Return-to-office orders look like a way for rich, work-obsessed CEOs to grab power back from employees::White-collar workers temporarily enjoyed unprecedented power during the pandemic to decide where and how they worked.

  • Papergeist@lemmy.world
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    1 year ago

    I’ve worked as cook and sous chef for about 13 years now. Most I ever made was 55k a year and at that time I was working ~75 hours a week. If we extrapolate to 100 hours… Carry the one… Yup! Still a far cry from the paycheck of a CEO.

    • funchords@lemmy.sdf.org
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      1 year ago

      cook and sous chef

      Mad respect from me. I can’t think of a more difficult job, you have to keep up, you have to juggle orders were some things are easy and some things are hard, you have to deal with the temperature and the standing and the moving. This is a tough, tough job!