Not that underpaid workers aren't an issue, but - in my experience working in kitchens, the owner / person controlling the funds is very rarely actually on the cooking team. And so the respect comes from other team members, not management.
Oh god, get owners out of the kitchen. Unless they're experienced chefs starting their own restaurants (I know some people like this, they're awesome!) owners are much better off away from the food as much as possible.
I agree, I just meant that there is something of a disconnect between "working hard and getting the respect of the team" and "being rewarded by management with more money/benefits/etc.", probably because the owners tend to not even be familiar with the workers.
It's a different dynamic than a typical white-collar job where you're interacting with your manager (who can ultimately give you a raise) on a daily basis.
> It's a different dynamic than a typical white-collar job where you're interacting with your manager (who can ultimately give you a raise) on a daily basis.
In my experience, in a typical white collar job, your manager might advocate for a raise for you, but rarely has the power to approve it.
