Externship - Strike One

I accepted an externship, a paid externship - with a corporation that I'll keep to myself. I interviewed and talked to the executive chef. I never walked through the kitchen - strike one. I assumed that "line work" meant exactly that - working on the line - strike two. I also assumed I'd be actually doing more than moving yogurt from the original container to a clear plastic container and then adding fresh sliced fruits...and a sticker saying what was in the clear plastic container - strike three. The one and only day I ever worked there...was just that. And then, I found out what "line work" meant - to say I was shocked and a bit irritated was mild. I served lunch to the corporation for three hours! So - one day and eight hours I'll never ever see again...

Lesson Learned - always ask to SEE the kitchen and have the chef walk you through what the position is...before you accept the position. If he/she gets upset and they don't have TIME to show you around - especially if it is for a corporation!

To be honest, they did not need me - the girl that they had me working with could have handled this position alone - the guy before her did just fine

Good Luck! There are so many great Culinary Externships out there!