8 hours, :):)
there is nothing wrong with 8 hours, good for you. The fact is that if you have a responsability job, 10 is more reality.
On the other hand, an old chef told me once, "a chef that works 60 hours a week is not normal, there is something wrong with his management skills and organisation skills"
I can tell you, by experience, I had this job as a kitchen manager, long story short: I took care of the back of the house and this girl the front of the house. We both made the same salary, but she had been working there for 7 years and me 4... I work my *** off and she felt like she needed to do the same, but she kept saying "why are we working so hard, you know that the boss won't give us a bigger bonus this year, it's always $200"
well, I explained to her that if the boss gave me $200 for all this extra work and sales I was doing, I was going to quit right then... December came, and we together created new sales account of $70,000 total. The boss gave us $2700 each, the girl just about passed out:):) Ok, this does not happen everywhere... But I knew the boss enough to know that money would speak for bonus.
Learn to organise yourself, learn to create sales$$$$$ and you will get paid for it.
The fact is, 8 hours is pretty rare in creative type jobs, unionized maybe, but top restaurant like 5 diamond, it is almost impossible. You need to chose waht you want for your career; creative or not... and that may tell you how many hours would will be expected to do at work....
read my book "My Daughter wants to be a chef!":www.thechefinstead.ca/beachef.html