I just feel like ranting. I work 12 hour days every time I work (noon to midnight, sometimes later), but I only get paid for ten. I have time punch receipts from the POS to prove it. Often times I'll only work four days a week, so I'll get paid for 40 hours of regular time (even though I work 48, at least), but in the state I live in, supposedly, if you work more than eight hours in one day you are owed time and a half for anything over eight hours (regardless of the total number of hours for the week). So not only am I not getting paid for the two hours I worked for free, I'm also not getting the time and a half for the two extra hours over eight that I do get paid for. The practice of working cooks off the clock has become so commonplace in the industry that it is the norm, at least where I live (San Francisco). Every fine dining restaurant in SF works their cooks off the clock. I've been doing it for a long time now, but I never forget that it's totally illegal. It's the industry's dirty little secret, something I'm sure they never tell doe-eyed culinary students. I'm sure most diners would be shocked to learn that the most basic of twentieth century labor reforms have had nil effect on their favorite eatery.