I know alot of resturant employees that work and have worked full time. I did it myself for a while as an asst mgr. 50 hours seemed like a short week. A 30 hour check would of not paid my rent. I did what it took to pay my bills. I have a nephew working himself through college. He is a kitchen manager and puts in around 50 hours a week. He is afraid his hours will get cut to below 30, forcing him to try and work two jobs and juggle two work schedules around his school schedule. He's dong very good in college...Originally Posted by NJCardFan
The point is, like Hawkgirl mentioned, other industries are doing this.
It's already starting.
