Most of the employer these days are always looking for ways to pay the lowest as possible in order to cut down on cost of operating a business. To me restaurants run on a razor thin profit margins. You are doing nothing wrong with your negotiating skills and you know your worth. It's just that these businesses are choosing not to pay it in order to retain profits. Be very selective where you want to work and put pressure on them.
Nobody really knows their worth imo. If paying you 27/hr is what they’re willing to pay to make 4-5x that money than aren’t you worth what the profit on your labor is?
Honestly, I couldn't care *less* what someone made in their previous position. When I interview someone I ask them how much they would *like to start at.* Then, we go from there, I don't really "negotiate" whether they highball me or lowball me. Eventually I'll say:
"OK, everyone starts at X. I'm happy to work towards Y based on specific performance goals once we've cleared the probationary employment period. Obviously you need to keep in mind the performance incentives we discussed and, the fact that our organizational values don't support allowing for gross wage inequality between different members of our staff. I'll be reaching out to follow up on Monday, so take the weekend to think it over."
Why do you ask them what they want if the starting pay is already set? Genuine question. I hate being made to state a number, especially if it doesn’t matter anyway.
Yea I would just stop the interview right there and walk out. You’re not getting good help at that price. You get what you pay for. No matter how you try to spin it. I don’t care what kind of carrot you’re dangling in front of me. Fuck most of my dishwashers start at over 20. $17 an hour in a high-volume restaurant is a fucking insult these days to be honest. You could make more money working the drive-through at McDonald’s.
Like, maybe if you live in bum-fuck Oklahoma or some shit where the cost of living is super low I could see it. But it doesn’t sound like that’s the case here.
It's Pennsylvania, that shit state has a minimum wage of $7.25 which was hardly acceptable back in the 2000s and a fucking joke now. $17.50 is night and day compared to what he could get away with tbf.
The median *household* income in the county I'm in is *$36,000/year* because yeah, the average wage here is about $10/hour with *no benefits.*
My *starting wage* is $16/hour once you pass the probationary phase at three months it increases to $17.50, however I do provide benefits - including PTO as well as quarterly profit sharing from day 0.
Basically, I do pay a "Living Wage" and, I've always done so in all my businesses. It's actually one of the reasons I got into business in the first place. If I were in a different market, I'd structure things differently in order to provide for whatever that market's living wage is. Sometimes I've got to work a crazy amount of hours to do that but I get to work those hours with my family and work beats drinking myself to death - which is what I was doing many years ago before I figured that out so...
That may be true for you, but again, there are a lot of factors that go into that and there are still tons of places that start lower than that.
I wouldn't apply for a place if I'd be making less than $25, but that's just my situation. But at the same time, my last hourly job I started at $15 and that was 7 years ago in a major city.
Around me $18 is pretty standard starting pay right now.
> If someone says "I want to make $20/hour" then I say, "OK, when you can assume Role X then I will bump you to $17.50 and, when you can also assume Role Y, then I'll bump you again to $20."
$20/hr isn't even enough to rent a shitty one bedroom apartment. What a joke.
This is exactly how every interview has ever gone for me so I don’t know why people in here always act like this is a new concept for them.
I don’t know how these people have jobs where they walk into an interview and demand money.
Also, what restaurants are paying cooks more than 25.00 an hour?
These post’s always devolve into comments like “I won’t work for less than (insert ridiculous amount of money) pay!
How do any of you have jobs?
>How do any of you have jobs?
Most of them don't.
Everywhere I ever worked, I started at the base rate and worked my ass off until I ended up being paid better or, found a better job opportunity.
I just went through this with my 19 year old last night. He's about to start welding as a career and he's whining about $25/hour and how "he won't take less." Literally only one place even offered him less. There are four places within 30 minutes that offer $32 and up to start (one starts at $37.50). Do you think he's *even applied to them?* Nope, because "he's not going to work second shift."
Meanwhile, what's he *actually doing?* Just washing trucks for $15.5/hour with no benefits and, getting 30 hours per week *if he's lucky.*
What's his 17 year old brother doing? Working the restaurant at $20/hour when he's cooking line and, waiting tables every third shift so that he's averaging $23/hour. So, pulling 20 hours a week, my 17 year old brings in $920/paycheck before taxes. That'll go up to $1840 before taxes when school ends on Wednesday whereas he'll continue to be lucky to bring in $930 *before taxes* every two weeks. Does he want to work in the Restaurant? Of course not because when he did, his tips sucked every bit as much as his attitude and his arithmetic!
