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Big Life Change Coming Up
8 years ago
Turned in my 2 week's notice on Sunday.
It's...yeah, it's a mix of feelings. I've been at the same place for a long while now, and it's been long past time (real world events being the real x-factor) I moved on to learn something new. But it's turning in my resignation to an organization that I've been at for 7+ years. That's not a tie you just snip with tweezers.
The restaurant I will be going to won't open till September, but it will be more along the lines of (https://www.furaffinity.net/view/23332723/) than the place I am now. Where I'm at now is upscale, but it's not the fine-dining environment I wanted to work towards, and the coming position is...well...it's what I've been working towards.
I'll be doing Uber/Lyft in the interim of my current spot, and then the training program for the new establishment will begin. That'll be a weird bit of transitional period, but at least there's income and study time as the days go by.
That study time, that'll be critical. The restaurant/hotel I'm going to will be opening.
Not joining. Not in operation. Opening.
Opening.
That means my study and performance during the training will be to ensure I'm not culled along with the rest of the excess staff during the first weeks and months. So I will be busting my tail to stand out. But I know my credentials will make me stand out, and I know my credentials aren't bullshit, and I know my shit, so I have some legit-earned leg-ups.
It'll be an interesting time, but it's been a time long coming.
It's...yeah, it's a mix of feelings. I've been at the same place for a long while now, and it's been long past time (real world events being the real x-factor) I moved on to learn something new. But it's turning in my resignation to an organization that I've been at for 7+ years. That's not a tie you just snip with tweezers.
The restaurant I will be going to won't open till September, but it will be more along the lines of (https://www.furaffinity.net/view/23332723/) than the place I am now. Where I'm at now is upscale, but it's not the fine-dining environment I wanted to work towards, and the coming position is...well...it's what I've been working towards.
I'll be doing Uber/Lyft in the interim of my current spot, and then the training program for the new establishment will begin. That'll be a weird bit of transitional period, but at least there's income and study time as the days go by.
That study time, that'll be critical. The restaurant/hotel I'm going to will be opening.
Not joining. Not in operation. Opening.
Opening.
That means my study and performance during the training will be to ensure I'm not culled along with the rest of the excess staff during the first weeks and months. So I will be busting my tail to stand out. But I know my credentials will make me stand out, and I know my credentials aren't bullshit, and I know my shit, so I have some legit-earned leg-ups.
It'll be an interesting time, but it's been a time long coming.
And, yes, I'm sure it's with a heavy heart that you leave your current place of employment behind. You'll always remember it, of course, having spent so much of your professional life there.
I was actually going to move on a few years ago, but then things went bad with my mother, and I couldn't make the move either prudently or morally.
But that time has now gone by. Time to move on from somewhere which is regular service with average wine sales, to somewhere I carve the game at the table-side and offer a $1000 wine.
NO GRATS!
*flicks you with his shoulder pauldron, just to make the action more difficult*
Seriously, I won't turn you in.