Ok so i'll try to make this short. I got offered a job from a 2 michelin starred place and I want to know your professional opinions on whether I should accept it or not . It is a 1 hour drive from me ( I would consider moving but at the moment would commute). It is a modern-ish french place, been open 15 years, has a good reputation. However, they could only pay 13 per hour, don't allow music or talking really, were generally rude, unwelcoming and unpleasant when I staged there. The food seems good, although I did not get to try any while staging.the staff had all only been there a short time and consisted of a lot of recent culinary grads. Menu looked hyper seasonal and I got the sense that it changed dramatically and often. Currently, I am the lead line cook of an upscale casual place a 7 minutes walk from my house. About to be offered a sous positon this weekend with pay of 17 per hour. The food is decent, but not amazing, I get along well with the staff, work long hours and get overtime. Problem is that the chef owner is never there so I don't learn a huge amout from him. There is a very talented and seasoned pastry chef who teaches me things but otherwise I pick up new things where I can . Not a lot of exciting menu changes, but it is semi-seasonal. I feel that it is a bit of a rut but the chef owner has mentioned multiple times that he wants to open a third restaurant and has implied I would be considered to be the head guy of it. (I know- don't hold my breath. But still... ) So should I take a pay cut to work in a place that will likely not be very pleasant to work in but may offer prestige, resume building, and new challenges and hopefully teach me a lot, or stick where I am, absorb everything I can from everyone there while working on my management skills? (P.s. i am 27, been cooking for 8 years, want have my own restaurant one day, and am trying to become the best cook and chef I can be, if that helps you visualize my position. ) Sorry for formatting I am on a phone.