Captain_Qwark posted...What's the difference? One group is usually so calm and chill and the other is always ready to stab you.
Chef here. Number of hours worked and pace of work. Baking is largely making big batches of stuff and then waiting on ovens to run, sometimes for like an hour or more at a time. Not saying it's easy or something, just slower paced and you don't have dozens of people actively waiting on you because typically you bake stuff way ahead of a customer receiving it. You can come in, do your baking for the day, clean up, and fuck off.
Contrast that with line work in a restaurant where you serve at the customers whims. One day might be ridiculously busy, with last minute guests extending your shift an extra hour or two. Another day you could have like half the tickets you expected. Another day you could be expecting to be slow so you schedule less staff and a fucking tour bus rocks up out of nowhere. And everyone expects their food in 20 minutes or less. And you're actively cooking for maybe 60 plates at a time. When it goes good everything is cool. If something starts to go sideways it can gum up the entire operation. There's just a lot more variables and pressure. I'd say compare it to being a lab technician and a surgeon in the medical field. Both require a lot of training to do right, both very important, they require very different skills and environments despite technically being in.the same field