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Am I the only one who thinks staging at a restaurant for free is taking advantage?
I was grabbing a beer with a line cook named Marcus from a spot here in Portland, and he said he staged for 6 months at a place and never got hired. He said the chef kept telling him "we'll see how the next couple weeks go" the whole time. On the other side, my old chef swears staging is how you earn your spot and it's the only way to see who really wants it. I get that you have to prove yourself, but working a busy Friday night for free feels different than a tryout. Where's the line for you all?
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