A would-be Ramsay staffer writes:
I just got hired at GR new 54th st restaurant. It is beautiful but lacked people when I was there for my interview, noon. I know it was early but syill how can you work a 9 hour shift with no guests? I have worked with some amazing chefs but never in a UNION house. I am not currently a union member but will become one provided it is worth it. My interviewer, a charming English man, was vague about the pay scale or anything else related to wages. I am concerned about jumping ship from a place which pays little to a place that doesn't pay at all? What advice or information can you impart to someone in this postion.Regards.
Those with advice: to the comments, please.
