[yot065]

Just curious for those of you who worked at franchises such as Milestones, Cactus Club, Moxies, Earls etc, how much did you get paid while being a welly trained decent line cook? and for those of you who took responsibilities of a kitchen manager [a role under a sous but involves taking similar responsibilities as to a sous but not officially being one and does not involve any worker schedule work, just really cost/labor management, quality food control, insuring staff are well and happy and assisting etc etc].

I'm currently working as a "KM" in a franchised restaurant which I will not disclose, but I don't feel I'm being paid a fair enough wage for the amount of work I'm required to do. Being paid 11 dollars an hour with the ability and knowledge to successfully work each station at my work place [these stations are salads, desserts, fried foods, the grill, the pans, and plating & direction of the kitchen] along with ensuring the restaurant is working with a good nightly labor on a staff>sales base.

Maybe I'm just complaining? But I'd really like some positive feedback on your experience. I would like to ask for a raise within the next week and would love some facts to put in with my request.

Also at the moment I am kind of attending school too so there a high possibility they will probably not give me a raise due to because I'm in school, but I am beginning to not feel up to it for going to work, doing so much more work then others who are getting paid more then me. [I've asked a few close "friend" close workers their wages and they made far more then me for doing less and they were shocked to hear the wage I was making for the amount of work they see me do.

Thanks for your time.

[Bender Unit]

From $10 - $13 for Line Cook
From $13.5 - $16 for Kitchen Manager

Jan. & Feb. are the slowest months of the year.
I don't know if it is wise to ask for raise

[cho]

pm'd

[yot065]

From $10 - $13 for Line Cook
From $13.5 - $16 for Kitchen Manager

Jan. & Feb. are the slowest months of the year.
I don't know if it is wise to ask for raise

I'll take that into consideration. Just that last year for the location I work at, we were still pretty steady for jan/feb.. like I just finished a 10k night just now.

[cho]

I'll take that into consideration. Just that last year for the location I work at, we were still pretty steady for jan/feb.. like I just finished a 10k night just now.

i barely hit 7k tonight =[

[yot065]

i barely hit 7k tonight =[

yeah.. idk, for some reason we're still busy :failed: which is good which gives me high hopes that since sales are good, and that i run a good labour that means asking for a raise shouldnt be too bad :troll:

[!oHenry]

From $10 - $13 for Line Cook
From $13.5 - $16 for Kitchen Manager



This seems about right. I was actually in the same situation as you a couple years ago. I started at 10/h and they kept me there even when i was acting as an unofficial KM. I knew all my stations, prep procedures, ordering, scheduling as well as other things.
To top it off, the accounting person told me that the GM would wipe everyones OT hours in the BOH. FOH got all the hours as well as extra cash to bring in servers for the night if required, while BOH got screwed.
Eventually, I just got fed up and got a job elsewhere.

I'd ask for a raise, but wouldn't expect it until it starts picking up again. If they are unwilling, I would start looking for a new job that would pay what deserve.
Hope this helps

[Santofu]

my job pays me 10 bucks a hour :okay: I'm looking for a job at a hotel or something.

[yot065]

my job pays me 10 bucks a hour :okay: I'm looking for a job at a hotel or something.

Yeah.. I guess I should still be somewhat great full for what I'm being paid compared to some other people.. :okay:

[Senna4ever]

Yeah, $11/hr is quite low. What do you mean by you're "kind of attending school?" I wonder if the reason is because you are a student, and the management is assuming that you're just going to quit once you graduate. Have you indicated by any means that you will be leaving the company once you do graduate? I think they haven't bothered giving you a raise because they think you'll leave anyways. It's not fair, but that may just be the reality, unfortunately. :(

[yot065]

Yeah, $11/hr is quite low. What do you mean by you're "kind of attending school?" I wonder if the reason is because you are a student, and the management is assuming that you're just going to quit once you graduate. Have you indicated by any means that you will be leaving the company once you do graduate? I think they haven't bothered giving you a raise because they think you'll leave anyways. It's not fair, but that may just be the reality, unfortunately. :(


I've worked there full-time last year, but recently decided to go back to school cause I wanted to meet more friends, they were paying me so little and working my ass off really closing every night then opening the next day and so on, and I've always like to try to obtain "dreams" of mine or make a start in it lol.

