[Ntrails]

Similar experience as an ex Chef. 60+ hour weeks, 5 days a week spread over various split shifts (so rarely 2 whole days off, and half days never really feel like a break). Working for what comes out as less than minimum wage as salaried.

In part because of this, I find it really difficult to deal with people I work with complaining about pay/bonuses/hours etc, because imo what I do now is way easier and probably less empirically useful (although obviously more valuable - thanks capitalism).

There is a small part of me that misses the buzz of a busy service though.

[CarpetBench]

> In part because of this, I find it really difficult to deal with people I work with complaining about pay/bonuses/hours etc,

I get what you're saying and that you likely don't mean any malice, but just in case: It isn't a competition to see who can have the worst working conditions.

That kind of rhetoric is the same that those with capital use to suppress wages/benefits because it's obviously profitable in the long run. It's a manipulation: Many people want to be seen as industrious, and telling someone they're entitled because they want an extra vacation day a year is a powerful manipulation that works much of the time.

Don't be manipulated. The company is almost assuredly making a huge return on your employment. Don't be afraid to assert your right to some of it.

[lethargic_meat]

The best approach is to consider yourself a company. Your time is your commodity, your goal is to make profit. Don't give for free your commodity, understand well how is valued in the current market and how to increase that value.

Never go to ask for a bonus/raise because you "deserve" it, but because your skills are valued x in the current job market.

[mistermann]

As someone who's been on both sides of the fence, any theories on how they manage to find people to work in cooking, sometimes with really high skill levels, for such long hours for relatively horrible pay?

I mean some I know are very intelligent people, and extremely good at what they do, but make like $50k working 60+ hours per week. It's insane.

[Ntrails]

Some people truly love it, it's an actual passion. I did work experience at a 2 Michelin Star place, and honestly I've never seen anything like it. I had thought my hours were long - but this was insane. Despite how hard the work was, everyone there was enthusiastic as hell. They saw that one day they'd be able to create the exquisite food, plate it up and send it. That was all they wanted to do.

For those guys (and it was almost all guys) - it was just the only thing they wanted to do in life. This was also kinda the moment I realised it wasn't for me!