How easy is your job?
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Joined: Aug 2008
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Sous Chef here...for the most part it's pretty easy, but it can get stressful when you have twenty steaks all done to different done-ness during a dinner rush. Long hours ranging min 8 to 10, six days a week. I think the only perk is always having hot servers to ogle at during down time. lol
Underwater welding is good money, though I hear that after 4 years you lose your hearing.
Underwater welding is good money, though I hear that after 4 years you lose your hearing.
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From: Vice City, ES
Originally Posted by quiksilverS2K,Aug 7 2009, 10:29 AM
I'm in sales... I setup extended vehicle service contracts. Its a mentally stressful job mainly bc so many other companies have scammed people and screwed them over on claims... So needless to say I take a lot of calls where people just cuss me out because they autimatically assume we are a scam too.. Though we are a broker for the six largest administrators of service contracts in the nation. The money is good though, its 8-5, I don't work weekends.. And since I sit at a desk all day and talk to people on the phone I can wear what I want to work and sit on my computer all day posting on here 
Joined: Aug 2003
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From: Moselle MS
Originally Posted by vader1,Aug 7 2009, 08:55 AM
I just read about that. The study I read said the most common side effect of long term repeat diving was hearing loss. Most of the other common ailments among proffessional divers was speculated but not proven but I would be real careful about safety stops at low depth to decompress. I usually get a headache after coming up from a recreational dive over 50 ft.
basket and go straight to the chamber. Max depth for that type is around 360 ft,
and thats breathing 80% helium and 20% oxygen. Bottom time is only like 20 mins.
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Joined: Jun 2009
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From: Gainesville Texas
I deal poker at Winstar Casino, been doing it for over 4 years. It gets kind of dumb putting up with all the assholes cussing at me. For some reason they think I can control the cards. HAHA But the money isn't bad and I only work 4 days a week other than the month of August and it is 6 day weeks.
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Joined: Aug 2007
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From: Anaheim
I don't know how easy my new job is, as I haven't started yet.
The job entails driving around a box truck and delivering supplies to different companies. From what I've been told, there are usually around 40 stops a day and the delivery area is only around 7 square miles. The day starts with a wake up at 5 a.m. Then you spend around an hour driving to the warehouse, where at 6 a.m. you will start loading your truck for the day. You are out the door by 7:30 a.m. to start your deliveries. Usually, 3:30 p.m. is around the latest one gets off.
The job entails driving around a box truck and delivering supplies to different companies. From what I've been told, there are usually around 40 stops a day and the delivery area is only around 7 square miles. The day starts with a wake up at 5 a.m. Then you spend around an hour driving to the warehouse, where at 6 a.m. you will start loading your truck for the day. You are out the door by 7:30 a.m. to start your deliveries. Usually, 3:30 p.m. is around the latest one gets off.
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Joined: Nov 2006
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From: Columbus,OH
Assistant Executive Chef here...I work directly with the Kitchen Manager,which is the best position to be in besides Kitchen manager.
Wasn't easy getting there though,working 3-4pm to sometimes past 1am,always working weekend(think i had one Friday off in a years time),almost non existent social life.
Worth it though..as the station chefs don't make as much I i do and there jobs can suck quite a bit at times.
However I'm back in school for Mechanical Engineering(just finished my first year).The work is just too monotonous and seems like every damn college offers a degree in Culinary arts so the industry is flooded with ignorant fools who shouldn't even be allowed to boil pasta.Could see how it might be different working at a premiere restaurant in LA or New York,but after working for 4 years in the field I'd rather stick to cooking for competitions and having fun in the kitchen at home.
Wasn't easy getting there though,working 3-4pm to sometimes past 1am,always working weekend(think i had one Friday off in a years time),almost non existent social life.
Worth it though..as the station chefs don't make as much I i do and there jobs can suck quite a bit at times.
However I'm back in school for Mechanical Engineering(just finished my first year).The work is just too monotonous and seems like every damn college offers a degree in Culinary arts so the industry is flooded with ignorant fools who shouldn't even be allowed to boil pasta.Could see how it might be different working at a premiere restaurant in LA or New York,but after working for 4 years in the field I'd rather stick to cooking for competitions and having fun in the kitchen at home.