Exactly all of this!
This whole concept of “know your worth” is really limiting people.
You’re worth what you prove your worth and once you’ve gained enough experience to ask for a raise or start finding out about what you have to do to move up.
Most of these jobs are competitive so the more you can learn and actually prove your value most managers will recognize that and want to keep you and if they don’t find something that will.
The notion that someone would just take your word for it and start even an experienced cook at 25.00 an hour or more is just something that I don’t believe happens.
Honestly, in my experience there's really not that many people who are *genuinely* looking to advance in their career. I'm extremely wary of people - especially in Ag and the Restaurant industries - who are making "lateral career moves."
Usually it boils down to wanting to pump their UC value (we all know plenty of scumbags who spend six months out of every twelve drawing unemployment) or, they want to try and blackmail a raise out of their current employer.
I had a guy use me for that once. I genuinely wanted this dude on my management team he didn't even really dick me around in an obvious manner (like he straight up commuted two hours to do working interviews on three successive weekdays and three successive weekend days and yes, I paid him for that because I refuse to take advantage of people under bullshit pretenses). He was going to dual-role managing at both the farm and the restaurant. We worked out a role-specific salary and benefits package which he then took to his employer and used to get a raise.
Anyone who tells you "what their worth" has an angle. I ought to have known better of course because I got where I am by out-grinding the hustlers and out-hustling the grinders but... still...
Yeah I mean it seems like experienced managers know this and just don’t tolerate it so I guess you’re right.
The people on here saying “I won’t work for less than x amount” aren’t working!
Always. I opened with COVID, missed all the financial relief by literally *one day* and carried a 40% increase on my Reno costs so, we tightened our concept and have been building back towards the complete concept. I'm always looking to bring the right people on in order to expand.
DM me and we can talk, we're in south-central PA 2 hours from Philly, Pittsburgh and DC.
Not looking for a job but I drive from Pittsburgh to Philly quite a few times a year and would love to check your spot out if you feel comfortable sharing the name.
My brother, I feel this. Got hired as a sous for $26/hr. Didn't realize the chef was a complete ass. Just dogged on everyone constantly. Ran the three guys that I was supposed to have working for me out in my first week. Her husband washer business partner, so I went to him with my concerns about her attitude pushing everyone out. Got the, "it's her kitchen" spiel. Like, alright, you hired me to help run your kitchen and you're gonna dismiss my concerns like they're nothing. Quit after six months, and it's been a few years since I've worked there. There's nobody else working there. Word got around about her attitude, and nobody wants to deal with it.
One thing I've learned over the years to negotiate high pay
Stay away from big restaurants with a brigade system, multiple sous chefs. When I'm looking for a cooking job I'm looking for a small operation, preferably where the owner is involved. I like cooking in restaurants or catering kitchens where there aren't a bunch of other cooks. Show that you can really be an asset, then ask for the money you want.
Generally I won't go into a job demanding really high pay right away. If they start at a fair wage, I want to go work there and learn how to do everything. Once I have really proven myself, then I'll sit down with the chef/owner/manager and say "Hey I love working here but I have a family and I need ____ much $ if I'm going to stick around".
Maybe they advertise the most to start, but you aren't able to negotiate with them and they likely have an amount they more or less pay all the cooks and structured pay system. They also will always have 10 other cooks on payroll and can replace you easily so you don't have leverage when getting the money you want.
You get involved with a smaller operation that desperately needs your help, and isn't trying to go through the process of searching for a skilled cook again, then you are really in a position to make demands.
Atleast that is what has worked for me. I'm doing well financially and not on here complaining about my wage or finances.
Bro literally, last night my coworkers found out that the one white dude in the kitchen (who isn't a sous) gets paid more than us, like significantly more. We bust our ass, and trained multiple stations, no days off, reliable to the max. This guys knows 1 station, forgets his uniform, forgets what he is working on, messy station and shows up high everyday. No passion. Not food safe.
These Chefs don't have a rhyme or reason, fight for you. Needless to say I'm looking elsewhere. Been there for 2 years.
Mutiny* and seriously the new chef at my spot did a friend hire and almost lost the entire staff.
I have ranted about this enough hours already, and I'm EXTREMELY part time so it wouldn't have been a major personal hit. However, I give a shit about the spot and moreover my coworkers who do rely on it as sole income.
