54 minutes ago, SLB said:
I thought line cooks at fine-dining-type restos made good money. Actually, I really thought I'd read that this was the case in "Kitchen Confidential" way backalong. So that's why I was startled.
"Good money" is relative though. Some positions in fine dining establishments may pay good money compared to their counterpart at a lower level place but that doesn't necessarily mean it's good money in the overall wage market. If you make $10/hr at Plop 'n' Slop, making $13/hr at Big Plates/Little Food would be good money relatively speaking but it still leaves you pretty close to the poverty line at the end of the year.
Edit: In case it sounds like it, I'm not whining. I made my career choice. Just participating in the discussion.
