Hows everyone? This is my first thread on here and thanks for the help in advanced!
I have recently moved up from being a line cook to training as a captain in my kitchen (helping out with ordering, scheduling, running inside/outside expo). I got a raise because of it and I am early in my career so I thought that what I was getting seemed fair. Talking to a new line cook who just got hired and is getting 50cents less an hour then me as just a cook... I feel like I'm being takin advantage of here. Not sure how to approach my boss on this one, any ideas? I would like to stay at this restaurant as I feel this job will help me in the long run and look good on a resume, but I could be wrong?