Three years at that line cook gig and I finally walked away last month

Honestly, I used to think staying loyal to one kitchen was the only way to move up. I stuck it out at The Rusty Spoon in Denver for 3 years hoping they'd make me sous chef. But last month, the head chef told me I'd have to wait another 18 months for a shot. That's when I started applying to other spots and got an offer with a $5 raise and weekends off. Has anyone else finally ditched that place they were too loyal to?

2 comments

2 Comments

william_torres2d ago

I read this article from The Takeout about how kitchen loyalty is a trap because most places underpay line cooks on purpose. The writer talked to like 15 chefs and almost all of them said the biggest raises come from switching jobs. Sounds like you made the smart call getting that $5 bump, weekends off is rare in this industry.

elliot_taylor2d ago

Oh come on, staying put for three years wasn't wasted time. You built rapport with the regulars, learned the menu inside and out, and probably got first pick of shifts for a reason. Leaving now just means the next guy gets that same stability you threw away. I've seen it happen at the diner near my place - the guy who bailed after two years is now bouncing between part-time gigs and complaining about inconsistent tips. Sometimes you gotta sweat it out a little longer to actually move up, not just sideways.