They also quite frequently tell me they really appreciate the amount of effort I put in for all my shifts, and when everyone else is down and not "hyped" up for game time they enjoy my enthusiasm that i bring :troll: They even asked me "so when are you gonna give up school and become a sous here? lol"

[ursher]

In a corporate restaurant I started out at 12/hr as a saute cook, shift leader 15/hr, then sous chef 18/hr.

Do you get a base wage + tips? Maybe you can ask for a raise in tips?
"KM" as in kitchen manager? What are your responsibilities and how many hours you work in a week wil define if you are eligible for a raise imo.

[yot065]

In a corporate restaurant I started out at 12/hr as a saute cook, shift leader 15/hr, then sous chef 18/hr.

Do you get a base wage + tips? Maybe you can ask for a raise in tips?
"KM" as in kitchen manager? What are your responsibilities and how many hours you work in a week wil define if you are eligible for a raise imo.

i get 11+2 dollars in tips. christmas i got 3 dollars in tips :fullofwin:
kitchen manager: labour for the night/day, plating food, supporting every other station along with my own, ensuring quality of food, ensuring quality of prepped items in fridges and inventory of whats needed prior to service, cleanliness of kitchen, fridges, prep areas, dish pit and making sure the cleanliness of staff and the regards of foodsafe standards are met

use to work 40/5 a week, school started now so about 24/3 along with picking up shifts during the weekday if im available as a support body.

lol

[soymilk]

I'm just a day line brunch cook and I'm at $14.5 + around $3hr in tips. So I usually average about $16.5 - $17.5 an hour.

Sous is starts at $39k to around $43k

Our KM that just left was making 70k but new KM starts at around $50-55k

[ursher]

Imo your wage is low for the responsibilities you have on your shoulders.
What restaurant are you working at that does 10K in a night lol. Is it Cactus?

[soymilk]

I'd say its cactus considering the amount of sales on during this time of the year. They are notorious for paying low wages to their cooks.

[yot065]

nah not cactus
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[Santofu]

Yeah.. I guess I should still be somewhat great full for what I'm being paid compared to some other people.. :okay:

my workplace is so expensive... my boss don't think i deserve a raise because he doesn't care about my experience at all (i completed apprenticeship level 1 (red seal) Even I'm working 25-40 hours per week and the shifts are pretty much fucked up.

[subordinate]

nah not cactus
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Sounds like Whitespot.

Anyways - if your reviews are always awesome, I think you need to arrange a meeting and ask bluntly for a wage - while telling them how valuable you are.
It's best to ask for a raise when you are in demand - i.e/ working 4 shifts or so.

Having worked in the industry in the past, it seems to me that you have to ask for raises to be paid above average from your peers - then again, you have to be good as well. Otherwise, they will be milking you for all your worth, giving you meager raises every so often to keep you happy.

[impulseX]

one thing to keep in mind, is its dependant on where you're working. if sales are around 7k a night, and you're acting like a KM, then definitely you're underpayed. Hell, i started higher than you as just an appy cook. There are restaurants that will underpay you regardless of how much work you can do.

my ft job, i am almost like a first cook there, yet i make so little that my new executive chef even said straight up i deserve much more than that.

imo, and its gonna be dependant on what restaurant you work at, but if youre acting as KM, you definitely should be around the $17/hr mark MINIMUM.
thats just what i feel, in comparison to the two restaurants i work at.

feel free to pm me if you wanna talk more about this.

good luck

[ilvtofu]

Damn $11 is way too little for that position. Considering the minimum wage is $9.50 now I feel like there should be a greater distinction between a dishwasher, entry level cook, and someone with more leader responsibilities such as yourself.

