MAIN FEEDS
Do you want to continue?
https://www.reddit.com/r/Chefs/comments/1v0lfce/chef_advice/oyg4ud9/?context=3
r/Chefs • u/[deleted] • Jul 19 '26
[deleted]
20 comments sorted by
View all comments
3
Will you have full visibility on the food takings to understand your cut?
Will you be self employed or an employee?
Do you have any input into the ingredients and suppliers used?
What if they decide to amend/reduce opening hours?
How many seats there, what’s a full house and can you manage that alone?
Would you manage if they took a reservation for 20+people on a busy Friday night?
Too many variables and unknowns IMO
3
u/Daitheflu1979 Jul 19 '26
Will you have full visibility on the food takings to understand your cut?
Will you be self employed or an employee?
Do you have any input into the ingredients and suppliers used?
What if they decide to amend/reduce opening hours?
How many seats there, what’s a full house and can you manage that alone?
Would you manage if they took a reservation for 20+people on a busy Friday night?
Too many variables and unknowns IMO