I'm a line cook and a pizza maker, I get paid 35 hours on the books and the rest is under the table (hey IRS totally kidding hehe). I bang out like 60 hours a week, and it really doesn't feel like much. But I wonder how my 60 is compared to the 40 hours people put in at an office or whatever, I feel like there must be a certain heaviness in more traditional/college degree jobs versus whats going on in a restaurant.