Ever - increasing corporate presence and control.
Work / life balance can be difficult to manage.
Wages for hourly employees are near the lower end of the scale for our geographic area, in many cases. This tends to make it difficult to hire and retain employees.
High turnover rate of hourly employees can make the life of a Chef very difficult.
In the world of Contract Dining, the Client at that particular account often sets the tone and expectations for that piece of business. This can have a huge impact on the style and culture of the operation.
Salary for Chefs and managers at the unit level is not bad, but not great either.
If you are in a particularly demanding account, the stress and long hours can be overwhelming at times.