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Mu Zeta posted:Dude I made like $14/hour (with tips) and all I did was make/serve coffee for 3 weeks and I got burned out. What do you do now that's easier and how much do you make? I'm serious. Because, to quote one of my role models, "I want to go to there." So far, my adventure in career change has involved me surfing indeed.com and seeing what looks interesting. I'm not qualified to do anything. Even if I had a bachelors, pretty much all entry level jobs require two years of experience which I guess means interning for free for two years? Or maybe they're making sure you're ethically compromised enough to lie on your resume. who knows.
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Nov 13, 2013 14:00
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There are always startups here looking for administrative assistants or front office people. They pay about the same if you're new to it. You have experience managing people so I'd look on Craigslist in the admin or maybe even the medical field for office work. It's a drudgery though. The highlight of my day at work is getting coffee. Also the job market really sucks. I couldn't get a job giving blowjobs and lucked into something that didn't involve blowjobs. Mu Zeta fucked around with this message at 14:08 on Nov 13, 2013 |
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Nov 13, 2013 14:05
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Mu Zeta posted:I couldn't get a job giving blowjobs and lucked into something that didn't involve blowjobs. Okay, we need some clarification about the role of "administrative assistant" because you've given us what looks like conflicting information here.
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Nov 13, 2013 14:45
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Wroughtirony posted:pretty much all entry level jobs require two years of experience which I guess means interning for free for two years? gently caress that noise. Basically, two years' experience means they don't want some dumbfuck never-worked-a-day-in-his-life straight out of highschool. You could wrangle your experience into being applicable for an admin assistant or office manager position with your eyes closed.
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Nov 13, 2013 15:09
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Safety Dance posted:gently caress that noise. Basically, two years' experience means they don't want some dumbfuck never-worked-a-day-in-his-life straight out of highschool. You could wrangle your experience into being applicable for an admin assistant or office manager position with your eyes closed. I could also probably manage an office with my eyes closed. I have exceptional hearing. Kidding aside (and no offence intended to admins) I have always wanted a career. I can deal with a job in the short term, I'm just getting antsy about not having a 5 year plan.
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Nov 13, 2013 22:05
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Interview with an IT headhunter this morning, for a PC technician job that starts at 50% higher than my current hourly. 
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Nov 14, 2013 11:17
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Another day where I almost, ALMOST just walked out of work to never look back. The french waitress pulled me aside and told me to not think about my boss being a micro managing lunatic, and to instead think about her.  Thankfully he was being a dry anus to everyone, not just me. He spent more time telling me how to do my job (4 months after hiring me) than letting me DO my bloody job. He's also again changed the menu (third time in as many months), this time to a cheap, plain-white paper no-folder deal with no decoration like it was a friggin' cafeteria. He still keeps overassigning servers to each shift, and he spent half the night making the barely legal new hostess taste a ton of wine and talking reaaaaaal close with her while his wife worked in the office. Classy guy. A wonder his business is about to go under. Anyways I had my first interview at P.F. Chang's down the street, and they seemed to really like me. The server there told me to be patient and call back in a week if I didn't hear anything to gently keep the pressure on; he impressed on them that I'm not nice, but also a hard worker, which I really appreciated. I'm riding a lot on this, since it seems even at my shithole job a server can pull a $100 a night on a BAD night, which would be a fortune for me. I need it fast. I got one month of savings left I can use before I'm out on the streets. I feel that if I can ace a server spot in time for Thanksgiving, Christmas, and New Year's, I'll tuck in a small fat wad to coast me through the dry months until I figure out what to do in the summer.
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Nov 14, 2013 12:34
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Black August, it maybe goes without saying but please don't drink or get high or otherwise out of strict control between now and Christmas. Hands and feet, eyes and ears, keep 'em safe.
