u/Aggressive-Vehicle32

Looking for some advice from veterans here. I’m 27, been at this restaurant for 2 years (my second restaurant job) and I have just been offered an executive sous position. As thrilled as I am, I feel like I need to explore more restaurants and gain more exposure at a Michelin level or a different cuisine. I feel like I’ll be signing my commitment away for the next 2-3 years if I am to take it up. Not looking for an answer, just some wise advice.