Why does the culinary industry get paid the lowest and work the hardest?

Question

I don't understand that.... I work at the four seasons hotel and I work hard every day and come home dead beat tiredand get paid $570 every 2 weeks... while the hotel brings in $10 million in revenue every year. I'm .01% of that... which brings to another problem. I paid $42k (with student loans) for my school and this is all I get paid? and how am i suppose to live for the rest of my life? Guess i stepped into the wrong career..

Answer 1

Wages are lower in the food & beverage industry, because a lot of people will apply for work there. It's a well-known place to find a job (we all know about restaurants), so more people think of it than something more obscure, like actuarial work. Retail has the same kind of problem. It's supply vs. demand.

Answer 2

in case you get right into a first rate culinary college, desire which you get somebody like Gordon Ramsey to coach you. you have a worried harm down before that's throughout, yet you would be a hell of a cook dinner. there's no ordinary course to the precise during this industry, that's all no longer ordinary artwork, long hours, low pay, and a caste device too. understand those humorous looking hats that are actually and back a foot long or so? the top of the pleated hat is indicative of the chef's status interior the kitchen. You do might desire to artwork your way up the totem pole, and desire you get a job at a cafe that's effectual. that's annoying artwork, little question approximately it. in case you're actually not during this for existence, as a keenness and an occupation, purely attempt something else. It takes a brilliant volume of dedication for this as a existence long pastime. good success, Bon Appetit!!

Answer 3

Because we are suckers that's why. I used to chet at an Italian restaraunt and was on salary. I worked 70 sometimes 80 hours a week and when I boke that down I was only making just over 8 dollars an hour.

But mostly is the passion for food. I chef therefore I am!!

Don't get discouraged. Cooking is a passion. The deal is you have to be willing to put your time in and climb the later so to speak. In due time it will pay off and you will get the job that pays you well and the work becomes fun again. If you can be that dedicated to the trade then you can and probably be very successful. Hang in their if it is your true passion.

I just landed a job at a local supermarket that has a kitchen and they hired me as their executive chef and I am having a blast. The hours are great and I only work 40 hours a week' however, this did not just come over night!! I had to put my time in and prove myself through this coorperation with past experience that I was the man for the job. It took me 20 years but it was well worth the wait.

Answer 4

I don't think it's specifically the hotelier industry or catering that is particularly targeted but sadly, it's a result of the Western world. You're bang on when you point out that you work really hard and produce a huge amount of income for the hotel yet you only see a tiny percentage of what your work is actually worth.

It's the same in supermarkets, restaurants, you name it. Companies want to minimise expenditure and maximise profits, which is where the humble waiter/waitress, shelf stacker, checkout girl, chambermaid step in.

As a general rule, the more technical and specific a job is, the higher paid it is (like a doctor is more in demand than a cleaner, for example).

Answer 5

Once you get a qualification in your field your salary should match your hard work. I worked in the catering industry for years, as did my Father.

My Dad is now a consultant to the trade, after 30yrs of hard work, he gets paid extreamly well. I have since taken a different career route.

I think they pay minimum wage to students and non qualified people because there is little to no experience required. Most junior jobs include training and a chance to build a decent cv. If your company does not give you a pay rise when you ask for one (and it is prooven that you deserve a rise) then look for another job. Most hotels pay you according to experience. But you MUST ask for a salary review, they will NEVER offer it to you.

Answer 6

I work at a hotel, and I get paid very well there, and get good benifits along with it. This is the kind of industry where you don't do it for the money. I love going to my job every day and working hard at what I do since I take pride in it. I have also been working in the industry for a couple of years, and once you get more experance the pay rate goes up.

Answer 7

I guess it's just because we love what we do, unless they're a dishwasher as an after-school part-time job. I got paid pretty well as a lowly prep cook at a high-end country club. But after a month and a half they moved me up to sauces and carving. And to be quite honest, I couldn't believe they paid me so well for what I considered an easy job! If you love what you do, either stick with the 4 Seasons, or start shopping yourself around. New restaurants are always looking to "steal" you from wherever you are. It's very common and nothing wrong with being stolen. A decent raise usually comes with it.

Answer 8

It's definitely a hard business to get started in, you have to either work your way up to the top - starting at the very lowest possible rung of the ladder, of course! or else open your own place and hope to god it works out for you. (yah, and forget about money for a good long while if you decide to go that route!)
Seriously, my husband is a pastry chef with 17+ years of experience and professional training all over the world, and he's still making next to nothing. Luckily, since he loves his work, and I work in related fields and have an education in business, we're eventually going to open our own place, as soon as we're (financially!) ready to take the leap! But until then, the reality is, unless you invest about 15 years trying to crawl your way up to a decent position, and you're lucky enough to be chosen for that position (which is never guaranteed) then it's a tough business to get ahead in so you'd better be doing it because you love it!

Answer 9

Most good careers have a period where you have to pay your dues- long hours, sucky schedule, low pay, dirty work.

As a rule of thumb, the people who survive this end up in a situation with slightly cleaner work, slighty better pay, and still working their buns off.

There is usually a point at which you see payoff, however. Stick with it and move fowards and you end up in a place with decent pay, responsibilities, etc. and things start to turn around for you.

Most of us go through a 'crises of faith' like yours- mild depression, doubting, etc.

If you love working in that field, then get through this nasty period and look for the prize ahead.

If you got into the field because of the allure of the Food Network shows and the love is gone... jump ship and get into something that makes more sense for you.