Don't think it is crass at all, Joisey. In fact, I find it really interesting, and I think folks need to get it through their heads how hard most chefs work for ridiculously little money. And younger folks who might be interested in entering the field should get real deal info like that...they mostly don't get it at all.
Like I said, I get it more than most because I am in a similar field in a lot of ways...that and I've worked in commercial kitchens where the pay is even less. And I am about to embark on a path where I am, again, going to take a pay cut. I'll be lucky to be making what I made over 20 years ago at my first job out of grad school...it's almost laughable, really. But we all do what we must, no?
Crossing my fingers for ya, Joisey, that you get to move up where you are and that you get what you want.
And yeah, ""Boutique Inn in the Columbia Gorge"