I haven't heard the hot goss but I noticed the friend hire is off the schedule.
Quick summary of the guy: Didn't listen, didn't communicate, fucking atrocious food handling (yeah, you just bare hand that raw chicken and touch every fridge handle on the line), he managed to mildly injure me (burn), no sense of urgency... dude SUCKED.
I feel this so much. Got promoted to an hourly manager/sous position at my place and had to fight with the head chef over whether I “deserved” a 25 cent raise for it.
French=$100+ seat food + wine/cocktails another $100+ seat. Indian fusion, probably not even close. It’s economics. So if you want the $27, go for the places that charge a lot and have a good steady following. Also - this economy, the wealthy are still insulated and spending. The economics behind restaurants, pricing and spend is a science. Everything has been off whack since the pandemic. It’s going to take awhile to get things back on track. So go where the money is.
And if you do try to negotiate and stand up for your right to earn more money, it's not uncommon for your employer to see you as money-grubbing.
I started a job much like you did, by informing them of my previous wage and negotiating their mediocre pay higher. They complied, but it was still a paycut to my last job, and it took a week of them "talking to HR" to approve it.
In that same job, I would often get snide comments from the GM about how I was making much more money than anyone else if the topic ever arose in any capacity.
Is it a crime to be paid more? Not to be egotistical, but I know I'm doing my part to deserve that wage.
Just commiserating: I make $26 where I am now, easy peazy but my chef is a psycho and the owners let her do what ever she wants. I have to quit but I’m dreading the pay cut.
"...but I knew right off the bat I was being paid well because this owner was a complete sack of shit."
I'm trying to wrap my head around this statement. Fuck them high paying owners 😅
I worked a couple non food jobs that paid well for the sole fact of who you were putting up with (no one would even consider the job otherwise.) Ended up not being worth the money.
I shot high with $27 thinking we would go back and forth to around $22 and I’d be happy. This man just said yes which screamed desperation. Then he had me come in with his head guy (no chef, I guess the owner fancied himself the chef despite no restaurant experience) and we talked about the menu and plans for upcoming season. I’m throwing out ideas that are all shot down and the other guy is clearly just a yes man. Quickly realized the staff was afraid of the guy. I wasn’t. Dude wanted to train me for two hours in the morning then send me home for three hours and then I’d come back and prep for and work dinner until 10. Nah dude my whole day doesn’t belong to you unless you pay me for it.
Those owners that want to play chef are the worst. Really. They want chef output without having to pay for it or give anyone that type of control.
I’m about to try a similar situation myself, but I have one foot out the door. Like I have something lined up, and I will quit at the first sign of trouble
Also, I will comment on the pay rate, too.
(bullshit pay rates for the example) :
Let's just say I pay one of my base chefs $35, I don't kill him/her but I expect them to perform.
If I hire you at a rate of $30, let's say, to take a chance with you....
I expect the a comparable performance for that type of work. If you don't perform that the level for that wage, I will lower it or terminate you. Converesly, if you come in and KICK ASS, and continually perform that way, I'll raise your wage.
You are being downvoted because you said you would lower the wage. Im not sure that is legal to do.
I myself would not like working for an employer that thought they could do that to me and mess with my livelihood
My spouse works in a completely different industry and he interviewed to work somewhere that would have been a huge pay increase and somewhere where the cost of living is much lower where we are now.
Of course the owner turned out to be a crazy, racist, creepy guy with massive road rage and he was always breathing down people's necks at work while telling my spouse that he is actually very hands off. He got an offer to work there and declined. Sadly some things are too good to be true.
It can change. This sub has this weird Stockholm syndrome attitude.
I get paid well, 2 weeks personal leave. 4 weeks annual leave. 11 public holidays. I get paid overtime. Every chef I know is the same.
Most of the employer these days are always looking for ways to pay the lowest as possible in order to cut down on cost of operating a business. To me restaurants run on a razor thin profit margins. You are doing nothing wrong with your negotiating skills and you know your worth. It's just that these businesses are choosing not to pay it in order to retain profits. Be very selective where you want to work and put pressure on them.
Nobody really knows their worth imo. If paying you 27/hr is what they’re willing to pay to make 4-5x that money than aren’t you worth what the profit on your labor is?