When I started as a dish/prep cook I was paid $12.50 + $1-2 tips (non-chain but 3/4 locations)
I left that job and was rehired at $10.50 + $1-2 tips and line cooks were paid ~$12.50 at the time, IMO it's a dead end job and as Senna sort of stated they might not feel that you're such an asset to them in the long term that they feel the need to pay you more. A friend of mine who I worked with was eventually promoted to Kitchen Manager (highest position at the store) after 3 years with the company, he was paid a decent salary but he realistically worked 60+ hours a week for >2 years

Overall I feel the industry is high stress and low pay with little upwards mobility, I left that job and took a pay cut of ~$2/hr for a much easier job which is also a lot more fun, I only work ~20hrs a week and money isn't too big of an issue for me so it's fine, wanted to diversify my resume too anyways.

[nns]

Reading these posts reminds me of when I used to work BOH at Earls.

Did over 4 years. Hated my life. Felt tremendously unaccomplished. Partially due to the fact that the job was only suppose to be temporary while I finished school. After school was over, the recession was in full swing, and no one was hiring.

Only thing I enjoyed about the job was the people. Met some really great people.

My wage was awful, like 9.10 or 9.30 when I left. The dishwasher got paid more than me. I wasn't a KM though, but I did know 4 stations.

[Slifer]

^Same situation as you. Worked at Cactus for 3 years while in school. Started at $9 + $1 tip then eventually got up to $11 + $3.5. (Knew all 4 stations) Like everyone have said, its a dead end job. The most you can make is around $16 unless you get promoted to Sous position. Even then, as a Junior Sous, since you're on salary they make you work longer hours so in reality you're still making around $16. However, they do get a food account so I guess thats the only incentive.

Food industry is a bad place to get into unless you're a server. Its sad when you work your ass off and get paid peanuts when the servers there make $300-400 on a good night (mostly in tips too so they don't get taxed) without having to work as hard. The company make millions every year yet they underpay the cooks so much because its a job that requires no qualification. They can easily train up some high school kids in a week and pay them minimum wage.

Only good thing I enjoyed about the job was the people there. Met some really awesome people. Also, the servers are hot so there are lots of eye candy.
I'm just glad I'm outta that shithole industry.

TIP: Always ask for a raise after you learn a station. Management is cheap as fuck. They will not give you a raise unless you ask for it. It never hurts to ask, at the most you get turned down. But who cares, just wait a couple months and try again.

[Gridlock]

I worked at Cactus for a month when they opened the new Broadway location...and hated it!

First, I was making minimum wage while training. Second, no one would tell me what the wage would be until I was working there(which, when I finally found out, I was like, cool. I can't afford to work here) Then they had some staff in from other locations for training and this one chick drank too much company kool-aid and was constantly "reminding" people that you needed to say, "may I speak?" before asking them a question which finally made me snap on her one day.

Then I found a job that was willing to make me a manager, which is what i wanted to do, and when I told them, thats when they started telling me about all the possibilities in Cactus, and I'm like, "thats great, but right now this job is costing me money"

So apart from the money issue at the chain restaurants, the culture thing is really hard to deal with. All this after I had worked from the bottom at two other restaurants for actual chefs that could actually cook.

Turned me off of food, cooking and franchises.

[punkwax]

You dont work at Cactus for the money, you work there to bang hot chicks.

[Gridlock]

OH! and one day we were in full dress uniform(oy!) and I forgot my name tag, and they made me go home and get it. So I had to give up my parking spot, in a neighborhood with no parking to go and get a name tag when we weren't even open.

So when I was home, I returned a few calls about other jobs and one of those turned out to be the one that i quit for.

[Slifer]

You dont work at Cactus for the money, you work there to bang hot chicks.

:agree:

[Redlines_Daily]

I had no idea cooks were paid so little! IMO, you guys deserve more than the servers.

How do servers get paid in tips? Is it hourly like cooks or do they get a percentage of the nights tips?

[Slifer]

Servers have to pay out 4% of their total sale to the kitchen. So they get minimum wage plus the rest of the tips after paying the 4%.

