--- In [email protected], "Llundrub" <[EMAIL PROTECTED]> wrote: > > And then it hits him, in a blinding flash of realization, > that he's sitting there quivering in his seat, about to > be judged by his betters for the dastardly crime of Eating > Ice Cream. > > He starts to laugh. They call him into the room. He can't > stop laughing. He answers none of their questions, because > he just can't stop laughing. He finally gets up and leaves > the room, and the Inquisitors are so dumbfounded by some- > one not being afraid of them that they don't do *anything* > about it. He hears not another word about it. > > He goes back home at the end of his ATR course, and naturally > the next time he applies for another course he is barred > from attending it. But by this time he really doesn't care, > because he's still laughing. > > > --------Not the same thing but I applied at a new restaurant yesterday for the chef position. I decided to use the Maharishi rule of thumb that if they're not buying at cheap then let them not buy at expensive. Sure enough these guys decide that they are going to pay their chef, get this, $35,000 a year salary for an expected 60 hour work week. > > So that was way under what I wanted considering my skills. So I was talking wiith them telling them how at this venue the food is the star and will make them or break them, they get what they pay for, and all that. And then I said, for a business that will bring in a potential 3-5 million dollars you're not very much willing to part with much of it for top quality cooking. > > I said, the owners and managers are important because you all have made the bed, but the chef is the one that will be bringing people off the streets and turning the tricks for you. > > And then I thought, jeez what a dumbass I am. Where did that come from. The guy looked at me, and said, well, thanks for your unique viewpoint. End of interview.
It's always good to check out the market before you speak: http://www.restaurant.org/rusa/magArticle.cfm?ArticleID=358 [...] Salary and bonus levels tend to be highest for chef and executive- chef positions. Executive chefs took home a median base salary of $32,500 in an organization with annual sales of less than $1 million and $55,000 in a business with annual sales of $10 million or more. To subscribe, send a message to: [EMAIL PROTECTED] Or go to: http://groups.yahoo.com/group/FairfieldLife/ and click 'Join This Group!' Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/FairfieldLife/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
