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Old 06-18-2009, 12:29 PM   #12
tony76248
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Join Date: 09-10-06
Location: Fort Worth, TX
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The way I look at it is, you need to charge for your time regardless of what you are cooking. By that I mean, a man is worth his hourly/daily wage. Never go into a job thinking about being low priced in order to get the next job. Let the qulaity of your food speak for itself, that will either sell the next job or it won't. Sometimes you need to be humbled. Even though we all think we cook good, sometimes or tastebuds are spent. That is another reason to find a good menu and stick to it.

Charge what you feel "that you are worth" then add the price of the product onto that. That is a fair way to charge accordingly in my book. Sometimes you need to charge for plates, napkins and hired help as well. So try not to miss anything or you will be kicking yourself in the ass later.
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