[yot065]

Damn, :okay: i actually love working here, just when i start feeling the load of work i have to do and realize im only getting paid 11 bucks i start feeling fed up with all of it lol... like i'm sure being trained for everything in the restaurant already and now if i were to apply at a different location i'm sure they'd start me off at my wage at the moment of 11 dollars but only 1 station...... with increases as i begin to take the same role as i did in the current restaurant :troll:

also thinking if i should just wait till the minimum wage increase happens before i ask for a raise.. since the single station people dishwashers etc will all be making 10.25 [no offense to them, just the starters will be making 10.25] and as a "KM" i would be worth more.. like example they are being paid like 9.50 now? so im worth 1.50 more atm... so after the increase i should still be worth at lease a 1.50 more so should still get a "crappy i guess?" increase to 12.50....

[drunkrussian]

i used to work at boston pizza in late high school, so 7 or so years ago. i was paid minimum wage (or a bit more) at around $9. i also got tips that we split amongst the kitchen staff, which were about $150 a month or per paycheck. i think per month. i only worked part time with not many days so that was decent for me at the time. i believe min wage was 6.50 about to rise to 8. i had absolutely no certified training and dont even have my foodsafe despite having worked in bp, mcdonalds and the sfu pub. yup fucked up.

if i remember correctly (and this is mostly speculation and of course was seven years ago), kms were making i would say $13 an hour plus some nicer cuts of the tip pool. at mcdonalds i believe equivalent of km position also gets u around $13 so this makes sense.

when i worked at te sfu pub in early university also part time as a side job it was different. there everyone who was a line cook was certified and took culinary school and passed. so they were chefs and were probably makig at least $13. i think i was a shit prep cook with no certification and they paid me more than $10 at a time when minimum wage was at 8.50. a lotta the guys left after finding jobs at a restaurant that was more reputable for their resume. one guy left for lumiere!

op: my only advice for you is to change your attitude and try shopping around. if they dont pay u someone else will. do not ever everrrr let the "i love the people here" angle hold you back - u will meet good ppl wherever u go.
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[ilvtofu]

I had no idea cooks were paid so little! IMO, you guys deserve more than the servers.

How do servers get paid in tips? Is it hourly like cooks or do they get a percentage of the nights tips?

+1 kitchen staff at the restaurant I worked at made at most half as much as the servers on average, I'm not a particularly generous tipper and I think it's BS that a 10% tip is not only expected as a minimum but considered inferior by so many servers, IMO a tip should never be expected and is supposed to be a reward for excellence (not adequacy)

Rarely do you see kitchen staff brag about how it's a chill job and if you've ever been to physio you do see a lot of chefs etc. It breaks my heart every time I think about it but my friend who became the sous chef/kitchen manager hung himself after 2 years of that job, he was ~22 at the time ;(

[Gridlock]

+1 kitchen staff at the restaurant I worked at made at most half as much as the servers on average, I'm not a particularly generous tipper and I think it's BS that a 10% tip is not only expected as a minimum but considered inferior by so many servers, IMO a tip should never be expected and is supposed to be a reward for excellence (not adequacy)

Rarely do you see kitchen staff brag about how it's a chill job and if you've ever been to physio you do see a lot of chefs etc. It breaks my heart every time I think about it but my friend who became the sous chef/kitchen manager hung himself after 2 years of that job, he was ~22 at the time ;(

That Gordon Ramsey, "fuck you!" attitude is huge in cooking. It's hugely competitive, and for every chef at Lumiere there are 500 guys out there slinging shit on white plates for crap money.

I was, at one point considering going to school for cooking, and make it my profession. I talked to a line cook, and he said to me, "I wish I had done better in school, so I wouldn't have to do this shit for the rest of my life." and it was a huge conversation for me.

I did do well in school, and from that point on, anything I did with food was to make it so I never had to sling shit on white plates.

