bad mojo

Happy holiday, Chefs!  I'm sure most of you are enjoying the three (or four) day weekend busting your ass while all the FOH managers get their rest.  In any case, I miss posting and I feel like I'm letting the team down.  In that vein, I promise a slew of new and untold thoughts and feelings once I catch my breath at the new venue.
Since I've been back to work, I haven't been perusing the motherload of all labor that is CraigsList food/bev/hosp.  I forgot how much I have missed it.  I live in a pretty big town that wants to be a city.  There aren't any other cities, so they've really got carte blanche.  The food doesn't suck so much anymore and the effort is obvious, ambitious and boring at the same time.  I giggle when a new chef comes to an old restaurant and tries to post new and exciting ads for Farm to Table (jumping the shark), "scratch kitchen" chefs with three relevant industry references and no drama.  Don't you know where you are, dude?  Every good chef is taken.  The only assholes you're going to get (some great chefs amongst for sure) can only get a job in this town if a new restaurant opens.  The corollary is the joints that are hiring a new Sous every six weeks.  Go figure.  I guess the ad didn't mention 6day/75hr work weeks and that you're the fifth dude/dudette to take the job in the last six months.  Ask around, people.  This place is small and incestous and we like it that way.