 bills (featuring a portrait of Woodrow Wilson) but none of the bills were ever released into public circulation.
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