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Nov 14, 2013 14:49
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Splizwarf posted:Black August, it maybe goes without saying but please don't drink or get high or otherwise out of strict control between now and Christmas. Hands and feet, eyes and ears, keep 'em safe. No worries. I've sense enough to stay ramrod straight; the only thing I want to abuse until winter ends is sleep. Frankly I won't have time to get drunk or high, and I like it that way. I don't LIKE it being slow instead of gasket-blowing busy, because the crushing boredom and temptation to complain with coworkers or turn to narcotics to keep my sanity bottled up gets too great. I mean after, like, weeks straight of that kind of slow, not just one or two days. I guess it's a bit of a horn toot but I actually feel some pride in my work ethic, it was enough to get this waiter trying his best to score me another job at a better place, where he told them straight up I'm a hard worker and worth the while to hire as a server. So I suppose I'm doing something right. Y'all couldn't pay me enough to ever step foot in the kitchen as anything but a prep chef in a tight spot, though. No loving way, all of you chefs and cooks were born of something that Nietzsche's Abyss just spat the hell out and didn't let back in.
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Nov 14, 2013 16:16
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I'm sure there are healthy, happy, well-adjusted cooks somewhere. Ones without substance abuse problems or major psychological troubles.
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Nov 15, 2013 11:44
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Every cook is a masochist. Why else would we gladly work 60+ hours a week?
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Nov 15, 2013 14:13
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Chef De Cuisinart posted:Every cook is a masochist. Why else would we gladly work 60+ hours a week? Not for the money, that's for drat sure. 
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Nov 15, 2013 14:42
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I got out and I'm doing office work now. I'm still "training" but I finished the training program in a week when it usually takes a month or something (I'm also making as much now as what I did cooking). I miss it from time to time but holy poo poo getting off of work at 4pm and not being a sweaty, half-drunk mess is really doing wonders for me. Someone said she was "sick" and was allowed to leave early today and we all know someone who's cut their hand open or gotten a second degree burn and still finished the shift. This poo poo is foreign to me, as is having employer-based healthcare.
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Nov 15, 2013 17:25
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Chef De Cuisinart posted:Every cook is a masochist. Why else would we gladly work 60+ hours a week? For the pursuit of craft and tradition? Besides, cooking is fun. It isn't like we're cleaning blood and vomit out of subway tunnels. You guys are pussies.
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Nov 15, 2013 18:12
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infiniteguest posted:For the pursuit of craft and tradition? Besides, cooking is fun. It isn't like we're cleaning blood and vomit out of subway tunnels. Glad I'm not the only one with this mindset. It sucks sometimes, but this is what makes me happy.
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Nov 15, 2013 18:29
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infiniteguest posted:For the pursuit of craft and tradition? Besides, cooking is fun. Well yeah, I wouldn't be doing it if I didn't love it. There is something satisfying about being able to ignore physical pain much better than everyone else. Sometimes I don't even notice that I've burned myself until the next day.
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Nov 15, 2013 19:58
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Chef De Cuisinart posted:Well yeah, I wouldn't be doing it if I didn't love it. Cuts don't happen until you start to juice lemons.
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Nov 15, 2013 22:37
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Chef De Cuisinart posted:Well yeah, I wouldn't be doing it if I didn't love it. In group therapy, (what? don't pretend you're surprised) I've learned to just not mention work stuff and to shut my mouth when anyone else does. When I talk about what I do (did) people either compare themselves and feel bad, or it turns into an intervention, which is pointless. It's an alright life if you've got your eye on a future in the industry or if you're only doing it for awhile and then it's off to bigger and better things. But being a line cook your entire working life is not a fate I would wish on my worst enemy. Which is why I'm getting out. I can't work 70 hour weeks, stay sane and have a family life. That seems to be kind of a "pick any two" situation. But I won't say I didn't love it while it lasted.
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Nov 15, 2013 22:56
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I started my new job today. A seven hour shift in an office, and I got out at 5 PM. Guys, I didn't exactly have it bad at my old job at the hospital, I was paid something like 12$ an hour ($10 base, plus evening and weekend differentials), had employer health insurance, dental, retirement fund and paid earned time off (to the order of 4 hours per week worked). But god drat if I didn't have to squat to the floor, or lift something heavy, or scald myself with steam from the steam table or the dish-machine, or literally smell a dying person covered in poo poo a single time today. OFFICE JOBS, YOU GUYS. e: I have Saturday AND Sunday off of work WHAT IS THIS bottles and cans fucked around with this message at 23:41 on Nov 15, 2013 |
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Nov 15, 2013 23:30
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At least kitchen life isn't monotonous. Now to drink all the beer because.
