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Sous chef job at a steakhouse in Portland or staying at my brunch spot, and I picked wrong
Took the steakhouse gig for $4 more an hour and quit after 5 weeks because I went from running my own brunch line to dicing shallots for someone else's tasting menu, so now I'm asking: has anyone here gone back to a job they left and actually been happy?
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tessa_craig2d ago
The thing nobody talks about is that going back only works if the place actually changed or you did. If you left your brunch spot because the owner sucks, going back just puts you in the same spot you ran from, minus the raise. Call your old boss first and ask what's different now before you even think about it.
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