Originally Posted by Rhyse
Just got a job at a bar and grill, was hired to be a dishwasher but after the first week one of the cooks got fired. To continue throwing out food i was pulled from the dishwasher and placed behind the grill. A couple weeks have gone by since then and now they let me make burgers/sandwiches/and apps w/o supervision. Last Saturday the head cook calls out sick and I was stuck by myself but managed somehow. So a couple questions i have is 1) Does this job get any less stressful? 2) Should I be getting paid more since I cook more than dishwash? 3) Anyone have any tips for a rookie?
1.) Absolutely not. You're doing the least amount of actual work in the kitchen since you're not experienced, imagine what it's like for the more experienced guys around you.
2.) As a sous chef and a former dishwasher I think more pay is only fair. More skill, stress and responsibility required in the kitchen compared to dish pit so more pay would naturally follow. HOWEVER, this almost never happens in a casual restaurant, especially a low end bar and grill. Welcome to unfair pay-scale conditions in kitchens.
3.) Find any job outside of a restaurant and take it.