Yup. To add some context, I live in a rural, agricultural area, so both wages and cost of living tend to be lower. As of the 2000 census, my city’s median income for a household was $34,897, and per capita income was $19,498. I’m a single man, I’ve never married and have no children out there to support, so I get by on what I make.
The nature of the restaurant business doesn’t readily lend itself to staying in one job long-term — there’s rarely much room for advancement, especially when your immediate superior is the person who owns the restaurant; no retirement plan, no insurance, paid vacations are rare. So when a cook inevitably grows bored with cooking the same menu, we just move on to someplace else. This is common enough that “job hopping” isn’t especially detrimental, as long as it’s not a case of “3 months here, 6 months there, 4 months over there”.
It took me 22 years to finally get a cooking job that paid me $10/hour (I started in 1983 at $3.35), but I actually left that job after only 5 weeks, having come to the conclusion that the owner was an underhanded, unethical, incompetent buffoon who had absolutely no business trying to run a restaurant (people’s paychecks were bouncing left and right, though I was fortunate to not have that happen to me, vendors insisted on “cash only” because his checks to them were bouncing, etc., etc.) That restaurant went out of business a couple months after I quit.
In 2006 I finally got a restaurant job with potential. I decided to apply for a cooking job at the fancy restaurant on the top floor of the nicest hotel in town. At the time, they didn’t need any cooks … but they needed a dishwasher. My first response was, “Erm, thanks, but no thanks.” But then the sous chef filled me in: union job, 401k, medical/dental/vision insurance, paid vacation. It also occurred to me that the restaurant/hotel combination also offered a number of options for advancement. So I went ahead and took the dishwashing job, knowing that a cooking spot would eventually open up and that I could easily slide into it at that time.
What happened instead was that I soon got myself transferred from the restaurant to the convention center next door. (The CC is owned by the city, but the hotel has a contract to staff it.) So for almost two years now, I’ve washed the dishes for conventions. And strangely, I’ve found that I really enjoy it. I’ve twice been offered cooking positions back at the restaurant, and I’ve turned down both offers. One reason is simply financial — cooking at the restaurant I’d get 40 hours/week and between $9 and $10/hr to start …
… but I actually make considerably more washing dishes at the CC, thanks to overtime pay and the fact that I receive a share of the gratuity for every event. Also I’m the only dishwasher at the CC so if there’s an event, I’m working it and I don’t have to split the hours with anybody (before I came along they would often bring one, two, or even three dishwashers over from the restaurant to “help” during big events, but I rock so much that that’s no longer necessary - of course, they’re going to be screwed if I ever get sick, which fortunately I never do). The result for 2007:
1687.5 hours worked (avg. 32.45 hours/week, though in reality my hours vary from less than 10 hrs/wk in January and August, when very few events are booked, to more than 60 hrs/wk during the peak convention season)
Average hourly rate, once overtime pay and gratuity are figured in: $12.14/hour.
On top that, I live only three blocks from my workplace, so getting to work doesn’t use much gas, and in fact I can easily walk, or bicycle if the weather is good enough.
As far as advancement, I’ve already had a discussion with the general manager of the hotel. I let her know that, while I’m enjoying what I’m doing, I naturally don’t look at dishwashing as a long-term career. But at the same time, I have no interest in going back to cooking. What I’m interested in is eventually moving into office work. Specifically, our accountant/HR director is over 70 (I’m guessing - my mom is almost 64 and the HR lady looks much older than her) and is going to have to retire eventually, which means there will be an opening in that department (I assume one of the other people in the department will be promoted to the vacated spot, leaving another position open). I have an accounting education and some limited work experience in that area, and wouldn’t mind getting back to that. On the other hand, I have no interest whatsoever in any of the “customer service” positions (my experience tells me that I’m utterly unsuited to that kind of job
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