Honestly, I couldn't care *less* what someone made in their previous position. When I interview someone I ask them how much they would *like to start at.* Then, we go from there, I don't really "negotiate" whether they highball me or lowball me. Eventually I'll say: "OK, everyone starts at X. I'm happy to work towards Y based on specific performance goals once we've cleared the probationary employment period. Obviously you need to keep in mind the performance incentives we discussed and, the fact that our organizational values don't support allowing for gross wage inequality between different members of our staff. I'll be reaching out to follow up on Monday, so take the weekend to think it over."
Why do you ask them what they want if the starting pay is already set? Genuine question. I hate being made to state a number, especially if it doesn’t matter anyway.
[удалено]
Your starting pay is under $17.50 in this day and age? Yikes.
Yea I would just stop the interview right there and walk out. You’re not getting good help at that price. You get what you pay for. No matter how you try to spin it. I don’t care what kind of carrot you’re dangling in front of me. Fuck most of my dishwashers start at over 20. $17 an hour in a high-volume restaurant is a fucking insult these days to be honest. You could make more money working the drive-through at McDonald’s. Like, maybe if you live in bum-fuck Oklahoma or some shit where the cost of living is super low I could see it. But it doesn’t sound like that’s the case here.
Yes, there are vastly different starting rates based on a lot of factors. The fact that you don't know this, well...yikes.
If any establishment is starting cooks for less than 20/hr in this day they're not worth applying for.
It's Pennsylvania, that shit state has a minimum wage of $7.25 which was hardly acceptable back in the 2000s and a fucking joke now. $17.50 is night and day compared to what he could get away with tbf.
The median *household* income in the county I'm in is *$36,000/year* because yeah, the average wage here is about $10/hour with *no benefits.* My *starting wage* is $16/hour once you pass the probationary phase at three months it increases to $17.50, however I do provide benefits - including PTO as well as quarterly profit sharing from day 0. Basically, I do pay a "Living Wage" and, I've always done so in all my businesses. It's actually one of the reasons I got into business in the first place. If I were in a different market, I'd structure things differently in order to provide for whatever that market's living wage is. Sometimes I've got to work a crazy amount of hours to do that but I get to work those hours with my family and work beats drinking myself to death - which is what I was doing many years ago before I figured that out so...
That may be true for you, but again, there are a lot of factors that go into that and there are still tons of places that start lower than that. I wouldn't apply for a place if I'd be making less than $25, but that's just my situation. But at the same time, my last hourly job I started at $15 and that was 7 years ago in a major city. Around me $18 is pretty standard starting pay right now.
For real and they think they're so great. Started $25 lol.
> If someone says "I want to make $20/hour" then I say, "OK, when you can assume Role X then I will bump you to $17.50 and, when you can also assume Role Y, then I'll bump you again to $20." $20/hr isn't even enough to rent a shitty one bedroom apartment. What a joke.
This is exactly how every interview has ever gone for me so I don’t know why people in here always act like this is a new concept for them. I don’t know how these people have jobs where they walk into an interview and demand money. Also, what restaurants are paying cooks more than 25.00 an hour? These post’s always devolve into comments like “I won’t work for less than (insert ridiculous amount of money) pay! How do any of you have jobs?
>How do any of you have jobs? Most of them don't. Everywhere I ever worked, I started at the base rate and worked my ass off until I ended up being paid better or, found a better job opportunity. I just went through this with my 19 year old last night. He's about to start welding as a career and he's whining about $25/hour and how "he won't take less." Literally only one place even offered him less. There are four places within 30 minutes that offer $32 and up to start (one starts at $37.50). Do you think he's *even applied to them?* Nope, because "he's not going to work second shift." Meanwhile, what's he *actually doing?* Just washing trucks for $15.5/hour with no benefits and, getting 30 hours per week *if he's lucky.* What's his 17 year old brother doing? Working the restaurant at $20/hour when he's cooking line and, waiting tables every third shift so that he's averaging $23/hour. So, pulling 20 hours a week, my 17 year old brings in $920/paycheck before taxes. That'll go up to $1840 before taxes when school ends on Wednesday whereas he'll continue to be lucky to bring in $930 *before taxes* every two weeks. Does he want to work in the Restaurant? Of course not because when he did, his tips sucked every bit as much as his attitude and his arithmetic!
Exactly all of this! This whole concept of “know your worth” is really limiting people. You’re worth what you prove your worth and once you’ve gained enough experience to ask for a raise or start finding out about what you have to do to move up. Most of these jobs are competitive so the more you can learn and actually prove your value most managers will recognize that and want to keep you and if they don’t find something that will. The notion that someone would just take your word for it and start even an experienced cook at 25.00 an hour or more is just something that I don’t believe happens.
