I definitely prefer new work, not that I get a lot of that. It beats crawling through rat-infested dirty attics trying to sort out someone else's attempts at wiring, dealing with crumbling old brickwork, etc.
I like my electronics work at the bench as well, of course. Not so energetic, zero traveling time & expenses, and all the comforts of home.
#13078 - 08/25/0208:47 AMRe: If you had your choice
since i am an industrial electrical maintenance man, i would have to say all of the electrical troubleshooting and PLC troubleshooting. but i would like to get a side job with a residential so i can learn more code and do it on the side later in my life.
#13080 - 08/25/0211:34 AMRe: If you had your choice
hate to crawl with spiders and webs and thick dust, but sure find some neat old stuff sometimes, square horseshoe nails or old pocket knives, old newspapers and magazines, would think easterners and pauluk would find some really old things, most of the buildings here are less than 150 years old
#13081 - 08/25/0201:29 PMRe: If you had your choice
What I liked was new res. work. However not condos or track houses. I loved the high end new res. houses. Neat and clean. However my company did mostly maintenance work. Worked for a lot of resteraunts, schools, churches, and commercial stores. There was always lots of work to be done. Downside though is that you were always on call. I worked on Thanksgiving, New Years, Easter, Christmas, etc. You name it and I worked one of thoses holidays.
#13082 - 08/25/0201:50 PMRe: If you had your choice
After years and years of residential, track to highend custom, I really enjoy commercial. Restaurants are one of my favorite things to do, perhaps because I don't do them often. It's a different game and makes me think. It's good to exercise the grey matter from time to time.
#13084 - 08/25/0204:30 PMRe: If you had your choice
In my experiences working in restaurants I've always found it difficult to work above a commercial Kitchen and it always seemed like I was more concerned about working over the food and preparation surfaces than they were. There's often a lot of work done by the employees that's not quite right that has to be straightened out too and many times there seems to be grease everywhere.
[This message has been edited by Bill Addiss (edited 08-25-2002).]