Did I Just Waste My Chef’s Money?
So, I’ve been on salad duty at my café for a year. Out of nowhere, I tell my manager I want to try my hand at pastry prep. Four days into training, I realize: nope, I miss my old gig.
Meanwhile, my boss brings in two new salad folks, hinting one might get cut. Classic move—he needed backup for my off days anyway.
Now, after seeing how much effort (and apparently cash) goes into training, I feel guilty. My boss tried to help me grow, and now I’m thinking of bailing on pastry.
Winter’s coming, business slows, and last year I was the only one with steady shifts. Do I stick with pastry out of guilt, or go back to salad and risk looking flaky?
Anyone else ever feel like their indecision is costing the team? Or am I just overthinking this whole food chain?
#restaurantlife #kitchenstories #workdilemmas #foodservice #careerchoices #Food #Foodie
