I've been busy working. I should be pleased that I am working, but it is more bittersweet than anything else. I posted the menu I was working on a while back. It has undergone some changes, but still seems pretty decent. I've been writing recipes and production sheets, prep sheets, order guides, sanitation procedures, inventory sheets, order sheets, cost guides, etc. The place still isn't open yet. I am giving them waaaaay more time than they are paying me for. I actually calculated today, and with the sum of $ they pay me each week, and the hours I am legitimately working, I'm worth about $7.50/hr. I just might be the lowest paid executive chef in the lower 48.
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10-26-2010, 10:00 PM
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