wants fair pay !

Before hiring, what exactly did the manager tell you about "training wage", did he give you any time period (max amt of hours) for this to expire?

IMHO, there is no such thing as "fair pay"!

You may ask how long you will be "training" but I certainly would not challenge the Chef.

You always have the option to leave.

Quote:

Originally Posted by no10x 

no such thing as fairness in earning what your colleagues are earning for doing the same work, maybe better? I'm curious why you think that...

Because "fairness" has nothing to do with pay, IMHO. Performance has a lot to do with pay! The bottom line? The $$$ left by customers is the major factor in determining pay! Unless you are working for the government, a charity, or something similar, you are not being paid out of the "goodness" of the boss.

Excuse me? What do you think a chef is, if not a manager? And, I'm not familiar with any single kitchen with an Executive Chef, a Chef yes. For me, an Executive Chef is responsible for multiple kitchens. In my mind, a chef IS a manager who happens to be able to cookl

Now I'm going to be rather brusk here, you've been there one week and you know better than the manager whether your training is over, is that correct? From what you posted, you do not even know how long you were to be trained or, it sounds like, what the goal of the training is or what you will be paid after training.

I think you need to ask the manager

• a) how you are doing, and
• b) how long should you expect to be trained, and
• c) what is the goal of the training
• d) how will you know when you will be considered trained?

You mentioned doing the same work or better, in whose opinion?

• Yours?
• Or the manager's?
• Who is the earliest one to work?
• Who is the last to leave?

My apologies, however, I'm a little bit old school. I do not believe that a new hire with a week under their belt is in any position to tell the Chef/Manager how the operation should be run or what someone should be paid.

Now, perhaps I'm mistaken and you actually have 2 years or more experience in a job covering the stations you listed, then the discussion needs to be refocused.

You never defined     "What is fair pay""?     Sounds to me like you jumped into this job without finding out any details which by the way is YOUR FAULT.  You might also check your attitude re.""He's just the manager""   Just?

Well "just the manager" (as you put it) is probably in charge of payroll so s/he is the one you'll have to discuss with.

Whether you appreciate it or not, the "just the manager" is your boss.

IMHO, your pay should be based on your performance with regards as to what the kitchen/restaurant/manager needs, not what anyone else is receiving, you are not an assembly line worker (though it may feel like that at times )

You need to sit down with "just the manager" (I'd treat him/her as if s/he was the Chef) and clearly identify:

• When will you be "trained", and
• When will you be receiving a raise/full pay/whatever
• How can you speed up the process

If you do not like or accept the answers, give your two week notice and leave at the end of that time.

If you do accept the answers, put your head down and get to work. If I were in your shoes, I would be at work not less than 10 minutes before my co-workers and I'd be the last to leave, BTA, WTHDIK?

no10x....I have to ask....how do you know what the other people in the kitchen are making? 

Did you ask them?

Are they telling you the truth.

Momma always said....never to tell anyone what you make. It's no ones business but your own.

And it always ends up making for a bad situation, and bent feelings all around.

If you don't like policies of the place or their way of doing things, Give notice and leave.. They survived before you and will keep going after you. Hell of a way to think and be , but thats the way it is. Welcome to the real world.

Clarify the expectations of your employer with a sit-down.