New Posts  All Forums:Forum Nav:

Pay-day...

post #1 of 21
Thread Starter 

Well, I'm at the end of another long 70 hour week and it's finally pay day, thank goodness because I'm in the middle of a move and I could really use the cash. Sadly, looking at my cheque, I'm reminded that I'm really not making as much progress as I thought... Man, with the hours I'm working not only could I use the money, but a little bit of positive reinforcement. Cash motivation. You know what I mean. I can't help but wonder if my job is ripping me off, so I'm just curious:

What is a 14 hour day worth to you?

Keep in mind, I'm not an executive chef. Just chef de partie... But still. The question stands.

post #2 of 21

Read this and prepare to rage

 

http://forums.egullet.org/index.php?/topic/140245-hersheys-exploits-cultural-exchange-students/page__pid__1835786#entry1835786

post #3 of 21
Thread Starter 

200? Try like half that.

post #4 of 21

Guts- are you salary?

post #5 of 21
Thread Starter 

Just over that, on salary. And I make a bit more than a lot of people I've worked with in this city : /

post #6 of 21

I don't know where you work, but that seems low.

 

For a 14 hour day? 240ish. 8 @ reg time, 6 @ot. I suppose dbl might kick in there somewhere.

 

I'm doing the union cook thing right now. It's simple & i'm making far more that i was as a sous chef or head chef.

 

I was on salary last job & i resigned when i figured out that at 10 hrs i was making dishwasher money.

post #7 of 21

I agree with everyone here.. that does seem very low.  I did a calculation based on my wage at the soup kitchen and the commissary (soup kitchen pay is a bit lower than the commissary pay) and I came up with $230/day for the soup kitchen and $300/day for the commissary.  I might at that I am part time/relief at the soup kitchen so my wage there is lower than what the regular staff get, and at the commissary I am a full timer, not supervisor in the pasta/pizza/cheese/deli area. 

 

@ChefGord... the commissary is corporate and this is the first time I have been entitled to benefits (after 3 months of course) and breaks!  They actually told us that we must take our breaks even if we feel that we are behind, as not taking breaks will adversely affect our work.  That was part of the policies and procedures that we had to agree to as part of our hiring procedure.  

OK ... where am I going?.. and WHY am I in this handbasket??
Reply
OK ... where am I going?.. and WHY am I in this handbasket??
Reply
post #8 of 21

Quote:

Originally Posted by leeniek View Post 
...They actually told us that we must take our breaks even if we feel that we are behind, as not taking breaks will adversely affect our work.  That was part of the policies and procedures that we had to agree to as part of our hiring procedure.  .

In California, employers who do not enforce breaks or meal periods may be liable for fines.
 

 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #9 of 21
Thread Starter 

:(

 

post #10 of 21

$200 per shift x 5 shifts=$1000 a week=$52,000 a year.  I want to know where you guys are working to get that as a sous chef.  I never made that as a sous in my entire life!!

post #11 of 21
Quote:
Originally Posted by PeteMcCracken View Post

Quote:

In California, employers who do not enforce breaks or meal periods may be liable for fines.
 

 



It's amazing how things differ from state to state, country to country and province to province.  I'm sure there is a labour law somewhere that states in ON that workers must have so much of a break but well... in this business that seems to be a different story.  The commissary is the first job I have had in this business that will enforce breaks. 

OK ... where am I going?.. and WHY am I in this handbasket??
Reply
OK ... where am I going?.. and WHY am I in this handbasket??
Reply
post #12 of 21

I work at a corporate commissary and a not for profit but unionized soup kitchen and what I did to get the numbers I did was do my hourly wage times 8 hours then time and a half after that as the OP is working a ton of overtime.  That just said I will never make those numbers in a day as overtime is strictly frowned upon both at the commissary and at the soup kitchen. 

OK ... where am I going?.. and WHY am I in this handbasket??
Reply
OK ... where am I going?.. and WHY am I in this handbasket??
Reply
post #13 of 21

Leeniek, when does double time kick in up there in the great white North?

 

Should be 8 hrs regular, 4 hrs @ 1.5 rate and 2@ double time, unless the union has something to do with OT rates.

When I was in the teamsters, we got time and a half for the first 6 hrs of OT, then 2.5 x's rate thereafter.

post #14 of 21

Hey Buba

 

Going from what I know OT kicks in once an hourly worker passes the 44 hours in a week mark.  As for double time I'm not sure.  I remember when I worked at the grouphome ages ago that we got double time and a half for some days but for the life of me I can't remember what those days were.  (dang sometimers!!  I hate getting old!)