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Nov 16, 2013 00:36
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bottles and cans posted:I started my new job today. A seven hour shift in an office, and I got out at 5 PM. Guys, I didn't exactly have it bad at my old job at the hospital, I was paid something like 12$ an hour ($10 base, plus evening and weekend differentials), had employer health insurance, dental, retirement fund and paid earned time off (to the order of 4 hours per week worked). I seriously think that office people should have to go through at least a year of cooking because watching people fail miserably while trying to tap keys on a computer or answering phones is pretty pathetic. Whenever someone asks me "how do you learn things so quick?" and I say "In my previous job if I didn't learn poo poo quick I'd either get fired, seriously maimed, or both", everyone goes real silent. Office jobs forever.
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Nov 16, 2013 01:11
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infiniteguest posted:For the pursuit of craft and tradition? Besides, cooking is fun. It isn't like we're cleaning blood and vomit out of subway tunnels. No offense, but every time I hear this pulled out, it's usually from someone who's never worked outside the industry. Is that the case for you?
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Nov 16, 2013 08:03
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So, if I count right there are 6 of us who left the kitchen for office work. That...That says something alright. Of course, my brother took the opposite route and loves it.
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Nov 16, 2013 18:41
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bunnyofdoom posted:So, if I count right there are 6 of us who left the kitchen for office work. That...That says something alright. Of course, my brother took the opposite route and loves it. I boomeranged a bit. Left the kitchen for computer repair, then came back when the job market fell apart. :p
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Nov 16, 2013 18:43
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No. I went to college, worked a number of menial blue collar jobs, and spent some time working a cushy office job while freelancing in my artistic pursuits.
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Nov 16, 2013 18:46
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I'm in the 'I went to school for engineering and was making $40+/hour as a student working for the government and left that for a minimum wage line cook job' boat. Every once in a while I have a bad day at work now, and I think to myself 'remember working for the government, with 3 day weekends every other week and set hours and good money and easy days? Well, at least your current job doesn't loving suck like that one did.' I am so broken. Cheffing 4 lyfe. edit: Yesterday got an email from the chef of a catering company I contract for occasionally, asking me to come run one of the kitchens for an event for 4500 people. Woooo! Take that, days off from my normal job. I gots catering to do. Naelyan fucked around with this message at 00:07 on Nov 17, 2013 |
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Nov 17, 2013 00:04
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Wroughtirony posted:What do you do now that's easier and how much do you make? I'm serious. there are a billion office jobs out there, with a baseline requirement of 'you know how to use microsoft word and excel, and can be there 9-5 and answer a phone'. I helped hire this girl recently for a client of mine, and our basic requirement were that she be smart, on top of things, personable, and know how to google poo poo and figure things out for herself. she does some data entry now (ie, take a company name, type it in to google, copy and paste address information into a spreadsheet), answer some phone calls, check e-mail boxes, set up contracts with caterers and event spaces (the other end of what you do now), and we're paying her $18/hr. if you really wanna switch careers, just do it girl! it's pretty boring though :/
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Nov 17, 2013 05:05
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mindphlux posted:there are a billion office jobs out there, with a baseline requirement of 'you know how to use microsoft word and excel, and can be there 9-5 and answer a phone'. I helped hire this girl recently for a client of mine, and our basic requirement were that she be smart, on top of things, personable, and know how to google poo poo and figure things out for herself. she does some data entry now (ie, take a company name, type it in to google, copy and paste address information into a spreadsheet), answer some phone calls, check e-mail boxes, set up contracts with caterers and event spaces (the other end of what you do now), and we're paying her $18/hr. Get me out, stat.
