I guess I can post this here now!

[Mezzaluna]

I'm a home cook so I don't usually post in the Professionals' forums (although I get a heckuva lot out of reading here!).

However, today I got hired to bake rugelach, brownies and other bar cookies in a local restaurant. The chef knows me and has eaten my baked goods. He needed someone for a few hours a week, so I'm it. I had some cooking experience in a small place in college, and I've got pretty good skills for a home cook. I don't expect to do any other cooking or prep work, just baking.

We didn't talk about pay (I don't expect much at all) but I'd like to be sure that I'm being paid an amount that isn't so low as to undercut the others there with loads more experience than I have. Does that make sense?

I think it'll be something like 15 hours a week on average. I'll go in around 7:30 and bake for a few hours until the lunch rush. Any other advice that may occur to you would be welcome!

Thanks in advance,
Mezzaluna

[bughut]

My only advice would be to get it straight from the start, otherwise miss-understandings have a habit of ruining what could be a great working relationship. ie. Money, hours, responsibilities and who you answer to.
Best of luck

[lentil]

Congatulations and best of luck to you, Mezzaluna!

I agree with bughut, btw. I always find it hard to talk $$, but misunderstandings are worse.