Quality of Life Ought to be a God Given Right
Yesterday: Started stressful, stayed stressful, ended stressful.
The interview went very well. I ended it by saying I needed to go (I had to deal cards at the Browns Stadium for a corporate function). He said he wants me to call and talk to him about compensation today. Well, I'm not really ready for that. We didn't get a chance to discuss benefits, but I asked about the hours. That part's been gnawing at my brain ever since.
He said working six days/week is just part of the nature of being a chef. WTF? I don't think so dude! If I don't have time in my life to connect with people (or get away from them), do creative play or just simply unwind I am unbalanced, and I will suffer for it. So would my ability to perform my job well.
I would rather work 5/14hr days than 6/10+hr days a week. God knows I've done that before! In this position, my seventh day would consist of washing my uniforms, running errands, and straightening up the house. If I'm lucky, I'd have a minute to make some phone calls. Why would I pay this much rent just to sleep here? I'm a human being for god's sake! Am I wrong???
The thoughts in my head right now tell me that I will be back in the unemployment situation by Spring if I take this job. I am looking for work that will last and I know I will burn out if I agree to this lifestyle. How can they justify a schedule like that?
There are many days when I absolutely HATE the culinary field. I mean, {{{HATE}}}. I'd love to walk away from it and do something else... but what? What's going to pay me enough dough to stay alive? I'm talented and smart, but I've invested my skills in the wrong damn place. I'll be 36 on the 23rd. That's a lot of years of driving in the wrong direction, and now I've run out of gas on the wrong fucking highway. It makes me want to cry. As a matter of fact, I am.
The interview went very well. I ended it by saying I needed to go (I had to deal cards at the Browns Stadium for a corporate function). He said he wants me to call and talk to him about compensation today. Well, I'm not really ready for that. We didn't get a chance to discuss benefits, but I asked about the hours. That part's been gnawing at my brain ever since.
He said working six days/week is just part of the nature of being a chef. WTF? I don't think so dude! If I don't have time in my life to connect with people (or get away from them), do creative play or just simply unwind I am unbalanced, and I will suffer for it. So would my ability to perform my job well.
I would rather work 5/14hr days than 6/10+hr days a week. God knows I've done that before! In this position, my seventh day would consist of washing my uniforms, running errands, and straightening up the house. If I'm lucky, I'd have a minute to make some phone calls. Why would I pay this much rent just to sleep here? I'm a human being for god's sake! Am I wrong???
The thoughts in my head right now tell me that I will be back in the unemployment situation by Spring if I take this job. I am looking for work that will last and I know I will burn out if I agree to this lifestyle. How can they justify a schedule like that?
There are many days when I absolutely HATE the culinary field. I mean, {{{HATE}}}. I'd love to walk away from it and do something else... but what? What's going to pay me enough dough to stay alive? I'm talented and smart, but I've invested my skills in the wrong damn place. I'll be 36 on the 23rd. That's a lot of years of driving in the wrong direction, and now I've run out of gas on the wrong fucking highway. It makes me want to cry. As a matter of fact, I am.