I probably didnt express myself correctly.
im not having a go at you DLee, i was looking more from a chef's perspective - that your employers confidence in your skills and performance should (hopefully) increase pay.
Im not sure about other places, but there are great expectations were i work that costs in the kitchen are virtually responsible for all the establishments woes. So rather than cut costs by running a floor leanly, the kitchen is expected to cope with a budget reduction.
Given that, there doesnt seem a logical reason why improbably the least skilled people in a restaurant should pull the amount of money that they receive and seemingly throw the operation costs out of skew.
Surely the fact that ok, they have people skills where chefs have a tendancy to have a lack of that maybe is the reason. Another good reason reflected, atleast in most Australian awards, is that handlers of cash get paid higher amounts - to a point.
My point is in a training/knowledge etc scenario, the differences in pay isnt justifiable.
 |