Every Friday night I watch twenty-year-olds make more in tips in four hours than I make in two days in the kitchen.
More people experience this than they realize.
Your essential work is systematically undervalued compared to customer-facing positions through arbitrary compensation structures.
“Where Are You with Consumer — Restaurant & Food Service?”
Peri can explain why this happens, help you decide if this is the right situation for you, and point toward the right journey or coach.
If this sounds familiar, the Library can help you find the bigger picture.