Re: My education at the Culinary Institute of America (Year One)
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It is common for restaurants to care about OT for the cooks. However, if you advance in this carreer to become a head chef, you are in danger of working 70+ hours a week. Salaried cooking positions can overwork you, but if you're getting wages, you'll rarely get over 40 hours provided that your restaurant follows labor laws. My roommate out here in vegas had a job where he was paid $500 off the books per week, but worked about 60 hours per week.
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