Welcome back!

Their Blast sandwich and French dip are some of the best I’ve had. Hopefully you can add your flair to the menu.

Well, I'm no longer at Fish Tale. Was told that I would only be in the dish pit for "two weeks, until ____ leaves, then we'll get you on the line". Going into week 4 in the pit, with no sign of anyone leaving or anything, I complained to Chef that my talents were being wasted washing dishes. I've got a degree FFS. Their response was to take me off the schedule entirely. So fuck 'em.

Yeah they don't treat their employees very well. That is why they have the high turnover, and great people have gone on to better things. I don't know if you want to stick to the brew pub scene, but Well 80 was looking for a cook about a week ago. I also heard Ramblin' Jack's was lookin' to open up again, but I don't know when.

I missed your return during one of my WaGuns Sabbaticals. Welcome back Reid!

I always had a respect for food service personnel who ensure health safety standards while putting out a quality meal. But you can't compete with fast food and the upcoming more upscale eateries that do the same thing, namely microwaving with chemicals. I remember in the infantry people putting down cooks as dumb spoons until I started working with cooks and saw their dedication to duty and the amount of time they put in to put a quality meal out that few notice (but if you can if you know what to look for).

Given that, have you considered another line of work that pays better? I know of some people that that were able to go into Boeing as part of manufacturing to include former cooks. And opening up a restaurant would involve too much risk and require too much upfront capital.

https://bonaventureseniorliving.recruit ... ite_widget

https://careers.enlivant.com/job/956976 ... rchard-wa/

assisted living. No market trends with which to contend. Full discretion on menus. Benes. regular shifts.

chef... assistant chef.. dietary director...

Looks like you got out in time Fish is in receivership due to owning its creditors serious cash.

Where did you end up?

I hope you don`t mind me suggesting this but I worked in the kitchen for 17 before Going to work in a retail bakery. I found that people who worked in kitchens could multi task and handle the preassure better than most other people. This could also be a stepping stone as I worked in the bakery for only 3 months and they asked me to become a bakry manager in an other store because I could organize and multi task. To make a long story short I retired after 20 years by the time I retired I had invested in a matching 401K and each week I had $25 taken out of my check for their stock option, even had a nice stock spit in there plus the annual bonuses. As a Manager with my over time I was making well over twice what I did cooking. It was mindless and no creativity was invovled but the checks never bounced and the insurance was great. Not just the bakery mangager did well also the Deli manager also and also the meat cutters and wrappers made bank also. Working your way up can start at low pay and not being full time at first but if you stick to it and are a hard worker it usually pays off.

Fish Tale sucks anyways.

McMenamin's is hiring w/ sign on bonuses for both The Spar (downtown Oly) and Olympic Club (downtown Centralia)....

Both places are awesome. They are so cool inside, and the food is really good

Except the Spar had a cockroach issue a little while back. For me it is a pass.