On Aug 27, 10:47*am, notbob > wrote:
> Where to start? *OK, I've just taken a job at a restaurant. *I've talked the
> talk and now need to walk... yada. *Despite being in a cooking school 35+
> yrs ago, I decided then cooking was not a prof I wanted to persue. *Now,
> things are diff. *In this area, cooking is a job to be counted on. *So....
>
> Started about 10 days ago, as a dishwasher. *Jes got promoted to prep cook
> yesterday. *I see things that are an eye opener. *Some good, some not so. *A
> pretty good restaurant, but.....
>
> I will be reporting on the life and times of a geezer foodie taking up the
> career of an aspiring cook-to-be. *Should be interesting. *Also, *this is
> the last time I will be typing like a kid. *Discovered I have carpel tunnel
> yada, so will be going into afflicted cel fon txt mod. * *
>
> Luv U al!
> nb

So, will you be prepping or working on the line? You will see all
kinds of shit you will wish you had missed. It also changes your
perspective on restaurants- you'll want to stay home! It's not all
bad, but I guess it depends on the place. I think it's a good
experience!