Quote:
Originally Posted by anticipation
Being a sous does not, in my opinion, mean that "managing a restaurant" is the next step. There are a million things that management needs to know that cooks don't get the chance to learn in a kitchen, and definitely require accounting and cost control education.
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I agree for the most part but in my experience managers often times will cook when busy and help prep if needed. Hands on all depends on the kind of place and the kind of manager.
Also while I did get paid the entire time I have worked for free before. My last restaurant job where I was getting paid quite well and the place was very nice and "reputable" all of a sudden went out of business. SO basically I didnt get my check for the last couple weeks resulting in me essentially losing like 700 bucks. Not uncommon in restaurants as you well know.