Man, the pay for these Jobs SUCK! Especially the Chef pay.

[Sub-Zero]

For some it isn't about pay, it is about the passion they have for their profession.

sometimes passion isnt enough to get food on the table

 

[Forge]

Alot of people in this world don't make very good money, some would consider those "bad" salaries very nice.

 

[curling]

Alot of people in this world don't make very good money, some would consider those "bad" salaries very nice.

True but for the effort and time they put in is why I think it is bad pay.

 

[chefbone]

sometimes passion isnt enough to get food on the table

It is for me!!!!

 

[Y_lifter]

My guess is that most Resturant Kitchens ARE air conditioned, but still hot
due to the number of really really hot items typically being used in most kitchens.

Imagine if they were NOT air conditioned at all ?


Payroll is never "fair" in many regards, especially if you look at physical labor jobs.

 

[sublime35]

Yeah you'd have to work in a rest. to really understand. I worked in a small resturant doing dishes, food prep. and helped cook occasionally. Just being in there is horrible, when you have 2 pressure cookers, 2 or 3 fryer stations, a flat-top griddle, 2 oven, open flame grill and those damn things that keep the food hot. When I had down time I would go sit in the walk in cooler, lol. I mean if you spend a whole day in your kitchen using the stove and ovens it gets hot, so mutiply that by 10x and you'll get the idea.

 

[slack3r2]

i am a cook at a franchised restraunt. It is the busiest one in the united states. and yes, it is hot as shit, very stressful, and I am underpaid like a bitch.

Yeah you'd have to work in a rest. to really understand. I worked in a small resturant doing dishes, food prep. and helped cook occasionally. Just being in there is horrible, when you have 2 pressure cookers, 2 or 3 fryer stations, a flat-top griddle, 2 oven, open flame grill and those damn things that keep the food hot. When I had down time I would go sit in the walk in cooler, lol. I mean if you spend a whole day in your kitchen using the stove and ovens it gets hot, so mutiply that by 10x and you'll get the idea.

 

[sublime35]

I thought of becoming a chef, and I actually enjoy to cook, but I don't think the long hours, standing, heat, would be worth it all. plus I think i would get kinda bored, I wanna keep it something that I enjoy doing and not hating to do it. So i usually do the cooking during the holidays. The parents love that.

 

[samoth]

$39-$67K for a full-time research/prof(any) position at a respectable university in the pure sciences is certainly at the lower end of the spectrum of studies I've seen. Or else the survey had an inappropriately large number of fresh post-docs; several years of experience in the field can make a significant salary difference, notwithstanding the wide array of fields to choose from.

There's so many ways to [correctly] statistically interpret data sets that the disparate range of the resultant numbers become almost devoid of meaning without some detailing of the methodology used to produce them.

 

[mekannik]

http://money.cnn.com/2005/08/15/pf/training_pay/index.htm

I mean who would want to be an architect with that type of schooling and especially math for that much money. Then the chef yuck who could work in that much heat and how come the kitchens aren't air conditioned? Thoughts?

Read the small print under the salary caption. It says the middle 50% (i.e. the median). To help you understand this a little better take a look here: http://davidmlane.com/hyperstat/A92403.html - this gives examples of the meidan and the mean (average) with regards to positive and negative skews. Most likely the top graph applies to this situation. The bulk of "chefs" or cooks as this thread is showing would be to the left of the median - lower salary with a higher population. To the right the higher salaries with less people.

The median, in this case, reflects the population, not the salary and how it skews the data interpretation.