Underpaid Chef: From Back Kitchen to Boss
After I graduate from college, my uncle, Malcolm Caldwell, convinces my family to chip in and open a seafood restaurant.
Dad and I wholeheartedly agree with his suggestion. Since then, we work as the restaurant's cooks.
Five years later, our seafood restaurant becomes the top restaurant on the city's Must-Eat List. Our monthly profits hit more than 200 grand.
On the day the earnings are to be split among us, Uncle Malcolm pockets 150 grand. Then, he passes 150 grand each to my cousins, Maxwell and Melanie Caldwell.
The remaining sum, which is less than eight grand, is handed over to Dad and me.
When faced with our questions, Uncle Malcolm adapts a matter-of-fact tone.
"Max is in charge of dealing with the customers. He has suffered a lot just by having to deal with so many fussy customers every day.
"Mel is the one in charge of the finances. She's worked so hard calculating every cent in the profits that we've earned."
Then, Uncle Malcolm turns to look at us. "As for you two, all you do is hide in the kitchen all day. I bet you two have secretly taken many bites out of the customers' food all these years, right?
"Since we're relatives and all, I shall not hold you accountable. How about this? If you two work hard, I'll make sure to reward you well if our profits double again next month."
Dad is so furious that he's practically shaking. But I just hold his hand calmly and accept the money.
"Fine. You can split up the shares however you want, Uncle Malcolm. I'm fine with it."
Soon, they will realize that Dad and I are the actual profit generators, not them.