I am feel very weird about leaving. I have learned so much at work over the past 18 months that I feel obligated to stay through the new guys "training". But what is the appropriate time to stay? To long and I risk not caring, to short and I will be the dick who left. Life is hard.... Any and all input is welcome.
New Boss
I have never been anywhere when a new EC was brought in. I hate it. Just shut up and learn what's going on. Ask questions instead giving orders. Things can change but not right away, you don't even know what should be changed. What I really hate is that he acts completely different when the owner walks in. I don't play that game, not because I don't know how, but because I am not 22 years old.
3 comments:
I don't know what to say. I owe this blog a post, but c'mon chefs! I know you're busy, summer in resort town et cetera, but do what we used to:
- work twelve and a half hours
- make a thirty-two ounce cocktail with thirty-three ice cubes
- write
- repeat steps two and three
i make thirty two ounce cocktails with no ice cubes, cause that's just how i roll. anyway, starch...i think you'll know when the time to leave gets there...one day you'll look around and go, "yep, this is it. nothing more to be done here" it may not give your bosses much notice but the time to bow out is the time to bow out, ya know? being loyal to a place is awesome and honorable, but don't do it at your own expense
great advice, Montana. how much notice is too much notice, though? My benchmark is six weeks, but that usually gets me fired after three. My favorite was when the owner gave me major props for giving so much notice and promised my "vacation pay" before he fired me after two weeks for "stealing cheese." Rock on, chefs.
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