The Briar Patch

This is a part 2, it would probably be best to read part 1 first.  Was it the Sawmill that used to be over by the Blockbuster?? You know in Oliver square. I feel like a dinosaur asking that. That was were I had my first interview. The chef, I dunno what was wrong with him, about 5 times he said "You cook fast?" not even proper English, then "How fast?" They offered me a job, I said no. I couldn't imagine working there. However up 124 that chain restaurant from GP had a location in Edmonton and they also offered me a job. Simply based on GP experience. It was the owner here that told me GP was the busiest location and I might find this one slow. Instead of 5 or 6 guys working there might be 2 or 3. We didn't have a dishwasher, cooks were expected to do it. Oh and the kicker was this, $6/hour. I was taking +$3 pay cut and now I actually had bills. However I guess these would be my real "Vanderpump" years. So I have blogged about some of these people ...

SO just a heads up this will be 2 parts. Neither part is really long but together they seemed way too long for a single blog. I kind of divided it up between Gp and Edmonton. The first part I was a minor and maybe not fully in the "Industry" life. So I guess part 2 is more like Vanderpump and part 1 is a boy looking in. Restaurant life yo! From 15 to 23 I worked in restaurants, mostly a single major chain here in Canada. I did a few jobs, host / bus boy, salad maker, dishwasher, cook and delivery driver. To be fair this was 19 years ago. I was done in the industry but to this day when people have asked if I liked it or if I would go back (For the same $$$ I make now) I have always said yes. Honest truth, I don't know how people who aren't young adults make a life in the "industry". Having a mortgage, truck payment, house bills, insurance and just wanting to buy nice shit and travel the world I couldn't do it on a cook wage. When people say though if you ...