BOH question ( should I get paid for trailing ?)

Dude , of course you should get paid , the only problem is no one will help you collecting the 4 hours of training even thou you are in title to that money , i would just ask for it after u get the no but thanks . and keep calling them or even threaten them with calling the labor dept. no body wants them coming down to investigate any thing , just be presistant . and remember dont ever ask if training is paid or not b4 training , always after and only if you dot get the job.
well that my 2 cents

I’ve been cooking since well before there was a ServeSafe, and this stage business seems to occur for two reasons: 1) used to be, the chef was experienced enough, and a good enough judge of people, to tell if you’re gonna work out after talking to you for 20 - 45 min and 2) to get some free work.

I’ve done some hiring myself, as a sous, and everyone I hired worked out

It seems, in the 21st century, that, along with more background checking/drug testing/endoscopy than I had to go through as a programmer contracted to work for a foreign g’vt (UK), they also want you to work for free. Is their general business model that shaky that they need free labor to make their numbers?

Over the years, I’ve worked for enough places that burnt or went out of business, owing me my last check, that I feel I’ve worked for free enough!

I’ve staged twice, at 2 French restaurants. The first one told me I had 4 hrs to make a first course & entree. The second one had me cleaning & prepping 8 cases of spin, cress, etc. Comment on my work was “beautiful”. After 4.5 hrs I asked the chef what’s going on. He told me that everyone stages for a shift without getting paid. That’s my interview. I told him if he needed more time to judge the quality of my work, I don’t want to work for him.

How else does he rip off his employees?