No, I'm not preventing anybody from a job since it's not in the same kitchens and it's never in the same place twice. If we hear down the vine an event is going down with a chef we respect and it has a shortage of hands that will not be met by that night (i.e. from today to tomorrow, from now til this evening) then I extend my volunteer work as an extra hand to help with the rush. Usually my form of payment is a meal and a few beers wherever they are at and that's that. There's no money exchanged and the shortage is met. In regards to keeping someone out of a job these positions are not met later on, because there's no position to be met. The opportunity is there because of human error and over-booking in small establishments. In other cases they turn to students from the nearest culinary program and they offer them to 'stage' in exchange for knowledge, no payment involved either.
I can as easily leave it out because it's of no importance to anybody but myself in terms of culinary experience and the knowledge acquired.
I can as easily leave it out because it's of no importance to anybody but myself in terms of culinary experience and the knowledge acquired.