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By: Dr. John T. Self

The Wrong Job
 

There are several things that can be holding you back from succeeding or advancing at work. Let's take a look at what happens when you're in the wrong job.

This happened to me on my first job. At first, I liked it because it was new and I was suddenly able to get a nicer apartment and car. But, it was wrong job for me - a fact that I didn't realize for several months.

I felt vaguely unhappy all the time. One day I realized that I cared absolutely nothing about being promoted. In fact, I realized I hated my job. From that point on, I felt better. I now had a mission and that mission was to find a job and a career that I really wanted.

I found the restaurant industry perfect for me. It had plenty of energy, variety, and opportunity; everything my old job didn't have. However, it might not be right for you. You just may be experiencing the same things that I felt on my first job. Do you feel just a little tired while at work?

Are you always looking forward to your days off, dreading going to work?

Do you find yourself complaining to your friends about work?

Can you see yourself in your boss's shoes one day?

Do you have to catch yourself because your bad attitude might show?

If the above sounds like you, then you may in the wrong job or even career. You'll be doing yourself, your boss, and your friends and family a favor if you accept that fact and start to do something about it. When you're in the right job, one that fits your own specs, you will be energized, you will be a much happier person, and you'll be motivated to get ahead.

There are many opportunities in food service that you may not know about and one that may be perfect for you. You have acquired a tremendous amount of technical knowledge, expertise, and experience that will be completely transferable in another part of food service. Each one has a completely different environment, career path, hours, days, responsibilities and opportunities, but they all share food and people as their core. You owe it to yourself to check it out.

About the author:  John T. Self is a lecturer at The Collins School of Hospitality Management at California State Polytechnic University (Cal Poly Pomona). Prior to entering academe, Dr. Self spent fifteen years in the restaurant industry. While in the corporate world, he worked for several chains including overseeing six restaurants with sales of over twenty million dollars. He has also owned three independent restaurants. While at Golden Gate University, he started the partnership with Dalian University of Technology in Dalian, China and is continuing in that involvement at Cal Poly.

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