I've been cooking the line for a little more than a year an a half part time (though I have usually averaged around 36 hours/wk)in addition to working a day job. I'm about to make the leap into cooking full time and I have a few questions about health insurance.
None of the guys in my kitchen have health insurance, yet family and friends keep urging me to get it an tell me that I need to have it in place before I even quit the day job. From a kitchen professional's standpoint, should I be spending the money on insurance, even though the rest of the guys in my kitchen don't? Do anyone have any tips on finding affordable health insurance? Is there any sort of pooled restaurant worker's insurance that I don't know of?
I have also considered the idea of getting a few lunch shifts at a big corporate kind of place to get insurance while continuing to work dinner shifts at my current independent restaurant. Does this sound like a good scenario to anyone?
Any help on this topic would be much appreciated.