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Originally Posted by Blade55440  Whoa, they were wanting to give you a chance at $7? I get paid 8.50 and that was me "getting a chance", and all I do is work Fry side at TGIF. If I was going to be "given a chance" at a hotel, I want a MINIMUM of $9/hr, and let's not get into the opportunity for advancement, pay raise after my "chance" was confirmed and over with....
If you ask me, you should tell them to go take a flying leap off the top of their hotel.... but that's just me. |
Mmm, 9$ an hour being a "drop chef" (the guy who drops stuff in the fryer), or the guy/gal who opens up bags of tomato sauce, splashes it in a cold pan, and heats up cold pre-blanched pasta in it, maybe making Ceasar with pre-bagged greens and commercial dressing; OR an opportunity working under a real Chef, in a real kitchen, with real cooks, and real food. Nobody says you've signed a life-long contract to work for $7 an hour, and nobody says you can't take that work experience with you when you go to bigger and better places and use it as a bargaining chip.
Meh, who am I to say? It's your life, your opportunities, your future. But I do want to say this: When I see people throwing a cold chix breast in a cold pan, THEN turning on the heat, and then drizzling over some oil as an afterthought, or dumping cold pasta in cold sauce and then turning on the heat, or invent a "new way" of sauting in the deep fryer, they won't be working the hot side in my kitchen for a while, or even at all.