perplexing
some pretty hard fought working days this last two mths,this mth its horrendus!!!its super dupery hectic,ya of course when we hafta survive da entire whole day vf ony four workman power!!!!!skipped lunch lootsa times…sighs,but wat to do….
now,its officially i have work under this kitchen for a year de,n im thinking of fleeing away to otha hotel,n work in a fine dining restaurant,n b a better cook,learning all da fineer steps in whipping up dishes….worse to worse,ill jz switch to anotha kitc,that is also a fine dining rest n its famed for medditerannean dishes…ever heard of ceviche,sole fish,moussaka????even this three sounds new for me…
heres da prob,whilke im making da sauces for lunch buffet,my chef n i had a talk…n he is raising his hopes that i would b da "pelapis "vf quality to do da cookings later,he do hv othas to rely on but he wudnt bet on em based on their performance(theres politic too even in kitchen k!!!)…ive been thinking of cooking in anotha hotel or otha kitc,bu8t out of a sudden hes telling me ll this…i get paid less but i worked better n harder than some otha of my collegues that posess higher post but are lazy,always goes missing…so itot,wats da po9int….beter for me to switch to otha,fresh new enviroment n in turn i would b paid more…this is indeed confusing..(actually this have a long story to go but i narrowed it down to this ony…)
