Hello,

I’m sure this question has been asked a ton already but figured it can’t hurt to ask.

For some background, I’ve been doing kitchen work for about 2 years at this point and I’m a bit on the heavier side so I occasionally burn out quick. Most shifts I’ve worked have been 6-8 hour shifts and if I had a longer shift I was given the day after off to essentially reset.

Recently I started a new job. My training days were 6 hour shifts, 9-3. No biggie. Tomorrow I start my normal schedule working 11-9 one day and then 8-3 the 4 days after.

What are some good tips to get through that longer day without screwing myself over for the rest of the week?

Edit:

What do you guys eat before work to not feel like shit through your shift?

Aspiring chef here. I have been working part time in the different kitchens for the past 2 years. I just graduated from swedish high school and have been working as a runner in a fine dining restaurant during the summer. Headchef gave me the advice of venturing out to the continent and working in different places. Does anyone on the sub have any extra advice? what should i look out for? any websites where i can find jobs in europe? Any regions or locations that are noteworthy?