South Shore
Establishment: Garlic
I recently had an interview there. all was going well.
But first:
Im a well respected chef. i been in the business for over 25 years. i owned 3 of my own and all 3 succussful. Now i realy dont like to talk money but lets just say i havnt made under 60k a year in years,
Back to the interview:
Now when asked what was my salary requirments i told them (seeing how it was in a small town) atleast 900.00 a week. and i was told that is not in the ball park and that the chef they have now is working for half of what i am asking but thats why he is leaving. they was saying that its the economy.
Listen, yes the economy is bad but in the food service alot of businesses are booming. Dont let no1 tell you that pay is off by that much due to economy.
i just thought i would share that.
if the $$$ amount is not to your satisfaction, I suggest negotiation, or…..let the job go!