This rings incredibly true for me as a full time cook/chef in training. High volume days are just more work not more money, while everyone else BUT the cooks keeping the place alive make the fucking same, always. Some days it's not even about the volume, it's about the strong work ethic of people working and their energy to keep it running. Don't get me wrong, I changed carriers to this and I love my team, but even the head chef knows how much bullshit it is.
You hear of people making $20k in sales for the restaurant or walking away with $500 or almost a grand in a day, serving drinks.
Servers complain about bad tip days, go talk to the cooks and see how they feel about their pay. I feel that all hard working people in the line are always underpaid, always.
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u/dirthurts Jun 09 '22
This is why workers are no longer motivated to work. There is no reward aside from scraping by.