I am a kitchen manager for what is now 2 restaurants. We recently closed our 3rd to make room for our catering expansion.
Fortunately, I don't work the line much anymore and mostly work days. I put in enough nights and weekends through the years I've decided to make a little less pay to help save my sanity.
I've been in the restaurant business for the better part of 25+ years, with a few breaks to try carpentry and excavation. I was a bartender for 14 years but was always cooking too until making the official switch to the kitchen about 8 years ago.
I don't love it, but I have a good gig where I'm at. It works for now while I figure what I want to be when I grow up....eventually.
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