I absolutely have no idea or maybe its just me. (RANT WARNING, skip the next 2 paragraphs for my question) . I've been working with Chartwells/Compass Group for almost 5 years now. I've gone from working the grill to learning the aspects of all our food serving stations, kitchen supervisor, and catering services. I've worked extremely hard to maintain things around; I help ordering by listing everything and organize all the storage plus inventorying everything, I help keep catering services on track and on time, I help prep about 2 stations and the "On the Go" foods, on top of all the extras like covering breaks, covering absences (which happens almost every day), maintaining and cleaning of all storage areas, I honestly can't remember every single thing I do because half of it all is done instinctually. Now we weren't really hit the same way by the recession like everyone else was. People weren't really laid off but rather temporary lay off earlier; the school slows down early May but our workforce was reduced to 30% mid April not to come back till September. On top of this, the workload has increased tremendously (estimate about $60% busier around the same time as last year). We're accepting more last minute catering orders and the size of the orders are sometimes ridiculous; early this week, we took in a last minute 300 person breakfast order to be delivered off site, all pastries with only 15 hours notice with not enough raw produce to deliver...barely made it on time, the whole thing had to be ordered through a very expensive bakery supplier. I'm also finding that sometimes, s**t don't stick to some people. Rather then laying off some of our workforce, we introduced a wider variety of food to our menus which of course, means more work per person on a typical 8hour day, some reduced to 7 or 6 hours. Problem is, 2/3 of our workforce is unionized who refuse to do more work so most of the extras fall on the chef and me to do with the rest being completely by those who we can rely on. It doesn't help that my upper management is incompetent beyond belief; a couple weeks ago, they believed 7 people can prepare and deliver enough food for 1300 people spread across 10 different catering orders on time, some off site, without losing anything. I went 2 full weeks doing a full 12hours each day straight, no break with barely enough time to walk away for a piss. (END RANT) All this has really drained all the passion I have left in my workplace while at the same time leaving me with a lot of doubt about whether I can hack it in a real kitchen. Most of these I believe are common problems amongst 80% of all kitchens so I'm wondering what some of you other professionals do to re-ignite your passion or at least, faith in yourself to continue on. I know now that I can not land another job so please don't simply say "Quit and work somewhere else" because I've been trying to every summer for the past 3 years. Or are I just a single use battery that can't be recharged, just tossed to start-a-new?