Firstly, Hello!
After joining the board just a few days ago I have spent most of my time reading through the threads. I would just like to say that for someone who is 'thinking' of becoming a wc I have found that every thread on this forum to be of great value. The information and knowledge that members have en-parted has both encouraged me and inspired me to take my first few tentative steps into the profession.
As a chef for many years that has worked long hours for very little reward I have always dreamed of a way out. I understand that the work of a wc is hard. I am prepared to work hard and to learn.
I still have many questions to ask. I am still at the stage of writing lists and putting together ideas. However, I'm determined to do a good job and that means 'starting out right'.
I would very much appreciate 'any' advice and 'any 'tips & pointers' that anyone can give to me.
Over the next coming weeks/months I will be asking what might (to the pro wc) appear to be 'stupid' questions. If that's the case please bear with me as 'If I don't ask...I'll never get to know'
Once again...A BIG HELLO TO EVERYONE!
I thank you for your time