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Thread: Cook-Line cook pay per hrs/salary

  1. #11
    Senior Member tienowen's Avatar
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    Quote Originally Posted by Godslayer View Post
    Tips are for living, salary is for knives
    I wish i can make tips for living but i think it might happen when holiday season the restaurant going do 200 covers up per night or buy out private dinner for group.

  2. #12
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    "fancy" restaurants start you at about $115 a shift for shift pay back when that was legal (12+ hour shifts). Over time was funny, something about the more overtime you incurred the less $ per hour the overtime pay was hahaha.

  3. #13
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    Have heard working hours are pretty good over in the states - in London 16-17 hour days are pretty standard in good restaurants, half hour break if you're lucky. Most places will be 4 or 5 days a week, 20-25k per annum for a cdp. No tips (service charge generally goes into your wage).
    Xmas makes you weep, if you still remember how.

  4. #14

    JBroida's Avatar
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    i could do 16 hours, 5 days a week... a lot of places here when i was still cooking were 16 hour days, 6 days a week and thats the pace i got used to. Europe was even crazier for me... one place i worked was open 7 days a week and we worked 7 days a week for 3 services each day (breakfast, lunch, and dinner)

  5. #15
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    Quote Originally Posted by Jacob_x View Post
    Have heard working hours are pretty good over in the states - in London 16-17 hour days are pretty standard in good restaurants, half hour break if you're lucky. Most places will be 4 or 5 days a week, 20-25k per annum for a cdp. No tips (service charge generally goes into your wage).
    Xmas makes you weep, if you still remember how.
    That's f'd my worst week was 75 hours, last December I had one day off. Wicked paychecks but it wasn't even worth it. Only time I've hated my job.

  6. #16
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    Yeah if it's the pace you're used to then it's not so bad. 16x5 in a positive kitchen is fine, it's when it's an aggressive, old school, pan throwing sort of place that it's a struggle. I remember doing 40 hours straight once for new menu prep, with an hours kip on the banquettes in between. Not any more mind you!
    (sorry for the thread jack)

  7. #17
    Senior Member keithsaltydog's Avatar
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    I made about 45K a year top union scale pay. Never went management because of the long hours & I made more per hour carving ice for other hotels. Only reason was able to save is ice business put me in diff. tax bracket so used max 401K at work & IRA's to keep my taxes down over 30 years.

    As A registered nurse Janice made close to 70,000 a year.

  8. #18
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    Not enough ever...

  9. #19
    Senior Member tienowen's Avatar
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    Quote Originally Posted by JBroida View Post
    i could do 16 hours, 5 days a week... a lot of places here when i was still cooking were 16 hour days, 6 days a week and thats the pace i got used to. Europe was even crazier for me... one place i worked was open 7 days a week and we worked 7 days a week for 3 services each day (breakfast, lunch, and dinner)
    That crazy Jon, your job remind me when I was join the cruise ship as cook when i graduate culinary school. I was work 5 month straight no day off for 9~10 hrs per days. Did the job more than a years and so glad switch to sushi restaurant. Avoid the heat from the kitchen but a lot faster pace for customer order, 2 mins per sushi roll, sashimi plate, etc.

  10. #20

    JBroida's Avatar
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    yeah... we would work until the chef looked at us and thought we were going to die... then we got one service off (i.e. off for lunch, but working dinner)

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