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Restaurant Concept Where Cooks Earn $20/Hr - Page 3

post #61 of 67

Very true, CNN.  A couple years ago my niece went to culinary school.  When I found out I just shook my head and wondered why the hell she didn't talk to me first!  I could have told her it was a waste of time, especially since she went to LCB.  As I predicted she couldn't handle the rigors and didn't even make it through her externship.  And of course now LCB has filed for banko and is closing.  It's sad since it was once a pretty good school.  But even for a good school who in their right mind spends $80,000 on a BA to get a job for $10 an hour?  Certainly you don't do it for the money.

 

I love being a chef but I don't think I would recommend it for sane/normal people.

"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
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"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 #62 of 67
There is another positive side to all this...we get to work with our hands and solve problems with our hands everyday in our jobs. There are many, many jobs that don't do this, especially today ....

This is kinda what another member was saying ... More jobs are becoming done by machines and employees are simply pushing buttons all day to make product ....
Our jobs allow us to use our brains and hands together to complete tasks all day in our jobs which I think is pretty darn cool!

Only other profession I would consider if not in this crazy one... woodworking. That's awesome to just watch.
Edited by rndmchef - 5/15/16 at 10:22pm
post #63 of 67

I can say with 100% confidence, you are just  lying about ,not interested in handouts. Really. You have no idea what you are talking and how the  economy works...

post #64 of 67

so you want to open a restaurant with 100 seats and pay all your cooks $20

 

100 seats can be done with about 4 cooks and a working chef with 5 servers ( assuming there is no bar and only open for dinner 5 days a week) 

 

if you are the working chef and you can deal with yourself only getting 60k a year 

 

that puts your payroll at 

1x60k

1x50k ( dining room manager) 

4x20/hr = $166,400 

 

6x15/hr ( servers and dishwasher)  $187,200

 

total annual payroll without OT 463600  ( 38633.33 per month) (8915.38 per week)

 

you would actually save money putting all servers and the dishwasher at salary for 30k a year and the cooks at 40k a year instead of paying them hourly 

 

just for payroll you would need to generate 1783 per day in net sales just to cover payroll 

 

which if you only turn the room 2 times a day its $8.90 per guest to cover payroll

 

 

now add in unemployment and insurance and utilities and rent and inventory and the money for the shit's gonna break fund and all the other random things that will nickle and dime you every day 

 

as long as you keep the business small and the staff small its plausible  but you would have to probably have to have a $60 check average without a bar and be sure that you can generate 200 guests a day minimum 

 

and know that you,yourself  would be working a minimum of 16 hours every day 7 days a week because the office work is a full time job and you are working as the chef so you get no days off 

 

 

and then you get to deal with the fact that the Sautee cook is mad that the Garde manger cook is making the same ammount of money 

post #65 of 67
Quote:
Originally Posted by FB User (Private) View Post
 

you would actually save money putting all servers and the dishwasher at salary for 30k a year and the cooks at 40k a year instead of paying them hourly

 

Illegal as of Dec 1st of this year (barring the Senate acting Obama opting not to veto).

"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 #66 of 67
Quote:
Originally Posted by Phaedrus View Post
 

 

Illegal as of Dec 1st of this year (barring the Senate acting Obama opting not to veto).

forgot this was a thing, so as of dec 1 salary employees are still due overtime if their gross salary is less than $913 per week; ($47,476 annually)

 

**where employers can use nondiscretionary bonuses and incentive payments (including commissions) to satisfy up to 10 percent of the new standard salary level. 

 

which works out to be a salary of 42,728.4  with bonus potential of 4747.6

post #67 of 67

What makes the US so special? The rest of the modern world are actually paying decent salaries to chefs and waiters, and from working in different countries in Europe. Im not saying great, but decent.

As well Im used to splitting the tips between BOH and FOH. My contribution is just as good as the waiters. Without each other we are both useless, but chefs are actually generally paid a bit better as well, but thats because of training and skills. Working FOH is a lot easier for a BOH-person than vice versa. 

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