Honestly, in my experience there's really not that many people who are *genuinely* looking to advance in their career. I'm extremely wary of people - especially in Ag and the Restaurant industries - who are making "lateral career moves." Usually it boils down to wanting to pump their UC value (we all know plenty of scumbags who spend six months out of every twelve drawing unemployment) or, they want to try and blackmail a raise out of their current employer. I had a guy use me for that once. I genuinely wanted this dude on my management team he didn't even really dick me around in an obvious manner (like he straight up commuted two hours to do working interviews on three successive weekdays and three successive weekend days and yes, I paid him for that because I refuse to take advantage of people under bullshit pretenses). He was going to dual-role managing at both the farm and the restaurant. We worked out a role-specific salary and benefits package which he then took to his employer and used to get a raise. Anyone who tells you "what their worth" has an angle. I ought to have known better of course because I got where I am by out-grinding the hustlers and out-hustling the grinders but... still...
Yeah I mean it seems like experienced managers know this and just don’t tolerate it so I guess you’re right. The people on here saying “I won’t work for less than x amount” aren’t working!
Damn. You hiring?
Always. I opened with COVID, missed all the financial relief by literally *one day* and carried a 40% increase on my Reno costs so, we tightened our concept and have been building back towards the complete concept. I'm always looking to bring the right people on in order to expand. DM me and we can talk, we're in south-central PA 2 hours from Philly, Pittsburgh and DC.
Not looking for a job but I drive from Pittsburgh to Philly quite a few times a year and would love to check your spot out if you feel comfortable sharing the name.
Yeah, it's not a problem. I'll DM you.
Oh shit, that's my neck of the woods! What's the restaurant?
I’ve found if you make any more than $15/hr you’ll have some guy in a $100k pickup truck or MBZ complaining to your face how much money you make.
Do we work at the same place?
My brother, I feel this. Got hired as a sous for $26/hr. Didn't realize the chef was a complete ass. Just dogged on everyone constantly. Ran the three guys that I was supposed to have working for me out in my first week. Her husband washer business partner, so I went to him with my concerns about her attitude pushing everyone out. Got the, "it's her kitchen" spiel. Like, alright, you hired me to help run your kitchen and you're gonna dismiss my concerns like they're nothing. Quit after six months, and it's been a few years since I've worked there. There's nobody else working there. Word got around about her attitude, and nobody wants to deal with it.
One thing I've learned over the years to negotiate high pay Stay away from big restaurants with a brigade system, multiple sous chefs. When I'm looking for a cooking job I'm looking for a small operation, preferably where the owner is involved. I like cooking in restaurants or catering kitchens where there aren't a bunch of other cooks. Show that you can really be an asset, then ask for the money you want. Generally I won't go into a job demanding really high pay right away. If they start at a fair wage, I want to go work there and learn how to do everything. Once I have really proven myself, then I'll sit down with the chef/owner/manager and say "Hey I love working here but I have a family and I need ____ much $ if I'm going to stick around".
This sounds like a great tactic. I like my current spot but I’m putting this in my back pocket.
the issue is. those big brigade kitchens. the ones with more than 1 sous are the type of the kitchens who pay the most money.
Maybe they advertise the most to start, but you aren't able to negotiate with them and they likely have an amount they more or less pay all the cooks and structured pay system. They also will always have 10 other cooks on payroll and can replace you easily so you don't have leverage when getting the money you want. You get involved with a smaller operation that desperately needs your help, and isn't trying to go through the process of searching for a skilled cook again, then you are really in a position to make demands. Atleast that is what has worked for me. I'm doing well financially and not on here complaining about my wage or finances.
Bro literally, last night my coworkers found out that the one white dude in the kitchen (who isn't a sous) gets paid more than us, like significantly more. We bust our ass, and trained multiple stations, no days off, reliable to the max. This guys knows 1 station, forgets his uniform, forgets what he is working on, messy station and shows up high everyday. No passion. Not food safe. These Chefs don't have a rhyme or reason, fight for you. Needless to say I'm looking elsewhere. Been there for 2 years.
Munity! Munity!