 

Here is a link to Ontario's labour laws regarding hours of work and pay

 

http://www.labour.gov.on.ca/english/es/pubs/hours/infosheet.php

 

I suspect things will differ from province to province.  

 

The only time I worked long hours like the OP was during my short lived career as KM at the diner.  They did alot of things there that were less than legal including not paying overtime to their hourly staff.  They started taking issue with me when I said that I needed 11 hours between shifts as per the labour laws  and that they were required by law to pay OT to the hourly workers  and well things went south from there.  I am more than happy to work long days etc if it is my name on the door and my menu I am cooking but to kill myself to make someone else rich... I think not.   Needless to say they are still looking to fill he KM job after nearly four months and they have lost most  of the other chefs and cooks who were there when I was as well. 

 

 

 

OK ... where am I going?.. and WHY am I in this handbasket??
Reply
OK ... where am I going?.. and WHY am I in this handbasket??
Reply
post #15 of 21

I was always under the impression OT started at 8+ hours in a day or 40+ hours in a week, at least in CA.  Here, I know they have to adjust to the highest amount of OT they owe you.  Our labor board may be slow, but they really do seem to hate business owners...  But yeah, to throw my hat into this ring already full of hats, yeah that's like a 250 dollar shift for me.

post #16 of 21

Hey, I got 285 Euro a Month. But it's only becuase my boss is tight. And I'm a Azubi(It's like a German term Tranie,).

I work 11 hours. No break(Normal).  And Worked three weeks straight.

post #17 of 21

Hi guys, new in this forum.

 

I got 2.578 Euro a month as an adult apprentice. Workload = 160 hours. Guess I could not complain when reading the salery's above!

post #18 of 21
Quote:
Originally Posted by Pete View Post

$200 per shift x 5 shifts=$1000 a week=$52,000 a year.  I want to know where you guys are working to get that as a sous chef.  I never made that as a sous in my entire life!!



Golf course. One of the rare unionized ones. I'm making the same here hourly as a cook as i was as sous chef at my last golf course job. The fat summer monthes help make up for the lean monthes.

post #19 of 21
Quote:
Originally Posted by chefbuba View Post

 

Should be 8 hrs regular, 4 hrs @ 1.5 rate and 2@ double time, unless the union has something to do with OT rates.

 



 

The OP stated that payment is on salary so I assume that's an exempt position as it's a rather odd (but not unheard of) to have a salaried non-exempt kitchen employee. Exempt salary employees under US labor law are not entitled to any 1.5x or 2x pay unless as you say the Union is involved. However in most cases salaried staff at Union houses do not fall under the unions control.

Federal law does however have a calculation for over time pay for salaried exempt employees that is often ignored in this industry. There is an hour cut off and I'm no longer positive what it is but I believe it's 44 hours per week. After that a salaried exempt employee is entitled to 1/2 time for all hours over the thresh-hold.

Assuming a salaried Exempt employee  receives a gross pay of $660 per week ($15 x 44) then they would be entitled to $7.50 per hour for every hour worked over that.

The catch is that in most cases the employee would have to file a complaint with the Federal Labor board to collect that money and more often than not that occurs after an employee leaves the position.

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
post #20 of 21
Quote:
Originally Posted by DuckFat View Post

 

The OP stated that payment is on salary so I assume that's an exempt position as it's a rather odd (but not unheard of) to have a salaried non-exempt kitchen employee. Exempt salary employees under US labor law are not entitled to any 1.5x or 2x pay unless as you say the Union is involved. However in most cases salaried staff at Union houses do not fall under the unions control.

Federal law does however have a calculation for over time pay for salaried exempt employees that is often ignored in this industry. There is an hour cut off and I'm no longer positive what it is but I believe it's 44 hours per week. After that a salaried exempt employee is entitled to 1/2 time for all hours over the thresh-hold.

Assuming a salaried Exempt employee  receives a gross pay of $660 per week ($15 x 44) then they would be entitled to $7.50 per hour for every hour worked over that.

The catch is that in most cases the employee would have to file a complaint with the Federal Labor board to collect that money and more often than not that occurs after an employee leaves the position.


I think OP is from Canada, FWIW, so... I don't know about labor laws there.

but what is an "exempt employee", state side?  Please excuse my naivety.

 

 

 

post #21 of 21

/poke

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs