Employee Issues How Many Hours Do You Work(Day/Week) - Page 4

bohmike · #46 07-01-2009, 11:29 PM

Salaried for 44 hours a week, but god, don't really want to thing about it.

Mid 50's.

R HIll · #47 07-06-2009, 10:31 PM

I'm retied and I still work two or three hours a day making dinner does that count? Besides drinking beer

ljokjel · #48 07-09-2009, 03:07 AM

Do you get paid in any way?
A pleased wife or something? If soo, I'd say its worth it, and absolutely counts. :P

ryryryann · #49 07-14-2009, 03:24 AM

Line cook, 40-45 hours a week, 20 years old

grouchyoldwoman · #50 07-15-2009, 09:38 AM

5:30am-2

m 6days a week Sun-Fri. Head cook, Kitchen manager, mean old woman. 52 years old.

Chef Adam Barski · #51 07-19-2009, 01:37 AM

Actually I'm asking for 6 - 7 shifts a week as many doubles as possible. Assuming one double shift is 12 hours, consisting of two 6 hour shifts in a day, that would be 72 - 84 hours a week.

That's like two paychecks in one!

But it's tough these days, hours get CUT. And of course some owners rather have a less skilled individual working as many hours as possible, versus myself fighting for as many hours as possible, as this less skilled person is more than a several dollars cheaper per hour...

That's ok though.

Line_Grunt · #52 07-19-2009, 01:34 PM

Line and prep cook, rostered to work 45 hour week but work a 6 day week usually of 10-14 hours a day. Addicted to the kitchen!!!

AndreaKulbaba · #53 07-23-2009, 08:15 PM

Commis chef, primarily in pastry.
Rostered on for 10-2 and 5-10, five days a week. Was supposed to do 160 hours over 4 weeks. Got one payslip with about 90 hours of overtime. (Just before wedding season)

Short answer: 12-13 hour days.

KrkwdClnryStdnt · #54 07-27-2009, 01:22 PM

I am Garde Manger right now only working part-time at 37 hours a week
but the executive chef at the locally owned fine-dining restaurant i work in, works from 8am - 10pm four days a week and 10am-11pm on saturday.... ~70 hours..

sometimes he doesn't even get a day off, so he will go six days straight (we are closed sunday), and work 80 hours

dishdave · #55 10-19-2009, 02:14 AM

Pizzaiolo at a neighborhood fine dining trattoria/pizzeria .

Schedule is usually set, scheduled for somewhere around 35-40 hours a week, and I can usually pick up overtime if I offer to come in early or stay late to do the crap no one else wants to do. Or stay late to 'deep clean' after a shift. certainly don't mind an extra hour or so on the clock drinkin' a beer an scrubbing the stove.

Really can't complain. I'm doing well for being a 'pizza boy'.

#56 10-19-2009, 03:03 AM

Chef / Restaurateur

Depending on the location -

60-70+ hrs a week. Nights only. 6 days a week
All employees get shift pay except management. shift pay based on a 10 hr day is 125.00 a shift for line cooks, 80.00 for prep cooks & 60.00 for dish as they only work 7 - 8 hrs.

All tipped employees get the same shift pay and pool their tips which average total 100+ a day

2 months I close and all my employees are paid while closed, works out great!

~To eat is a necessity, but to eat intelligently is an art.
La Rochefoucauld

pembroke · #57 10-19-2009, 02:30 PM

I work 37.5 hours per week, Monday thru Friday for $75k (normally 7.30 to 16.00). I've been cooking since I was 16.

I've worked the 16 hour days-7 days a week for over 23 years before landing my current job; I've earned the easy hours and my boss appreciates my knowledge and know how, not the number of hours I spend at work. I started washing dishes and have no culinary school qualifications. I'm self made and proud of it!

leeniek · #58 10-19-2009, 02:30 PM

This is my last week as "line cook" so all I can say right now is what I do..

32-35 hours a week, either 4 or 5 days depending on the rotation.

Moving up to AKM will see me doing 40 hours over 5 days a week, with Tuesday and Wednesday as my days off.

I work in an all day breakfast place... we open at 6am and close at 3pm.

pembroke · #59 10-19-2009, 02:45 PM

Quote:

Originally Posted by leeniek

This is my last week as "line cook" so all I can say right now is what I do..

32-35 hours a week, either 4 or 5 days depending on the rotation.

Moving up to AKM will see me doing 40 hours over 5 days a week, with Tuesday and Wednesday as my days off.

I work in an all day breakfast place... we open at 6am and close at 3pm.

Remember to work that overtime $$! The next step up could be salary

leeniek · #60 10-19-2009, 04:01 PM

Quote:

Originally Posted by pembroke

Remember to work that overtime $$! The next step up could be salary

Thanks and I will! I know the next step up is salary and salary blows goats to say the least. My husband is a graphic designer and when he was doing too much OT to be affordable for where he was working at the time he was promoted to a higher position, put on salary and yep.. worked almost the same hours as he was before. Needless to say he left that place pretty soon after that.

My owners don't want us overworking ourselves plus we're only open for nine hours a day (6am-3pm) Monday-Saturday and then 8 (7am-3pm) on Sunday so there is little room for anyone to get slammed with OT.. unless you're me and on your open shift the AKM fails to show up and you end up doing open to close because there is no choice and you can't leave them in the weeds.. or the dishwasher calls in, and no one can/will do their shift so again.. open to close... but for normal people that doesn't happen..