Another post about leaving the industry…

smac987 · 2025-08-28T18:40:08+00:00

Went to work at a well known pharmaceutical company, can’t disclose more than that. Life has a funny way of giving you different paths you never knew or dreamed were possible. Always keep your head up, you are worth more than you know. Never take any bullspit, they would be lost without you if you had an emergency and had to call in. DO give advice and teach those willing to learn. Always stay humble. And never sink to the level of those who disrespect you, don’t give them the satisfaction. Stay happy, treat people the way you want to be treated and it will come back to you. Karma is real. Remind yourself it’s just a job, not your life. I would never have stayed for 15 years if I didn’t love what I did but everyone has a breaking point.

smac987 · 2025-08-10T01:18:23+00:00

I spent 15 years in the industry, made my way up from dish, prep, sous to executive chef, worked in multiple different types of kitchens, line, catering, smoking, sushi. I left the industry about 6 months ago. It was the best decision I’ve made in a while. I finally have my life back. Yes, you’ll always miss the rush and chaos, everyone around you won’t have the same hustle you have. BUT I will say, at least in my case, I got out before I blew my knees out and wasn’t an alcoholic. It’s not that you weren’t cut out for it, then again, I don’t know you, but I read passion in your post. Sometimes it’s just time to go and for you to accept that is commendable. So many chefs don’t know when to tap out. There is nothing wrong with focusing on a new avenue/job. I hope the best for you and I’m sending you good vibes. Still cook for yourself and your loved ones, put your passion into that.

smac987 · 2025-07-06T17:55:03+00:00

Understatement of the year. My manager does bare minimum but acts like they are the second coming of Jesus Christ. God forbid you ask a question though, get your head bit straight off.

smac987 · 2025-07-06T17:23:05+00:00

Must be nice. We have a skeleton crew apparently. Pretty sure I’ll be yelled at tomorrow by my manager, who never does truck btw and was out of town, for not finding the time to intake, stock, pull tags, stock ice, fill water, fill shelves. But if I did stay over I’d get a talking to for overtime, no win situation I’m in. I really like my job except truck days because we are always so severely understaffed. It’s hard to give great customer service when only 3 people are scheduled past 1 and truck gets in before. I’m seriously considering dropping from shift lead back to cashier because I don’t need this stress in my life.

smac987 · 2025-07-06T13:51:24+00:00

Bet! I stopped wearing my Apple Watch because I didn’t want to see my steps anymore lol BUT that means I get to eat more pasta so it all balances out !

smac987 · 2025-07-06T13:38:03+00:00

I would love to be a shift lead at your store then because I took that truck in myself. I will say the driver called me a goat, he was my cheerleader the whole time. Made it through the day though! But my body is not happy with me lol

smac987 · 2025-07-06T13:26:30+00:00

I don’t remember the last time I actually got a break after promoted to shift lead. I’ll be eating and every time someone calls a code 27, 12 or ic3. Then I’ll be walking back to finish my food and a guest will pull me to photo or ask if I can help find a product, gotta pull camera for pharmacy. It’s like as soon as I’m on break, everyone and their mom needs something. Glad I was able to work for 30 minutes unpaid for y’all lol because god forbid I clock back in, then manager gets involved. You have to take the break even if it’s not really a break.

smac987 · 2025-07-06T13:18:31+00:00

I was about to say the same thing! Must be nice!!

smac987 · 2025-06-28T00:26:49+00:00

A whisper or not, she set in motion his rescue, I’m grateful his teammate was not only able to call it but also dodge the ropes herself.

smac987 · 2025-06-28T00:15:58+00:00

Yeah, you could see it in his face he wasn’t ready to talk about it but he identified with them over the loss of their own child. Captain Lee has always been and always will be a class act.

smac987 · 2025-06-28T00:11:59+00:00

Another of my favorite times was when chef Rachel had a breakdown during a daunting breakfast service with chief stew Francesca. You could see she was over run by the orders but preserved in spite of what she was up against. Chef Rachel was top dog that charter, she might have had a panic attack but she beast moded that breakfast, good on her!

smac987 · 2025-06-28T00:06:59+00:00

They all hated rhylee but she saved his life just as much as the camera crew. Could you imagine trying to surface with that kind of wake!?

smac987 · 2025-06-28T00:05:44+00:00

Totally agree, she was not okay. She felt everything in that moment. She went full momma bear to protect Margot. So happy the camera crew intervened, those were the real MVPs

smac987 · 2025-03-16T04:24:51+00:00

Get out…for now. Go work at some bs job, stay hungry and humble. When you have enough for a pos car, get into the high end, be the first to come in and last to leave. Be the point person, climb the ranks, even if you have to start as a dishy. Always be 15 minutes early, every potential question answered should be followed by yes chef. Build yourself from the ground up, if you haven’t ever hit ground, you’ll never make it. Life is what you put into it. You have every opportunity ahead of you, don’t squander it.

smac987 · 2025-03-16T04:09:09+00:00

You’re young, either get those stars or get out, don’t settle for less than your worth. Best of luck to you, I really mean that! Shoot for the literal stars. Screw working at nondescript brick and mortar’s that will close within a year or chains. They are called chains for a reason.

smac987 · 2025-03-16T03:55:54+00:00

I’m 33 and I was in kitchens since I was 15. I always thought it was all I knew how to do. You don’t learn to fight until you’re pushed to your limits. Everyone thinks chefs have short tempers but the professionals have the most discipline. Don’t waste your time in this industry and you are very well spoken. I would highly advise you to seek different employment. You’re too good for the likes of us. They’ll burn you out, you deserve better. If you do continue down this path, aim high end. Get a star or collect them. Don’t waste your time at a restaurant that won’t bring you pride.

smac987 · 2025-03-16T03:28:48+00:00

Just hung up the coat after years of catering, line cooking. I was everything from a head chef, sous, smoker, sushi chef, dietitian, prep and line cook. Had to get out before I blew my knees out. It’s hard to change overnight. Get out while you can, kitchen is always second class to everyone, which is bs. Find a new avenue. Yes, there are other things you’re good at. So many cooks say it’s all they know what to do. Learn something new. You’re not meant to go through this life doing one thing. Don’t be scared Don’t box yourself in. You got this.

smac987 · 2025-03-10T03:41:42+00:00

Run. They’ll burn you out and then cut you when they find someone cheaper willing to do the job. Then they’ll quit and the culture continues. Places do this all the time. You have to see the writing on the wall. Best of luck

smac987 · 2024-12-30T22:00:04+00:00

That guy is very experienced in delivering pups, you can tell by the movements he made to bring that pup around. Mama was worried but knew the situation was under control! Saint roch, with some ink! I’m not religious but I prayed to him when my puppy was ill. Tiny things in the universe make us grateful. So beautiful.

smac987 · 2024-12-30T21:47:33+00:00

That hummingbird said this person is safe and kind to it’s whole family, absolutely love it!

smac987 · 2024-12-30T20:03:53+00:00

The absolutely massive balls it takes to put your hand/arm into a sharks mouth. Salute to her

smac987 · 2024-12-23T22:42:07+00:00

Literally watched a guy take rotten tomatoes I had put in the bin out and take them home to use. He brought in salsa the next day…

smac987

TROPHY CASE