> If you don't own the restaurant you're working at, chances are you're being exploited (or this is a small restaurant were you only heat already prepared food)

> If you don't own the restaurant you're working at, chances are you're being exploited (or this is a small restaurant were you only heat already prepared food). It’s hard to make money as a restaurant owner. Margins tend to be around 3-5% You have inventory that rots, rent, and overworked staff you can barely pay or keep. It’s so brutal that even some Michelin rated restaurants have to rely on donations from rich patrons and other sources of revenue like cook books and cooking classes. Even if you love cooking and food, that’s one of the last industries you’d want to join either as an owner or employee unless you’re masochistic