So Im not giving you my entire life story I'll sum it up for you guys quickly. My goal is to eventually become an Executive Chef one day. So my main focus on employment is Experience. So for the last 6 months I've been working Pantry at a local "From Scratch" restaurant, I feel (and our Sous Chefs feel) I've got the station pretty mastered, yet received no training in other stations or the ability to move around at all (other than to the dishpit when one calls out.) So I started sending in applications. First one I got an interview and hired for was a place called.... Well I dont want to put restaurants on blast here, especially ones I've worked at. But it was pretty bad. Dont even get me started about that horrible.... horrible Kitchen, but hey, they paid me 12 an hour where as at my current location Im getting 8.10. About 3 weeks into the job I receive an interview for another, but not just any, not a fry position or a salad position, but a Saute position, a pretty good position to gain experience in, as I feel the other two are relatively easy to master in a short span of time. Now they're paying me 11 dollars and hour, but they're giving me more hours (maybe a bit more than I can handle) So I sent in my two weeks at my other job... But now, two weeks down the road I get an interview at a true "From Scratch" kitchen, as a Saute over there. And it's not just a casual dining place either, it's Fine Dining and they want me as Saute. The pay will be better, the experience will be better Im sure. Their plating is incredible I'm just... I dont know, those are three jobs Ive been hired to and quit in a relatively short span of time. So do you think it will hurt my professional future if I do quit this job, at only two weeks in to go somewhere else?