Quote:
Originally Posted by westopher
Thanks man, that's all very helpful. I know that based on my personality, I'm not going to shut off when 5pm hits. As far as compensation, base salary is in my safe range, and commission is gravy, however, my job security now is literally 100/10, and I know that if I'm not making commission, I probably won't have a job for long. As far as I'm concerned I probably have the BEST chef job in Vancouver. Food I can be proud of, decent hours, an owner that I truly consider a friend and who treats me as such, but that said, I can't be 50 on a 35 degree line running around and chucking pans. It's a youngn's game. If I left this, the chef life is 100%, no questions, over, and it's gotta end sometime, I just don't know if it's now.
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Seems like a waste to throwaway talent within the culinary industry like that. I suppose you couldn't find a way to remain in the industry doing something else?
It's quite interesting to see where the restaurant industry will be in 5-10 years from now if more folks are finding they can't keep staff or turn profit margins. What will happen?
I already see it changing on places like the Sunshine Coast, more restaurant owners are pivoting to food trucks or pop-up spots as opposed to a dedicated brick and mortar establishment due to rent and staffing headaches.