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Asking for a raise

post #1 of 3
5/28/12 at 4:20pm
Thread Starter 

Hello fellow Chef's, I need your advice on how should I approach the owner of the restaurant that i work in, I have been in the restaurant for almost a year and since I been there i have reduce the food cost 7%, but they seem not to care much, or better say they dont recognize it, and i need to know how to approach them correctly i know some of you guys are really good at it i need your advice! thanks guys!!!!!!!!!

MAY THE LORD BLESS YOUR ALL!!!!!!!!

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post #2 of 3
5/28/12 at 5:15pm

I always go the "easy-direct-to-the-point" way. 

 

Hey Owner/Boss/Manager/Person who signs the checks ... I've been here a year, I've improved things. things are going good ... How about a little pay bump, you know, for the effort?

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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post #3 of 3
5/28/12 at 6:12pm

I agree with that approach.

 

I work in a private club, but I was promoted from Garde Manger, to the grill station where I worked for 14 months, took over for a guy who couldn't handle the station, and turned it completely around.

 

I knew I was underpaid, not only on the position, but underpaid in general at the time, so I went to the Executive Chef and GM and had a meeting and put it all on the table. I walked out with a 17% raise.

 

Don't beat around the bush, if they say no, open your options if necessary. You always should do what's best for number one.

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