What do you guys think about majority of chefs making less than servers? I remember someone posting about chefs not being paid well enough for a skilled labor. I think that's putting it nicely. Chefs are ridiculously underpaid. At any restaurants that are semi busy, servers will make more than most chefs do unless you're like an executive or sous chef. But at that point, you're management level so it doesn't really count. My restaurant owner once said "if you want to make money, this is not the right career." So for what kind of people is this a correct career? People that wants to work their butts off and make barely enough to survive? Passion for cooking is good and all but this is unfairly compensated hard work. If you can reverse time and go back to childhood, would you become a chef again?