i know ive been posting a lot. i got the catering job for part time position and decided to say yes. im also keeping my full time job simple to be able to keep my health insurance, etc. heres the catch. ill basically be working seven days a week, five days full time and two days part time. i REALLY want to get back into some actual cooking, etc which is why im agreeing to do this. im hoping i can at least make it a few months doing both. i figure im about to put in for vacation at the end of september, and have plenty of PTO (paid time off) to take, so i should be able to balance it out at least a few months. people say its crazy, yada yada... and i know. but has any chef or long term cook ever done a schedule like this for some time, and how long did it last before you said enough is enough. i would really love to hear some stories, or advice or whatever comes to mind..