Hey guys so I’m a chef I live in the USA, PA specifically, I was recently promoted to sous at my job and I’m going to be negotiating my salary/benefits, whatever else it winds up being, it’s a VERY well known independent restaurant, it’s been around since the 1700’s very large restaurant as well, I like to think I’m good lmao I’m competing in an iron chef competition of the best local chefs so I think I’m worth a pretty penny, I’m just asking for advice from you guys on how to get what I want out of upper management