u/Ae711

I’m a pretty heavy drinker, started using kratom to curb cravings, and it worked for about a month, and now I’m just taking unusually high doses of kratom on top of drinking.

I have it in the morning and often a second dose in the afternoon. 15-20g per dose from a reputable supplier. If I don’t have it in the morning it usually just means I have typical hangover problems, and going a full day doesn’t feel great but by no means does it floor me. I work ~12 hour days on my feet as a chef, and I would never need to call out from symptoms of withdrawal.

Is the withdrawal people feel more psychological, or are there real, tangible physical withdrawals? My wife swears it makes her miserable if she doesn’t take it (her dose is maybe 10% of what I take) but I also have an unusually high tolerance to opiates and local anesthesia as well.

Just curious on people’s experience, and would love some input from any trained physicians looking to spread factual information on this stuff. I gotta say I take way way too much but it does make my comically long days much more tolerable.

I’ve been a sous chef for about 7 years now, in a few spots. I’ve always been very capable at inventory management, scheduling, and a strong line cook, often the fastest and/or cleanest in the building. This isn’t bragging; I’ve never worked a job outside BOH for coming up on 20 years other than a few months here and there.

The place I am at currently is very small, and very busy. Revenue has risen ~20% since I’ve taken over the kitchen, and despite having no walk-in and limited ordering windows I consistently avoid emergency grocery trips and we make it through service, not to mention sub 30% labor overall. Since servers are on minimum wage I know it’s more my labor management than anything.

I’ve been offered a salary that is about 15% less than I currently make, but hours will trim down in the winter. The forecast is hard to do, the economy is weird right now, but it should more or less break even overall, but salary guarantees I’ll be pushed to work similar hours in the winter while losing out on overtime.

I want to request equity, and an option to buy additional equity if and when we expand to a second location, but I don’t have any experience in negotiating that. I would likely be in a position similar to a DoO with two locations, as one would be a restaurant and the other a catering kitchen supporting the restaurant and acting as a storefront for prepackaged items. I have limited FOH experience but I manage the inventory of everything but a couple NA drinks and the beer/wine.

It’s been less than a year but I’m essentially integral to maintaining the speed of the business growth currently.

Is there a standard on how these contract work? Is there verbiage I could study to help better understand these contracts? Does anyone have copies of such contracts I could see that would help me better navigate this? I’ve had very little mentoring in leadership this past decade, often left to my own devices or working for a couple very poor leaders I did not trust. Thanks to anyone who read this!