Considerations

• The competitive nature of the restaurant industry can drive down wages as some dining establishments seek to offer low prices to entice customers. In addition, many workers are employed part time. According to the Bureau of Labor Statistics,"In 2008, 31 percent of cooks and almost half of food preparation workers had part-time schedules, compared to 16 percent of workers throughout the economy." Higher wages may be offset by fewer hours.
  
  

Geography

• Some major cities offer salaries well above national averages. In Philadelphia, restaurant cooks earn a median wage of $15.35 an hour, according to the BLS, as of 2009. In New York City and its suburbs, as well as Las Vegas and metro areas of Connecticut, cooks earn between $14.30 and $14.73 an hour. These wages translate to annual salaries of about $30,000 per year.
  
  

Opportunities

• While employment is expected to grow slower than other industries, high turnover in the industry is expected to provide a steady stream of openings. The Bureau of Labor Statistics notes that special service dining businesses, which include caterers and food-service operators who often provide meals in hospitals, office buildings or sporting venues on a contract basis, are expected to grow the fastest through 2018. Workers in these categories earn annual wages of about $24,000 a year, as of 2008.
  
  

Other Factors

• In addition to competitive considerations, other factors keep wages low. The work force in restaurants tends to be younger than in other professions. About 34 percent are between the ages of 16 and 24, according to the BLS. Some jobs in the industry are seasonal and may not provide year-round employment. While training programs and culinary schools can provide applicants with an advantage over competition, restaurants don't require a high school diploma.
  
  

Advancement

• Restaurants often promote from within -- sometimes on short notice when a cook is fired or quits. According to the BLS, most restaurant supervisors "start as food preparation workers or line cooks in a full-service restaurant and work their way up to positions with more responsibility. Some attend cooking school or take vocational training classes and participate in internships or apprenticeship programs to acquire the additional skills needed to create menus and run a business." Median salaries for chefs and head cooks is about $44,000 per year, or $22 per hour, according to the BLS, as of 2008.