How easy is your job?
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Joined: Jun 2007
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Originally Posted by gosixers215,Aug 9 2009, 09:00 PM
I had a job that was easy for me and provided great income: procurement and supply chain consulting. I quit and moved to California with my better half. Now I work in the jewelry business. It's a lot of fun and the money is decent but it's not a career for me. I have my B.A. but I'm going back to school to get my Paralegal Certification, since it's a field I've always wanted to get into. My career path has been quite the anomaly.
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From: St. Louis, Mo
Originally Posted by Snowmoto125,Aug 8 2009, 01:54 AM
I had "gap insurance" for my Scion which I totaled; in the end they didn't end up paying anything I had to pay out of pocket.
Ive had gap insurance on all my vehicles, and totaled 2 and it paid out.. I dont mess with GAP though, I do extended warranties.
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From: I am, wherever I say I am.
I'm a parts director for a body shop, I get paid to pretty much do nothing all day, occasionally get bitched at for missing parts, but it's usually not my fault 
. Usually just surf the web for car parts. No nights, no weekends. Stress Free mostly
. Usually just surf the web for car parts. No nights, no weekends. Stress Free mostly
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Originally Posted by Impulse147,Aug 8 2009, 08:36 AM
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.
There's always great food around and I never have to do dishes at home because I always cook at work and make the dishmonkeys do my dishes.It sucks social life wise with people who work the 9-5 because you start work as they're getting off. But the great part about my day is I never have an alarm set because I wake up whenever I feel like it and I don't get stuck in rush hour traffic.
