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Big changes for exempt employees? - Page 2

post #31 of 35
Quote:
Originally Posted by rndmchef View Post

But, I remind myself ...

My father once told me... "Employees always over-value themselves and employers always under-value their employees "

I think this quote should be posted on the kitchen door of every restaurant; as I think this industry embodies this more than most.

I love that line.

 

Cooks and Chefs are very guilty of this. Many think they are the best thing since sliced bread, but all they do is microwave cook or flip burgers.

 

Not to say this behavior is just in the food service

post #32 of 35
Thread Starter 

Bump!  The new rules have been formalized with the threshold being around $47,500.  No change for me and no big raise, I'm afraid.;)  Still, my Sous had a sit down with the owner and I and while nothing has been hammered out he understands that we won't have any option but to kick him to hourly.  He's not happy about it, predictably, but he also understands there's not a thing we can do about it.  Same deal in any state.  The sticky wicket is, as I alluded to earlier in this thread, that wage negotiations are usually conducted before you're hired not a year into your tenure.  Now we have to figure out how to pay him and how many hours the job is gonna be.  Good news for him I expect; in all likelihood he'll be getting a modest raise while seeing how hours cut somewhat.  The bad news for me is that I'll probably be the one picking up the extra hours. Yay, me!:lol:

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #33 of 35

Ugh ... I left the food service industry because while my contract specified that I had to work a minimum of 50 hours a week, there was no set limit to how many hours I could be made to work. Due to staff shortages, I came to dread going off shift because just when I was about to leave, I'd hear the words, "Oh David could you ..." and I'd find myself filling in at a line cook or prep cook station. One night I even found myself washing dishes! Instead of working a 50 hour week, I worked an 84 hour week for which I received no additional compensation.

 

I switched jobs and became a Culinary Arts instructor. Last year I earned $64,000. I work a 50 hour week and have weekends, most evenings, holidays off. I also get 2 1/2 months off for  paid summer leave. 

post #34 of 35
Thread Starter 

Sounds like a great move for you, DC1346!  No doubt, sometimes salary is slavery.  I'm pretty fortunate that most of the time I don't work much beyond 50 unless I want to for some reason.  Sometimes I'm short or I have to fill in but a big part of taking this job last year was that the owner isn't a believer in grinding people down with 75+ hour weeks.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #35 of 35
Quote:
Originally Posted by Grande View Post



The results for me, personally, should be good. Either a)a raise or b)fewer hours. In the current labor market I could probably make as much or more as I am now working 50 hours with two jobs- I just don't WANT to. But we'll see.

It's the same for me, either a sizable raise or no longer working 70hrs a week.  I told my banquet manager that unless they decide to fire us, it looks like a win-win. However, here at the country club when tournament season hits and Christmas, it will be difficult with the staff I have to make sure everything is covered.  Board of directors mandated no overtime without prior approval, essentially a month's notice. Our GM is spending sleepless nights trying to figure this one out.  

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