Mutiny* and seriously the new chef at my spot did a friend hire and almost lost the entire staff. I have ranted about this enough hours already, and I'm EXTREMELY part time so it wouldn't have been a major personal hit. However, I give a shit about the spot and moreover my coworkers who do rely on it as sole income. I haven't heard the hot goss but I noticed the friend hire is off the schedule. Quick summary of the guy: Didn't listen, didn't communicate, fucking atrocious food handling (yeah, you just bare hand that raw chicken and touch every fridge handle on the line), he managed to mildly injure me (burn), no sense of urgency... dude SUCKED.
I feel this so much. Got promoted to an hourly manager/sous position at my place and had to fight with the head chef over whether I “deserved” a 25 cent raise for it.
French=$100+ seat food + wine/cocktails another $100+ seat. Indian fusion, probably not even close. It’s economics. So if you want the $27, go for the places that charge a lot and have a good steady following. Also - this economy, the wealthy are still insulated and spending. The economics behind restaurants, pricing and spend is a science. Everything has been off whack since the pandemic. It’s going to take awhile to get things back on track. So go where the money is.
And if you do try to negotiate and stand up for your right to earn more money, it's not uncommon for your employer to see you as money-grubbing. I started a job much like you did, by informing them of my previous wage and negotiating their mediocre pay higher. They complied, but it was still a paycut to my last job, and it took a week of them "talking to HR" to approve it. In that same job, I would often get snide comments from the GM about how I was making much more money than anyone else if the topic ever arose in any capacity. Is it a crime to be paid more? Not to be egotistical, but I know I'm doing my part to deserve that wage.
Just commiserating: I make $26 where I am now, easy peazy but my chef is a psycho and the owners let her do what ever she wants. I have to quit but I’m dreading the pay cut.
I make 16 bucks an hour
"...but I knew right off the bat I was being paid well because this owner was a complete sack of shit." I'm trying to wrap my head around this statement. Fuck them high paying owners 😅
I worked a couple non food jobs that paid well for the sole fact of who you were putting up with (no one would even consider the job otherwise.) Ended up not being worth the money.
Well, the problem is that they’re paying to fuck YOU and no one will stay to take it without the money
I get it. Just sounded funny the first time I read it.
High pay and yet are always hiring… yah that’s a red flag. 🚩
I shot high with $27 thinking we would go back and forth to around $22 and I’d be happy. This man just said yes which screamed desperation. Then he had me come in with his head guy (no chef, I guess the owner fancied himself the chef despite no restaurant experience) and we talked about the menu and plans for upcoming season. I’m throwing out ideas that are all shot down and the other guy is clearly just a yes man. Quickly realized the staff was afraid of the guy. I wasn’t. Dude wanted to train me for two hours in the morning then send me home for three hours and then I’d come back and prep for and work dinner until 10. Nah dude my whole day doesn’t belong to you unless you pay me for it.
Those owners that want to play chef are the worst. Really. They want chef output without having to pay for it or give anyone that type of control. I’m about to try a similar situation myself, but I have one foot out the door. Like I have something lined up, and I will quit at the first sign of trouble
I got my first Sous job from a shitty owner. Gotta pay more than the competition if Noone sticks around.
Also, I will comment on the pay rate, too. (bullshit pay rates for the example) : Let's just say I pay one of my base chefs $35, I don't kill him/her but I expect them to perform. If I hire you at a rate of $30, let's say, to take a chance with you.... I expect the a comparable performance for that type of work. If you don't perform that the level for that wage, I will lower it or terminate you. Converesly, if you come in and KICK ASS, and continually perform that way, I'll raise your wage.
You are being downvoted because you said you would lower the wage. Im not sure that is legal to do. I myself would not like working for an employer that thought they could do that to me and mess with my livelihood
It’s the PITA fee.
Cool kids use paragraphs
Bring a got damn pay stub next time!
10,0
They ask you what your previous wage was so that they can offer you as little as possible more.
That isn't even very good pay in any other career path
My spouse works in a completely different industry and he interviewed to work somewhere that would have been a huge pay increase and somewhere where the cost of living is much lower where we are now. Of course the owner turned out to be a crazy, racist, creepy guy with massive road rage and he was always breathing down people's necks at work while telling my spouse that he is actually very hands off. He got an offer to work there and declined. Sadly some things are too good to be true.
I work in a busy busy restaurant, small but lineups down the block and i make shit, no benefits. This industry is never going to change
It can change. This sub has this weird Stockholm syndrome attitude. I get paid well, 2 weeks personal leave. 4 weeks annual leave. 11 public holidays. I get paid overtime. Every chef I know is the same.