I work full time as a coffee barista and 13 hours a week training in a culinary art field for the same company. There's no paid overtime, the boss has admitted he takes some of the tips, has asked me to take cash from the tip jar to make change for customers, has fired people for asking for a raise, asks us regularly to kill mice, has asked people to come to work with covid, etc. On the flip side I'm training under a kind and well known chef in a kitchen where I am the only one without any actual culinary schooling, and I like most of the people I work with, and it pays the bills. I bust my butt working hard trying to “pay my dues” for an opportunity to work in the kitchen more hours. My boss offered me the opportunity to do that full time, but wants me to accept less pay because “if you really love it it shouldn't matter”. I don't want the work I've done to mean nothing, I respect and appreciate the chef I'm studying under, I'm afraid I won't find another chef to train me going in with now minimal experience, I'm afraid most of the culinary industry is just like this, but I also don't think I want to be treated that way anymore. I want to tell my boss to go f*** himself, but that might make him feel self righteous, so I'm thinking of applying to other jobs? Is it worth trying to negotiate my wage? Is the culinary industry really just like this? I know it's not my business to run, but what is fair for me to ask for? Is the networking aspect of being trained by someone well known ever actually worth it? Some coworkers and I are already chatting with the local wage & employment office about previous denied sick leave and such. I know nothing about culinary field unions but would love to hear folks experiences with them.
TLDR: what are things you are willing to compromise for a “good opportunity”, is anyone willing to share positive experiences in the culinary industry for some hope?