I just got off the phone with the sous chef at the restaurant at King Estate. I responded to a job posting, and found out via the phone call that it was them. This is the second time they've called me, once was back in the srping, that time it was the executive chef. The place is amazing -- the winery, the land, the restaurant. It's elegant, it's high quality, everything about it is wonderful, and it's damned well close to perfect in terms of the kind of work I want to do.
The problem is, it's 23 miles from where I live, and TFR and I share one car -- a car which, by the by, would burn over 2 gallons of gas per day to get me to work and back if I got a job at K.E.
I explained all of this to the sous chef -- the job is a dream job for me, but I just can't consider it until my transportation situation changes. He was disappointed, but understanding, and encouraged me to give him a call if and when my situation changes. I was close to tears when I got off the phone. I want so badly to be working in a real restaurant, cooking good food for people who aren't eating merely to help absorb some of the copious amounts of alcohol they're consuming. The place where I'm working now has provided some... ahem... interesting work experience, but I don't feel challenged, I find it hard to take pride in the product, even doing my best, just because of the "quality" of product being used. The owner's wife is a controlling harridan who is constantly meddling in the kitchen, despite having NO experience as a cook or chef, and on several occasions has scolded (and given her tone, that's the best word I can think of) me for failing to follow procedures that I was never informed of in the first place, or for doing things in a certain way, when that is the way I was trained by the existing staff. And to top it all off, despite repeatedly telling them that I need more hours, they're still only scheduling me 15-20 hours per week. I can't continue that -- I need a full time job. And now, when I have a shot at one I'd love, I can't take it. I'm going to keep on trying for a better position, but it kills me that I have to let this one pass me by.