Hello! :) My question may seem strange to you, but I'm interested. What is your job? I don't care where you work and how much money you get, but do you like your job? How did you choose to do just that? Did you decide it yourself or did someone specifically guide you in this area? Can you honestly say that you love what you do? Thanks in advance to the people who will take the time to answer me! This will mean a lot to me! :)
Answers 6
I am relatively young. And I've worked in many places so far. Maybe over 20 positions. I have a high school education. I leave all the time because something is bothering me. Her colleagues, her far away, her boss, her little money, her nasty job. In general, there is nothing to make me work. The most prestigious thing for me haha was to be a driver. I was both a cleaner and a waiter. Hahaha mani
It's hard to love, but I like it. I decided to study this myself, because there is a lot of mathematics in it, and for me it was my strongest and favorite subject in school.
I am honey. sister, I like the job, but I don't like the salary. Sometimes I wonder if it made sense, then in the supermarket the salary is the same.
Hotel receptionist. I didn't learn about it, I didn't plan it, but it happened. I was out of work, I signed up at the labor office and the women there found me that job. Funny, isn't it? And I thought I liked it. I've been doing it for 8 years. It's interesting to meet people from all over the world, and most of them are very nice and sometimes talk to me. Besides, I practice my English.
Turner, miller, locksmith. An economist by profession, but I could not find a decent job in the specialty. I like my current job, the team, the bosses are also earthly people. M 30g.
Chef De Partie was inspired by a meeting with a chef who told me about his work, the beginning was difficult, I cried more than once from helplessness, fatigue and various difficulties, and I still have a very long way to go. I would advise anyone, talented or not, not to become a chef. The lack of personal life after long working hours is particularly depressing, especially hard work, an industry in which men lead and women leave early, on the other hand, in the beginning wages are justifiably low, young chefs ruin more than they create. I can talk for hours about our work, despite everything I love it.