Customers exploit hired cooks by promising tips they never deliver

Evidence

Then she told me she only had a budget of 200 for the chef but all she wanted was a simple meal for 60 guests to include a salad and one other starter, and for the main course, her favorite recipe for Chilean Sea Bass baked in white wine, roasted potatoes, and asparagus, with birthday cake and cookies for dessert. The deal was she paid for all the food, supplies and rentals with my wholesale discount cards, and then she would pay me 20 an hour for all my prep and on-site cooking time and service. She knew she was getting me dirt-cheap so she kept telling me she would take care of me in the end with a good tip. — Dolores DeLuce, Blow Jobs, 154

Categorization

• XREF: Parallels the author’s recurring theme (chapter after chapter) of being underpaid and exploited by the entertainment-catering world.