Worst Driver Of The Week

[alr33x]

its always an impossible argument unless you have tried all the professions you'd have no idea whats involved whether its hard, easy, well paid / crap paid

its kind of like religion and politics just dont discuss it much easier.

dont blame me i voted liberal..

[Do-Luck]

Perfectly said Alex. Being an electrician, I find it hilarious how people automatically think that I only work in houses, or building sites, and only with light and power.

[KURAUN]

shutup and go work on your house or building site with your lights and power

Edited September 15, 2010 by GTS-T_Sedan

[bozodos]

lol sparkies, i'd rather be a data cabler tbqh

[alr33x]

lol sparkies, i'd rather be a data cabler tbqh

you'd probably rather not be ghey too i bet.

[bozodos]

well fags like you already put me off being ghey

[blags]

What happened to this thread? lol

[joeyjoejoejuniorshabadoo]

Bahahaha

[frozenpod]

you have NO f**kING IDEA what you are on about... so it's probably best not to get into this argument mate...

80k is a head chef role, which takes years to get to...and is not indicative of what a chef earns... and even then, few head chef's are on that much. and only say.. 1 in 10 chefs even make it to running a kitchen.

the average chef wage is around $15 an hour for a qualfied trade...

to get a qualification you need to do an apprenticeship... first year rate is $7.20 an hour, even less back when i did it.

Both of the people I know are not head chefs, one works in a hospital and has done for about 20 years gets good flexible hrs and said he pay is lower than it would be else where but picking the hrs he works are more important to him. The other has been working post qualified for about 5 years.

Apprenticeship rate is $15 per hr in the final year I believe this is pretty standard across most trades but quite a few other trades chip in extra $$$ ie my brother is a boiler maker and was paid $24.5 per hr.

Yep first year sucks no different to any other trade but they are still paid were as uni requires you to pay for your education.

try paying rent on that wage.... and you cant just do another job on the side like a uni student, cos most apprentice chefs are already doing 60+ hours

now before you get on your high horse and say that 60X7.20=432=rent... bear in mind that most serious restaurants stop paying at 38 hours and the rest is just free... so 38x7.20=$273 a week.

if you want to work in a hatted restaurant in order to get the skills required for serious cheffing, then you are looking at more like 80 hours for 38hrs pay

I used to work for Jacques Reymond as an apprentice, I was working a minimum of 5 and often 6 days a week from 9am to midnight, usually with no breaks and pay stopping @ 38 hours on the award rate. If you do manage a break, its around 10-15 minutes to eat... that's out of 15 hours non stop on your feet, literally running the whole time

now we all know it's illegal... but that's how it is if you want to be a real chef (not some douchebag running a pub)

why do you think chef's are always depicted as pissed off?

by all means, step into my world and take up an apprenticeship if you think it's so easy... otherwise don't talk shit about things you have no idea about

That is still better than uni which you are paying to do your course working more hrs than you will in a job for most courses and often have a much harder time getting by.

Sounds to me like you are were/are getting a raw deal and is not an indication of the industry as a whole.

There was a thread in the R35 section with a 4th year apprentice chef early 52k per year after tax and was looking to buy a brand new GTR but couldn't get insurance....

[alr33x]

sounds to me like you have not a lot of a clue...particularly about hospitality.

and how does one afford a gtr on 52kp.a even after tax thats fark all.

gtr repayments based on a purchase price of $130k over 5 years with a 30% residual and an interest rate of 8.5% = $2,128 per month so unless living at home and like a peasant i rkn he was talking shit.. add insuro living costs, servicing, fuel its never gonna happen..

obviously not taking into account he may of had a deposit, having said that i dont see many gtrs under $150k...

[slinky-minky]

LOL Xalmon, waiters redefine the word underpaid. I worked in a chinese place as a waitress on a "cash in hand" wage, getting paid 8.00 p/h plus tips from the guys that I swear went there to perv rather then eat the food, only to get a letter from the taxation department several years later when their books got audited for tax fraud.

[W0rp3D]

LOL Xalmon, waiters redefine the word underpaid. I worked in a chinese place as a waitress on a "cash in hand" wage, getting paid 8.00 p/h plus tips from the guys that I swear went there to perv rather then eat the food, only to get a letter from the taxation department several years later when their books got audited for tax fraud.

some of those asian buisness men have too much money, take one out the back and theres the weeks wage in one night, forget about feeling dirty and abused and the need to scrub your self with a toilet brush, its only one night a week lol

[bozodos]

story of you life maybe?

