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*S I G H*First refusal letter back from a chef.
It was very polite... very encouraging, and yet, still a ginormous "shucks kid, nah".
Most disappointing factor?
This sounds like a really cool place. Tiny kitchen, 40-50 capacity, month in advance reservations, and new menu every 2 weeks.
Yeah...
... yeah.
*sigh*
I did kinda aim high though, I went for it on the diamond in the rough of Topeka, THE Rowhouse. It's not even a "hey I'm not willing to give you a chance" its that his staff are close friends that work back to back side to side and there's just no openings right now. He's operating in his comfort zone, no need to expand (no means to expand) and doing well I might add.
Damn it. It'd be a great place to start, hell, it'd be a great place to stay.
Now I have to come up with a non-pleading, courteous and chipper response to the rejection.
... maybe later. I honestly can't remember if this is my offday on working out, my muscles aren't sore which makes me think it isn't my off day, but man, I sure do have vivid memories of doing it just recently, damned trouble is all my days are bleeding together.
I kinda need a diversion, damned if I know what that is right now.
