Chapter 1: A Decade in the Food Industry

After ten long years, I made the decision to leave the food industry behind. The moment I knew it was time came when I accidentally spilled dishwater on myself while cleaning blenders yet again. It had been an exhausting week, and the next day, I managed to spill a latte on my brand-new tennis shoes. Clumsy? Maybe. But I was in dire need of a change.

Throughout my time in food service, I took on various roles including baker, cake decorator, and numerous barista positions. Cake decorating was enjoyable but also quite stressful. I often struggled to grasp my boss's vision, leading to misunderstandings that added to my anxiety. My brief stint as a pastry chef was even worse; I was left to manage the entire department alone, with promises of assistance that never materialized. Eventually, I reached my breaking point and walked out—something I had never done before.

My final straw was when they hired three new bread bakers over the weekend but failed to provide even one pastry chef to assist me. I simply left without tidying up or saying goodbye. It was a moment of frustration that I don't condone, but it was the culmination of too much stress.

Years earlier, I had worked as a baker at a small family-owned Italian restaurant. While I appreciated the close-knit atmosphere, the sheer volume of bread to be baked was daunting. Although I found some joy in the therapeutic process of rolling out loaves, the physical toll it took on my wrist—developing carpal tunnel—was a significant concern. After three years, I made the tough decision to leave, even though I was treated well by the owner. I transitioned to cake decorating, but it turned out to be another disappointment.

By the age of 35, I had held around 20 part-time jobs, and I recognize that it might seem excessive. I can be quite particular and difficult to please, always searching for that perfect job.

Now, after a decade and various food service roles, I've decided to take a different path and work at a boutique. It feels like a complete turnaround, but so far, it's been incredibly refreshing. The stress levels have drastically decreased. My responsibilities now include ensuring the clothes are neatly organized and assisting customers with their outfit selections. It’s a much simpler and easier environment. While I sometimes wish for a bit more activity, the owner assured me that things will pick up during the summer, and there’s even talk of opening a second location.

The shift from a bustling food service environment to a quieter retail space is quite a culture shock, but I'm grateful for the reduction in stress. My previous manager had a tendency to micromanage, which was challenging, especially considering she was around 15 years my junior. I often wonder if she found our dynamic awkward as well.

I aspire to remain at this job for an extended period. It's important for me to stop job-hopping and to set a positive example for my daughter. My husband has been with his company for 17 years, and I hope our daughter inherits his stability rather than my pattern of frequent changes.

Work has always been one of my biggest challenges. I tend to feel overwhelmed easily, or I encounter difficult coworkers. My luck in the work realm has been less than stellar. Now, I work my shifts alone, which is somewhat lonely, but at least I can engage with customers.

Heavenly Father, grant me the strength to endure in my work, even when challenges arise. I seek longevity and a strong work ethic. This is my heartfelt prayer.

The absence of making lattes or preparing food feels peculiar after so many years. I wonder if any of you have switched industries after a long tenure? What was that experience like for you? I’d love to hear your stories.

As I adjust to retail, I’m reminded of how different it is from my previous work. I took a pay cut to join this new team; my last job paid well, averaging between $14 and $16 an hour with tips included. It seems that the most challenging jobs often offer the best pay because they know the work is tough. Ultimately, it’s a matter of what you value. Personally, I appreciate the reduced stress and increased free time, though I realize that not everyone could thrive in a quieter environment for extended periods.

Overall, I'm pleased with my decision. I've only completed about five shifts so far, and I don't miss dealing with dishes, food preparation, or demanding customers. The lack of micromanagement is liberating, and I enjoy the trust placed in me to complete my tasks independently.

The first video discusses why the author left the food service industry, highlighting the challenges and stress involved.

The second video features Gary Brecka discussing the fascinating concept of predicting life expectancy, which may resonate with those contemplating career changes and life choices.