[yot065]

Yeah... I also did go to school for this too, but that was fresh outta high school, made a decision to pursue something more :troll: ahhh why is life so full of "all about money" lol

as Young MC says "Got no money, got no car, then you got no woman and there you are"

[Doubl3_H]

when i worked the Yaletown milestones as a pantry line cook, i was getting $13/hr plus tips

On busy nights, like hockey games and concerts, we easily hit 40K+ during night service, and the tips were really good, i got as much as $400+ for every 2 weeks

[homey_v]

yot im in the exact same position as you are >.< pm me to talk if you want

[JSALES]

in my opinion, the wage you guys get isn't worth all the shit and stress you have to deal with in a restaurant. one of my buddies was coach at earls and ended up losing some hair for a while haha

[donjalapeno]

I'd say its cactus considering the amount of sales on during this time of the year. They are notorious for paying low wages to their cooks.

wut?

considering they start they're dishwashers at 11. Cactus never cheaps out on employees atleast not the one i work at.

[epicbeardman]

I slaved in the kitchens for 4 yrs and worked my way up from a mom and pop pizza store to a decent Yaletown restaurant. Then I saw the light and went FOH as a server and made way more money with way less stress. It's appalling how bad the BOH get screwed in terms of work to pay, ratio.

[busdriverman]

Joey Broadway - 10.25 starting pay i believe for line cook

[firebird79_00]

I worked at white spot for $9.50/hour, never work there again place was the biggest pile of shit.

[cho]

I worked at white spot for $9.50/hour, never work there again place was the biggest pile of shit.

funny part is i know who you are and which one you worked at

for what you did thats more than you deserved

[sindragon]

Holy fuck popcorn.jpg

Explain please :lawl:
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[nns]

All these posts are stirring up old memories.

When somebody, typically FOH staff, asks "May I speak?" to BOH, it's out of respect. As in, "Hey, I know you may be busy. Do you have a second?". It's not limited to Cactus Club, we did it at Earls too. I know this for a fact because I knew somebody else early in my Earls career who had in the past worked at another Earls, and she mentioned the whole "May I speak" thing being used too. It's not meant to piss off the guy you're asking. It's certainly not because somebody drank some "corporate kool-aid" either. You're welcome to say "Not right now" if they ask you; I know I have. The kitchen is a very high stress environment, and some FOH noobs don't know how to properly talk to BOH.

I feel like I should elaborate more on what I said earlier, about the people being the best part of the job. I met what I consider to be some of the most hardworking, consistent, patient people in my life in that kitchen. These are people that maybe if you saw them on the street, you would think he's a lazy asshole who has no work ethic and spends his day smoking up while on the XBOX. No. Couldn't be further from the truth. These are guys that inspired in me the strong work ethic that I now have. To be able to honestly say to myself, "I'm giving my all. I'm not letting standards falter because it's busy as fuck. I care about the work before me". I have a lot of respect for these guys, because they had the class and the tenacity to keep this shit real. I am not ashamed to say these are people who can work 10x harder than me on my best day, every damn shift.

Work ethic, attention to detail, awareness and adherence to standards - that all comes from the top. The leadership has to promote that in his kitchen leaders. His leaders need to make sure it makes it down the line. I don't know if I was lucky or not, but I worked in a kitchen where the head chef's voice echoed down the line. It was clear, he didn't stand for laziness or none of that BS. Sadly, he left the position as he was promoted to corporate, and we were sacked with a younger head chef who didn't promote the same ideals or ethic. Guess what happened? He got not respect, and he lost the leaders in his kitchen, 1 by 1. Before you knew it, every new guy who came in knew less and less.

My original head chef, do you know what he did? When us recruits first started out, he spent the time out of his day just to show us small details like how to properly iron our uniforms. He spent time in the dish pit showing us how to wash dishes, load the washing machine, etc. That's character. He could've stuck some other guy to teach us, but no, he did it himself. For you current and ex-Earls BOH, that's Reuben Major I'm talking about.

