Yeah! Working at the movies rules! But what's happening to projection sucks big time. We recently decommissioned the last of our 35mm projectors and went full DCP, but it didn't even stop there for the corporate owners - no, they've also gone and centralized the controls for it all so that there are no longer any full time projectionists either. Which sounds fine until there's a problem (which there always is with digital systems) and suddenly the Duty Manager who is also working projection has to run off, and the cinema is left being run by two or three minimum wage cinema attendants with no training because the company's too cheap to appoint supervisor roles...busterkeatonrules said:I work in a movie theater. I started out as a projectionist, but after a couple of years, the management disconnected the old Ernemann 15 projector and switched to a digital projector which is so fancy, nobody is allowed to touch it without the requisite education. (Which I don't have. Analogue projectors, such as the Ernemann 15, are a different beast altogether.)
I was reassigned to assistant stagehand (the theater is also equipped for live shows) - a job that's more challenging, more diverse and more fun.
And I still get to watch movies for free! Yay!
I've taken 3 years of culinary at my high school, and while I really enjoy cooking I don't know if I want to pursue a career as a chef. I like cooking when I can do it at my leisure but once orders have to be make as quickly as possible I don't think I'd enjoy it as much tho.newfoundsky said:I'm following my passion of cooking
My dream is to attend Johnson and Wales University and major in Culinary Arts and Business. I want to run my own kitchen.
I currently work as a Pantry Chef (basically, everything is already prepped for me, which is okay because I already have about a year of prep experience), I just cook and plate it, and make sure it looks good. I prefer my previous job at a smaller restaurant, where I would come in at 8:30, prep till 11:00, cook till 4:00, and be off by 5:00. But, sadly, the pay was aweful and there was no overtime.
So, I'm working my way up until my resume is good enough to get into the training program at Olive Garden, and then use that as a stepping stone to Johnson and Wales.
A good kitchen, in my experience at least, has a laid back atmosphere. If you want to try it out, I recommend a smaller mom and pop establishment that pulls in about 700-1000 dollars a day. Now that I'm so much faster with tickets, I have a lot more time to actually relax while working at places like these, and sit with customers and chat about the food or whatever they would like to talk about. I've never really had a day of work in the last year, because I love what I do, even if sometimes I have to hustle.Bravo Company said:I've taken 3 years of culinary at my high school, and while I really enjoy cooking I don't know if I want to pursue a career as a chef. I like cooking when I can do it at my leisure but once orders have to be make as quickly as possible I don't think I'd enjoy it as much tho.newfoundsky said:I'm following my passion of cooking
My dream is to attend Johnson and Wales University and major in Culinary Arts and Business. I want to run my own kitchen.
I currently work as a Pantry Chef (basically, everything is already prepped for me, which is okay because I already have about a year of prep experience), I just cook and plate it, and make sure it looks good. I prefer my previous job at a smaller restaurant, where I would come in at 8:30, prep till 11:00, cook till 4:00, and be off by 5:00. But, sadly, the pay was aweful and there was no overtime.
So, I'm working my way up until my resume is good enough to get into the training program at Olive Garden, and then use that as a stepping stone to Johnson and Wales.
Still a fun field to go into, I've actually met Michel LeBorge, the founding chef at the New England Culinary Institute, he was a pretty chill guy.