Quote:
Originally Posted by Culverin
Oh gawds, 11-12 hr days is precisely why I'm not in the industry.
I think that's just a bit too much time where I could be spending dicking around with my hobbies.
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If you are on an hourly wage, like myself, its pretty awesome, and its rarely going to be like that ALL the time. Its just when the heavy times hit. Working 9-8 or 10-9 is dope. Its the later big shifts that suck. 3-2 is no bueno. All these cooks talk about their 15-18 hour days all week have been reading too much kitchen confidential. Its not like it used to be. I did a 21 hour day followed by an 16 hour day once, but that was once haha.