As for the FOH vs BOH tip scale. My god how true it is. BOH gets stuck with the heat of the kitchen, the stress, and the odd customer requests. I can count on multiple occasions having to do the following because a customer requested it:
-calamari, no tentacles
-wings, only drums
-making items that haven't been on the menu in like 2 years
-etc

^that's just bottom end stuff, and I KNOW i'm missing a lot more odd/weird/time-consuming customer requests. The FOH server happily smiles while taking that order, we as BOH have to execute it. Doesn't matter that we're 5-10 minutes behind already on all our bill times, it gets rung in, we have to STFU and do it. FOH slips once or twice on customer service, but we as BOH execute to a GOD DAMN tee every detail of that order, we get shafted in tips. No biggie for the server at FOH, she already made 90% tips on all her tables throughout the night. They still walk away with more money in tips for 1 night than I get in 1 month. Not to mention BOH takes out the garbage every night, BOH stays till 1:30, 2, even 2:30 AM in the morning cleaning up while still in our sweaty uniforms.

You want to know how we can change the restaurant business for the better? By having separate food and customer service tips. The customer can tip exactly what they feel should go to the cooks, and exactly what the server should get. BOH should not suffer when they break their backs on orders, all because FOH couldn't get their act together.

/RANT

[Sw0op]

wut?

considering they start they're dishwashers at 11. Cactus never cheaps out on employees atleast not the one i work at.

same here..when i was at cacti a few years back i was paid well i thought...but back then they started our washers off at 9

[Gridlock]

All these posts are stirring up old memories.

When somebody, typically FOH staff, asks "May I speak?" to BOH, it's out of respect. As in, "Hey, I know you may be busy. Do you have a second?". It's not limited to Cactus Club, we did it at Earls too. I know this for a fact because I knew somebody else early in my Earls career who had in the past worked at another Earls, and she mentioned the whole "May I speak" thing being used too. It's not meant to piss off the guy you're asking. It's certainly not because somebody drank some "corporate kool-aid" either. You're welcome to say "Not right now" if they ask you; I know I have. The kitchen is a very high stress environment, and some FOH noobs don't know how to properly talk to BOH.


/RANT

Dude...I totally get where you are coming from.

That whole "May I speak thing", I totally get. You're in the middle of doing something and some new guy comes running up and pounding his fist that the salad he forgot to place the order for needs to be ready 10 minutes ago and starts yelling into the kitchen.

The point with this little 4' bitch was she made it a corporate kool-aid moment. She was standing there looking off into the lounge and I had a quick question, and she turns it into, "non non non, en francais, sil vous plait" moment wagging her finger in my face.

I have never enjoyed having a corporate vulture forced upon me. I didn't at Cactus and I didn't again at another job having to spend 2 full business days being endoctrinated into their way of life, when all of us had worked for the company for up to the previous 8 years since they bought the company.

I don't know, call me a mal-content, but its just me. Corporate culture is something that grows.

I hugely respect people that are of the attitude that they'll do what it takes to get the job done, such as your head chef teaching dishpit protocol. Myself, I own a small reno company, and I don't ask people to do things that I haven't done, and aren't willing to do myself. And if someone's doing some shit work for awhile, I make sure to give him something interesting to do, or something you can turn into a break as a 'reward'.

But if someone whines about hard work, I make sure to tell him about the day I worked 24 hours straight to finish a project on time...

[Gridlock]

Oh...and Cactus Club was started with Earl's money, so they are literally joined at the hip. If you see overlap, its there by design.

[nns]

At first, I read "dishpit protocol" as "dipshit protocol", and I was like "...wtf did i do?".

[impulseX]

I'm not gonna lie, but I kinda feel sorry for some of your guy's kitchen experiences.

I work at the Keg. Started there 3 years ago at $12/hr. got a raise to $13 after 3 months. Another 6 months down the road, raise to $14. Didn't really focus my time there for the next year and a half because of school and finding another kitchen to work in (for the experience). After that, I ended up having to go to a different Keg because of some disagreements with my KM, and got a raise to $15/hr at the new Keg. It doesn't even matter how busy we get, it's still enjoyable to work in. Maybe because I want to be in this industry, but it largely has to do with the team I work with.

Those who think that you need to be a KM figure to start making the $17/hr, i'm sorry but its not necessarily true. The key point that those who are interested, need to understand, that its LARGELY dependant on the restaurant that you work for. I know guys on that line that make around $18 and up, yet they aren't KM. They help keep things positive and running on the line, but it's also because of their performance for the stations.

