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Should I quit or ask for a raise after 6 months?

So, I’m 22F and have about 6 years of restaurant experience, went through culinary school and currently work at one of my cities top restaurants, recently added to the Michelin guide. (This is my second Michelin restaurant, 4th fine dining restaurant job) We do a small tasting menu and seat less than 20 people per night. We have just me as the sole first cook, a dishwasher and prep cook, a chef, sous chef, and 2 front of house people. Currently, my chef is looking for a 3rd front of house since our somm is changing hours. When I looked at the job ad from sheer curiosity, I saw that the new food runner would be getting paid 20$ per hour + tips, 2$ above my own hourly wage. Is that normal? We’re 4 days a week so 18 bucks hasn’t been cutting it for me bills wise, and I’m…


So, I’m 22F and have about 6 years of restaurant experience, went through culinary school and currently work at one of my cities top restaurants, recently added to the Michelin guide. (This is my second Michelin restaurant, 4th fine dining restaurant job)

We do a small tasting menu and seat less than 20 people per night. We have just me as the sole first cook, a dishwasher and prep cook, a chef, sous chef, and 2 front of house people. Currently, my chef is looking for a 3rd front of house since our somm is changing hours.

When I looked at the job ad from sheer curiosity, I saw that the new food runner would be getting paid 20$ per hour + tips, 2$ above my own hourly wage. Is that normal? We’re 4 days a week so 18 bucks hasn’t been cutting it for me bills wise, and I’m getting more and
More financially unhealthy as time goes on. I was formerly getting paid 52k per year and took a pay cut for this position, because slim the interview he told me it would be $30 bucks an hour including tips 40 hours a week. Now, It’s an amazing environment with a close team, nice hours to stave off burnout, and my chef is kind as he can be though he does have his moments – I just can’t continue struggling to make rent, but I also don’t want to compromise the level of dining I’m working in, or I want to just find a new career that could give me money and keep cooking as a hobby. Help!

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