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Xin Hỏi

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  • Xin Hỏi

    Lương trung bình của Chef cook nhà hàng VN bao nhiêu 1 tháng vậy quý vị.
    Working 10 hours per day, 6 days per week.
    -Assistant cook.
    -Waiter/Waitress
    Thank you all for your help.

  • #2
    RE: Xin Hỏi

    Please clarify:

    * straight up, payroll salaries?

    * sharing tips salaries?

    * sharing profit salaries?

    * cash only, no contract, no benefit salaries?

    etc.

    Comment


    • #3
      RE: Xin Hỏi

      dạ hỏng biết chú ơi...

      hình như 6.5 cho assistant

      Comment


      • #4
        RE: Xin Hỏi

        Jane,

        Oh ya!! sharing tips + salaries.

        Comment


        • #5
          RE: Xin Hỏi

          Cutegirls,

          $6.50 per hour? I think the minimum wages in WA State is $7.68 per hour.

          Comment


          • #6
            RE: Xin Hỏi

            chú

            cháu có biết 1 người làm 6.50 tiền mặt á

            Comment


            • #7
              RE: Xin Hỏi

              May I suggest this formular for a small restaurant:

              * cook/chef: fixed salary + sharing profit (negotiable)

              * waiter/waitress: minimum wage + $1 + sharing 80% of the tips

              * diswashers: minimum wage

              We can obviously discuss further in details.

              Comment


              • #8
                RE: Xin Hỏi

                Jane,

                The chef at the Chinese restaurant that I'm taking over in July is demand a salaries of $3,500 per month/ pay check, $2,800 per month pay cash,plus a share of tips and only works five days per week.

                Comment


                • #9
                  RE: Xin Hỏi

                  Mr. Mom giá đó củng OK đó anh

                  Nhà hàng Việt chuyên về cơm tấm, nhà hàng nhỏ thôi mà fa?i hàng tháng đè cổ ra trả $5K cho chef chánh đó.....

                  Comment


                  • #10
                    RE: Xin Hỏi

                    MR.MOM:

                    Again,

                    my point is to hold the chef/cook with the owner, ie. sharing profit;

                    leaving the tips to the food servers +/- diswasher (to a minor agree)

                    I have experience in this field (the hospitality biz)

                    Comment

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