From what I can recall, servers do get taxed on their tips. I could be wrong, but thats what I recall.

With tip pool, again, it is dependant on the restaurant and the breakdown. I average around $5/hr in tips. On a slower night, maybe $3.50-$4/hr.

I do agree with view towards servers about how tipping isn't a requirement, but dependant on their performance. Keep in mind, servers dont ALWAYS walk away with money earned. I've seen nights where they go home losing money, because their tables didn't tip enough for them to pay the tip pool.

Back to OP's original question, I do agree that your wage is significantly low for a KM, and you should definitely talk about getting a raise. But keep in mind what restaurant it is, and how far you can really push that raise.

[yot065]

yeah sigh... just finished a 8 hour shift, 2 of those hours i ran the line completely on my own to save the business some money cause im more then capable of handling the line when its dead in the last 2 hrs before closing... and then volunteering 15 mins of my time just cause i felt bad that my dishwasher was still in pretty bad shape just so he could leave with me.. all for my weak pay :okay:

[yot065]

in my opinion, the wage you guys get isn't worth all the shit and stress you have to deal with in a restaurant. one of my buddies was coach at earls and ended up losing some hair for a while haha

no it isnt worth it really lol the stress from school + the work required to be done isnt worth it, but need money too :failed: but could probably do better...

[yot065]

I'm not gonna lie, but I kinda feel sorry for some of your guy's kitchen experiences.

I work at the Keg. Started there 3 years ago at $12/hr. got a raise to $13 after 3 months. Another 6 months down the road, raise to $14. Didn't really focus my time there for the next year and a half because of school and finding another kitchen to work in (for the experience). After that, I ended up having to go to a different Keg because of some disagreements with my KM, and got a raise to $15/hr at the new Keg. It doesn't even matter how busy we get, it's still enjoyable to work in. Maybe because I want to be in this industry, but it largely has to do with the team I work with.

Those who think that you need to be a KM figure to start making the $17/hr, i'm sorry but its not necessarily true. The key point that those who are interested, need to understand, that its LARGELY dependant on the restaurant that you work for. I know guys on that line that make around $18 and up, yet they aren't KM. They help keep things positive and running on the line, but it's also because of their performance for the stations.

From what I can recall, servers do get taxed on their tips. I could be wrong, but thats what I recall.

With tip pool, again, it is dependant on the restaurant and the breakdown. I average around $5/hr in tips. On a slower night, maybe $3.50-$4/hr.

I do agree with view towards servers about how tipping isn't a requirement, but dependant on their performance. Keep in mind, servers dont ALWAYS walk away with money earned. I've seen nights where they go home losing money, because their tables didn't tip enough for them to pay the tip pool.

Back to OP's original question, I do agree that your wage is significantly low for a KM, and you should definitely talk about getting a raise. But keep in mind what restaurant it is, and how far you can really push that raise.

iuno i talked to some closer co workers about their wages.. people who are newly hired are making more then me and they're experience is nonetheless similar or less then mine.. and ive worked there for nearly a year and a half...

[MelonBoy]

Restaurant industry/cook career... I tell you this now your in it for Passion not for Money.

One of the hardest/under rated industries to work in..

Anyways I think average franchise pay is about 9-10 starting not including tip ($1-2 average)

[impulseX]

iuno i talked to some closer co workers about their wages.. people who are newly hired are making more then me and they're experience is nonetheless similar or less then mine.. and ive worked there for nearly a year and a half...

then let me ask you this. when was the last time you had a performance review?

[shawn79]

Joey's:
Tips usually being $1-$2 /hr depending

apps - $10-$12 + tips
prep cook/pans/salads - $13-$15 +tips
grills - $18 + tips
sous chiefs $24 + tips

talented waitress who flash their tits - PRICELESS!!!

