Why do restaurant owners and managers try to profit out of the employees pocket?
When a customer come in sometimes to only person they see is lowest paid in your employ. They are your business card, your brochure and sometimes your business future. .Although I started in a hotel kitchen, later I worked in restaurants that I had
to watch my time card like a hawk, it seems every week I would be short an hour or more on my time and they would say"if you don't like my book keeping you can leave"
When I became Executive Chef during the busy season my Sous Chef would sometimes make more than I because he was on hourly. But he was worth it because I knew I couldn't do it all by myself. I learned early on that the Chef is only as good as his crew. Even now I hire Personal Chefs and sometimes Private Chefs that will make more than I make on an event in profit on days that I have a double booking. I just don't understand their logic.