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How do hotel jobs pay compared to rest.?

post #1 of 20
Thread Starter 
I've been working in restaraunts for 4 years now and am only making around 10 an hour. However, I've been talking to other cooks and they suggested hotels. The work is apparently a little harder and the hours are longer (I can't imagine hours longer then from 3-1am or 2am which is what I'm used to). However, if the pay is better I'd be willing to put in the extra work for more $$. Anyone else have experience working in both restaraunt and hotel environments and could shed some light on the issue? Thanks in advance. :)
post #2 of 20
Hotels and corporate almost always pay better. You can also get better pay if you master a unique skill like ice or fruit/veg carving or be a champion egg cook.
post #3 of 20
Thread Starter 
Interesting. I need to do some more research later (have to go to work in a bit), but do you know what sort of salary is expected (like by position)?

PS. Out of curiousity, what is a champion egg cook? :P
post #4 of 20
Salary will depend on region and employer.

A champion egg cook is the BMF that can handle a full griddle/stove during the breakfest rush. He can make 25 orders of eggs overeasy in a row without breaking a single yolk. He never forgets to have poaching water ready to go. He can juggle a full bar of tickets and a hangover at the same time while keeping ticket times under three minutes. When some clueless patron orders an eggwhite omlette no butter or oil, he doesn't scream, curse, or mess his pants, because he is ready with whites that have already been seperated and whipped, his pan is slick and ready to go.

God, I miss being a breakfest cook.
post #5 of 20
Thread Starter 
Ohhh, nice. I hate doing breakfasts, usually because I'm not a morning person. Eggwhite omlettes make me hulk angry too. >:|
post #6 of 20
I guess it depends on what hotel. Some only do banquets, some have restaurant+banquets+room service+bar+terrace dining.

Hotels are funny, you can't say one way or another about the quality of personnel who work there. Some people find ways to get "lost" a lot at hotels, some people will take the opportunity to learn as much as possible. If you show initiative, you can quickly move to lead line or banquet sous.

Typically you only need one good breakfast cook to do 200+ covers. These guys are worth their weight in gold, especially if they can make omelets in a pan, :) but, it's breakfast... no fancy stuff here.

IMO, around the midwest, stay away from union hotels.
post #7 of 20
Hotels are for the most part Union.... If you've never worked in a union enviroment, it will be an eye opener. Don't know about your neck of the woods, but here they are kinda complicated. If the salary is posted as say, $15.00, you'll only make $10.00 untill you find favour and can get 40 hrs per week, and they still garnishee your paycheque for Union dues right off the bat, but give a song and dance about "being eligable for Union benifits only after the 3 mth probationary period is over"...

Mind you some Hotels have decent Unioins. Some...but remember that the aveage length of stay in most food businesses is under a year, so most Unions just garnishee paycheques and don't do much else.
...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
post #8 of 20


I you work In Las Vegas the big employers(witch is where I'm at...You will get good pay. the union work hard at taking your money.)but the thing that is good is that, you don't actually have to sign/join the union here. I never did. I have been here from 93' never joined (I dont believe that the union is working for you anymore ,they are now working for their own survival.) because it is a right to work state so that can't get fired for not signing the union. they can't harrass you either. I'm in managment now, so I can tell you If your a hard worker, you will move up faster. health benefits are better too.
post #9 of 20
Thread Starter 
Thanks for the replies guys.

I was talking with another co-worker the other night and he mentioned that hotels have a lot of politics bs that you have to deal with. Also, apparently most/all of the hotels where I am are unionized (Vancouver, BC).

I think I might still try it for the experience if nothing else. Could be useful in the future. :bounce:
post #10 of 20
How do you make an omelette without a pan?
post #11 of 20
On the griddle. It makes for a very different omlette.
post #12 of 20
I do not do breakfast alot, but when I do I found a way to "cheat" on my over-easies when it is not crazy busy... non stick pan + salamander = perfect over easy eggs every time.

I currently work PM at a hotel, my entry-level salary would probably equal a mid-level salary at another restaurant in this area. I'm not doing it so much about the pay, Im in it more for the experience. Best of luck!
post #13 of 20
Butt3r, like I said, working in a union Hotel is an eye-opener. Don't get fooled by the advertised pay rate, even Iron-Chef won't get it. Most guys who work the hotels have one or two other jobs to "fill in the gaps" so they can stay on the hotel's work roster, as more seniority = more hours, you start low on the totem pole, you might get 3 or 4 shifts a week--during the busy season.

Read the employee handbook that HR gives you, or should, it's a hoot. Everything's based on seniority, not brains or effort, thus you have employees with senority who don't give a rodent's hindquarters but they get their 40 hrs per week, while you might be lucky to get 20. Once you start work there, you're automatically part of the Union, no choice, no options, and the Union won't even bother to acknowledge you ( no card, no letter, no nothing) but they will garnishee your paycheck, the money's taken off before you even get the paycheck. No one really knows what happens to the union dues, but figure it out: A large Hotel with about 200 non-mngment employees getting fleeced $75 every two weeks adds up pretty fast. P/t and F/t get fleeced the same. By law Unions must post an audited financial statement every year--no one's ever seen one. Heck, most Hotels I've worked in (Hotel Van, Westin Bayshore, 4 seasons) don't even have a shop steward, no one knows anything, but the garnisheeing is consistant. I've seen d/washers ask Hotels with shop stewards to help pay for partial cost of a regular "Foodsafe" course, $50.00, or even partially--upon succesfull completion... No dice. Don't know what happens to that money....

The good side of the coin is the working experience, working in the bqt dept, in the Garde-manger, or under a decent Sous is worth the lousy hours. If you want big bucks, check out the big catering firms like Beaver and Cara, up north on a camp or fishing lodge you can earn, big time, but you will work.
...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
post #14 of 20
Heh... I suffer from the opposite problem, too many hours.

I am in school and have requested to be no more then 4 shifts per week. Due to being understaffed with a deficit of good workers in this area, I still get 5-6 shift/week with nice OT hrs. The paychecks are good, but each morning I wake up feeling depleted, exausted, and worthless.
post #15 of 20
Thread Starter 
Thanks for the advice. One of my friends mentioned something similar about the seniority in unions. Apparently the higher ups who've been there 15 or so years don't want to have some new up and comer competing for their jobs and so try to make everything done their way.

Catering sounds interesting, I've never done that before. Gah, so many choices. :crazy:
post #16 of 20
That is the Restaurant Business my man.
post #17 of 20
I am young, but I am coming to that reality. Wouldnt trade it for the world though...
post #18 of 20
The one thing you MUST remember about hotels is that they are open for business 365 days a year and 24 hours a day. You WILL be working lousy hours and every single holiday!!!!!
post #19 of 20
No kidding. Hotel Execs have even less of a life.

You know if you're in a super large hotel doing 6,000+ a day then you at least have a few sous chefs. If you're in one of those under 3 milion in revenue then plan to be there all the time.

This is where those shams are so helpful. You can't trust anyone to put 10 beefs in at 2am.

But, 2am work can be quite peaceful. Just you, the bakery gals come in at 3am, you can actually sit down and eat a little breakfast. :D
post #20 of 20
gotta love those 14 hour cleaning shifts until 5 am on the night before the Q&A inspection...
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