[yot065]

then let me ask you this. when was the last time you had a performance review?

now that i think of it, my last performance review was 3 weeks after i got hired which was a 25 cent increase :suspicious:

[cho]

now that i think of it, my last performance review was 3 weeks after i got hired which was a 25 cent increase :suspicious:

is your store unioned?

[Slifer]

^Obviously not.

[impulseX]

now that i think of it, my last performance review was 3 weeks after i got hired which was a 25 cent increase :suspicious:

im assuming this was over a year ago then right?

[yot065]

im assuming this was over a year ago then right?

yeah lol

[firebird79_00]

funny part is i know who you are and which one you worked at

for what you did thats more than you deserved

Lol thats cause its white spot and no one gives a fuck, btw thanks for that i ended up getting to watch the rest of the canucks playoff run and it gave me a 2 week advantage starting somewhere else. And btw, i was gonna give in my 2 weeks there in a week anyway.

[westopher]

Joey's:
Tips usually being $1-$2 /hr depending

apps - $10-$12 + tips
prep cook/pans/salads - $13-$15 +tips
grills - $18 + tips
sous chiefs $24 + tips

talented waitress who flash their tits - PRICELESS!!!
Sous chefs make 24? I find that hard to believe. The rest sounds pretty accurate though.I work very closely with a former corporate chef of joeys, and he has been quite open with me about the wages there. As a chef I make 19+tips+unlimited food and booze(providing I'm not retarded and don't take advantage of it) for an small restaurant. There is a lot more money to be made in hotels, and some chains, but to have menu control, and a family feel is well worth the bit less money at this point in my life.

[K-Dub]

You want to know how we can change the restaurant business for the better? By having separate food and customer service tips. The customer can tip exactly what they feel should go to the cooks, and exactly what the server should get. BOH should not suffer when they break their backs on orders, all because FOH couldn't get their act together.

/RANT

Never going to fly...how I wish this could be implemented industry wide though.

[yot065]

Never going to fly...how I wish this could be implemented industry wide though.

Will always be a dream, someday I'll make a pretty penny. :troll:

[scottsman]

use to work 40/5 a week, school started now so about 24/3 along with picking up shifts during the weekday if im available as a support body.


Sorry but in what way are you a Kitchen Manager working 3 days a week? If I was your employer I wouldn't consider you for a raise unless you showed more commitment to the job.

Even still 11$ is quite low even for a line position and your experience.

Your current employer is probably taking advantage of you to the point they have given you some sort of title but you are not working full time and realize they probably don't need to give you a raise.

[yot065]

Sorry but in what way are you a Kitchen Manager working 3 days a week? If I was your employer I wouldn't consider you for a raise unless you showed more commitment to the job.

Even still 11$ is quite low even for a line position and your experience.

Your current employer is probably taking advantage of you to the point they have given you some sort of title but you are not working full time and realize they probably don't need to give you a raise.

I was KM before I went back to school, during my full-time period. They just didn't take that role away from me after I went to school xd. Sure I show commitment though :accepted: get angry like > :fuuuuu: if someone turns off any timer without checking the oven lol. Treat it like my own food is getting wasted lololol

[westopher]

I think the term kitchen manager is being grossly misused in this thread. You work 3 days a week, you aren't a KM. KM=chef. It sounds like you are shift supervisor, but still you are underpaid if you are even doing that.

[yot065]

I think the term kitchen manager is being grossly misused in this thread. You work 3 days a week, you aren't a KM. KM=chef. It sounds like you are shift supervisor, but still you are underpaid if you are even doing that.

If you read a few of the post, a few of do consider the usage of "km" and it varies per restaurant how they'd like to name their titles. I also was previously working full-time 40 hr +/weeks before I went back to school.

[Great68]

If you read a few of the post, a few of do consider the usage of "km" and it varies per restaurant how they'd like to name their titles.

Some companies like to hand out the "Manager" title like it's candy. Consequently the heads of those "Managers" swell as does their feeling of self importance.

I wish I had a chance to see what some of the asshole "Managers" of Canadian Tire whom I worked for are doing now... Those clowns of "Managers" really make you appreciate when you get a good Manager at a real job.