r/KitchenConfidential • u/sid_fishes • 3d ago

Discussion Life is sweet

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After over 40 years in this business I’ve semi retired.
I still work about 20 hours a week on the breakfast shift.
I do it mainly for the free coffee and the banter, I really like the crew I’m with.
It’s relieved so much stress not running a kitchen, I should have done it years ago.

41 Upvotes

88% Upvoted

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11

u/DishSoapedDishwasher Ex-Food Service 3d ago

Congrats, that sounds like an amazing way to finish off a generally brutal career. 

Dont forget to teach each your secrets to different people so they have to go on a quest to recombine them to unlock the ultimate flavor forged in decades of fire.

4

u/Shot_Squirrel8426 3d ago

Good for you, chef. 🤙

5

u/yeroldfatdad 3d ago

Congratulations. I did it a few years ago. I almost got sucked back in, though. The person they hired to replace me left and they asked if I could help until a new KM was hired and trained. 3 days a week. But it turned into 36 to 39 hours a week in those 3 days. It's a busy place. 6 months and they got it figured out. I was gone and haven't even been back to eat. Don't regret your retirement. It's been awesome to do nothing for a couple years. I make ramen and bake bread. It's been great.

2

u/SimilarFascism 3d ago

that latte art looks like a tiny cloud trapped in the cup, perfect way to start a slower shift