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Nov 17, 2013 05:53
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I'm currently in the transition between hospo and teaching. Being Australia I can't ditch the kitchen work until Feb but I'd take being in front of 30 arsehole kids for 80 mins at a time over some of the head chef's I've worked under. Even though I'm not fully graduated I'm earning twice as much in a day as I can being a cook. It's been an excellent journey and I'm sure I'll miss the rush but at the same time weekends and a bucketload of holidays a year are certainly good
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Nov 17, 2013 12:05
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mindphlux posted:there are a billion office jobs out there, with a baseline requirement of 'you know how to use microsoft word and excel, and can be there 9-5 and answer a phone'. I helped hire this girl recently for a client of mine, and our basic requirement were that she be smart, on top of things, personable, and know how to google poo poo and figure things out for herself. she does some data entry now (ie, take a company name, type it in to google, copy and paste address information into a spreadsheet), answer some phone calls, check e-mail boxes, set up contracts with caterers and event spaces (the other end of what you do now), and we're paying her $18/hr. Yeah, I'm kind of hoping to land a job doing officey stuff someplace that does something that I actually care about and might have a future doing. The problem is a lot of the jobs like the one you described also inexplicably require a bachelors degree and three years office experience, but I've been told by quite a few people to ignore that and apply anyway if it's something I'm otherwise qualified for. I'm also looking for desk jobs with companies like Sysco where my experience is actually relevant.
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Nov 17, 2013 13:11
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Wroughtirony posted:Yeah, I'm kind of hoping to land a job doing officey stuff someplace that does something that I actually care about and might have a future doing. The problem is a lot of the jobs like the one you described also inexplicably require a bachelors degree and three years office experience, but I've been told by quite a few people to ignore that and apply anyway if it's something I'm otherwise qualified for. I'm also looking for desk jobs with companies like Sysco where my experience is actually relevant. I find that if you see a job you want, apply for it. It takes little time or effort to target a resume/cover letter to a specific job, especially at lower levels. The worst they can do is say no - you lose absolutely nothing by trying.
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Nov 17, 2013 16:18
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Understanding that this is a touchy subject, I would like some advice on tipping for catering delivery. I get catering delivered for work most Mondays and Tuesdays. I have different vendors for Monday, but Tuesday is always Jimmy Johns. I've read that you should tip 15-20% for delivery, but this seems a little excessive considering that a) the store is 0.3 miles away and b) they don't deliver to the meeting or set anything up; I have to meet the deliveryman at the front door and load the bags onto my cart, so that I can wheel it over to the conference room and set it up myself. My workplace leaves gratuity to the discretion of the individual departments, but if the COO or accountants asked me, I'd be hard-pressed to justify choosing to pay an extra $48-64 of the department's money when me and another coworker are using our own time on setup.
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Nov 18, 2013 16:58
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Is it because your building has weird rules about letting delivery people into the place, and that's why you have to set it up yourself? Or is it that they're annoyed at never being left a decent tip, and don't feel like going out of their way for you? Or is it something else? If it's the first scenario, it's not the fault of the caterers that the building is being a butt. Leave them a tip. If it's the second scenario, call the catering manager, apologise for past mistakes, and promise to tip in future if they'll come help set up. If it's their company policy to not go further than getting you the food, and then gently caress off, ask the catering manager what to do, and they'll lead you right.
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Nov 18, 2013 17:34
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It's that last thing. Do you mean I should ask their catering manager what tip is appropriate?
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Nov 18, 2013 17:40
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I'd say that's a good plan.
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Nov 18, 2013 17:45
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I have a desk job... In a restaurant.
reserve fucked around with this message at 20:17 on Nov 18, 2013 |
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Nov 18, 2013 20:15
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reserve posted:I have a desk job... In a restaurant. Heretic. And count me among the ranks of those seeking 'office jobs.' I'm growing tired of having my hard work undermined by a middle manager who can't do his job. ...wait a second.
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Nov 18, 2013 23:44
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Got a second interview set up Wednesday, so hooray for that. I'll goddamn shoot myself right then and there if they make me a backserver, though. I guess I come from the opposite spectrum where years in an office job ruined me with depression and boredom, and being in this sort of industry has made me thrive instead.
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Nov 18, 2013 23:51
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Black August posted:Got a second interview set up Wednesday, so hooray for that. I'll goddamn shoot myself right then and there if they make me a backserver, though. Gotta start somewhere, and no better way to appreciate the intricacies of fine dining thank working as a backserver.
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Nov 19, 2013 00:25
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Vegetable Melange posted:Gotta start somewhere, and no better way to appreciate the intricacies of fine dining thank working as a backserver. I've already done that though. I've been a busser, ran food, served water, got the bread, cleared dishes, seated people. I want to be a bloody goddamn actual server and speak with customers and make good tips, instead of scraping up $5 per waiter while they complain they ONLY made $100 that night.
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Nov 19, 2013 00:48
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