[alr33x]

story of you life maybe?

that was actually pretty funny by your standards

[UNR33L]

[joeyjoejoejuniorshabadoo]

Both of the people I know are not head chefs, one works in a hospital and has done for about 20 years gets good flexible hrs and said he pay is lower than it would be else where but picking the hrs he works are more important to him. The other has been working post qualified for about 5 years.

Apprenticeship rate is $15 per hr in the final year I believe this is pretty standard across most trades but quite a few other trades chip in extra $$$ ie my brother is a boiler maker and was paid $24.5 per hr.

Yep first year sucks no different to any other trade but they are still paid were as uni requires you to pay for your education.

That is still better than uni which you are paying to do your course working more hrs than you will in a job for most courses and often have a much harder time getting by.

Sounds to me like you are were/are getting a raw deal and is not an indication of the industry as a whole.

There was a thread in the R35 section with a 4th year apprentice chef early 52k per year after tax and was looking to buy a brand new GTR but couldn't get insurance....

I know many, many, many chef's (i would imagine, around 200 for every 1 you have ever met) and i have never EVER heard of a non head chef earning 80k! even as a cook in a hospital, (i say cook because those places never hire chef's as monkeys can do the work) you will never see 80k unless you are in some for of administrative role.

and 52k after tax for an apprentice... thats possible... iiiiif you work around 100hours per week...

i actually know 1 or 2 people who have done that, but it's a very very very small percentage of the industry, and it's not the kind of job you can do for very long... it's not like 100 hours sitting in an office (which would still suck massively) it's 100 hours of serious hard physical labour. i mean how long do you think you manage 9am - midnight for, when it's 7 days a week?

you really do not know anything about the subject, or even the argument at hand....

you stated that chef's get paid well, and then threw about some random figures that you figured would impress people... but it defeats the purpose of your argument when you think that even if you COULD earn that, you would have to work a minimum of 80 hours per week, which really doesn't translate to good pay now does it...

ok, lets say that 80 is a real figure... even then you would need to work 76 hours a week to get that @ a rate of $20ph (which is higher that the average)

that's 2 average working weeks... every week. and very few places outside of fine dining even have that many hours on hand. and when you work in fine dining, there is never hourly pay...

I keep my guys on $20.50 an hour and no-one leaves because its better than they can get else where

now i simply don't have the work for any of my guys to be pushing more than 50 hours in any given week, with the exception of myself

and to be paying what we do, the budget is severely stretched, and we are one of the most successful restaurants in melbourne.

chef's get paid badly... just fkn deal with it

LOL Xalmon, waiters redefine the word underpaid. I worked in a chinese place as a waitress on a "cash in hand" wage, getting paid 8.00 p/h plus tips from the guys that I swear went there to perv rather then eat the food, only to get a letter from the taxation department several years later when their books got audited for tax fraud.

chinese restaurants are the worst.... they always drasticly underpay the staff to standards even western restaurants would never stoop to

I know of a restaurant that actually has a girl paying to work there for 40hours a week in return for her residency. the thing is if i dob the bastards in, she goes home and loses 2 years of that hard work

[slinky-minky]

Joe- The poor girl is getting a massively raw deal, but I suppose it's catch ten for her.

Some of them are quite dodgy indeed.

What's the place you own/work for??? Is the food any good

Worp3d- It wasn't THAT sort of place, it was a restaurant not a strip club or anything. Anyway that is just really degrading to chicks, stuff that there is much better ways of making money.

[_Ryan_]

Hammy isn't it expected that you will get fat in the course of your job?

Being a chef, He is running around for 15hrs a day, with no money to feed himself, and only 15minutes per day to raid the kitchen at work... should be the opposite

we are one of the most successful restaurants in melbourne.

Which restaurant is this? PM if prefered...

[joeyjoejoejuniorshabadoo]

cosi - i'm the sous chef

[Basti]

Being a chef, He is running around for 15hrs a day, with no money to feed himself, and only 15minutes per day to raid the kitchen at work... should be the opposite

hey the chef has to "taste" everything he cooks to make sure its right. the nigga is gonna be rotund