I went from running a hotel and restaurant’s food and beverage department, making $75,000 a year, sometimes working 80+ hours of week, with no overtime, and never being able to hit a bonus because of never having enough staff. Upper management walked out the door at five every day often leaving me as the only manager in the entire building.
I recently quit, and have started managing a bar at an upscale restaurant. I make $12 an hour plus tips, I very rarely work more than 40 hours, And my take home is on average only about $200 less a month.