The rule for leaving most jobs is two weeks in advance. Check your employment contract to confirm the amount of notice you are expected to give before you resign. Ask them if they have the exit documentation, tell them you intend to notify them, let them know not to put you on the schedule. If none of that works in an official capacity, write something and sign it, ask them to sign it, and keep a copy.
My advice to anyone thinking about making a move is to always be honest. Whether you have a good reason or a bad reason to leave, when you give an honest reason, you can always leave with your head held high knowing that you did the right thing. For me, and for many of the chefs I know, people who can do this always get along well. This is very important, since this is a very small industry, something you do early in your career (good or bad) could actually affect your career later on.
You may not realize it now, but trust me, it's a small world. However, think about the big picture and go to a place where people come to you and you can tell them how much compensation you need, not the other way around. Switching jobs every three months for an additional dollar won't help your career. In fact, you're going to go backwards.
Everyone has bills and rents to pay, but once again, be honest with your employer. If you have a good job where you're learning and growing, but you're struggling to pay the bills, talk to them. Maybe you can work a few extra shifts, get a raise, or they can help you get a part-time job. Moving frequently just for money means short-term gains for long-term losses.
Every situation is different, so it's impossible to have a rule for everything. If you can be honest and give as far in advance as possible, the final result will always be positive and that will only help your future plans. You may have been told before that everyone should work in food service at least once in their life. If you eventually end up in a job that's less physically demanding, knowing what the service world is like can give you empathy, unlike people who verbally abuse service workers and argue against increases in the minimum wage because they don't even know what their jobs are like.
He didn't even last a shift after discovering what anyone who works in food service might have told him: “Low-skilled jobs aren't low-effort. A Tumblr page that invites followers to submit stories expressing their frustrations at working in service jobs published this presentation in which a waiter witnessed what happened when someone who was used to having a comfortable office job tried food service. In free-market economies, payment is usually inversely proportional to the availability of goods or services due to the mechanics of supply and demand.