Working In a Kitchin

[SkoTtY]

I just started at Joey Tomatoes(few weeks) they make you work sssoooo hard for sssooooo little money. Its sad, almost pathetic. Everybody there busts a ned working, and it pay real bad. The only reason i can see for staying there is if you intend on making cookin a career. Anyways. Just a little want on my behalf.

[mikey]

Yo man i feek that !

I was working @ Milestones Coquitlam for.... a year & a half... i was in dish for 7 months, then they promoted me to pizza and gave me a raise... But it's basically slave labour ~

Way to many politics in the resturant biz !

[wigglesworth]

Canada is one of the only wealthy countries in the world that pays their cooks in nice restraunts like short order cooks. Everywhere else makes decent money.
You definitely have to love what you're doing to stick with it. There's just too much stress involved.
Some of the chefs that are in there 40's look like they're 10 years older.
Its defnitely not easy.

[SkoTtY]

MIKEY
I cant belive you stayed in dish for 7 months, thats gruling. Nasty nasty work. I would have left after 2 months if they didnt promote me

[Moon]

Originally posted by wigglesworth
Canada is one of the only wealthy countries in the world that pays their cooks in nice restraunts like short order cooks. Everywhere else makes decent money.
You definitely have to love what you're doing to stick with it. There's just too much stress involved.
Some of the chefs that are in there 40's look like they're 10 years older.
Its defnitely not easy.

werd

cookings a tough job. not enough restaurants are making enough money to pay all their cooks 13 bucks or more an hour.... which is sad because cooks definetly deserve more for the work they do.

theres too much competition.... theres also too many restaurants opening up and closing down everyday... its crazy

[SkoTtY]

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