Quote:
Originally Posted by westopher
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.
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Maybe not 15-18 hour, but my wife has worked at a number of fine dining restaurants, and her shifts would frequently be ~2-12 or 3-1.
So even though 10 hours isn't too crazy, I found that the fact that it's the latter half of the day really screws you over, unless all of your friends are also chefs.
Working 10 hours a day from M-F, 8-6 is completely different than working W-Sun, 3-1AM, even though its the same amount of time..