I’m a pastry chef in a hotel in Miami making $64K a year. The benefits are decent, but the hours are relentless, especially during high season when 12-hour days are the norm and days off are a fantasy. I love the craft, but lately I’ve been wondering if the pay actually matches the toll it takes on my body and mental health. Should I be asking for more, or is this just hotel life and I need to suck it up?

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$64K isn’t terrible for a pastry role in that market, but with those hours, you’re averaging closer to $25/hour. It might be time to renegotiate—especially if your responsibilities include management or banquet production.

Do you get overtime or you’re salaried? I would try to see what other options are out there just so you have an idea of market value. I thought with large hotel chains you get vacation days and you’re also union. Are you at a small hotel? Might be worth looking at big hotels as an option for better benefits.

I second looking around and seeing what other places are offering. Take into consideration that many do not offer decent benefits, so you might be trading those off for a higher salary. Depending on how long the busy season is, I’d be wondering how long I could keep it up.

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